Mexican

I hope the banana leaves will entice—not discourage—you from making this recipe. The leaves may be tricky to find, but they are worth it. Available in most Latin markets or through online sources, the banana leaves give off an intoxicating smokiness you cannot get from any other ingredient. This simple recipe can also be made with fish and shellfish. For this recipe, you will need five 12-inch squares of banana leaves.

The shrimp in this recipe are cooked in a manner that is referred to as enchilado, or in a chile sauce. While the shrimp go well served atop crisp fresh lettuce and a crunchy tortilla, they can also be served over a bed of white rice with extra sauce drizzled on top. Either way, you will find the shrimp to be as versatile as they are delicious.

This recipe serves you summer on a dish. You will see how the tomato and roasted corn salsa pop right off the plate. While the salsa pairs beautifully with the tuna, feel free to pair it with your favorite fish or even chicken. Fast, fresh, and easy—this will soon become your quick dinner fix.

Salpicón—a shredded mixture of fish with herbs and seasonings—is traditionally made with left-over fish that is tossed with fresh ingredients and used as a filling for tacos or a topping for tostadas. I find the sauce so delicious that I like to pair it with freshly seared fish and let it stand on its own. Definitely keep the sauce in mind for times when you do have leftovers!

Although originally from the Mexican state of Veracruz, Snapper a la Veracruzana is served all over the country. Clearly Mexicans know a good thing when they see it! A light tomato broth poaches the fish, while jalapeño, capers, and olives deliver a flavorful punch. This is a great choice for a family meal or a dinner party because the sauce can be made ahead of time, leaving only the fish to simmer in it. Quick and delicious!

If you are looking for an easy and delicious recipe that can feed a crowd, you’ve found it! What’s great about this recipe is that most of the “dirty” work can be done ahead of time, leaving only the actual grilling or sautéing of the shrimp to do right before you are ready to eat. Once you see how enticing the chile-smothered skewers look on a platter garnished with fresh cilantro and lime wedges, I guarantee it will become your go-to dish. And if you are not a fan of shrimp, chicken can be substituted easily. Note: You will need eight 6-inch wooden skewers for this recipe.

This is a great main-course salad that brings together many of the fresh flavors of the Mexican kitchen. Similar in nature to a Cobb salad, it has a few fresh components that can be doubled or substituted, making it a great vehicle for using up extra produce.

Watercress is such a hearty and flavorful green that it is best when it stands alone, which is why this is basically a green salad. It is also a great accompaniment to any dish in this book—or any Mexican dish—because it is assertive enough to stand up to bold flavors. And don’t think the dressing is to be used just for salads—it makes a great sandwich spread or vegetable dip.

This is a wonderfully refreshing salad that walks the line between a shrimp cocktail and a ceviche. It’s also incredibly forgiving—so feel free to use as much (or little) of the ingredients as you like. Tangy and fresh, it is a great start to any meal.

I love steak salads. It must be something about the contrast in texture and temperature that I find appealing. The best steak salads give you meat that is juicy and flavorful with a charred exterior crust on the steak that goes great against the fresh, crisp lettuce. The glaze is the key to this salad because the sugars in it caramelize and create that crunchy exterior.

This salad is as crunchy as it is tangy, which makes it the perfect refreshing complement to any Mexican dish. While the salad is very flavorful, it is not overpowering and can offer freshness and texture to a menu. Feel free to omit the cucumber or substitute radish, carrot, or any other hearty vegetable that won’t wilt after being left to marinate in lime juice.

Mexican taco stands typically offer crunchy pickled vegetables to accompany their tacos. Shredded cabbage and sliced radishes are often found in small containers marinating in vinegar, to which guests can help themselves. The contrasting colors and textures, along with the vivid flavors of these toppings, make for a great salad and accompaniment to any meal.

If there is a recipe that truly captures the scent and essence of Mexican cooking, this is it. There are so many reasons to love this soup. Besides being easy to make and healthful to eat, it offers deep, rich flavors brightened by fresh ingredients. This is a great soup to serve for company, because it is not only delicious, but the contrasting colors of the deep amber soup base and the bright green and white from the toppings make for a stunning presentation. It is also a conversation piece, because everyone can get involved in the assembly of their soup bowl.

Stuffed chiles—a.k.a. chiles rellenos—are only as good as their stuffing. These are made with corn, cheese, and crema, combining sweet and salty with some mild heat. But dare to experiment by adding mushrooms, ground meat, or chorizo to the filling for a heartier version. This eye-catching appetizer also makes for a great side dish.

Talk about a crowd-pleaser. This version of a fundido—a Mexican fondue—is incredibly addicting. I challenge you to walk away from this melted gooey cheese mixed with meaty chorizo and spicy poblano chile strips. It is impossible!

While ceviche has become increasingly popular in the United States, it has been a staple in the Mexican kitchen for decades. Traditionally fresh fish is “cooked” by the acid of lime juice and flavored with red onion, jalapeño, and cilantro. Ceviche makes a fresh and light start to any meal. This is a good basic ceviche recipe, but feel free to make it your own by adding other aromatic ingredients, such as fresh ginger or tomato.

Quesadilla literally translates to “little cheese thing.” In Mexico, these little cheese turnovers are eaten as snacks throughout the day and can be left plain or stuffed with a filling. The filling is a combination of regional and personal preference. In all cases, these portable turnovers are quick and easy to make with ingredients you are most likely to have on hand—making them the perfect snack!

My mom calls this chili, but my dad insists it’s Mexican spaghetti. I don’t care what they call it; anything that’s super simple, delicious, and makes a lot is a winner in my book. As an added bonus, the ingredients are cheap and it can be made up to a day ahead and reheated. The green chile cornbread goes perfectly with the chili, but if you prefer you can leave out the chiles or heat it up with a finely diced jalapeño.

This easy and show-stopping dish has a little zip to it and will add life to the party. If you don’t like spicy food, you can cut down on the red pepper. This tapa should be cooked at the last minute and served hot. The shrimp cook so fast that you can finish it in less than 5 minutes and it will fill your apartment with mouthwatering aromas.

I think of cajeta as the risotto of dessert sauces, since it’s made on the stovetop and requires vigilant attention while it simmers and transforms itself from ordinary ingredients (milk and sugar) into a deeply browned, sticky-sweet paste. The first cajeta I tasted was made in Mexico from goat’s milk, and it was absolutely the best thing I’d ever tasted. Since you might not be able to find goat’s milk, or it may not be to your taste, cow’s milk makes yummy cajeta as well. Begin your cajeta in a very large pot, with a capacity of at least 8 quarts (8 liters), since the mixture can bubble up unexpectedly. It should be a heavy-duty pot with a thick bottom. Be sure to pay attention while you’re cooking it, especially during the last 20 minutes, when it’s vital to keep watch. If you don’t stir it constantly during that final stage of cooking, it’s likely to scorch on the bottom. If it does, simply strain it to remove any browned bits.