Avocado

Can be prepared in 45 minutes or less.

We're certain that this soup will become a staple in your summer repertoire. It's simple to make, low in fat, and tastes like freshness itself.

Doña Tomasa and other Oaxacans often thin their guacamole with water to make a dipping sauce. Sometimes a little cream or milk is added as well.

Chiles Anchos Rellenos de Atún con Papas This is more sweet than spicy, because the chiles are softened in brown sugar and vinegar before stuffing.

A star starter from Hubert Keller at Fleur de Lys in San Francisco. A good mold for the timbale is a six-ounce tomato-paste can that has the top and bottom removed.

Salpicón de Res Not truly a salad but a dish of seasoned cold shredded meat, a salpicón is usually eaten folded into hot tortillas or piled onto crispy tostadas. It is a refreshing party dish ideal for a summer buffet.

A slow-simmering, comforting braise delivering healing to both body and soul.

Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”

This 30-minute dinner tastes like warm sunshine on a cloudy day.

Once you mash avocado into raw kale, you might never eat the hearty leafy green any other way.

This weeknight meal hits all the high notes of the beloved sushi roll.

In this vibrant salad, crisp pear, ripe avocado, and crunchy lettuce are tossed in a lime dressing and dusted with Tajín.

Mexican esquites meets Chinese tiger salad. This crunchy, bright, sweet, juicy side is everything you want to eat in the summer heat.

A twist on the classic fattoush salad, with a creamy avocado and lime dressing and crispy fried tortilla strips standing in for the traditional pita chips.

A twist on the classic, this Caesar pops with the addition of chile-powder-and-Cotija-crusted croutons, crumbled queso fresco, and creamy avocado.

When the flavors of a savory salmon poke bowl crash land on a slice of avocado toast, you’ve got a lunchtime power player on your hands. 

This warm, melty, cheesy version of classic seven-layer dip marries the best of refried beans and queso for game day and beyond.

Treating grapefruit like raw fish gives you permission to get as fancy as you’d like plating and arranging this textural winter salad.