19+ Best Latin Food Recipes

Latin American cooking turns a weeknight dinner into something worth talking about. Crisp empanadas, smoky grilled meats, bright citrusy ceviche, rich braises that simmer all afternoon: this is food built on bold seasoning and generations of family technique, not shortcuts or trends.

If you want one dish to start with, make Argentine beef empanadas. They’re forgiving for a first attempt, freeze well for later, and give you that flaky, savory payoff that makes people ask for the recipe on the spot.

This collection pulls together 19+ best Latin food recipes to enjoy from kitchens across Mexico, Peru, Cuba, Brazil, and beyond, picked for flavor first and fuss second. Some take twenty minutes, others reward a lazy Sunday of slow simmering, but every one delivers the real deal.

Quick picks:

• Best for beginners: Argentine Beef Empanadas, simple dough and filling steps
• Best weeknight dinner: Mexican Tacos al Pastor, fast and big on flavor
• Best for a crowd: Brazilian Feijoada, a hearty stew that feeds many
• Best no-cook option: Peruvian Ceviche, bright and ready in under an hour

1. Argentine Beef Empanadas

These hand-held pastries pack seasoned ground beef, onion, and hard-boiled egg into a flaky, golden crust.

Yield: 12 empanadas | Prep: 30 minutes | Cook: 25 minutes | Oven: 400°F

Ingredients:

• 1 lb ground beef
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 cup green olives, chopped
• 2 hard-boiled eggs, chopped
• 12 empanada discs
• 1 egg, beaten (for brushing)

Steps:

1. Cook onion and garlic until soft, about 5 minutes.
2. Add beef, cumin, and paprika; cook until browned.
3. Stir in olives and egg; cool filling completely.
4. Fill discs, fold, and crimp edges.
5. Brush with egg wash and bake 20-25 minutes until golden.

Browse more at our best Latin food recipes to enjoy.

2. Mexican Tacos al Pastor

Marinated pork, charred at the edges and stacked with pineapple, defines this Mexico City street food classic.

Yield: 4 servings | Prep: 20 minutes (plus 2 hours marinating) | Cook: 15 minutes

Ingredients:

• 1.5 lbs pork shoulder, thinly sliced
• 3 dried guajillo chiles, soaked
• 2 tbsp achiote paste
• 1/4 cup pineapple juice
• 2 tbsp white vinegar
• 1 tsp oregano
• 8 corn tortillas
• 1/2 cup diced pineapple
• Chopped onion and cilantro

Steps:

1. Blend chiles, achiote, pineapple juice, vinegar, and oregano into a marinade.
2. Coat pork and chill 2 hours.
3. Sear pork in a hot skillet, 3-4 minutes per side.
4. Warm tortillas and fill with pork, pineapple, onion, and cilantro.

Pair it with ideas from our best taco recipes.

3. Peruvian Lomo Saltado

This stir-fry fuses Chinese technique with Peruvian ingredients, tossing beef, onion, and tomato with crisp fries.

Yield: 4 servings | Prep: 15 minutes | Cook: 15 minutes

Ingredients:

• 1 lb sirloin, sliced thin
• 1 red onion, sliced
• 2 tomatoes, cut into wedges
• 3 tbsp soy sauce
• 1 tbsp red wine vinegar
• 1 tbsp vegetable oil
• 3 cups frozen fries, cooked
• Cilantro and white rice, for serving

Steps:

1. Sear beef in hot oil, 2 minutes; remove.
2. Stir-fry onion 2 minutes, add tomato briefly.
3. Return beef, add soy sauce and vinegar; toss 1 minute.
4. Fold in fries and serve over rice with cilantro.

4. Brazilian Feijoada

This black bean and pork stew simmers low and slow until deeply savory and spoon-tender.

Yield: 8 servings | Prep: 20 minutes | Cook: 2.5 hours

Ingredients:

• 1 lb dried black beans, soaked overnight
• 1/2 lb smoked sausage, sliced
• 1/2 lb pork shoulder, cubed
• 4 strips bacon, chopped
• 1 onion, diced
• 4 cloves garlic, minced
• 2 bay leaves
• Orange slices and rice, for serving

Steps:

1. Brown bacon, pork, and sausage in a large pot.
2. Add onion and garlic; cook until soft.
3. Add beans, bay leaves, and water to cover.
4. Simmer 2-2.5 hours until beans are creamy.
5. Serve over rice with orange slices.

5. Peruvian Ceviche

Fresh white fish “cooks” in lime juice, turning firm and opaque while staying tender and bright.

