Mexican

Ana Garcia of Cuernavaca, Mexico, writes: "My great-grandmother, Josefina, was a highly regarded butcher, and she taught me the communal style of cooking that Mexico is known for. That's one of the reasons I opened my own cooking school, La Villa Bonita — to show others how authentic Mexican cuisine is prepared, as opposed to the usual tacos, burritos, and Tex-Mex dishes. "My husband, Robb, and I also run our own restaurant, Reposado. He insisted that we open the place because he thought my recipes deserved a wider audience. At the restaurant I like to experiment — the menu at Reposado is nouvelle Mexican — but at my cooking school I feature more traditional recipes. Working at both places gives me the chance to show off both cooking styles. " Unlike the classic delicate flans, these are made with condensed milk and cream cheese, which results in a rich texture.

We adapted this gorgeous salad, full of intriguing flavors and textures and so colorful it looks like a fireworks display, from a recipe that Mexican chef María Dolores Torres Yzábal contributed to México, The Beautiful Cookbook.

Enfrijoladas Enchiladas, entomatadas, and enfrijoladas are all different preparations that take a corn tortilla and bathe it in a sauce of chiles, tomatoes, thick cream, or — as they prefer in Oaxaca — long-simmered black beans. While it is traditional to fold them into quarters or thirds, you can also fold them over once. Wait to season the beans with salt until they are just soft.

Serve with jicama sticks, radish slices, peeled cooked shrimp, and corn tortilla chips.

The idea for this salad came from Carlos Conrique, who worked at Billy Cross's cooking school in Morelia, a beautiful 16th-century Mexican town. Today, Conrique is a chef at the Blue Door, in Miami's Delano Hotel, where his dishes are still influenced by his childhood in Guadalajara.

This quick and easy rendition of the classic is made with canned chilies.

Carnitas is a traditional Mexican dish of fried pork. In this version, the meat is braised with vegetables and spices. For best results, use large, meaty ham hocks.

It takes one to two days to marinate the meat for this recipe, but it's worth it. These will be some of the best ribs you'll ever eat.

Susan serves these with homemade pico de gallo, but purchased salsa also works well.

The signature dish at Américas in Houston. Achiote paste adds earthy flavor and deep red color to the shrimp.

Try Komal’s pan de elote recipe with fresh corn and rice flour; a Mexican sweet corn cake topped with silky corn whipped cream.

Chicken thighs cooked inside parchment packets alongside onions and oranges makes for a flavorful dinner that’s almost entirely hands off.