Latin American

"For as long as I can remember, every Christmas Eve I've hosted an open house with a Mexican buffet," writes Jill Cole of Fallbrook, California. "Any suggestion of varying the meal is met with cries of protest from family and friends. I set out guacamole, salsa, homemade tamales, and what has become my famous albóndigas soup." Be sure to put out hot sauce for those who like extra heat.

Camarones al Mojo de Ajo Offer this with the Mexican White Rice cooked with two whole serrano chiles (remove the chiles before serving the rice). To devein the shrimp while leaving the shells intact, use kitchen shears or scissors to cut down the center of each shell from the head end of the shrimp toward the tail. Open the shell slightly and remove the vein using the tip of a small, sharp knife.

María A. Alvarado-Gómez of Erie, Pennsylvania, writes: "I came to the United States as an exchange student, after spending the first 18 years of my life in Mérida, Yucatán. On school vacations I would go home and cook with my mother and sisters so that I wouldn't lose my touch. My mother was a skilled cook, and I was lucky to have learned at her side. Her food was so popular in our neighborhood that she sold portions of our daily meals to other families. With nine well-fed kids, she said we were her best advertisement. "I still take great pride in the food of my homeland. Yucatecan cuisine is known for its Mayan influence, and the essential ingredients we use — limes, spices, avocados, tomatoes, peppers — make for wonderful flavors. Now that ground spices are readily available and vegetables can be quickly chopped in a food processor, preparing traditional Mexican dishes is easier than ever." This dish is the Yucatecan version of huevos rancheros.

Pastel de tres leches is a traditional Nicaraguan Celebration Cake usually reserved for the holiday season. In this recipe we preserve the traditional presentation, and add some typical American holiday flavors. The cake is composed of four components: Sponge Cake, Rum Milk Syrup, Meringue, and Cranberry Compote.

The heat in fresh poblano chiles varies considerably; you may want to use more than one in this dish if they are not too hot. The sautéed vegetables can sit at room temperature for several hours before serving.

This recipe is an accompaniment for Boca Negra Chocolate Chipotle Cakes .

Paired with tortilla chips, this guacamole makes an excellent starter. Also offer chilled Mexican beer throughout the meal.

Chalupas Poblanas de Pollo Look for tightly stacked tortillas in packs of 50 (they can be frozen). They are pressed tightly together to retain moisture and freshness and are available in Latino markets and some supermarkets. Delicious tortillas can also be mail-ordered from Maria & Ricardo's Tortilla Factory (800-881-7040). Other Mexican ingredients are available at Mexican markets and many supermarkets. Active time: 40 min Start to finish: 40 min

Margaritas, crisp Mexican beer or sangria would be perfect with this dinner.

Calabaza en Tacha Señora Consuelo de Mendoza There are many regional recipes for pumpkins cooked with raw sugar, either piloncillo in the form of cones, or panela, in thick rounds — the darker the color the richer the flavor. This recipe comes from the eastern part of Michoacán, where it is eaten preferably for breakfast with a glass of cold milk.

A different, easy way to enjoy ground beef.

Chilpachole de Jaiba This typical dish is adapted from a recipe given to us by our official guide, Ricardo Muñoz. Although picking the crabmeat is time-consuming (enlist a friend to help), you will be rewarded with a truly exceptional soup.