Yield: 4 servings | Prep: 30 minutes (plus 20 minutes chilling)

Ingredients:

• 1 lb firm white fish (sea bass or halibut), cubed
• 1 cup fresh lime juice
• 1 red onion, thinly sliced
• 1 aji amarillo pepper, minced
• 1/4 cup cilantro, chopped
• Salt, to taste
• Sweet potato and corn, for serving

Steps:

1. Toss fish with salt and lime juice.
2. Chill 15-20 minutes until opaque.
3. Fold in onion, pepper, and cilantro.
4. Serve cold with sweet potato and corn.

6. Cuban Ropa Vieja

Shredded beef simmers in a tomato and pepper sauce until it falls apart in tangy, savory strands.

Yield: 6 servings | Prep: 20 minutes | Cook: 2.5 hours

Ingredients:

• 2 lbs flank steak
• 1 can (14 oz) crushed tomatoes
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 tsp cumin
• 1/2 cup beef broth

Steps:

1. Simmer steak in water 1.5-2 hours until tender; shred.
2. Sauté peppers, onion, and garlic until soft.
3. Add tomatoes, cumin, broth, and shredded beef.
4. Simmer 30 minutes until thickened.

Explore more at our best Cuban recipes.

7. Salvadoran Pupusas Revueltas

These thick corn cakes hide a melty filling of cheese, beans, and pork inside a crisp griddled shell.

Yield: 8 pupusas | Prep: 30 minutes | Cook: 20 minutes

Ingredients:

• 2 cups masa harina
• 1.5 cups warm water
• 1 cup shredded mozzarella
• 1/2 cup refried beans
• 1/2 cup cooked, chopped pork (chicharrón style)
• Oil, for griddle
• Curtido and salsa roja, for serving

Steps:

1. Mix masa harina and water into a soft dough.
2. Divide into balls; flatten and fill with cheese, beans, and pork.
3. Seal and pat into disks.
4. Griddle 4-5 minutes per side until speckled brown.
5. Serve with curtido and salsa roja.

See more from our best Salvadoran recipes.

8. Colombian Arepas con Queso

These grilled corn cakes turn crisp outside and gooey with melted cheese at the center.

Yield: 6 arepas | Prep: 15 minutes | Cook: 15 minutes

Ingredients:

• 2 cups pre-cooked white cornmeal (masarepa)
• 2.5 cups warm water
• 1 tsp salt
• 1 cup shredded mozzarella or queso fresco
• 1 tbsp butter

Steps:

1. Mix cornmeal, water, and salt into a smooth dough.
2. Fold in cheese; shape into 6 disks.
3. Cook in a buttered skillet, 5-6 minutes per side.
4. Serve warm, split open with extra cheese if you like.

9. Brazilian Moqueca

This coconut fish stew gets its color and warmth from palm oil and sweet bell peppers.

Yield: 4 servings | Prep: 20 minutes | Cook: 25 minutes

Ingredients:

• 1.5 lbs white fish fillets
• 1 can (14 oz) coconut milk
• 1 onion, sliced
• 1 red bell pepper, sliced
• 2 tomatoes, chopped
• 2 tbsp dendê (palm) oil
• 1/4 cup cilantro, chopped
• Lime juice, to taste

Steps:

1. Layer onion, pepper, and tomato in a pot.
2. Add fish on top; pour in coconut milk.
3. Simmer 15-18 minutes until fish is cooked through.
4. Stir in palm oil, cilantro, and lime juice before serving.

10. Mexican Enchiladas Verdes

Corn tortillas wrap shredded chicken and bathe in a tangy, roasted tomatillo sauce.

Yield: 4 servings | Prep: 20 minutes | Cook: 25 minutes | Oven: 375°F

Ingredients:

• 8 corn tortillas
• 2 cups shredded cooked chicken
• 1 lb tomatillos, husked
• 1 jalapeño
• 2 cloves garlic
• 1/4 cup cilantro
• 1 cup shredded Monterey Jack cheese
• 1/2 cup Mexican crema

Steps:

1. Boil tomatillos, jalapeño, and garlic 8 minutes; blend with cilantro.
2. Dip tortillas in sauce, fill with chicken, and roll.
3. Arrange in a baking dish, top with remaining sauce and cheese.
4. Bake 15-20 minutes until bubbly; finish with crema.

Find more ideas in our best authentic Mexican recipes.

11. Venezuelan Pabellón Criollo

This national dish stacks shredded beef, black beans, rice, and sweet fried plantains on one plate.

