1/4 cup (1/2 stick) butter
2 tsp chopped garlic
4 red bell peppers, 4 poblano chiles and 12 green onions, julenned (cut into thin strips
1 & 1/2 cups grated Monterey jack cheese
1/4 cup coarsely chopped cilantro

Melt butter in large skillet over medium heat. Add garlic; saute 1 minute.

Add bell peppers and poblanos; saute until tender, about 12 minutes.

Add onions; saute until softened, 3 or 4 minutes.

Add cheese and simmer until cheese melts. Stir in cilantro, season with salt and pepper and serve.

You'll do this one cheaper if you make your own tortilla strips, but, hey, that's your call. It's the delicious soup that's important.

6 cups chicken stock
2 boneless, skinless chicken breasts, cut into thin slices
1 Tbsp olive or corn oil
8-10 cloves garlic, minced
1 small onion,, thinly sliced
2 medium Roma tomatoes, peeled, seeded and diced
1/3 Cup chopped cilantro
1-4 serrano or jalapeno peppers, thinly sliced
1/3 Cup fresh lime juice
salt and pepper to taste
4 corn tortillas, julenned for garnish (use no-salt tortilla chips for even easier)

Preheat oven to 350F.

Spread tortilla slivers on a baking sheet and bake for about 6-8 minutes or until lightly browned (or do it the lazy way). Set aside.

Heat oil in a large saucepan. Add onion, garlic, hot peppers and cook over medium heat for about 5 minutes or until lightly browned.

Easy to make and even easier to eat. Very nourishing, too.

2 Tbsp olive oil
1 large onion, cut into rings
1 (15 oz) can stewed tomatoes
1 (7 oz) can chipotle peppers in adobo sauce
2 lb shredded cooked chicken meat
16 tostada shells
1/2 cup sour cream

Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, maybe 5 minutes.

Meanwhile, in your processo, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes. Mound the chicken onto tostada shells, and garnish with a dollop of sour cream.

This may be hard to say but you’ll find it easy to like. And while you may not have seen these on the menu of the poquito Mexican eateries, they’ll be right there on the big expensive ones.

2 cups corn masa mix
1 & 1/8 cups water
Salt to taste
Corn or canola oil for frying (Boy, that stuff has gotten expensive!)
1 & 1/2 cups pinto refried beans
2 cups mole poblano (one 16 oz jar)
2 cups pre-cooked chicken, shredded
Toasted sesame seeds for garnish

Mix the corn masa mix with water and a pinch of salt. Knead a couple minutes and set aside.

Heat beans and mole in separate pans.

Meanwhile, between your palms, roll dough into 10 medium-size balls and flatten into big, thick-ish tortillas. Fry on an oiled griddle or frying pan until golden.

Spread each tlayuda with a Tbsp of beans; top with shredded chicken and mole and garnish with toasted sesame seeds. Now, get ready to accept complimentos.

Here’s an authentic side dish that might become a tradition with burgers and brats not to mention Mexican foods.

3 large red potatoes, peeled and sliced
3 Tbsp veggie oil
diced green chilies

Heat oil in a large fry pan with a cover.

Peel and thinly slice potatoes.

Add potatoes to the pan and cover. Cook on medium until done, 10-15 minutes. Give ‘em a few good shakes while they’re cooking.

What’s your favorite Mexican appetizer? Well. outside of those little “taquitos” or baby empanads I really can’t think of any (Maybe because I’m not Mexican). But with sopes, there’s a whole world of possibilities; easy ones, too: top ‘em with refried beans…salsa…chorizo…one of my quick dips.

1 cup yellow corn meal
1 cup masa harina flour
1/4 cup shortening (or lard if you're into authentic)
1 cup warm water
1 can (4 oz) diced green chiles
1 Tbsp vegetable oil divided
1 can (16 oz) refried beans warmed
1 cup (4 oz) shredded cheddar, Jack or any crumbled Mexican cheese

Put corn meal and flour in large bowl; cut in shortening with pastry blender (or two knives) until mixture resembles coarse crumbs.

