Chile

Look for chipotle chilies in adobo sauce in the Latin American foods section of the market. Serve the wraps with purchased salsa and an avocado, grapefruit and red onion salad with oil and vinegar dressing. Complete the menu with chocolate wafer cookies and coffee ice cream.

This recipe is an accompaniment for Yellow Tomato Gazpacho with Cilantro Oil and Avocado.

This tangy, spicy chutney is a twist on southern pickled watermelon rind. Active time: 45 min Start to finish: 25 1/2 hr (includes chilling)

A dollop of yogurt adds a creamy richness and cuts the heat of the chiles.

Poblano and jalapeño chiles, tomatillos, and cilantro account for the recipe's title. Serve with: Mexican beer, warm tortillas, green salad, and lemon sorbet.

Doña Tomasa and other Oaxacans often thin their guacamole with water to make a dipping sauce. Sometimes a little cream or milk is added as well.

A fine version of a hearty classic.

Pan-roasting or toasting in a dry cast-iron skillet is a cooking technique used often in Mexican cuisine. We use it here to bring up the flavors of corn, onion, and pumpkin seeds. We created this salad as a main course, but it's also a terrific side dish. Active time: 50 min Start to finish: 1 hr

This is a great pasta dish to serve for company. Chances are good that you'll find the Asian ingredients— increasingly carried by everyday food shops—at your local supermarket. We used the Thai Kitchen brand, which is widely available.

The mangoes must be completely unripe in order to achieve the firm, chunky texture desired for this chutney. This recipe was created to accompany Lamb Stew with Black Mustard Seeds. Can be prepared in 45 minutes or less.

Fish Salad Cooked in Lime Juice Editor's Note: This recipe and introductory text are excerpted from The Exotic Kitchens of Peru, by Copeland Marks. We've also added some tips of our own below. For a complete guide to Peruvian cuisine, click here. The English title of this recipe is not an altogether accurate description of ceviche since it is the lime (or lemon juice) that "cooks" the fish. Peruvians are justifiably proud of their internationally famous method of serving fish tidbits. A mixed assortment can include squid, octopus, scallops, clams, langostas, as well as pata de mula, a shellfish similar to scallops. Then there are the black scallops of Peru, a rarity. All can be used in a classic ceviche, insuring a variety of textures and flavors.

At the restaurant this versatile vinaigrette spices up specials such as grilled swordfish with corn salsa. We loved it on a jícama and carrot salad. This recipe can be prepared in 45 minutes or less.

This salsa from Café Iguana in Denver, Colorado is terrific with tortilla chips.