Latin American

In the state of Yucatán in southeastern Mexico, lime soup is served on even the hottest days. The fresh taste of the cilantro and the sourness of the lime combine to give the soup plenty of zing.

An adaptation of a recipe from Mexican Light Cooking by our friend Kathi Long, a chef and author in Santa Fe.

Can be prepared in 45 minutes or less but requires additional unattended time.

Pass extra salsa at the table.

This recipe can be prepared in 45 minutes or less.

This recipe makes much more dough than is needed for the Mushroom and Butternut Squash Empanadas with Smoked Chile and Tomatillo Sauce , but it freezes beautifully, wrapped well in plastic wrap and sealed in a plastic freezer bag. (Defrost the dough in the refrigerator for 6 to 8 hours before using.) At Café Azul, Archibald also uses this pastry for pies and tarts. Active time: 15 min Start to finish: 1 1/4 hr

This is known as chilpachol in Mexico. Don't forget to add a squeeze of fresh lime juice to each bowl.

Tomates Rellenos Active time: 45 min Start to finish: 45 min Long before guacamole, tortilla chips, and Margaritas became a popular light dinner, guacamole was often served in tomatoes, and we were charmed by this presentation.

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

Serve with warm corn bread or spoon over steamed rice. What to drink: Pale ale or Mexican lager or dark ale, such as Bohemia or Negra Modelo.

Tostadas caseras — corn tortillas that have been seasoned and fried — can be found with the tortillas in most supermarkets. The soup can be made one day before serving.