Sopaipillas

Sopaipillas are plain delicious because a) they're made with lard and b) they're fried in lard. Fresh out of the bubbling lard, perfect sopaipillas are crisp on the corners and tender on the inside. Upon contact with the fat, the raw squares of dough will sizzle and puff dramatically; like pita bread, the hot air building inside forces the separation of the dough.

Pequenes (Chilean Onion Empanadas)

These Chilean onion empanadas have a savory onion filling wrapped in a flaky empanada crust

Salteñas (Bolivian Hand Pies Filled With Chicken Stew)

These traditional Bolivian meat pies are part empanada and part soup dumpling, featuring a buttery pastry crust filled with a saucy chicken stew. The stew is seasoned with fruity aji panca chili powder and studded with raisins, which plump in the rich broth.

Sopes de Pollo con Frijoles (Chicken Sopes With Beans)

Sope shells start with a dough made from masa harina (that's dehydrated nixtamalized corn flour) that gets flattened into a thick disk. The edges of the disk then get pinched to form a shallow saucer. The raw sope shell is fried just long enough to get it to hold its shape, but not so long that it gets crisp. The idea is that you want it to form an impenetrable barrier for the treats that go on top of it, but you still want it to be soft and warm in the center.

Calzones Rotos (Chilean Fried Pastries)

A Chilean friend says she finds calzones rotos a bit dry, but I politely disagree. More than doughnuts or funnel cake, they're really fried cookies. She probably just takes them for granted. Plus, they're served warm and dusted with confectioners' sugar.

Buñuelos de Rodilla (Mexican Christmas Fritters)

While buñuelos de rodilla can be found year-round in some areas of México, they are often served as a Christmas treat, either acaramelizados (crisp) or garritos (soaked in a simple syrup) during supper on nochebuena (Christmas Eve).

Potato-Chorizo Sopes With Avocado Crema

One stellar member of the wide, wonderful world of Mexican masa-based dishes is the sope, a thin, shallow shell of corn dough that's fried until just crisp on the outside but hot and tender inside, then piled high with any number of meat-based fillings.

Empanadas de Queso (Argentine Cheese Empanadas)

Empanadas are found up and down Argentina. But in the Northwest city of Salta, a red chile pepper-dyed dough stands out among the rest.

Cheese and Bean Pupusas (Salvadoran Stuffed, Griddled Tortillas) With Cabbage Slaw

Like its kissing cousin, the Mexican gordita, Salvadoran pupusas are a stellar corn flour pancake stuffed with fillings such as shredded cheese and braised meats, then griddled. Pupusas have the advantage of being stuffed before they're cooked, ensuring an irresistible gooey layer of cheese inside. Our recipe features a simple refried bean filling in addition to melted Oaxacan cheese, and gets topped with curtido, a simple cabbage, carrot and onion slaw.

Pantrucas (Chilean Noodle Soup)

Pantrucas (Chilean Noodle Soup) is a comforting soup served piping hot and consisting of beef broth, fresh eggless noodles, and a balanced medley of spices and vegetables.