These recipes began as a class project in which eighth grade students would research foods from any ot the 21 Spanish-speaking areas,  The first step was selecting who would be in each "table group", then deciding which student would be in charge of the appetizer, vegetable/salad, main dish, or dessert.  The groups also designated who would bring the bread and beverages, the utensils, and the table decorations.  Individual students used online resources as well as the library, the teacher's and departmental cookbook collection, plus ideas from the kitchens of parents who had ties to hispanicand latinocooking (such as families from hispanic areas).   Each group decorated their table and shopped for, prepared, and served their own meal during a double period (the teacher's planning period + the class period).  During the meal, groups could sample each other's selections.

Part of the project was the compilation of these recipes into a booklet that each student took home after the meal.  The recipes had to be authentic, and had to be submitted to the teacher two days in advance of the meal (to allow time for preparation of the booklet).

Torta de siete escatos  Seven-layer Tortilla Pie
Source:  Cooking Light:  Five-Star Recipes p. 68

Ingredients:

1 T. olive oil  1 c. chopped sweet red pepper  3/4 c. chopped green peppers  1/2 c. chopped purple onion  1/2 c. seeded, chopped Anaheim chile or  4.5-can chopped green chiles drained  2 T. minced fresh cilantro  1 t. dried oregano  1 t. chili powder  1/2 t. ground cumin

2 (15-oz.) cans cannellini beans (or other white beans), drained 2 (15-oz.) cans black beans, drained 2 c. no-salt-added tomato juice 2 c. no-salt-added tomato juice 1 c. (4 oz.) shredded Monterey Jack cheese 1 c. (4 oz.) shredded  sharp Cheddar cheese vegetable cooking spray 7 (8ä) flour tortillas cilantro spring (optional)

Directions:

    Heat oil in a large nonstick skillet over medium heat.  Add red pepper and next 7 ingredients; sauté 5 minutes or until tender. Add tomato juice, cook 8 minutes or until reduced to 2 1/2 cups.  Combine black beans and half ot the tomato juice mixture in a bowl; stir well and set aside.  Stir cannellini beans into remaining tomato juice mixture, set aside.  Combine cheeses in a bowl, toss well.  Line a 9ä pie plate with aluminum foil, allowing 6ä of foil to extend over opposite edges of the pie plate.  Repeat procedure, extending foil over remaining edges of pie plate.  Coat foil with cooking spray and place a tortilla in bottom of dish.  Spread 1 cup of cannellini bean mixture over tortilla; sprinkle with 1/4 cup of cheeses.  Place 1 tortilla over cheeses, pressing gently.  Spread 1 cup black bean mixture over tortilla, sprinklle with 1/4 cup cheeses.  Place 1 tortilla over cheeses, pressing gently.  Repeat layers ending with remaining cannellini bean mixture and cheeses.  Bring edges of foil to center, fold to seal.  Bake at 325o for 40 minutes.  Remove from oven, and let stand covered 10 minutes.  Remove foil packet from dish, unwrap pie, and slide onto a serving plate using a spatula.  Cut into wedges; garnish with cilantro.

Papas con alioli    Garlic Potatoes
Source:  America On Line

Ingredients:
7 medium sized potatoes
1 garlic clove
1 cup mayonnaise
salt
parsley, minced

Directions:

Boil the potatoes, unpeeled, using plenty of water.  Peel them, cut them into medium pieces and sprinkle with salt.  When cold, cover with Alioli sauce, and sprinkle with plenty of parsley.  Mix well.
 

Arroz con pollo     Chicken with rice
Source:  la cocina de la Sra. Lamprea

Ingredients:
1 c. rice
2 c. water
2 T. oil
4 chicken breasts
2 frankfurters
1 onion, chopped
1 green bell pepper, chopped
1 envelope of Sazón Goya
1c. cooked peas and carrots

Directions:

Cook rice as directed on package.  Sauté the chicken, onions, Sazón Goya in the oil.  When chicken in browned, add water and simmer for 1/2 hour, drain, add rice, peas and carrots, chopped frankfurter.  Stir together and serve.

