Chile

This recipe was created to accompany Garlic Dijon Skirt Steak. Can be prepared in 45 minutes or less.

This salsa is used to flavor Frijoles Borrachos , as an ingredient in Piquant Crab on Jícama Wedges , and to accompany Chorizo and Potato Empanaditas and tacos. Can be prepared in 45 minutes or less.

Active time: 20 min Start to finish: 4 hr

I first created this recipe at Routh Street Cafe in 1984. I've since had it on menus at five different restaurants in some form or another. It's also delicious when spread with a mixture of one part jalapeño jelly and three parts cream cheese whipped together. It's also best served warm.

This recipe was created to accompany Poached Loin of Lamb . Can be prepared in 45 minutes or less.

Pesto is, of course, a great sauce for pasta, and this topping is also good on steamed vegetables and grilled meats. Can be prepared in 45 minutes or less.

Poquitos are small, pinkish-brown beans indigenous to the Santa Ynez region. Dried pink beans are a good substitute.

Coffee beans soften the heat of the chile and bring out the other flavors in this paste-like marinade. You can also use the paste on chicken, as they do at Maroons, where this dish is served. Begin marinating the meat the day before.

Molasses combines with canned chipotle chilies to give the delicious salad its smoky, robust flavor. Begin preparing this well in advance so that the dried beans get the proper amount of soaking time.

This sauce can be prepared with yellow bell peppers instead of poblano chiles. Both sauces go equally well with the chicken-and they also complement each other nicely. So follow your mood: earthy poblano or sunny, sweet yellow bell pepper-or make half a recipe of each and serve them both. This recipe can be prepared in 45 minutes or less.

Active time: 15 min Start to finish: 45 min

Steamed jasmine rice is all that's needed to turn this into a meal.

This recipe is an accompaniment for Chilaquiles in Chipotle Sauce .

Can be prepared in 45 minutes or less.

If you're short on time, use a roast chicken from the supermarket instead of grilling chicken breasts. Serve Mexican beers alongside and tortilla chips for extra crunch.

Serve with jicama sticks, radish slices, peeled cooked shrimp, and corn tortilla chips.