Gradually add water, kneading until smooth. Add chiles; mix well. Form dough into 16 small balls. Pat each ball into 3-inch patty; place on wax paper.

Heat 1 tsp of oil in a large skillet over medium-high heat for 1 to 2 minutes. Cook the patties for 3 minutes per side or until golden brown, adding additional oil as needed to prevent sticking.

This is a Mexican dessert that you drink – and, no, it does not contain tequila. But you could drink that before or after dessert if you like.

3 Tbsp instant hot chocolate mix
1 Tbsp chocolate syrup
1/2 tsp ground cinnamon
1 pinch chili powder
1/4 cup milk
3/4 cup boiling water

In a good-sized mug, stir togerher the hot chocolate mix, cinnamon, and chili powder. Pour in the milk and chocolate sauce. Add the boiling water and stir.

In California, where In-n-Out Burger reigns, they have so many no-bread-thank-you customers that a burger wrapped in lettuce is known to all as a “protein burger”. Now you know how I came up with such a goofy title.

1 lb lean ground beef or pork
2 garlic cloves, minced
Vegetable cooking spray
1/2 of 10-oz package thawed onion-and-pepper medley
1/2 cup golden raisins
½ cup tomato sauce
2 to 3 tsp hot sauce
1/2 tsp ground cumin
1/2 tsp each salt & pepper
Iceberg lettuce leaves
Lime wedges (optional)

Cook beef and garlic in a large nonstick skillet coated with cooking spray over medium- heat 6-8 minutes or until beef is no longer pink. Drain and pat with paper towels.

Add onion-and-pepper medley to skillet; cook over medium heat, stirring often, 8-10 minutes or until onions are tender.

STIR in beef mixture, raisins, next 5 ingredients and bring mixture to a boil. Reduce heat, and simmer about 8-10 minutes until most of liquid evaporates.

Serve it up in lettuce leaves, with lime wedges, if desired.

These Mexican basics must be part of your inventory. In case you're just getting into this cooking nation here are quick and easy versions of both.

Guacamole
Makes 2 & 1/2 cups

1/2 fresh jalapeño, sliced
2 ripe avocados, halved and pitted
1 tablespoon fresh lime juice
2 tablespoons fresh cilantro leaves
1 small tomato, cut into small dice

Place the jalapeño in the mortar and mash to release the juices. Scoop the avocado flesh into the mortar, add the lime juice and cilantro and crush until chunky. Add the tomato, mix well, and season to taste with salt and freshly ground pepper.

Fresh Tomato Salsa
Makes 3 cups

8 ripe plum tomatoes, coarsely chopped
1/3 cup finely minced sweet white onion
2 small garlic cloves, minced
1 jalapeno pepper, seeded and minced
1/4 cup chopped fresh cilantro

Combine the tomatoes, onion, garlic, jalapeno, and cilantro. Stir together until well mixed. Season to taste with salt. Serve at room temperature.

Pee-cah-DEE-yo (That’s how you say it) is, like a lot of Mexican food, really nutritious. And, as you may know, the lettuce in this and other recipes is not the healthful hero; it’s the other stuff, Try it in whole wheat tortillas for a more fibre-filled dinner or lunch.

1 lb extra-lean ground turkey
2 garlic cloves, minced
Vegetable cooking spray
Half of a 10 oz package frozen onion- and-pepper medley, thawed
1/2 cup golden raisins
½ cup tomato sauce
2 to 3 tsp hot sauce
1/2 tsp ground cumin
1/2 tsp each salt & pepper
Iceberg lettuce leaves or whole-wheat tortillas

Cook ground turkey and minced garlic in a large nonstick skillet coated with cooking spray over medium-high heat about 8 minutes or until turkey is no longer pink. Drain and set aside in a bowl.

