Latin American

The spirit of Mexico spices up this home-style, do-ahead main dish. The enchiladas can be assembled one day in advance and refrigerated. If time is short, use 5 cups of shredded skinless cooked chicken from the deli and 4 1/2 cups canned low-salt chicken broth. Begin the party with chips, guacamole and salsa, and blend a pitcher or two of Margaritas for fun. Watch how to cut a whole chicken into parts to use in this recipe.

(Crisp-Fried Beef-Stuffed Corn Tortillas)

For an easy and informal dinner, make a salad and some rice to go alongside this bubbling cheese mixture known as queso fundido. Each diner spoons some of the cheese into warm tortillas. This can also be served as an appetizer at parties. Mix up some Margaritas to add to the fun.

In the state of Yucatán in southeastern Mexico, lime soup is served on even the hottest days. The fresh taste of the cilantro and the sourness of the lime combine to give the soup plenty of zing.

An adaptation of a recipe from Mexican Light Cooking by our friend Kathi Long, a chef and author in Santa Fe.

Can be prepared in 45 minutes or less but requires additional unattended time.

Pass extra salsa at the table.

This recipe can be prepared in 45 minutes or less.

This recipe makes much more dough than is needed for the Mushroom and Butternut Squash Empanadas with Smoked Chile and Tomatillo Sauce , but it freezes beautifully, wrapped well in plastic wrap and sealed in a plastic freezer bag. (Defrost the dough in the refrigerator for 6 to 8 hours before using.) At Café Azul, Archibald also uses this pastry for pies and tarts. Active time: 15 min Start to finish: 1 1/4 hr

This is known as chilpachol in Mexico. Don't forget to add a squeeze of fresh lime juice to each bowl.

Tomates Rellenos Active time: 45 min Start to finish: 45 min Long before guacamole, tortilla chips, and Margaritas became a popular light dinner, guacamole was often served in tomatoes, and we were charmed by this presentation.