Barbacoa  Grilled beef
Source:  la cocina de la señora Hanner

Ingredients:
1 lb. beef
1 green pepper
1 red pepper
1/2 lb. onions
2 limes
1 c. whole grain rice, cooked
1 squash

Directions:

Cut meat into 1ä squares and marinate in lime juice for an hour.  Cut peppers length wise.  Cut onions in 1/2ä squares.  Cut squash crosswise into circles about 1/2ä thick.  Cook cut ingredients on the grill until meat is well done.  Arrange the cooked meat and vegetables on top of the hot rice and serve (with lime optional).

Fried rice - in medium skillet heat 1 T. olive oil.  Add 1 c. whole grain rice. Stir constantly on high heat until grains begin to cloister.  Quickly add 2 c. boiling water with 1 t. salt.  Stir.  Decrease heat to medium low and simmer covered for 20-30 minutes or until grains are tender.  Do not stir rice once the heat is turned down.

Brécol con chilis     Broccoli with chiles
Source:  Spanish Cooking (Walden) p. 107

Ingredients:
1 lb. broccoli
olive oil
2 garlic cloves, sliced
2 dried red chiles, seeded and crushed
salt

Directions:

With a sharp knife, cut thick broccoli stems in half or thirds lengthwise.  Add all of broccoli to a saucepan of boiling salted water and boil 2 minutes, then drain and reinse under cold running water.  In a heavy skillet (able to hold broccoli in a single layer) heat oil.  Add garlic and chiles to pan.  Cook over medium heat 3-4 minutes or until sizzling.  Add borccoli and turn to coat in oil.  Reduce heat to very low.  Pour in 1/2 c. water, add salt and cover tightly.  Simmer about 20 minutes, turning borccoli carefully 2 or 3 times or until broccoli is tender.  If necessary, uncover and boil off excess liquid.  Serve hot or warm.

Ingredients:
4 c. all-purpose flour
2 T. sugar
1 T. baking powder
2 eggs
2 T. milk
1/4 c. vegetable oil
1 c. warm water
1 c. vegetable oil
1/2 c. sugar
3 T. cinnamon

Directions:

Thoroughly mix flour, sugar, and baking powder in a large bowl.  In another bowl, beat together eggs and milk.  Then add dry ingredients.  Stir in 1/4 c. oil and mix well.  Add warm water and mix until dough can be easily handled.  Place dough on a lightly floured board and knead until smooth.  Divide dough into 20 to 24 pieces and shape each into a ball.  Cover with a cloth for 20 minutes.  Roll on a floured board, until 6 or 7ä.  Let stand for 5 minutes.  Heat 1 cup oil in an electric frying pan set to 360o.  Just before frying, stretch each buñuelo a little more by hand.  Fry until each side is golden brown (about 3 minutes).  Remove and drain on a paper towel.  In a small bowl, combine sugar and cinnamon, and dust the warm buñuelos.
 

Ingredients:
3/4 c. butter or margarine, in pieces
1/2 c. packed light brown sugar
2 t. lemon juice
3 T. water
6 medium apples
2 T. rum
1/2 t. ground cinnamon
ice cream or whipped cream to accompany

Directions:

Melt butter in a large saucepan over low hear.  Stir in sugar, lemon juice and water.  Simmer, stirring occasionally or until sugar has dissolved; then simmer without stirring until slightly thickened and golden, about 12 minutes.
 Peel apples, remove cores, then slice in rings.  Add rum, cinnamon, and apples to syrup, making sure apples are thoroughly coated with syrup.  Simmer until apples are soft, about 5 minutes.  Transfer to a serving dish.  Serve warm with ice cream or whipped cream.
 