Add onion-and-pepper medley to skil¬let; cook over medium-high heat, stir¬ring often, 8-10 minutes or until onions are tender, then stir in the turkey, raisins, and next 5 ingredients. Bring to a boil, reduce heat, and simmer 10 minutes until most of liquid evaporates.

Spoon onto tortillas and fold or into lettuce leaves and don’t fold.

Basically, this is pasta in a Mexican-based sauce - no, I don't mean that the sauce base contains a Mexican, I mean the sauce is found most frequently in Mexico, Ok?

Anyway, the milder and even quicker version of mojo de ajo is on my "Sauces" page, but here is, I believe, the more authentic version.

3/4 cup olive oil
3 whole guajillo chiles
3/4 cup bottled minced garlic
5 Tbsp fresh lime juice
1 & 1/2 tsp salt

Cook pasta while putting together the sauce.

Heat oil in a 2-qt. saucepan over medium heat to 350°.

With tongs, dip 1 chile into oil, cook 5 seconds; remove and drain on paper towels.

Repeat with remaining 2 chiles.

Let them cool a few minutes then remove and discard stems. Process the now-stem-less chiles in food processor until crumbled into small flakes. Set aside.

Cook garlic in the same hot oil, stirring occasionally, 3 or 4 minutes or until golden.

Wait 5 minutes then stir the chile flakes, lime juice, and salt into the oil-garlic mixture. Now mix into the pasta and you're finished.

You may not associate steak with Mexican food but this quick and easy will surely qualify. And because the beef is “cubed” steak it’s still, like most Mexican dishes, relatively inexpensive. Isn’t it great that such good stuff is so affordable?

1 cup milk
1 large egg
1 cup all-purpose flour
1 (1.25-oz) packet chili seasoning mix
1 to 1 & 1/2 lb cubed sirloin steaks
1/3 cup vegetable oil
2 (10-oz) cans diced tomatoes with green chiles, 1 can drained and 1 not
2/3 cup whipping cream

Whisk together milk and egg in a medium bowl.

Stir together flour and chili seasoning packet in a shallow bowl.

Dip steaks in egg mixture then dredge in flour mixture, shaking off any excess, then placing them in a large skillet the hot oil. Fry steaks over medium-high heat 4 to 6 minutes on each side or until golden brown. Drain on a wire rack in a jelly-roll pan – that’s like a cookie sheet with four sides. Keep steaks warm in a 225° oven while you whip up the sauce.

Into the still-hot skillet stir in tomatoes, green chiles, and cook a minute or two, stirring to loosen those delicious “crispies” from the bottom of skillet. Whisk in the cream and heat to boiling, whisking constantly. Reduce heat, and simmer 5 minutes.

Now move those steaks from the oven to plates and serve up with the steaming sauce and some warm tortillas – oh, boy!

.

Ok, what does Zacatecas mean, you ask. It's the name of a city in Mexico and the hometown of my son-in-law, Alberto.

You could name this dish after another city like, Guadalajara or Xochomilco but they're even longer than Zacatecas and harder to spell. But, hey, if you've paid the big bucks for crab meat you get to name it whatever you want.

6 cups mixed baby salad greens
2 cups cooked lump crabmeat (or, ugh, fake crabmeat, if you must)
2 medium tomatoes, cut into wedges
1 ripe avocado, peeled. halved and sliced
1 4-oz can diced green chile peppers, drained
2 Tbsp finely chopped red onion
2 Tbsp snipped fresh cilantro
1/4 cup white vinegar
2 Tbsp olive or canola oil
1 Tbsp sugar
1/2 tsp salt
1/2 tsp ground cumin

Divide the salad greens among dinner plates. Carefully clean lump crabmeat, removing any leftover shell or cartilage pieces. Arrange the crabmeat, tomatoes, avocado, and chile peppers on top of salad greens. Sprinkle with onion and cilantro.

Ever been to Michigan's Upper Peninsula (da U. P.)? They serve "pasties" up there, and empanadas are just like them - except for the ingredients. Inside pasties are potatoes, meat & turnips; read on and you'll learn what's inside an empanada. OK?