Yield: 4 servings | Prep: 20 minutes | Cook: 2 hours

Ingredients:

• 1.5 lbs flank steak
• 1 can black beans
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup white rice, cooked
• 2 ripe plantains, sliced
• Oil, for frying

Steps:

1. Simmer steak until tender, about 1.5 hours; shred.
2. Sauté shredded beef with half the onion and garlic.
3. Simmer beans with remaining onion and garlic.
4. Fry plantain slices until golden.
5. Plate rice, beans, beef, and plantains together.

12. Puerto Rican Arroz con Gandules

Pigeon peas and rice simmer together in a sofrito-seasoned pot until tender and golden with achiote.

Yield: 6 servings | Prep: 15 minutes | Cook: 30 minutes

Ingredients:

• 2 cups long-grain rice
• 1 can (15 oz) pigeon peas, drained
• 1/4 cup sofrito
• 2 tbsp tomato paste
• 1 tbsp achiote oil
• 2.5 cups chicken broth
• 1/4 cup diced ham (optional)

Steps:

1. Sauté sofrito and tomato paste in achiote oil 2 minutes.
2. Add pigeon peas and ham; stir 2 minutes.
3. Add rice and broth; bring to a boil.
4. Cover, reduce heat, and simmer 20 minutes until rice is tender.

Browse our best Puerto Rican recipes.

13. Chilean Pastel de Choclo

This corn casserole layers sweet corn pudding over a savory beef and olive filling.

Yield: 6 servings | Prep: 30 minutes | Cook: 45 minutes | Oven: 375°F

Ingredients:

• 4 cups fresh or frozen corn kernels
• 1/4 cup milk
• 2 tbsp butter
• 1 lb ground beef
• 1 onion, diced
• 1/4 cup raisins
• 1/4 cup black olives
• 2 hard-boiled eggs, sliced

Steps:

1. Blend corn with milk and butter until chunky; cook until thickened.
2. Brown beef with onion; stir in raisins and olives.
3. Layer beef mixture, egg slices, then corn pudding in a baking dish.
4. Bake 30-35 minutes until top is golden.

14. Mexican Chiles Rellenos

Roasted poblano peppers get stuffed with melty cheese, dipped in a fluffy batter, and fried golden.

Yield: 4 servings | Prep: 25 minutes | Cook: 20 minutes

Ingredients:

• 4 poblano peppers, roasted and peeled
• 1.5 cups shredded Oaxaca cheese
• 3 eggs, separated
• 1/4 cup flour
• Oil, for frying
• 1 cup tomato sauce, warmed

Steps:

1. Slit peppers and stuff with cheese.
2. Beat egg whites to soft peaks; fold in yolks.
3. Dust peppers with flour, dip in egg batter.
4. Fry 3-4 minutes per side until golden.
5. Serve topped with warm tomato sauce.

15. Dominican Sancocho

This hearty meat and root vegetable stew fills the kitchen with a rich, savory aroma as it simmers.

Yield: 8 servings | Prep: 25 minutes | Cook: 1.5 hours

Ingredients:

• 1 lb beef short ribs
• 1/2 lb chicken thighs
• 1 yuca, peeled and chunked
• 2 plantains, chunked
• 1 cup pumpkin (calabaza), chunked
• 1 onion, diced
• 2 cloves garlic, minced
• 8 cups broth or water

Steps:

1. Brown beef and chicken in a large pot.
2. Add onion and garlic; cook until soft.
3. Pour in broth; simmer 45 minutes.
4. Add yuca, plantain, and pumpkin; simmer 30 minutes more until tender.

16. Peruvian Ají de Gallina

Shredded chicken bathes in a creamy, golden sauce built from aji amarillo peppers and walnuts.

Yield: 4 servings | Prep: 20 minutes | Cook: 25 minutes

Ingredients:

• 2 cups shredded cooked chicken
• 3 tbsp aji amarillo paste
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 slices bread, soaked in milk
• 1/4 cup walnuts, ground
• 1/4 cup parmesan cheese
• Boiled potatoes and rice, for serving

Steps:

1. Sauté onion, garlic, and aji paste until fragrant.
2. Blend soaked bread with walnuts until smooth; stir in.
3. Add chicken and parmesan; simmer 10 minutes until thick.
4. Serve over boiled potatoes with rice.

17. Brazilian Pão de Queijo

These chewy cheese bread rolls puff up golden with a crackly crust and gooey cheese pull.

Yield: 18 rolls | Prep: 10 minutes | Cook: 20 minutes | Oven: 400°F

Ingredients:

• 2 cups tapioca flour
• 1 cup milk
• 1/3 cup vegetable oil
• 1 tsp salt
• 2 eggs
• 1.5 cups shredded parmesan or queso fresco

Steps:

1. Heat milk, oil, and salt until just simmering.
2. Pour over tapioca flour; mix until a sticky dough forms.
3. Beat in eggs, then cheese.
4. Scoop onto a lined tray and bake 18-20 minutes until puffed and golden.

