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Black Bean Salsa with Tortilla Chips
Photo: Richard Gerhard Jung
Black Bean Salsa with Tortilla Chips
Oven-baked flour-tortilla chips accompany hearty salsa thick with black beans, tomatoes, scallions, cilantro, and jalapeno pepper. -
Guacamole with Queso Fresco
A classic guacamole is enhanced by salty, low-fat queso fresco. Instead of chips, serve the dip with fresh summer crudites. -
Warm Corn Tortillas
Once you've made these corn tortillas, you'll never settle for the dried-out, bland commercial varieties. While you can make tortillas without a tortilla press, or comal, it's strongly recommended that you use one. They are inexpensive and widely available at specialty kitchen stores. Alternatively, press the dough between two flat plates. -
Spelt or Kamut Tortillas
Whole-wheat kamut and spelt create tortillas with a nuanced, nutty flavor and a sturdy (in a good way) texture, as well as sound nutritional benefits. -
Mexican Shrimp Salad
Lettuce leaves, chopped tomato, and slices of avocado give a dose of fiber to this Mexican-inspired twist on shrimp cocktail. -
Mexican Fiesta Soup Photo: Formula Z/S
Mexican Fiesta Soup
A piquant soup exudes flavors culled from the Mexican kitchen, from a cumin-laced broth to a roasted tomatillo and cilantro pesto. Cilantro's pungent fragrance partners well with fruity tomatillos in a lively pesto. The mixture offsets the spiciness of the cumin and jalapeno in this delectable soup. -
Posole with Garnishes
The perfect informal supper, posole, a traditional Mexican main-course soup, is a beautiful and wonderfully satisfying one-pot meal. Canned hominy is available in supermarkets, natural-foods stores, and specialty markets. -
Chilled Buttermilk Tomatillo Soup
Tomatillo Soup is the perfect antidote to prickly summer heat. Sharp and citrusy, yet smooth and refreshing, it seems especially good after a long day of work in the garden. -
Taco Salad Photo: Quentin Bacon
Taco Salad
Taco salad is a delicious and thoroughly satisfying meal. Ground turkey stands in for beef; nonfat yogurt laced with lime juice, jalapeno, and cilantro makes a creamy dressing. Fresh mango slices add a splash of color. -
Southwest-Style Scallop Seviche Salad
Seviche is a classic seafood dish with roots in South America. Scallops are marinated in lime juice and "cooked" by the acid in the lime; the flesh becomes firm and opaque and the flavors bright and fresh tasting. -
Spicy Cold Tomatillo Soup Photo: Sang An
Spicy Cold Tomatillo Soup
To make a Southwest-style soup, garlic, tomatillos, and a serrano chile are first roasted in the oven to bring out their smoky sweetness. Fresh cilantro and lime juice brighten the flavors. Garnish each serving with chunks of nutty avocado. -
Chilled Avocado Soup
Diced avocado makes a nice garnish to this soup, but you could also easily serve it on its own. -
Avocado, Shrimp, and Endive Salad
Avocados in a seafood salad help the body to absorb the beta-carotene in crispy endive leaves. -
Adobo-Marinated Chicken Quesadillas
Chicken breasts gain a smoky richness and a little heat from marinating in adobo, a tangy Mexican chile sauce. -
Spicy Bean and Cheese Soft Tacos
You can make these as spicy as you like by varying the amount of chipotle peppers or using a spicier salsa. Fresh cilantro and lime are a vibrant complement to the smoky chipotle pepper in this dish. Canned chipotles in adobo can be found in the specialty section of most supermarkets. -
Fish Tacos with Cabbage, Jicama, and Black Beans
This recipe for fish tacos calls for any variety of mild white fish, allowing you to take advantage of sales. -
Grilled Fish Tacos with Radish-Cabbage Slaw
Chili powder brings a hint of smoky flavor to a taco made with grilled red snapper and a mix of vegetables. -
Black Bean Quesadillas
Adding salsa to this dish does more than bring a spicy kick; along with the spinach and whole-wheat tortilla, it contributes fiber. The beans do, too -- and they also lend a protein boost. -
Summer Burrito
Flour tortillas are wrapped around grilled chicken, bell peppers, onion, cilantro, chili, and cheese. -
Chicken Enchiladas Verdes
Roasted tomatillos and two types of chiles, packed with vitamin C, are blended into an intensely flavorful sauce. -
Chicken with Pumpkin-Seed Mole
They may be tiny, but seeds pack a powerful nutritional punch. Use Mexican oregano to give this dish an authentic flavor. -
Grilled Chicken with Tomatillo Salsa
Spanish for "little tomatoes," tomatillos are most delicious in their green state. Rinse them after you peel away the husks to remove any sticky coating. -
Mexican Potato Omelette
This Mexican-style take on a frittata makes a perfect item for brunch or a great light lunch on its own. Serve it hot or at room temperature. If you prefer, you can substitute four large egg whites for two of the whole eggs. -
Southwest Egg Scramble
Cumin and salsa help spice up the typical, staid plate of scrambled eggs. To take this dish with you, wrap the eggs in a whole-wheat tortilla, and voila -- you have a breakfast burrito. -
Caramelized Plantains
Plantains aren't meant for eating right out of the peel, but they are transformed into a gently sweet dessert when caramelized. If you can't find plantains, bananas are just as delicious. -
Spiced Hot Dark Chocolate Photo: Yunhee Kim
Spiced Hot Dark Chocolate
Hot chocolate flavored with cinnamon and cayenne or chile pepper is a popular beverage in Mexico and Latin America. -
Roasted Apricots with Dulce de Leche
This recipe calls for apricots, but peaches, plums, and nectarines roast beautifully, too. The traditional version of dulce de leche, a Latin American sweet, is full of fat, but this slimmed-down version is almost custard-like and is a great low-fat alternative to heavy cream. -
Papaya Sorbet Photo: Yunhee Kim
Papaya Sorbet
Scoops of sorbet made with red papaya and a zingy dose of freshly squeezed lime juice pack plenty of antioxidant power in the form of lycopene and vitamin C. -
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