Avocado

Great on its own or served alongside grilled fish, chicken or steak.

Mexican food is usually high in calories; this lean dish is authentic but light.

A low-fat version of the Mexican soup.

At the ranch, Lisa Ahier makes this salsa with and without avocado. At Gourmet, we liked it with.

(Cold Avocado Soup)

A quick appetizer or light main course.

Tamales are traditionally served in the southwestern United States and in Mexico at Christmas. In this easy do-ahead version, corn husks are wrapped around spicy pieces of pork tenderloin. The husks keep the pork tender and juicy as it cooks. What to drink: Pinot Noir.

We call for California avocados in our recipes because our food editors prefer their rich flavor and creamy texture to that of West Indian avocados, which tend to taste a bit bland and watery.

This recipe can be prepared in 45 minutes or less.

Serve this salsa with the Pinto Bean Enfrijoladas , or as a dip with tortilla chips.

If you don't want to cook a live lobster for this recipe, buy 2/3 pound cooked lobster meat from your seafood shop. Active time: 45 min Start to finish: 2 3/4 hr (includes chilling)

Make the salsa at least an hour (and as much as a day) before serving to allow the flavors to blend. This is also delicious with turkey. This recipe is an accompaniment for Spice-Rubbed Pork Tenderloins in Corn Husks with Cranberry-Avocado Salsa.

Serve this colorful salsa with grilled fish or chicken, or with black beans and rice.

This southwestern version of fried chicken needs only two sides: purchased Mexican-style rice pilaf and a sauté of bell peppers and carrots. Flan with sliced kiwi would be a nice finish. Look for ancho chili powder in the spice section of your supermarket.

Poblano chilies (fresh green chilies), tomatillos (green tomato-like fruits), dried corn husks, and Masa Harina are found at many supermarkets and Latin American markets.