2 Tbsp olive oil
1 package refrigerated pizza dough(about 1 lb)
Flour for the work surface
1 16-oz can refried beans
1 8 oz container fresh salsa
1 8-oz package shredded Cheddar
Sour cream

Heat oven to 400° F.

Spread 1 tsp of the oil on a baking sheet.

Divide the dough into 6 equal portions and roll each into an 8-inch round on a lightly floured surface. Spread beans, then salsa and finally cheese on half of each round. Fold over the other half to cover the filling, and pinch the curved edge to seal.

Lightly brush the tops with the remaining oil, transfer to the baking sheet and bake for 12 to 15 minutes or until golden.

Serve 'em hot with a dollop of sour cream. So-o-o-o good.

That’s it? "Corn Soup"? Nope, no cute-sy title for this very delicious dish that features tomatoes, chicken, cheese, green chiles and, of course, corn. All that and it’s still ready in less than half-an-hour.

1 16-oz package frozen whole kernel corn, thawed
1 cup chicken broth
1 4-1/2-oz can diced green chile peppers
2 Tbsp butter
1/2 tsp minced garlic (from a jar) ( or 1 clove)
1 Tbsp snipped fresh oregano or 1 tsp dried oregano
1/4 tsp salt
1/4 tsp ground black pepper
2 cups milk
1 cup chopped cooked chicken(about 5 oz)
1 cup canned chopped tomatoes, drained (use fresh if you have time)
1 cup shredded Jack or cheddar cheese (4 oz)
Snipped fresh parsley (optional)

In a blender, combine half of the corn and the chicken broth. Cover; blend until nearly smooth.

Put the corn puree, the remaining corn, chile peppers, butter, garlic, oregano (if using dried), salt, and black pepper in a saucepan and bring to boiling. Reduce heat and simmer uncovered, for 10 minutes.

Stir in milk, chicken, tomatoes, and snipped oregano(if using). Heat through, remove from heat and stir in cheese until it's melted.

Pour into bowls, sprinkle with snipped parsley and serve it up.

Unless you really know that your guests like it HOT use a mild chili powder for this quick & easy appetizer. Also, if it's too hot they won't taste the fruit & veggies.

1 firm-ripe mango, peeled and pitted
1 cucumber
3 large carrots
1 Tbsp fresh lime juice
1 tsp chili powder, or to taste
Salt to taste

Cut mango, cucumber, and carrots into 4- by 1/2-inch sticks.

Just before serving, toss mango, cucumber, and carrot sticks in a bowl with lime juice, and dust with chili powder and fine salt to taste.

Think Tom Jones in Puerta Vallarta. This Wales-born dish becomes Mexican with the addition of a chipotle pepper.

3 oz sour cream
1 Tbsp butter
8 oz good-quality Jack cheese, chopped
1 chipotle pepper, with adobo sauce (canned)
4 thick slices white bread, toasted

Place sour cream and chipotle in food processor and puree until smooth. Put cheese, butter, chipotle mixture in skillet. Stir over medium heat until cheese is thoroughly melted. Remove skillet from heat for 1 to 2 minutes until cheese mixture firms up slightly then pour cheese mixture onto slices of toast and broil until tops start to bubble, about 1 minute. Serve hot.

So what makes it “Mexican”? That’s right, it’s the cilantro! And if you don’t have 3 or 4 minutes to chop and grate (is anyone really in that big a hurry?) remember to buy some prepared cole slaw veggies in a bag – but if you don’t add chopped cilantro it won’t be what? Right again!

6 cups very thinly sliced green cabbage(about 1/2 head)
1 1/2 cups peeled and grated carrots(2-3 medium)
1/3 cup chopped cilantro
1/4 cup rice vinegar
2 Tbsp extra-virgin olive oil
1/4 tsp salt

Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.

Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat.

Because of the green, red & brown ingredients in this easy dish it starts out kinda grey & ugly. But when you whip it out of the oven with that cheese bubbling on top it looks a lot better and it will taste great.