Ingredients:
3 Tablespoons vegetable oil
12 whole wheat tortillas
1 recipe cooked tomato sauce
1 teaspoon hot chili powder
1 oz. grated Parmesan cheese (1/3c.)
1 tablespoon hot cilantro

Filling:
1 1/2 lb. of cottage cheese
12 oz. (3 c.) shredded Monterey Jack cheese
1 1/2 teaspoons mustard powder
2 garlic cloves, finely chopped pepperDirections:

Preheat oven at 375^o.  Grease a large, shallow, oven-proof dish.
     To make filling, mix all ingredients in a bowl; and set aside.  Heat oil in a heavy skillet.  Using tongs, carefully place tortillas one at a time in the hot oil.  Cook 3-5 seconds or until softened.  Quickly turn over tortilla and repeat on second side . Drain on paper towels to keep hot.  Repeat with the remaining tortillas. Divide the filling between the warm tortillas, roll up and pack together, seam side down, in the dish. Stir chili powder into cooked tomato sauce.  Pour over enchiladas and sprinkle with Parmesan cheese.  Cover with foil and bake for 45 minutes. Remove foil and bake 15 minutes until brown.  Remove from the oven and sprinkle with cilantro.
 

Frutas de sartén de queso    Cheese Fritters
Source:  The Book of Spanish Cooking (Walden) p. 21

Ingredients:
Olive oil for deep frying
2 egg whites
1 cup finely grated parmesan cheese
1 cup fresh bread crumbs
1 tablespoon finely chopped fresh herbs
salt, pepper, paprika
thyme sprigs to garnish

Directions:

In a deep fryer two-thirds filled with oil , heat to 350o F. (175C).     In a bowl whisk egg whites until stiff but not dry.  Lightly fold in cheese, bread crumbs, and herbs.  Season with salt, pepper, and paprika.    Form egg white mixture into small walnut-size balls.  Add balls to hot oil as they are shaped.  Fry each until golden (3 minutes) .  Transfer to paper towels to drain.  Serve hot garnished with thyme.

Quesadillas con queso y chilis    Chile cheese quesadillas
Source:   Light Cooking Mexican (Weber) p. 22

Ingredients:
2 tablespoons part-skim ricotta cheese
6(6-inch) corn tortillas
1/2 cup (2 ounces) shredded reduced fat Monterey Jack
2 tablespoons diced mild green chilies
non-stick cooking spray
salsa

Directions:

To make 1 quesadilla, spread 2 teaspoons ricotta cheese over  a tortilla.  Sprinkle with a heaping tablespoon of Monterey Jack cheese and 2 teaspoons of diced chilies.  Top with 1 tortilla.  Repeat to make 2 more quesadillas.

 Spray non-stick spray into a small skillet. Heat over medium-high heat. Add 1 quesadilla and cook for 2 minutes or until bottom is golden. Turn quesadilla over, cook 2 minutes. remove from heat. Cut into 4 wedges. Repeat with remaining quesadillas.  Serve warm with salsa.

Chili con carne    Chili with meat
Source:  Mexican Favorites (Williams-Sonoma) p. 88

Ingredients:
4 dried ancho chili peppers        1 T. chili powder
4 dried guajillo chili peppers     2 canned pickled jalapeño
   or another 4 ancho peppers        peppers, finely chopped
4 c. water                               1 can (16 oz.) plum (Roma)
2 T. corn oil or vegetable oil         tomatoes, drained and
1 1/2 lb. lean ground beef              coarsley chopped
1 large onion, minced                1 can (16 oz.) kidney beans,
1 clove garlic, minced                   drained
1 t. paprika                             salt
1 t. oregano, crumbled               chopped onion, tortilla chips
1 1/2 t. ground cumin                   shredded  Cheddar cheese

Directions:

Rinse all dried chilis and place in saucepan with the water.  Bring to a boil then reduce to medium-low heat and simmer until soft (15 minutes).  Drain, reserving the water, and when cool enough to handle, stem the chilis.  Blend the chilis in a food processor with 1 1/2 c. of the cooking water to form a smooth paste, and set aside.  Cook the beef in oil until well-browned on all sides (5-7 minutes).  Transfer to a bowl.  Reduce heat to medium and cook onion and garlic until translucent (2-3 minutes).  Return meat and add paprika, oregano, cumin, chili powder, jalapeños, tomatoes and the chili purée.  Bring to a boil, add the kidney beans.  Reduce heat, cover, simmer until mixture thickens (25 minutes).  Stir often.  Season to taste with salt.  Serve hot accompanied with bowls of cheese, chopped onions, and tortilla chips.

