14 Recipes Perfect for October Sweater Weather

Pumpkin Spice Latte Bundt Cake with Whipped Cream

The reappearance of the PSL on coffee shop menus is a sure sign of autumn. The combination of espresso, cinnamon, nutmeg, and clove is just as delicious in a dramatically marbled pumpkin cake—crowned with extra whip, of course.

Old Fashioned Mini Bundt Cakes

Plenty of pound cakes have been called old-fashioned, but in the case of these mini bundts, the name comes from the classic cocktail that inspired them. Bourbon and bitters form the backdrop, but orange juice and maraschino cherries keep these little nightcaps sweet.

Buy It: Nordic Ware Mini Bundt Pan ($45, Williams Sonoma)

Hot Chocolate Marshmallow Bundt Cake

Melted chocolate and chocolate chips give this cake intense flavor and color. Dusting the Bundt pan with cocoa instead of flour maintains the cake's rich silhouette while ensuring a clean release for fluted details.

Breakfast Fried Rice

Having fried rice for breakfast is a tasty way to eat a variety of vegetables along with your bacon and eggs. You can customize this dish with whatever's in the fridge to reduce food waste.

Caldo de Camarón (Shrimp Soup)

"This is one of my city's favorite hangover cures," says cookbook author Mely Martínez of this shrimp dish in a garlicky, tomato-flavor broth. "If you go to a cantina, they will always bring you food with your beer—the first thing being a very small cup of this soup." Easy access to incredible seafood in the Mexican states that border the Gulf of Mexico makes this a popular dish.

Salbutes

"These are Yucatán's version of tostadas," Martínez says. "Fried tortillas get topped with turkey, veggies, and quick-pickled onion." Over the centuries, native Mayan staples have fused with flavors introduced by traders and immigrants from Europe and the Middle East coming to the Yucatán Peninsula.The region is perhaps best known for pibil—meat that's marinated, wrapped in banana leaves, and barbecued—but these open-face salbutes (sahl-BOO-tehs) are a bit more weeknight-friendly.

Mely's Baja Fish Tacos

In the northwest region of Mexico, which includes Baja California, chefs take advantage of the stellar produce and seafood. Locals line up at high-end restaurants and taco stands for the region's famous crispy fish tacos. "My husband frequently traveled to Baja California for work," Martínez says. "He told me, 'You have to come with me next time to taste these tacos.' By 11 a.m., there was already a line down the block. Some people add egg to their batter, but I like to keep it simple: just flour, beer, and some spices. And I always top the whitefish with something crunchy and a creamy sauce."

Tetelas

"In Oaxaca, tetelas are sold by sidewalk vendors, at food stands, and even in restaurants," Martínez says of these triangle-shape treats, made from corn masa and stuffed with a black bean mash. She says they remind her of "healthier pizza pockets."

Buy It: King Arthur Masa Harina ($8, Amazon)

Beef Birria

The ocean-adjacent region of the Pacific is, of course, known for fantastic seafood. But the state of Jalisco, near the middle of the west coast, is famous for two other delicacies: tequila and birria. The latter, a super-savory meat stew, has recently become trendy in the States. "The most traditional version of this stew is made from goat," Martínez says. "These days, beef is more common since it's more accessible."

Mely's Enchiladas Suizas

"Mexico City and the areas around it are the oldest parts of the country and where many of the dishes eaten all over Mexico have their origins," Martínez says. "Walk into a diner anywhere in the country and you will find chilaquiles, huevos rancheros, and enchiladas suizas—all of those dishes are from central Mexico." Everyone at your dinner table will devour these chicken-stuffed tortillas in a creamy tomatillo sauce topped with cheese.

Asado de Puerco (Pork Stew)

The northeast region of Mexico is known for its ranches. It's only natural, then, that the food here is meat-heavy. "Cookouts are a way of life," according to Martínez. "And asado de puerco is often served on farms for big celebrations—weddings, baptisms, and birthdays." Most braised pork dishes cook for hours. This one is done in a fraction of the time—but you'd never guess it once you taste the rich, dried-chile sauce.

Apple Fritter Bread

This swirled quick bread has all the makings of an apple-cinnamon pastry with a fraction of the work. Chopped apples—we suggest a tart varietal, such as Granny Smith—stud the tender crumb, and a drizzle of sour cream icing finishes the craggy top. (We'll be impressed if you can wait for it to cool before digging in.)

Honeyed Hot Cider Sauvignon

Bet you've never tried Sauvignon Blanc (or other dry white wine) as a hot slow cooker drink flavored for fall. But now that you have this recipe combining white wine and apple cider, you'll want it all autumn (and winter).

Cider Syrup

If you're tapped out on sipping straight cider from the orchard, put the cider to use in this one-ingredient syrup recipe. With this topper to drizzle, you can give any pancake recipe some fall flair. Or try it on ice cream or apple crisp, or as a fruit dip.