1 & ½ lb tomatillos, husked, rinsed & halved
2 Large garlic cloves
1 Large jalapeno, halved lengthwise, stems & seeds removed
½ cup packed cilantro
2 Tbsp canola oil
1 tsp ground cumin
½ tsp coriander
Salt & black pepper
3 cups (1 lb) chicken meat, shredded
1 & ½ pepper jack cheese, shredded
½ cup farmer or other soft cheese
1 scallion, sliced
¼ cup sour cream
1 6 oz bag tortilla chips

Preheat the oven to 450°.

In a blender or food processor, puree the tomatillos, garlic, jalapeno and cilantro until smooth. In a large saucepan, heat the oil until shimmering. Add the cumin and coriander and cook over high heat until fragrant, just about 30 seconds, Add the tomatillo puree, bring to a boil and cook until the sauce loses its bright green color, say, 3 minutes, Season with salt and pepper.

In a medium bowl, toss the chicken with 3/4 cup of the pepper Jack, the farmer cheese, scallion and half of the tomatillo sauce; season with salt and pepper. In another bowl, toss the tortilla chips with the remaining sauce.

Spread half of the chips in an 8-by-11 ^inch baking dish; top with the chicken and cover with the remaining tortilla chips. Don't pack the chips down. Dollop the sour cream over the chips and sprinkle with the remaining 3/4 cup of pepper Jack.

Bake for 15 minutes, or until the cheese is browned. Serve while still warm,

Mexican spaghetti? If you look at the ingredient list I’ll bet you can see what makes this “Mexican”. R-i-i-i-ight. Cumin & chili powder! If you’re going to go “Mexican” in the kitchen you’ll need a lot of both.

2 Tbsp canola oil
4 skinless, boneless chicken breast halves
1 12 oz package spaghetti noodles, broken in half
1 14 oz can, diced tomatoes
1 large onion, chopped
1/2 Tbsp ground cumin
2 & 1/2 tsp chili powder
salt and pepper to taste
1 & 1/2 cups water
1 cup shredded Parmesan or, more authentic, queso cotija

Flatten the breasts to about ½ inch so they’ll cook very quickly.

Heat 1 Tbsp of vegetable oil in a large skillet over medium –high heat. Cook chicken breasts in the oil until nicely browned on the outside, about 2 minutes per side. Remove from the skillet and set aside.

Add remaining oil to the skillet, and add the broken spaghetti. Cook, stirring frequently for about 5 minutes until spaghetti is browned. Drain off any excess oil, and add tomatoes and onion. Dice the chicken breasts, and return them to the skillet. Season with cumin, chili powder, salt and pepper.

Pour in water, cover, and simmer over medium-low heat until pasta is tender, and water has been absorbed, about 10 minutes. Take a peek toward the end, and add more water if necessary.

Ladle into bowls to serve, and garnish with shredded cheese.

This very easy soup will seem much more complicated to your lucky eaters. Basically, it’s just minced jalapenos mixed into a couple mashed avocados with hot broth and a sprinkle of cilantro.

3 or 4 fresh jalapeño chilies
2 ripe avocados, peeled and pitted
Salt
9 cups chicken broth
2 tablespoons minced fresh cilantro

Cut & toss out the chili stems and seeds (veins, too, unless a lot of heat is your wish).

Finely mince the chilies.

With a potato smasher or fork, smash avocados until almost smooth, except for a few tiny chunks. Add chilies and salt to taste. Bring broth to a boil over high heat.

Meanwhile, mound equal portions of the mashed avocado mixture in shallow soup bowls.

Pour hot broth around avocado mixture with a ladle. Sprinkle each serving with the chopped cilantro and serve one of your easiest yet most spectacular dishes with pride.

Very easy, very Mexican vegetable dish without sauce but with wonderful mojo de ajo, the butter-toasted garlic mixture that’s commonly used there. I’ll bet you can find a lot of dishes to put this good stuff into.