Abóndigas Chili meatballs
Source:  Step-by-Set Mexican Cooking (Wadey) p. 60

Ingredients:
1 1/2 lb. ground beef                          1t. chopped fresh thyme
 1 small onion minced                             (or 1/2 t. dried thyme)
 1/4 c. ground almonds                       salt, pepper
 1 c. fresh white bread crumbs            1 egg, beaten
 1 t. ground cumin                               3-4 T oil for frying
 1/4 t. mild chili powder                      sprigs of fresh thyme or
                                                                  parsley for garnish

Sauce:
 1 onion, sliced                       1/2 - 1 red chili, deseeded and
 8 oz. tomatoes, seeded               finely chopped
 2 crushed garlic cloves          1 t. sweet chili sauce
 1 1/4 c. tomato juice              1 red bell pepper

Directions:

Make meatballs by combining beef, onion, ground almonds, bread crumbs with cumin, chili powder, herbs and seasonings, and the beated egg.  Divide into 16-20 portions and shape into balls.  Heat the oil in the pan and fry the meatballs until lightly brown, then transfer to a casserole.

 Sauce - purée the onion, tomatoes and garlic in a food processor.  Pour into a sauce pan with the tomato juice, chili, chili sauce and seasonings.  Bring to a boil and simmer gently for 10 minutes.

 Halve the bell pepper and remove seeds.  Place under a preheated moderate broiler skin side up and cook until the skin chars (let cool, then peel off the skin).  Cut pepper into strips and add to the sauce.  Pour sauce over the meatballs, cover and cook at 325o for 30-40 minutes.  Adjust seasoning and serve garnished with parsley or thyme sprig.

Pudín de chocolate con naranja    Chocolate - orange mousse
Source:  The Book of Mexican Foods (Barrett) p. 107
 

Ingredients:
12 oz. semisweet chocolate, broken
1/4 c. water
1 T. butter
1 T. orange -flavored liquere
4 eggs, separated
2/3 c. whipping cream, whipped, to decorate

Directions:

Put chocolate in a bowl with water.  Place bowl over a pan of simmering water until chocolate melts, stirring occasionally.  Remove pan from heat and stir chocolate 5 minutes.  Remove bowl from pan and stir butter and liqueur into chocolate.  In another bowl, whisk egg whites until stiff.  Beat yolks into slightly cooled chocolate mixture, then gently fold in whites until just evenly mixed.  Spoon mousse into individual glasses and refrigerate until set, about 1 hour.  Decorate with whipped cream.
Note:  use fresh eggs without cracks

Ingredients:
1 lb. ground pork   2 t. dried oregano
1 lb. ground beef   pinch of salt
1 T. olive oil   1/4 c. vinegar
1 large onion,  chopped 1 c. beef stock
2 garlic cloves   1 1/2 c. red chile sauce
1 T. chile powder  oil for deep frying
1/2 t. ground cumin  12 corn or flour tortillas
2/3 c. grated Monterey Jack cheese

Directions:

Put the ground pork and beef in a skillet and cook in their own fat until browned and crumbly, breaking up the meat with a spoon.  Add the oil, onion and garlic, and cook until soft.  Stir in the chile powder, cumin, oregano and salt, and then the vinegar and stock.  Simmer for 10 minutes, or until the liquid has evaporated.  Remove from heat and cool.  Spread a little of the chile sauce over the base of 1 large or 2 small shallow baking dishes.  Heat the oil in a deep skillet and fry the tortillas quickly on both sides - do not allow them to crisp up.  Remove them with a slotted spoon and drain on paper towels.  Dip the tortillas into the chile sauce and put about 2 tablespoons of meat filling down the center of each tortilla.  Fold over and arrange in the baking dish(es).  Pour over the remaining chile sauce, and sprinkle with the grated cheese.  Bake in a preheated 350o oven for 20-30 minutes until bubbling and golden brown.  Serve with guacamole, garnished with olives.

