Latin American

There are two secrets to outstanding guacamole: chop the avocados instead of mashing them, and include a smoke-flavored chile. The richest and most flavorful avocados are the rough-skinned Hass variety. Because avocados turn dark when exposed to air, store guacamole in a bowl with plastic wrap pressed directly onto the surface. Make it within hours of serving.

If you make this whole recipe, you will have enough to feed a crowd, plus you will have half of a pineapple and perhaps half of a papaya left over. The salsa is especially good atop grilled chicken or fish.

These cinnamon-sugar dusted fritters are traditionally dunked in a cup of creamy hot chocolate—and who are we to argue with tradition?

Pastry chef Jennifer Jones of Topolobampo in Chicago shared this recipe as part of a Cinco de Mayo feature on Mexican desserts. If you prefer to make one large flan, as Jones often does, use a standard pie plate in lieu of the ramekins. The process is the same, but the family-style flan will likely require 10 to 15 additional minutes in the oven. Test as you would for individual custards, inserting a knife halfway between the edge and the center—when the knife comes out clean it's time to take the flan out of the oven.

Where's the beef? Who cares? The spiced beans in these festive folds contain fiber, a blood sugar regulator that fends off cravings, as well as protein, which builds lean muscle. Satisfied taste buds and a trimmer you—check and check!

My aunt Martha swears that this smoky, sweet, tropical salsa takes her back to Yucatán no matter where she is when she makes it. It works especially well with Cilantro Tandoori Chicken, but it will enhance any grilled fish or meat. If the grill's fired up, throw the pineapple right on it; a grill pan will do just fine if you're cooking indoors.

"Drunken" salsas have been around forever. They were originally prepared with pulque, an alcoholic beverage made from the fermented juice of the once-sacred maguey (agave) plant. Pulque, which is not easy to find outside of Mexico, is not distilled and has a much stronger flavor than tequila, which I use in its place in this recipe. The alcohol is mostly burned off in the cooking process, leaving only its musky flavor. The sweetness from the freshly squeezed orange juice gives this salsa a wonderful balance.

Nuts and seeds have been making their way into Mexican sauces and salsas for centuries. The nutty sesame seeds in this salsa, which is served at a very popular small restaurant in Tijuana called Mi Rincón Cenaduria (My Restaurant Nook), give it body and depth. Use this on steak tacos or even with grilled chicken. Peanuts can be substituted for the sesame seeds.

This Mexican dish of tortilla chips smothered in chile sauce is just as good for dinner as it is for breakfast. If you don't want to make your own chips, substitute your favorite brand, but don't skimp on the garnishes; they add color and freshness.

A sprinkle of cayenne pepper offers a bit of heat to complement the sweetness of the roasted fruit. Because they are petite, Solo papayas work best for halving into single servings; if you use Mexican papayas, quarter them instead.

This salad’s simple appearance belies its delicious combination of Mexicaninspired flavors. Studded with corn, pumpkin seeds, and red peppers, it makes a substantial lunch on its own, or a side dish for dinner.

Chayote is a member of the gourd family, along with cucumbers, melons, and squash; it is mild tasting, with a crisp, pearlike texture. It is often used in salads and salsas, or baked and stuffed, like other squash. If you can’t find one, you can substitute honeydew melon instead, adding it after the mixture has been cooked and allowed to cool.

A papaya salsa with fiery Scotch bonnet chiles makes a colorful—and spicy—condiment for grilled steak. The salsa also goes well with grilled fish, particularly snapper. For less heat, seed the chiles before slicing them.

This rich pumpkin-seed sauce, based on traditional Mexican moles, is made with green herbs, and is just as satisfying as cheese- or cream-based sauces but contains far less saturated fat and fewer calories. Serve the dish with rice for an authentic accompaniment.

The Mexican equivalent of crème fraîche, crema is often served with Southwestern dishes as a relief to spicy food, as well as to provide richness—with refried beans or a spicy stew, for example. Crème fraîche and natural sour cream are acceptable substitutes.