Poblano Chile

Tomatoes and bell pepper also give color and flavor to this impressive side dish.

Tomatillos are the key ingredient in this alluring green sauce. They have an unusual and pleasant tartness that works well with a variety of dishes. I pair this mojo with a grand Fish in Foil . The sauce has the brightness of a lemon with the attendant complexity you'd expect of the other ingredients that go into making it.

Ground turkey would make a fine substitute for beef in these Southwest-style burgers (grill until cooked through).

Helen Yard of Flagstaff, Arizona, writes: "I fell in love with Latin food after spending some time in Central America and Mexico assisting with bird studies. Now I study birds along the Colorado River back here in the States. We've got a crew to cook for us in the field, but when I return home I never miss a chance to get busy in the kitchen. " Serve for breakfast with hot buttered tortillas. A poblano is a fresh dark green chile, often called a pasilla, and is available in the produce section of most supermarkets.

This sauce can be prepared with yellow bell peppers instead of poblano chiles. Both sauces go equally well with the chicken-and they also complement each other nicely. So follow your mood: earthy poblano or sunny, sweet yellow bell pepper-or make half a recipe of each and serve them both. This recipe can be prepared in 45 minutes or less.

If you're short on time, use a roast chicken from the supermarket instead of grilling chicken breasts. Serve Mexican beers alongside and tortilla chips for extra crunch.

Serve with jicama sticks, radish slices, peeled cooked shrimp, and corn tortilla chips.

This sauce uses roasted fresh poblano chilies and their dried form, ancho chilies.

Like gumbo, this is a thick and flavorful stew. But it takes a lot less time to make. Active time: 45 min Start to finish: 1 1/4 hr

This extra-savory take on the Southern classic might be our favorite excuse to buy corn out of season.