Chipotle

Plancha is simply another word for comal, or griddle.

This starter was inspired by the tamarind-flavored dishes of Alicia De Angeli, a food writer and consultant in Mexico City, and Mark Miller of Coyote Cafe in Santa Fe.

Canned chipotle chilies — which give this dish a smoky depth — are available at Latin American markets and many supermarkets. Top the chili with chopped cilantro and green onions, and serve sides of corn bread and spinach salad. For dessert, try lemon sherbet with sugar cookies.

At the restaurant, this dish is served with cilantro mashed potatoes. The pork has to marinate overnight, so begin preparing the recipe a day ahead.

"Here is a simple dish I came up with that is especially good during the cold months, as the chipotle chiles can be pretty fiery," says B. Fairbrother of Chicago, Illinois. "My Mexican neighbors were the inspiration."

This recipe can be prepared in 45 minutes or less.

With a hint of smoky chipotle chile, this relish is a delicious departure from the usual cranberry sauce.

This recipe originally accompanied Tex-Mex Turkey Meat Loaf and Chipotle Mashed Potatoes .

Serve with: Shredded lettuce and radishes tossed with lemon vinaigrette, and Spanish rice. Dessert: Lime sherbet.

Shredded iceberg lettuce topped with ranch dressing is the perfect side dish. End with scoops of lime sorbet drizzled with tequila and sprinkled with lime peel. Canned chipotle chilies are available at Latin American markets, specialty foods stores, and some supermarkets.

Serve with: Black bean salad from the deli and salad toppings like sour cream, shredded lettuce, grated Monterey Jack cheese, and salsa. Dessert: Double-dip dulce de leche and chocolate ice cream cones.

Add cooked shrimp to transform this salad into a light main course.