Tomatillo

This salsa is excellent with grilled shrimp, fish, or chicken. This recipe can be prepared in 45 minutes or less.

Jennifer Larson of Beirut, Lebanon, writes: "I had a fabulous lunch at Rosa Mexicano in New York. The warm chocolate cake with sweet tomatillo sauce really stood out. Can you get the recipe?" Chocolate labels can be confusing because there's no official distinction between semisweet and bittersweet. We tested this recipe using Valrhona (56%), which is labeled semisweet, Ghirardelli Bittersweet, and Lindt Bittersweet. We got the best result using Valrhona (56%), but if Valrhona is not available, we recommend Ghirardelli Bittersweet over Lindt Bittersweet for this recipe.

Poblano and jalapeño chiles, tomatillos, and cilantro account for the recipe's title. Serve with: Mexican beer, warm tortillas, green salad, and lemon sorbet.

The sauce in this recipe is also good with chicken and ham. Active time: 50 min Start to finish: 1 1/2 hr

As in many Mexican recipe names, there is a playful personification at work here: The eggs are "separated" by their salsas—one is topped with fiery red, the other with jealous green.

This easy-to-make dip is also great as a topping for burritos and enchiladas. Can be prepared in 45 minutes or less, but requires additional unattended time.

Chicken in Pumpkin-Seed Sauce

In New Mexico, chili verde is prepared with lots of meat — and no beans. This recipe uses chicken, and you can make it spicier by adding jalapeño chilies. Serve it with the Layered Rice Salad and the Toasted Jalapeño Corn Bread .

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

Mole Poblano Mole is very time-consuming to make, but you can begin up to three days ahead. The results are well worth the effort. In Mexico, this is served with rice or unfilled tamales.

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

Masa labeled "masa preparada para tamales" often contains baking powder and salt, so don't add either if it does. Soak the husks three hours ahead or overnight.

Pipián is an earthy, pureed seed sauce that is traditional in Mexican cooking. Serve this dish with rice to soak up the sauce.