18. Mexican Churros

These fried dough sticks turn crisp outside, soft inside, and get rolled in cinnamon sugar while warm.

Yield: 12 churros | Prep: 15 minutes | Cook: 15 minutes

Ingredients:

• 1 cup water
• 1/2 cup butter
• 1 cup flour
• 2 eggs
• Oil, for frying
• 1/2 cup sugar
• 1 tbsp cinnamon

Steps:

1. Boil water and butter; stir in flour until a dough ball forms.
2. Beat in eggs one at a time.
3. Pipe dough into hot oil; fry 2-3 minutes per side.
4. Roll warm churros in cinnamon sugar.

Find more sweets in our best Mexican desserts.

19. Tres Leches Cake

This soaked sponge cake soaks up three kinds of milk, turning impossibly moist and lightly sweet.

Yield: 12 servings | Prep: 20 minutes | Cook: 30 minutes | Oven: 350°F

Ingredients:

• 1.5 cups flour
• 1 tsp baking powder
• 5 eggs, separated
• 1 cup sugar, divided
• 1/3 cup milk
• 1 can evaporated milk
• 1 can sweetened condensed milk
• 1/2 cup heavy cream
• 1 cup whipped cream, for topping

Steps:

1. Beat egg yolks with half the sugar; fold in flour, baking powder, and milk.
2. Whip egg whites with remaining sugar; fold into batter.
3. Bake in a greased pan 25-30 minutes; cool and poke holes all over.
4. Whisk evaporated milk, condensed milk, and cream; pour over cake.
5. Chill 1 hour, then top with whipped cream.

How to Choose a Recipe for Your Time and Skill Level

Match the recipe to the time you actually have, not the time you wish you had. Pupusas and arepas come together fast on a weeknight, while feijoada and sancocho reward a weekend with a bigger payoff.

The table below lines up every recipe by effort, time, and best occasion.

Recipe	Skill Level	Total Time	Best For
Argentine Beef Empanadas	Easy	55 min	Make-ahead snacks
Mexican Tacos al Pastor	Medium	2h 35m	Weekend dinner
Peruvian Lomo Saltado	Easy	30 min	Weeknight meal
Brazilian Feijoada	Medium	2h 50m	Feeding a crowd
Peruvian Ceviche	Easy	50 min	No-cook summer dish
Cuban Ropa Vieja	Medium	2h 50m	Sunday supper
Salvadoran Pupusas Revueltas	Medium	50 min	Family cooking project
Colombian Arepas con Queso	Easy	30 min	Quick breakfast or snack
Brazilian Moqueca	Easy	45 min	Weeknight seafood
Mexican Enchiladas Verdes	Medium	45 min	Casual dinner party
Venezuelan Pabellón Criollo	Medium	2h 20m	Hearty weekend plate
Puerto Rican Arroz con Gandules	Easy	45 min	Weeknight side or main
Chilean Pastel de Choclo	Medium	1h 15m	Cozy baked dinner
Mexican Chiles Rellenos	Medium	45 min	Special occasion
Dominican Sancocho	Medium	1h 55m	Big-batch comfort food
Peruvian Ají de Gallina	Easy	45 min	Weeknight comfort meal
Brazilian Pão de Queijo	Easy	30 min	Snack or party platter
Mexican Churros	Easy	30 min	Dessert for guests
Tres Leches Cake	Medium	1h 50m (plus chilling)	Celebration dessert

If you’re new to Latin cooking, start with arepas or lomo saltado before tackling a long-simmered stew. Once you’re comfortable with sofrito and achiote, dishes like arroz con gandules or pabellón criollo come together with more confidence.

Where to Find Key Latin American Ingredients

Most specialty items turn up at any grocery store with a Latin foods aisle, including masa harina, achiote paste, and dried chiles. Larger supermarket chains now stock sofrito, plantains, and yuca right alongside produce.

For harder-to-find items like aji amarillo paste, dendê oil, or fresh masarepa, a local Latin American market is worth the drive. These shops often carry fresher, better-priced produce than big chains, plus staff who can point you to the right brand.

Online retailers fill in the gaps for pantry staples that don’t spoil, like dried hominy, canned pigeon peas, or tapioca flour for pão de queijo. Stocking a few of these basics means you’re ready to cook most of these recipes on short notice, without a special shopping trip every time.