Have you ever ordered sopes from your local taco shop? They’re thick corn patties, crispy on the outside, soft in the middle, that are smeared with creamy beans and usually topped with shredded or ...

For corn filling: In a medium sauté pan, cook chorizo and corn for 10 minutes, crumbling the chorizo with a wood spoon while cooking. Season with salt and pepper and keep warm. For sopes: Place the ...

Cinco de Mayo (on May 5), a celebration of the victory at the Battle of Puebla in 1862 by the Mexican Army over France, deserves more than a supper of leftovers folded into tortillas. Try sopes, ...

If making flour tortillas is all about the rolling pin, corn tortillas are all about the press. No flour dusting, no endless rolling, no lard-lubricated hands. Not to imply that corn tortillas are a ...

The chef, TV host and restaurateur also has a scholarship fund for Latino youth. To celebrate Hispanic Latinx Heritage Month, "Good Morning America" is highlighting chefs, recipe developers, bloggers, ...