Every Recipe
All Recipes
Every dish on The Continental Table — street food, smoke & fire, stuffed handhelds, hearty bowls, and desserts from across the Americas.
Browse by Region
Mexico 11
Central America 3
Caribbean 4
United States 7
Canada 1
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Ropa Vieja
Cuban ropa vieja — flank steak braised until it falls into tender strands, simmered in a pepper-and-tomato sofrito…
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Feijoada
Brazilian feijoada — black beans and pork simmered until dark and creamy, served with rice, farofa, collard greens…
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Tamales
Mexican red pork tamales — lard-beaten masa steamed in corn husks around guajillo-ancho pork. The float test, the…
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Pupusas
Salvadoran pupusas — thick corn-masa cakes stuffed with molten cheese and beans, griddled golden, and crowned with tangy…
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Buffalo Wings: The Real Recipe from the Anchor Bar Legend
Buffalo wings — crispy unbreaded wings in the original 1964 cayenne-butter sauce from Buffalo’s Anchor Bar. Three cooking…
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Mofongo: Puerto Rico’s Garlic-Pounded Plantain Mountain
Mofongo — fried green plantains pounded with garlic and chicharrón into a golden dome, crowned with garlic shrimp.…
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Chilaquiles: Mexico’s Genius Breakfast of Fried Tortillas and Salsa
Chilaquiles rojos — crispy fried tortillas simmered in guajillo salsa for exactly ninety seconds, topped with a runny…
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Tres Leches Cake: The Cloud Soaked in Three Milks
Tres leches cake — an airy sponge soaked in three milks until it becomes a cold, creamy cloud.…
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Arepas: The Corn Cakes Colombia and Venezuela Both Claim
Arepas — the golden corn cakes Colombia and Venezuela both claim. Three ingredients, naturally gluten-free, and ready to…
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Pão de Queijo: Brazil’s Chewy Cheese Bread
Brazilian pão de queijo — crisp golden cheese bread rolls, chewy and stretchy inside. Naturally gluten-free, made with…
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Guacamole: The Authentic Mexican Recipe
Authentic Mexican guacamole — just six ingredients, mashed by hand, ready in ten minutes. The real deal, not…
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Ceviche: Peru’s Bright, Citrus-Cured National Dish
Peruvian ceviche — fresh fish cured in lime with red onion, chili, and cilantro. Peru’s national dish, the…
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Mangonada: Mexico’s Sweet, Spicy & Sour Mango Treat
Mangonada — Mexico’s sweet, spicy, and sour frozen mango treat with chamoy and Tajín. The ultimate swicy dessert,…
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New England Clam Chowder: The Creamy New England Classic
Creamy New England clam chowder — clams, potatoes, and cream — with the New England vs Manhattan debate…
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Curtido: El Salvador’s Fermented Cabbage Slaw
Curtido — El Salvador’s tangy fermented cabbage slaw and the classic pupusa topping — made two ways: a…
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Churros: The Crispy, Cinnamon-Sugar Classic
Churros — the crisp cinnamon-sugar classic from Spain to Mexico — with the simple dough, the 350°F oil…
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Carne Asada: The Grilled Heart of Northern Mexico
Authentic carne asada — the best cut, a citrus marinade that won’t toughen the meat, and the sear-and-slice…
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Enchiladas: Mexico’s Rolled, Sauced & Smothered Classic
What’s really in an enchilada, the red/green/suizas sauce styles, the restaurant secret that keeps them from falling apart,…
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Gumbo: Louisiana’s Great Pot of Everything
Louisiana gumbo — a chocolate-dark roux, the holy trinity, andouille smoke and shrimp over rice. Four continents in…
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Pozole: Mexico’s Ancient Bowl of Celebration
Pozole rojo — Mexico’s festival soup of red chile broth, tender pork and hominy, finished with cabbage, radish,…
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Backyard Asado
A real Argentine asado — beef short ribs cooked low over wood embers, the cuts and the fire,…
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Beef Empanadas
Argentine beef empanadas — juicy spiced beef with olives and egg in golden braided pastry. The fold is…
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Tacos al Pastor
Tacos al pastor — chile-red pork with charred pineapple, born when shawarma met the tortilla. The adobo and…
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Quesabirria Tacos
Quesabirria tacos — cheese-stuffed, dipped in chili-red braising fat, griddled crisp, and served with consommé. The Tijuana taco…