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Trend of the WeekChilaquiles: Mexico’s Genius Breakfast of Fried Tortillas and SalsaLatest Dishes
15 of 39
Baleadas
Honduras · 40 min
Smash Tacos
United States · 25 min
Flan
Elote
Mexico · 20 min
Pastel de Choclo
Chile · 1h 15m
Mangu
Dominican Republic · 35 min
Lomo Saltado
Peru · 40 min
Ropa Vieja
Cuba · 170 min
Feijoada
Brazil · 210 min
TamalesMexico · 180 min
Pupusas
El Salvador · 55 min
Buffalo WingsUnited States · 90 min
Mofongo
Puerto Rico · 45 min
ChilaquilesMexico · 40 min
Tres Leches Cake
Arepas
Colombia · 35 min
Pão de QueijoBrazil · 30 min
GuacamoleMexico · 10 min
CevichePeru · 25 min
MangonadaMexico · 10 min
Clam ChowderUnited States · 50 min
CurtidoEl Salvador
ChurrosMexico · 35 min
Carne AsadaMexico · 25 min
EnchiladasMexico · 50 min
GumboUnited States · 2h 30m
PozoleMexico · 3h 30m
Backyard Asado
Argentina · 3h 20m
Beef EmpanadasArgentina · 60 min
Tacos al PastorMexico · 4h 20m
Quesabirria TacosMexico · 4 hrs
Cuban SandwichCuba · 23 min
Poutine
Canada · 40 min
Crispy Chicken WrapUnited States · 25 min
New York PizzaUnited States · 24h 40m
Baja Fish TacosMexico · 35 min
Philly CheesesteakUnited States · 35 min
Jerk Chicken
Jamaica · 1 hr
SmashburgerUnited States · 25 min-
The Top Trending American Dishes of 2027
What real 2027 food trend data — wings up 16.7%, steak up 16.3%, occasion cooking up 48.7% —…
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Baleadas: Honduras’ Beloved Folded Tortilla
Honduran baleadas — thick handmade flour tortillas blistered on the griddle and folded over refried red beans, crema…
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Smash Tacos: The Burger-Taco Fusion Everyone’s Griddling
Smash tacos — seasoned beef smashed and seared onto a tortilla until crisp and lacy, flipped, cheesed and…
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Flan: The Silky Caramel Custard of Latin America
Classic Latin American flan — silky vanilla custard under a cape of amber caramel, baked gently in a…
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Elote: Mexican Street Corn, Charred & Loaded
Elote — Mexican street corn charred over flame, slathered with crema and mayo, rolled in cotija cheese and…
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Pastel de Choclo: Chile’s Sweet Corn & Beef Casserole
Chilean pastel de choclo — savory pino beef with onions, olives and raisins baked under a sweet ground-corn…
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Mangu: The Dominican Republic’s Beloved Plantain Mash
Dominican mangu — silky mashed green plantains crowned with quick-pickled red onions, served with fried cheese, salami and…
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Lomo Saltado: Peru’s Sizzling Beef Stir-Fry
Peruvian lomo saltado — seared beef, red onion and tomato flash-fried with soy and aji amarillo, tossed with…
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Smoke & Fire: The Top 6 Trending Now
Live fire went mainstream, sweet-heat rules 2026, and birria-inspired flavor is everywhere. Six smoke-and-fire dishes from across the…
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The Best Summer Food
The best summer food across the Americas — fire-first grilling, no-cook ceviche and guacamole, handhelds that feed a…
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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…
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The Cuban Sandwich: Florida’s Pressed Icon
The Cuban sandwich — mojo pork, ham, Swiss, pickles and mustard pressed until the bread crackles. Born in…
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Poutine After Dark
Quebec’s late-night classic: twice-fried potatoes, squeaky curds and glossy brown gravy poured on at the last second.
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The Crispy Chicken Wrap That Actually Stays Crispy
A soggy wrap is an architecture problem. Here is how to build a crispy chicken wrap that actually…
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Why New Yorkers Fold Their Pizza, and Why You Should Too
It is not laziness. Folding a New York slice is a century-old ritual with real science, real history,…
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The Real Story Behind Baja-Style Fish Tacos
Baja fish tacos — beer-battered fish, crunchy cabbage, cool crema and lime in a warm corn tortilla. Ensenada’s…
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The Philly Cheesesteak: Philadelphia’s Great Sandwich
Philly cheesesteak — shaved ribeye chopped on a hot griddle with sweet onions and cheese melted into the…
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Jerk Chicken: The Smoke and Fire of Jamaica
Jamaican jerk chicken — scotch bonnet fire, allspice smoke, and charred skin from the Maroons’ mountain pits to…
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The Classic Smashburger You Can Make at Home Tonight
The classic smashburger — one violent press on screaming-hot steel, ninety patient seconds, and crispy lace edges no…