Latin American

Serve with warm corn bread or spoon over steamed rice. What to drink: Pale ale or Mexican lager or dark ale, such as Bohemia or Negra Modelo.

Tostadas caseras — corn tortillas that have been seasoned and fried — can be found with the tortillas in most supermarkets. The soup can be made one day before serving.

This dish combines Spanish escabeche (marinated poached fish) with a new take on mojo, a Cuban sauce typically made with the juice of tart oranges, garlic, and herbs.

This recipe is an accompaniment for Crispy Pork with Avocado Salsa and Tomato Salsa .

You might be tempted to bake 2 sheets at a time in the upper and lower thirds of the oven. Don't give in to this urge—they must go in the middle of the oven to cook through and brown evenly.

Both sauces can be prepared a day ahead. What to drink: Choose a medium-bodied red wine with lots of berry fruit and a bit of spice — Syrah is a good match.

Crepas Rellenas de Hongos con Salsa de Chile Poblano Wild mushrooms stand in for cuitlacoche (corn fungus), which is a delicacy in Mexico.

Huachinango a la Veracruzana In a traditional Veracruzan household, you would find papas cambray (roasted tiny white potatoes) and a bowl of savory white rice served alongside.

It's common in Oaxaca to add mint to rice, adding a subtle herbal dimension.

María A. Alvarado-Gómez of Erie, Pennsylvania, writes: "I came to the United States as an exchange student, after spending the first 18 years of my life in Mérida, Yucatán. On school vacations I would go home and cook with my mother and sisters so that I wouldn't lose my touch. My mother was a skilled cook, and I was lucky to have learned at her side. Her food was so popular in our neighborhood that she sold portions of our daily meals to other families. With nine well-fed kids, she said we were her best advertisement. "I still take great pride in the food of my homeland. Yucatecan cuisine is known for its Mayan influence, and the essential ingredients we use — limes, spices, avocados, tomatoes, peppers — make for wonderful flavors. Now that ground spices are readily available and vegetables can be quickly chopped in a food processor, preparing traditional Mexican dishes is easier than ever." This dish is the Yucatecan version of huevos rancheros.

Chalupas Poblanas de Pollo Look for tightly stacked tortillas in packs of 50 (they can be frozen). They are pressed tightly together to retain moisture and freshness and are available in Latino markets and some supermarkets. Delicious tortillas can also be mail-ordered from Maria & Ricardo's Tortilla Factory (800-881-7040). Other Mexican ingredients are available at Mexican markets and many supermarkets. Active time: 40 min Start to finish: 40 min

Paired with tortilla chips, this guacamole makes an excellent starter. Also offer chilled Mexican beer throughout the meal.

In her cookbook Fiesta!, Anya von Bremzen included a recipe by the Jackson Heights (Queens, New York) "arepa lady," known simply as Piedad. Though arepas are a common South American breakfast item (as well as a lunch and dinner starch), what makes hers so special is the luxurious inclusion of butter in the dough and the use of milk instead of water. We've adapted the recipe slightly.

Poblano Strips with Onions and Cream Can be prepared in 45 minutes or less.

Here's a hearty and satisfying "Mexican lasagna" that comes together quickly.

Besides the tacos, try the Pico de Gallo on scrambled eggs, grilled chicken or instead of sour cream on a baked potato.

Marinating the pork in citrus juices gives it a flavor that is perfectly complemented by the slightly spicy sauce. If you cannot find plantains, use ripe bananas.