Monterey Jack

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.

Antoinette Muto of Los Angeles, California, writes: "My business partner and I own a company that makes costumes for the film industry. When we are involved in a huge project — as we were with Minority Report and X2 — we work very long days, and sometimes even on weekends. So I don't have much time to cook or even to go out for lunch or dinner. That's when my no-fiddling cooking style comes in handy. I cut corners when I can — without sacrificing flavor. I prepare all-vegetarian meals, using the freshest ingredients from the farmers' market, and I really get a kick out of seeing people come over to my house and not miss the meat one bit." Look for soft lavash — a large, thin rectangular bread (about 18x12 inches) — in Middle Eastern markets or in the bread section of most supermarkets. Two 11- to 12-inch- diameter flour tortillas can be substituted.

This simple but highly seasoned breakfast, brunch or supper dish became fashionable during the craze for Tex-Mex food that began in the Southwest and California in the 1940s. Our recipe highlights tortillas that are currently available in a variety of flavors, like sun-dried tomato and jalapeño.

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

Instead of Panela, other soft white Mexican cheeses — such as Oaxaca, or those used for making quesadillas — work well in this recipe. If none is available, substitute Monterey Jack cheese. The stuffed chilies can be assembled one day before baking. What to drink: A Napa or New Zealand Sauvignon Blanc (or any dry but fruity white wine).

Dr. James Henry Salisbury might have been the first of the protein-diet doctors, proclaiming in 1888 that humankind's maladies were caused by too much starchy food. His solution? Chopped lean meat, or hamburger steak. To hide the "liver-y" taste of hamburger, he recommended adding horseradish, mustard or Worcestershire sauce. By the 1900s, Salisbury steak was a staple menu item, often served with mushroom gravy or smothered in onions. This version, inspired by today’s southwestern cooking, has terrific flavor.

This recipe can be increased to serve any number of hungry people as a main course or appetizer. Chopped olives, chopped red or green bell peppers and kidney beans are also good in this dish.

The pile of raw fresh chard may look daunting, but don't worry: It cooks down to about two cups. As a meatless main course, the casserole will serve six.

Sliced avocado and purchased salsa are great additions to this Tex-Mex entrée. Let guests assemble their own tacos.

Rajas is the word for a traditional Mexican mixture of sautéed peppers and onions. Green onions work well in this version.

The crust of this tart is tender and quite crumbly.