Latin American

These superb tacos are from chef Alex Castro at the Old Mexico Grill in Santa Fe.

Make the components of this salad early in the day, then toss in the shrimp just before serving. (Buy cooked shrimp, if you like, to save a little time.) Offer cold Mexican beers and Margaritas alongside.

While in Costa Rica, Boston chef Steve Johnson was inspired to make fish cakes from leftover red snapper and boiled yuca. The combination takes clever advantage of the vegetable's starchy character, which binds the cakes together while allowing the flavor of the snapper to come through cleanly. We prefer to use frozen yuca, which has a better consistency and is easier to prepare.

Active time: 20 min Start to finish: 20 min

Salpicón de Res Not truly a salad but a dish of seasoned cold shredded meat, a salpicón is usually eaten folded into hot tortillas or piled onto crispy tostadas. It is a refreshing party dish ideal for a summer buffet.

Sorbete de Zarzamora Berries are cultivated near the small colonial town of Valle de Bravo, outside Mexico City. Sorbets and ice creams are enormously popular throughout Mexico.

Salsa de Chile Serrano Frito Serrano chiles give this Mexican sauce its bite and light green color. Use it on warm tortillas or grilled meats.

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. " Juana serves these fritters for dessert, but they make a great breakfast dish, too.

The tortilla strips need to dry overnight, so begin making this one day ahead.

Active time: 15 min Start to finish: 45 min

A low-fat version of the Mexican soup.

Margaritas Clásicas Mexican and Key limes are slightly sweeter than Persian limes (the standard supermarket variety). They can often be found at Latin American markets or at local farmers' markets. Melissa's sells them year-round by mail; to order, call 800-588-0151 or go to melissas.com. Make these Margaritas two at a time.

(Corn Tortillas with Sweet-and-Savory Ground Pork)

This dish is an excellent accompaniment to almost any Mexican meal. The beans should be whole, perfectly tender, and swimming in a generous amount of broth.