Mexican

Ensalada de Ejote, Espinaca, y Betabel The green beans and the poblano chiles in the salad dressing may be the only ingredients that are indigenous to Mexico, but the colorful combination of vegetables, with their contrasting textures, results in a fitting accompaniment to any Mexican dinner.

This recipe accompanies Black Bean Soup with Cilantro-Tomato Salsa

The habanero, reputedly the "hottest chile in the world" has a complex, citrusy aroma and flavor. This salsa from the Yucatan is a classic accompaniment to meat and seafood cooked in an achiote recado a brick-red paste made with achiote, or annatto, seeds. Can be prepared in 45 minutes or less.

Pass hot pepper sauce and warm buttered tortillas to complete this easy dish.

Juana Vázquez-Gómez of Redondo Beach, California, writes: "Growing up in Cuernavaca, just outside Mexico City, I remember my grandmother cooking elaborate Mexican meals every day. My mother continued that tradition, but not in such an all-consuming manner. For her it was a great joy to plan a menu and then invite people to help with the preparation. "The women in my life taught me the beauty of a good meal. I still use many of their recipes today, but unlike my grandmother I don't spend an entire day in the kitchen. Fortunately, my husband and kids like to cook, so I've found a balance between my grandmother's time-intensive recipes and my mother's practicality. "

Tortillas de Maiz Packaged tortillas are available everywhere, but homemade ones have better flavor and a more tender texture.

Canela, a Latin American cousin of cinnamon, is a leading player in this sauce. Once used by affluent Romans in love potions and perfumes, the spice, derived from the inner bark of a tropical evergreen, is hugely popular in New World cuisine, in everything from soups to desserts. This recipe is a component of Grill-Roasted Rack of Lamb in Red Mole .

Sopa de Camarones con Chile Pasilla Fried pasilla chile strips add an alluring crunch and intense caramelized flavor.

Arroz con Leche Mexican cooks prefer Ceylon cinnamon, a less pungent variety than the cassia cinnamon sold in U.S. markets. In Latin American markets, it will simply be labeled canela (Spanish for "cinnamon"). In supermarkets or specialty foods stores, look for Ceylon or Sri Lanka cinnamon.

These are favorites in Mexico and Russia.

Traditionally, the tortillas are fried in oil until soft. We've omitted the oil by wrapping the tortillas in damp paper towels and heating them in the microwave. Serve the enchiladas with the Ranch Beans and Mexican rice with tomatoes and onions.

This dish is a twist on chilaquiles, a tortilla-based hash. It's great served with salsa for breakfast.

This recipe for chiles en macedonia combines ingredients from three states—Jalisco, Colima, and Michoacan. It came from the late Juan Diego Michel, who taught in Billy Cross's schools in Napa Valley and PuertoVallarta. The dish was a favorite of the Michel family in Jalisco, where, in his younger days, Juan Diego had his own restaurant and used the recipes from 200 years ago that had been passed down to him. To Cross, he was a Mexican-cooking mentor.

The recado is a dry rub that gives a burst of flavor to almost any meat or vegetable but is particularly wonderful on beef and corn.