Latin American

Can be prepared in 45 minutes or less.

Moqueca de camarão Dendê (palm) oil brings to the cooking of coastal Brazil what drums bring to samba: an insistent underlying sensuality. It transforms the coconut milk with its deep orange-red color and makes the flavor of the shrimp sing. But it is as perishable as it is seductive, so smell it before you use it. Active time: 25 min Start to finish: 45 min

The Southwest’s favorite breakfast is often topped with a red sauce or salsa. This version has a tomatillo-based green (verde) sauce.

This recipe is an accompaniment for Boca Negra Chocolate Chipotle Cakes .

Chilpachole de Jaiba This typical dish is adapted from a recipe given to us by our official guide, Ricardo Muñoz. Although picking the crabmeat is time-consuming (enlist a friend to help), you will be rewarded with a truly exceptional soup.

This recipe is an accompaniment for <epi:recipelink id="108054">Chicken, Potato, and Carrot Enchiladas</epi:recipelink>.

Guacamole con Tomatillos Use Haas avocados if available; their buttery creaminess makes for the best guacamole.

These little quesadillas are made with masa rather than packaged tortillas.

Instead of Panela, other soft white Mexican cheeses — such as Oaxaca, or those used for making quesadillas — work well in this recipe. If none is available, substitute Monterey Jack cheese. The stuffed chilies can be assembled one day before baking. What to drink: A Napa or New Zealand Sauvignon Blanc (or any dry but fruity white wine).

"I recently took out-of-town guests to Zarela in Manhattan for an authentic Mexican meal," writes Kelly Sfarra of Hawthorne, New York. "Everything was fantastic, but the shrimp with chipotle chilies was especially memorable. Can you please get the recipe?" After a trip to Veracruz, Mexico, chef Zarela Martínez came up with this dish, which is called camarones enchipotlados at the restaurant. A bowl of rice and some warm corn tortillas would be great with the spicy, smoky shrimp.

A different, easy way to enjoy ground beef.

"For as long as I can remember, every Christmas Eve I've hosted an open house with a Mexican buffet," writes Jill Cole of Fallbrook, California. "Any suggestion of varying the meal is met with cries of protest from family and friends. I set out guacamole, salsa, homemade tamales, and what has become my famous albóndigas soup." Be sure to put out hot sauce for those who like extra heat.

A full-bodied Zinfandel would stand up well to the spicy chilies. Or offer frosty glasses of cold Mexican beer.

This simple but highly seasoned breakfast, brunch or supper dish became fashionable during the craze for Tex-Mex food that began in the Southwest and California in the 1940s. Our recipe highlights tortillas that are currently available in a variety of flavors, like sun-dried tomato and jalapeño.

Charring the tomatillos, chiles, and garlic under the broiler before puréeing them concentrates their flavor and sweetness and gives the finished salsa a smoky essence.