Learn the history of Latin American dishes along with the recipies so you may serve your friends and family delicious meals while passing along the cultural origins of the dish.

Brief History of the Pepper (genus Capsicum)
Peppers are a culinary gift from the Americas to global cuisine. Imagine Szechwan cooking without the spicy goodness of chili peppers. What would deviled eggs be without a sprinkling of smoked Hungarian paprika? A Bloody Mary tastes all the better with a few dashes of Tabasco sauce.

Calaveras de Azucar - Sugar Skulls
The most important art form to emerge from the rituals of los D�as de los Muertos in Mexico are calaveras de azucar or sugar skulls. Here you will find a simple and inexpensive calaveras de azucar recipe so you may create your own Mexican folk art. Craft your own edible sugar skulls at home.

Pan de Muertos - Bread of the Dead
In Spanish, the phrase pan de muertos means "bread of the dead," and is the traditional sweet-bread baked for Día de los Muertos. The food offerings were meant to sustain the spirits of loved ones on their arduous journey to their underworld. Includes an easy pan de muertos recipe.

Traditional Tortillas from Beginning to Eaten
Tortillas begin with the cultivation of maize. Maize goes through the process of nixtamalization which alters its chemistry to make its nutrients more bioavailable. Fresh nixtamal is made into dough, cooked quickly and eaten even more quickly. The fillings for tortillas are infinite.

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