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A traditional Venezuelan dish consisting of corn dough colored with annatto and filled with a spiced stew of assorted meats, olives, capers, and raisins, wrapped in plantain leaves and cooked in boiling water.

A festive Caribbean drink originating in Puerto Rico, made with coconut milk and cream of coconut, condensed and evaporated milk, white rum, cinnamon, and aromatic spices, served very cold during holiday toasts.

A Venezuelan savory pastry specialty made with a tender, slightly sweet dough rolled around a filling of sliced cooked ham, pimiento-stuffed green olives, and raisins.

A cut of pork leg marinated at length in a criollo seasoning of garlic, oregano, citrus or vinegar, and spices, slow-roasted to achieve tender, juicy meat crowned with a golden, crispy skin.

An Antillean specialty, typical of the cuisine of Puerto Rico and the Dominican Republic, made with a hearty dough of green plantains, yuca, and squash seasoned with achiote, filled with a savory meat stew, and boiled tied in plantain leaves.

A traditional Mesoamerican dish consisting of a base of nixtamalized corn dough whipped with fat and spices, filled with shredded meats, vegetables, or sauces, wrapped in banana leaves or corn husks, and steamed.

A warm and comforting drink prepared by simmering water with piloncillo, cinnamon, and seasonal fruits such as tejocotes, guavas, apples, sugarcane, prunes, and hibiscus, to which a splash of liquor is commonly added.

A sweet convent drink with a yellowish hue and thick texture, prepared by boiling milk with sugar, cinnamon, vanilla, and beaten egg yolks, typically thickened with ground almonds and enriched with rum or cane spirit.

Golden, deep-fried spheres made from a mixture of grated queso costeño or fresh cheese, cornstarch, and cassava starch, with a thin, crispy exterior and a soft, airy interior, traditionally served alongside natilla during the Novena gatherings.

A hearty traditional Mexican soup made from cacahuazintle corn kernels boiled until they burst open, combined with pork or chicken and a chile-seasoned broth, served at the table with sliced radishes, shredded lettuce, and oregano.