1 lb (about 4 small) zucchini, ends trimmed and cut into 1/2-inch cubes
1 Tbsp unsalted butter
1 Tbsp vegetable oil
6 cloves garlic, peeled and very thinly sliced
1 Tbsp freshly squeezed lime juice
A generous 1/4 tsp freshly ground black pepper
1/2 tsp dried oregano
2 Tbsp chopped flat-leaf parsley

Heat the butter and oil over a medium-low heat in a skillet large enough to hold the zucchini in a single layer. Add the garlic and stir frequently until light brown, about 3 minutes. Do not burn.

Scoop out the garlic and set aside for later.

Raise the heat to medium-high, add the zucchini to the pan and fry, stirring frequently, for 8 to 10 minutes, until browned and tender - leave it a little crunchy.

Remove from the heat, add the lime and toasted garlic; toss thoroughly. Sprinkle with the pepper, oregano and parsley, then mix, taste for salt and serve in a warm dish.

This is a most delicious fish recipe for a dish served often at Su Casa, a fine Mexican restaurant on East Ontario Street in Chicago. I enjoyed several decades of my life in that great city.

6 4-6-ounce boneless brook trout
6 Tbsp lime juice
Salt and pepper to taste
3/4 cup flour
¾ cup clarified butter
½ cup canola oil
2 cucumbers, cut lengthwise, seeded and sliced
3 tsp chopped fresh coriander (cilantro)

Sprinkle fish with 4 Tbsp lime juice, salt and pepper and flour on both sides.

Heat large frying pan and add 6 Tbsp butter and the oil. Saute fish, three at a time, until golden brown on both sides, about 2 minutes each. Place on heated, greased baking sheet. Bake for 11 minutes at 350°.

While that’s happening heat small frying pan with remaining butter and saute cucumbers until clear and soft. Sprinkle with remaining lime juice and chopped coriander.

Place fish on hot platter, arrange cucumbers over and around it and serve proudly.

If you've been to a Latin or Carribean city (or Los Angeles or most fairs in America) you've seen and probably eaten churros. Delicious deep-fried dough tossed with cinnamon and sugar, they are made in a special churros machine where mass-production is critical. You can just use your deep fryer. It will take about half an hour to make a big bunch and about 5 minutes for them to vanish.

Canola oil for frying
2 eggs
1 cup sugar
1 cup milk
1/4 cup melted butter
2 Tbsp baking powder
4 cups flour
Cinnamon and sugar mixed for sprinkling

Heat your deep fryer to 375°F.

In a large bowl, beat together the eggs, sugar, milk, butter, and baking powder. Add the flour slowly, 1 cup at a time, stirring well between each addition.

Fry dough, a tablespoonful for each, 8 or 9 at a time, for 5 to 7 minutes, turning so all sides are browned.

Remove from the fryer with a frying basket or slotted spoon and let drain on paper towels. When all the churros are ready, place on a large platter, sprinkle with cinnamon and sugar, and serve warm.

My daughter makes this dish and I always hope to find it in the fridge when I visit. I know her version of Posole takes a lot longer but, after all, this is a “quick” & easy place. Quick it may be but this still makes a delicious soup/meal.

1 & 1/2 Tbsp olive oil
1 large onion, very thinly sliced
2 cloves garlic, minced
3 tsp dried oregano
1 tsp ground cumin
3 14 oz cans chicken broth
2 15 oz can white hominy
1/2 tsp Chipotle Tabasco Sauce
1 lb chicken breast meat (no skin, please) - cut into cubes

In a medium stock pot over medium heat, combine oil, onion, garlic, oregano and cumin. Cook, covered, 5 minutes, or until onions are tender and translucent.

Stir in broth, hominy, and chipotle sauce. Bring to a boil, then reduce heat to medium & stir chicken into the pot. Cover and cook until chicken is done, about 10 minutes.

Serve with a bowl of shredded raw cabbage as garnish for those who know what's good.