Food Network Kitchen Classes

Chef and food writer Alejandra Ramos blends up a flavorful marinade with chipotles in adobo, orange marmalade and whiskey for roasted chicken thighs and drumsticks.

Chef and food writer Alejandra Ramos makes her elegant, pan-seared fish dish with shallot and blood orange sauce.

Chef and food writer Alejandra Ramos makes a Latin American-spiced chicken topped with chimichurri sauce.

Inspired by Guy Fieri's trip to Sante Fe, New Mexico on Diners, Drive-ins and Dives, Alejandra Ramos demonstrates how to make Quick and Easy Chicken Mole Enchiladas with a delicious, rich sauce.

Alejandra Ramos makes super-easy, no-bake dessert bars with a creamy filling, fruit topping and a graham cracker crust.

The sweetness of sweet potatoes perfectly compliments the spiciness of adobo sauce and smoked jalapeno in Alejandra Ramos' vegetarian take on taquitos that even meat-eaters will love.

Alejandra Ramos bakes some Mexican cookies that are crumbly and sweet with a little bit of kick to them.

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.