Mexican

This dip requires only three basic ingredients. If you're bringing it to a party, you can assemble it ahead of time in a disposable aluminum pan and throw it in the oven when you arrive. I got this recipe from Lisa Lombardo, a friend of mine who brought it all the way from Albany, New York, to my housewarming party in Brooklyn. Even after the long haul it still tasted great!

This starter was inspired by the tamarind-flavored dishes of Alicia De Angeli, a food writer and consultant in Mexico City, and Mark Miller of Coyote Cafe in Santa Fe.

Today, Mexico's best coffee is ripened and dried along the roadways in the cloud-blanketed highlands of Chiapas and over through Veracruz and Oaxaca. The prime beans are usually roasted a little darker than ours — almost a Viennese roast — and they brew a nice, medium-bodied liquid with some spunk. They tell me it's the second-class beans that get roasted darker, to a mahogany black with a shining sugar coat. The steam-powered espresso machines in the city cafeterías extract a trio of ethnic brews: espresso, straight, foamy and Italian; café con leche, mixed with hot milk, French-style (but so common one would mistake it for purely Mexican); or americano, simply diluted with water. The more rural brew leans toward the Spanish, the history books say, but it seems like a Mexican-flavored campfire version to me. Café de olla at its best is pot-boiled in earthenware with molassesy piloncillo sugar and spices like cinnamon, anise or cloves. These days, many traditional city restaurants offer the dark, delicious drink more regularly, served in old-fashioned earthenware mugs at the end of the meal.

Salsa de Tomatillos y Lima This tart, mildly spicy, and bright green salsa is so delicious that you might want to double the recipe to have extra on hand. It's great mixed into guacamole or veggie sautés (for a little tangy kick). Or try it as a topping for anything from nachos to scrambled eggs to baked potatoes. This recipe is an accompaniment for Oval Masa Cakes with Goat Cheese Filling .

These mini tostadas make terrific appetizers. The topping is seasoned with cumin, serrano chili and cilantro.

This Mexican-style fish is even better with a couple of great side dishes: steamed rice with fresh cilantro, and a pretty salad of sliced oranges, red onion and black olives. A simple flan makes a lovely dessert. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Margaritas and some guacamole with chips and/or vegetable "dippers" would start this Mexican-style dinner off right. Ladle out black bean soup to precede the tamale pie, and serve a Caesar salad with it. Finish by teaming lime sorbet with orange segments that have been marinated in tequila.

Arrachera con Ajo y Limon a la Parrilla Can be prepared in 45 minutes or less, but requires additional unattended time.

Active time: 10 min Start to finish: 10 min

Spinach, green onions, cilantro and chilies give the sauce its name--and lots of flavor.

Thai spicing brings new flavor to an avocado classic. Add more color by serving this in a large leaf of red cabbage.

Can be prepared in 45 minutes or less.

(Stuffed Chilies)

Jícama spears with lime juice and chili powder are a popular street snack in Mexico — crunchy, sour, and spicy all in one bite.

The spirit of Mexico spices up this home-style, do-ahead main dish. The enchiladas can be assembled one day in advance and refrigerated. If time is short, use 5 cups of shredded skinless cooked chicken from the deli and 4 1/2 cups canned low-salt chicken broth. Begin the party with chips, guacamole and salsa, and blend a pitcher or two of Margaritas for fun. Watch how to cut a whole chicken into parts to use in this recipe.