Alejandra Ramos serves up a spicy empanada with a picadillo filling of ground beef, ham and potatoes -- topped with a chipotle chimichurri sauce. Store-bought pie dough makes for a quick and easy crust.
A cross between the Indian coconut pudding kesari and Mexican churros, these irresistible, deep-fried treats are flavored with coconut milk and saffron and coated with cinnamon sugar and toasted coconut.
Rick Martinez demonstrates how to make hearty and flavorful corn tortillas using three kinds of presses. Then, he gives tips on turning store-bought tortillas into tostadas.