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We have chosen a variety of dishes to serve which both highlight the fresh vegetables in season,
and can be served at most anytime of day in mix and match form. Choose what works for you.
 Appetizers. In terms of what Americans have adopted from Mexican cuisine, it is the appetizers where we borrow most. We offer quite a few ideas.
Start by making your own corn chips with Fried Tortilla Chips, stick them straight up into a place of your own Splendiferous Guacamole.
You could also serve them with a Mango Salsa instead of the traditional tomato one, now that mangos are coming into season as well. If you want a little more style, try
Chipolte Mussels in Orange Mayonnaise or Crab and Avocado Cocktail. What goes better than
a Frosted Margarita?
 Soups, Salads and Sides: We have a recipe for making your own
Flour Tortillas which are served with just about everything, as well as a Tortilla Soup to make use of them.
We love the Low-Fat Creamy Green Chile Soup. For salads, the refreshing Orange and Jicama Salad or
another avocado vehicle, Guacamole Salad
 Main Courses: We have included excellent recipes for mainly traditional entrees:
Arroz con Pollo, Chicken Fajitas, Green Chicken Enchilades, and
the delicious Marinated Flank Steak with Citrus Salsa.
 Desserts: We couldn't miss an opportunity to have
Classic Mexican Flan. Because bread pudding is our favorite dessert, we have also included a recipe for the Mexican version
Capirotada (Bread Pudding). Both can be served with Cafe Mexicano.
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| AVOCADO TIPS |
Varieties. We get mostly the Hass variety from California. Their flavor is superior, and you pay for it because they have about twice as much fat in them as the Mexican variety grown in Florida.
Although avocados are the fattiest fruit, it is the monounstaurated kind (aka the good kind), the same as in olives.
Ripening. Remember to buy early, because avocados are rarely ripe at the market. To speed the ripening process, place in a paper bag at room temperature, and turn occassionally.
Adding a banana or orange to the bag will help speed the process because they emit a harmless gas which helps ripening. Once ripe, refrigerate and they will keep for a couple of days.
Keeping green. Avocado flesh will turn brown quickly, leaving the flavor unchanged, but the green beauty lost. To prevent browning, toss with lemon juice. For a mashed dish, like guacamole,
immediately cover with plastic wrap and squeeze out all air, so the plastic is tight directly on the sauce. Some say that leaving the pit in the quacamole until serving will stop browning,
but we have no scientific reason for this, and our experience has shown it doesn't help.
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