Main course

Crisp corn tortilla, creamy black beans, fresh cabbage and stringy quesillo: these tlayudas bring together different textures without cooking the tortilla until it’s completely hard. A spicy tomato salsa adds a fresh, smoky counterpoint.

Crushed potatoes with golden-brown edges, spiced chickpeas and a fresh parsley-yogurt sauce: a hearty meal with a mix of textures. Raw fennel adds a crunchy, subtly anise-like note.

Thinly sliced pork is marinated with achiote, guajillo and vinegar, then cooked over high heat until the edges turn dark. With warm corn tortillas, fresh pineapple, onion and cilantro, you get tacos al pastor with spice, tang and sweetness in every bite.

Hearty egg noodles, savory chicken and sweet-salty ketjap are the foundation of this Surinamese bami. Briefly frying the ingredients separately keeps the noodles firm and gives each one a chance to develop its flavor.

Pumpkin turns soft and sweet inside, while the chickpeas develop roasted edges with the harissa. A bright sauce of yogurt, lemon, and coriander balances the heat; warm flatbreads make it a complete meal.

Tender cod cooks on a bed of sweet, slowly braised leeks with white wine and lemon. Crispy fried capers add a salty, crunchy contrast.

Spiced sausage and slightly bitter curly endive come together in a rich pasta sauce. Lemon zest and hard cheese make it fresh and savory, without letting the curly endive fade into the background.

A crispy layer of rice is the base of this fresh bowl. It’s topped with quickly seared shrimp, tender-crisp bok choy and a light soy-and-lime sauce.

Soft aubergine with caramelised cut sides forms the base for spiced green lentils, bright lemon tahini and a delicate drizzle of pomegranate molasses. Parsley and toasted almonds finish the dish with freshness and crunch.

Soft, smoky peppers are the base of a chunky sauce with roasted almonds and anchovies. A splash of pasta water helps it cling to short pasta, while lemon keeps everything fresh.

Tender, warm potatoes soak up the sharp mustard and vinegar dressing beautifully. Smoked mackerel, crisp fennel, fresh dill and pickled red onion turn it into a hearty main-course salad.

In this one-pan dish, juicy chicken thighs, tender quince and green olives roast together. The onion and thyme infuse the pan juices, which are perfect for soaking up with bread or rice.

Roasted poblanos filled with spiced picadillo, topped with mild walnut sauce and finished with pomegranate and parsley. A festive Mexican main course with savory, sweet, creamy and fresh flavors.

Golden-brown potatoes and cauliflower make a hearty base for this oven-baked dish. Chickpeas make it extra filling, while lemon-tahini sauce, parsley and pomegranate bring creaminess, freshness and a juicy, crunchy contrast.

Golden-brown artichoke hearts, sweet peas and lemon make this pasta fresh and full of flavor. Ricotta and pasta water bring everything together in a light, glossy sauce without cream.

Moksi alesi means mixed rice: in this Surinamese version, chicken, salted beef and rice cook together with onion, celery and a splash of coconut milk. The salted beef needs a little preparation, but it gives the rice a deep, savory flavor.

Golden-brown potatoes, salty halloumi and warm grapes bursting on the baking tray: lemon and mint make this easy main course fresh and lively.

Tender white fish cooks in a rich tomato sauce with onion, jalapeño, olives and capers. The sauce is given time to reduce first, so it stays tangy and savory without becoming watery.

A hearty Mexican soup with tender chicken, soft hominy and a green sauce made with tomatillo, poblano and pepitas. Serve the fresh, crunchy garnishes on the side so everyone can finish their own bowl.

In this quick pasta dish, some of the broccoli becomes a chunky sauce while the rest stays firm to the bite. Lemon adds freshness, while toasted almonds provide a crunchy contrast.

This warm main-course salad brings together tender potatoes, crisp haricots verts and soft-boiled eggs with a punchy mustard and tarragon dressing. Toss the dressing with the potatoes while they’re still warm so they soak up its fresh, herby flavor.

Fresh cactus leaves, juicy tomato and crumbly queso fresco come together in a satisfying main-course salad. Serve it with warm corn tortillas for a hearty lunch or dinner.

A sealed pie, baked until golden brown, filled with spiced chicken, carrot, peas and celery. The hearty filling stays juicy, while the pastry turns crisp on top and cooks through nicely underneath.

This Surinamese-Javanese saoto features a clear, fragrant chicken broth and a table full of toppings: rice, vermicelli, bean sprouts, egg and crispy potato. Everyone builds their own bowl, from light and fresh to generously filled.