Priscila Satkoff

Tinga de Puerco Pork shoulder is a humble cut of meat, but it packs a lot of flavor. Here it is simmered with a chipotle-spiked tomato sauce to make a smoky-spicy topping for crisp little tortilla chips. They can be served on a plate as a first course or passed on a tray as a nibble with cocktails or beer. Tinga is also very good as a filling for warm corn smoked Spanish sausage.

Poblanos Rellenos con Papas y Aguacate What a wonderful dish this is, full of unexpected flavors and textures. Roasted poblano chiles are stuffed with mashed potatoes and avocados, then marinated in a sweet-and-sour mixture seasoned with roasted garlic.

Ensalada de Nopales Do not be afraid of this salad. Nopales (cactus leaves) are quite delicious and may remind you of green beans or okra. In fact, you could make this salad with green beans perfectly well. But do try the nopales if you never have—you may discover a new favorite vegetable. You will find canned nopales at Latino markets, but fresh ones are much better.