How to make Mexican tetelas, which are a triangular sort of empanada or dumpling of masa filled with beans and cheese.
A recipe for anticuchos de corazon, a Peruvian street snack of marinated heart, skewered and grilled. Beef, deer or lamb hearts all work.
A salmon ceviche done in the style of ceviche Chileno. Salmon is widely farmed in Chile and this ceviche is inspired by their way of making it.
How to use grape leaves to wrap tamales. So far as I know this is not done in Mexico, but it could be in Baja, Mexico’s wine country.
Hamachi kama, sold in most Japanese restaurants in America, are grilled yellowtail collars. Here’s how to make them at home.
Salt cod fritters, Spanish style. Called bunelos de bacalao in Spanish, you can make these with any salted fish.
Stuffed grape leaves are a fantastic vehicle for all sorts of tasty fillings. These are vegetarian stuffed grape leaves.
I finally managed to catch myself some shrimp, and, since it was down in Mobile, I decided to make a Southern classic, pickled shrimp.