Latin American

Be sure your kitchen is well ventilated when you soak the New Mexican and guajillo chiles; their vapors can be a mild irritant.

You can use shredded Monterey Jack cheese in place of the cotija and queso blanco. Other wild mushrooms, such as shiitakes, can be substituted for the porcini.

The most time-consuming step is making the coconut curls; in a pinch, you can use store-bought shaved coconut.

Yuca is a starchy root with tough, brown skin, crisp, white flesh, and a mild flavor. It is also known as cassava.

Set out the sour cream, cheese, and corn, and let each person fix his own.

To tone down the sauce for little mouths, omit some of the chiles.

These can be made up to 1 day ahead or frozen up to 1 month ahead. Bring to room temperature before baking.

Make the chile-lime marinade the day before, and let the pork marinate overnight before cooking.

This lively guacamole can also be served as a dip with tortilla chips. If you want to make it a day ahead, be sure to press plastic wrap directly on the surface of the guacamole to prevent browning.

Cilantro’s pungent fragrance partners well with fruity tomatillos in a lively pesto. The mixture offsets the spiciness of the cumin and jalapeño in this delectable soup.

The tamales can be made through step 4 up to a month in advance and frozen; steam directly from the freezer (cooking time will be longer—follow recipe directions to check for doneness).

¡Delicioso! is what you’ll be saying after you’ve enjoyed this Spanish-influenced one-dish meal.

A mildly spicy, citrus-tinged sour cream sauce tops these baked salmon fillets. The ground chipotle adds just a hint of smokiness.