Blender

This has become my favorite sauce—for now. Its fresh flavor, vibrant color, and slight heat (which you can control with the amount of jalapeños you add) are the reasons why. And once you discover how easy it is to prepare and how long it keeps in the refrigerator, I don’t doubt it will become a favorite of yours, too.

Rice usually serves as a blank canvas for the rest of the dish. But not this one! This traditional rice imparts a beautiful red hue as well as a flavorful punch. Feel free to experiment with the quantity and variety of fresh chiles in the recipe—using or removing the seeds to control the heat as you see fit.

This is a great accompaniment to almost every recipe in this book because it offers a sweet counterpart to most of the spicy and tangy flavors found in other recipes. And because the ingredients needed are found in most pantries, the batter can be whipped up at a moment’s time and left to bake unattended.

Simply grilled meat is a universal crowd-pleaser. Mexicans spend long weekend afternoons slowly grilling meat, which they serve with radish wedges, avocado slices, and various table sauces. This recipe puts it all together for you. So the next time you find yourself grilling, include this smooth salsa made with avocado and tomatillos, which is so velvety no one will believe you when you tell them it is made without cream.

Mexican chorizo has a flavor all its own. It is not only easy to make, but its ingredients are also commonly found in your local supermarket. Unlike its Spanish cousin, this chorizo is not cured or smoked. And because most Mexican recipes call for the chorizo to be removed from its casing, stuffing it is not necessary. Just measure out the chorizo into small portions before storing, and it is ready whenever you are.

If I had to come up with two words to describe this dish, they would be “tangy” and “tasty.” Onions, lime juice, and roasted tomato are all mixed in with flank steak, which is seared to a crispy and juicy finish. While the dish is made entirely on the stovetop, you’d swear a grill was involved. This is another great option for entertaining because most of the recipe can be done a day in advance.

The most difficult part of making these ribs is waiting for them to be ready. And the best part is that they practically make themselves. It is said that ribs should be cooked low and slow, and this recipe does just that. Cumin, oregano, and chipotle chiles slowly infuse into the meat of these ribs for 3 hours before they are glazed with honey and adobo. A winning combination!

Meatballs are the ultimate comfort food. And while these are satisfyingly delicious, they also pack a spicy punch. The chipotles add an unexpected smoky heat to the tomato sauce, which only gets better with time. So make them in advance for a no-stress meal, and make sure to make extra so you can have some for leftovers.

Mexicans refer to this dish as manchamanteles or “tablecloth stainer” due to the delicious deep red sauce that is made from dried chiles and spices. The sauce has an underlying sweetness that is very addicting. And because this dish improves with age, you can make it days in advance or enjoy left-overs days later.

The shrimp in this recipe are cooked in a manner that is referred to as enchilado, or in a chile sauce. While the shrimp go well served atop crisp fresh lettuce and a crunchy tortilla, they can also be served over a bed of white rice with extra sauce drizzled on top. Either way, you will find the shrimp to be as versatile as they are delicious.

Watercress is such a hearty and flavorful green that it is best when it stands alone, which is why this is basically a green salad. It is also a great accompaniment to any dish in this book—or any Mexican dish—because it is assertive enough to stand up to bold flavors. And don’t think the dressing is to be used just for salads—it makes a great sandwich spread or vegetable dip.

I love steak salads. It must be something about the contrast in texture and temperature that I find appealing. The best steak salads give you meat that is juicy and flavorful with a charred exterior crust on the steak that goes great against the fresh, crisp lettuce. The glaze is the key to this salad because the sugars in it caramelize and create that crunchy exterior.

If there is a recipe that truly captures the scent and essence of Mexican cooking, this is it. There are so many reasons to love this soup. Besides being easy to make and healthful to eat, it offers deep, rich flavors brightened by fresh ingredients. This is a great soup to serve for company, because it is not only delicious, but the contrasting colors of the deep amber soup base and the bright green and white from the toppings make for a stunning presentation. It is also a conversation piece, because everyone can get involved in the assembly of their soup bowl.

While I was studying in France, my friend Lindsay insisted I try this little crêpe place she had found. It turned out to be down a sketchy alley and I began wondering what we were doing there until I went in. The shop was filled with a number of incredibly tasty-looking items, but I decided to order these and it was all over. They were so yummy that I had to order them every time we went there (which was more often than I’d like to admit). Crêpes are easy to make, and any extras can be refrigerated for several days or frozen for up to a month.

This recipe seems complicated, but it’s truly not hard to do, there are just a few steps. The good news is all the work (and mess) can be done well ahead of time. I know lump crabmeat is expensive, but don’t be tempted to use anything else. It’s still cheaper than going out to eat and your date wouldn’t be impressed by mushy crab cakes. If you are lucky enough to have a seafood store near you that carries fresh lump crab, by all means, get it fresh. Otherwise, the canned lump crab is a fine substitute.

Tapenade is essentially puréed olives with other flavorings added. This is a pretty mild version, but if you like the sharp taste of Kalamata olives, feel free to add more.

When I suggested potato pancakes for this chapter, my mom questioned whether college students would own blenders. I foolishly said, “Even the guys next door who have one fry pan and eat with plastic silverware have a blender.” I quickly added, “You know, to make smoothies.” I don’t think she bought the smoothie thing, but the recipe stayed. These crispy potato pancakes are a yummy dinner plain or with applesauce or sour cream.

This is a most excellent appetizer and it couldn’t be easier to make. You just put everything in the blender and it’s done in about 30 seconds. You can’t beat that.

Taco Salad is awesome because it is literally a whole meal in one salad—and a vegetarian meal at that. If you want to add meat to the salad, you can cook and drain 1 pound of ground beef, stir in 1 tablespoon of chile powder, and spoon it onto the salad before you add the cheese. Tortilla shell bowls can be difficult to find, but you can just line a bowl with tortilla chips and get the same effect.

Crepes are one of my favorite French desserts, so of course I had to come up with a way to also have them for breakfast. This strawberry filling is light and not too sweet, making it the perfect way to start your day. Crepes can be kept in the refrigerator for several days, so save any extras and eat them with jam, fresh fruit, or chocolate sauce.