Latin American

Salsa de Tomatillos y Lima This tart, mildly spicy, and bright green salsa is so delicious that you might want to double the recipe to have extra on hand. It's great mixed into guacamole or veggie sautés (for a little tangy kick). Or try it as a topping for anything from nachos to scrambled eggs to baked potatoes. This recipe is an accompaniment for Oval Masa Cakes with Goat Cheese Filling .

These mini tostadas make terrific appetizers. The topping is seasoned with cumin, serrano chili and cilantro.

This Mexican-style fish is even better with a couple of great side dishes: steamed rice with fresh cilantro, and a pretty salad of sliced oranges, red onion and black olives. A simple flan makes a lovely dessert. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Margaritas and some guacamole with chips and/or vegetable "dippers" would start this Mexican-style dinner off right. Ladle out black bean soup to precede the tamale pie, and serve a Caesar salad with it. Finish by teaming lime sorbet with orange segments that have been marinated in tequila.

A simple corn and cornmeal topping makes these halibut fillets a party entrée.

Arrachera con Ajo y Limon a la Parrilla Can be prepared in 45 minutes or less, but requires additional unattended time.

Active time: 10 min Start to finish: 10 min

Spinach, green onions, cilantro and chilies give the sauce its name--and lots of flavor.

Thai spicing brings new flavor to an avocado classic. Add more color by serving this in a large leaf of red cabbage.

Can be prepared in 45 minutes or less.

(Stuffed Chilies)

Jícama spears with lime juice and chili powder are a popular street snack in Mexico — crunchy, sour, and spicy all in one bite.

At La Porteña, an Argentine restaurant in Jackson Heights, New York, spicy chorizo sausage is used to give this frittata-style omelet its heat. If you can't find chorizo, hot Italian sausage makes a nice substitute.

"I've always taken a scientific, as well as an artistic, approach to food," writes Mark Van Wye of Rio de Janeiro, Brazil. "My family dined out a lot when I was young, and I became an adventurous eater. I would try anything and everything, and eventually I'd attempt to re-create those restaurant dishes at home. I never asked for recipes; I liked the detective work and the sense of discovery as I experimented with ingredients, just as a novice painter learns by copying the masters." Look for green peppercorns where capers and pickles are sold in the supermarket. (They're also good in salad dressings.)

These Colombian corn pancakes do a good job of soaking up the juices from the pork.