Baked Beef Empanadas with 2 Dips! Avocado and pomegranate salsa and a delicious queso!

Ecuadorian Chicken and Rice Stew. Easy, comforting, economical.

A healthy chicken soup with the rich flavor of Mexican Mole Rojo. (gluten free)

The spicy-mango salsa brings so much flavor to these Skinny Baja Fish Tacos, you’ll never guess they’re healthy!

Impress your guests with tostones instead of tortilla chips the next time you serve guacamole.

A comforting and healthy breakfast porridge, perfect for fall and winter.

Here we have the perfect “black beans” recipe. (in Spanish)

How to make easy homemade corn tortillas, with step-by-step photos!

These Enfrijoladas are quick, easy, and perfect for using up leftover tortillas and beans!

Easy way to use up those leftovers – Tex Mex Tilapia Bowl!

Browned Butter-Cinnamon Dulce de Leche Stuffed Chocolate Chip Cookies – amazing to say the least!

Simple and sweet fried plantains.

Cherry Wood Smoked Peruvian Chicken.

Recipe for red chimichurri from the 2013 James Beard Cookbook of the Year.

Chimichurri Tofu, Sautéed Kale and Quinoa.

Vegan Chimichurri Quinoa + Grilled Tofu with Slaw and Cilantro.

Flamenco Gazpacho 100 Calorie Soup: The classic Spanish chilled soup, lightened up for the 5:2 diet. Perfect for summer picnics & lunches.

Roasted Vegetable Sopa Azteca with Sweet Corn and Zucchini.

Cemita, the very best of the Mexican tortas.

Blackened Salmon Tacos with Avocado Corn Salsa & Cilantro Ranch Dressing.

A Mexican salsa we made in celebration of Cinco De Mayo to kick-off our “7 Weeks of Salsa” series.