Ingredients:
1/4 c. butter   2 eggs beaten
2/3 c. water   grated rind of 1 orange
1/2 c. plus 2 T.   oil for deep frying
   all-purpose flour, sifted

  Aniseed sugar:                       Cinnamon syrup:
  5 star anise                               2/3 c. soft brown sugar
  1/3 c. superfine sugar                  2/3 c. water
                                                  2 star anise
                                                  1/2 t. ground cinnamon
                                                  2 T. orange juice

To make aniseed sugar - put the star anise and sugar in a food processor and blend until well mixed.  Sift into a bowl.
To make cinnamon sugar - put brown sugar in a small pan with the water, star anise and cinnamon.  Heat until the sugar dissolves; then boil for about 2 minutes.  Stir in the orange juice.  Strain and set aside.
 Melt butter in water in a sauce pan over gentle heat; then bring to a boil.  Add flour all at once, stirring vigorously over a low heat until the mixture forms a ball, leaving the sides of the pan clean.  Remove this choux paste from heat, let cool for 4-5 minutes.  Add beaten eggs gradually to the cooling choux paste, beating hard until smooth and glossy.  Beat in the orange rind, and put the choux paste into a large piping bag fitted with a large star tip.  Heat the oil to 350o.  Pipe 1-1 1/2ä lengths of the choux paste carefully into the hot oil, cutting each one off with a knife, and fry about 6 at a time for about 3-4 minutes or until they are golden-brown and crisp all over.  Drain on paper towels, then toss thoroughly in the aniseed sugar.  Serve with the cinnamon sugar.

Fajitas de pollo    Chicken-stuffed tortillas
Source:  The Essential Mexican Cookbook (Thomas) p. 54

Ingredients:
6 chicken breast fillets skinned,
boned and cut into pieces
2 large onions peeled and sliced
1 sweet pepper seeded and cut into strips
1 sweet green pepper seeded and cut into strips
2 T. olive oil
12 soft tortillas
1/2 lb. guacamole
1 1/4 c. sour cream
2 T. toasted sesame seeds
1 T. chopped fresh cilantro

Marinade:
juice of 4 limes            3 T. olive oil
1 t. dried oregano          1 t. dried cilantro

Directions:

Combine marinade ingredients in a bowl.  Add chicken and stir well.  Cover and refrigerate 4 hours.  Put chicken and marinade ingredients in a pan, cover with foil, and bake in a preheated 400o oven for 30 minutes.  Bake uncovered the last 10 minutes of cooking time.  Slice chicken in thin strips when done.
 While chicken is cooking, sauté the onions and peppers in the oil until soft and melting.  It does not matter if they become a little brown and caramelized.  Place a litle of the onion/peppers mixture on each warmed tortilla and top with some chicken.  Add guacamole, sour cream, sesame seeds, and a sprinkle of cilantro.  Roll up the tortilla.  May be served with salsa.

Flan Caramel Custard
Source:  America OnLine / the Global Gourmet

Ingredients:
3/4 c. sugar
4 c. whole milk
1/2 c. sugar
1 2ä piece cinnamon stick
4 eggs
4 egg yolks

Directions:

Heat the sugar in a small skillet over low heat until it begins to dissolve.  Increase the heat slightly so sugar will caramelize.  When it has reached the caramel color, pour into a 3-quart baking dish, quickly tipping the dish so the caramel will coat all sides; set aside.
 Place the milk, sugar, and cinnamon stick in a saucepan and bring slowly to a boil, stirring until the sugar dissolves.  Cook over medium heat until the mixture has reduced slightly.  Set aside to cool.
 Heat oven to 350^o.   Place a dish large enough to accommodate the baking dish on the middle shelf of the oven.  Add approximately 2 inches of water.
 In a large bowl, beat the egg and egg yolks well.  Discard the cinnamon stick and add the milk to the eggs.  Beat well.  Pour into the baking dish.  Place the baking dish in the water bath.  Bake for approximately 1 1/2 hours.  Test for doneness; cake tester should come out clean.   Serve the custard warm.

Chimichangas con frutas    Fruit Chimichangas
Source:  Step-by-Step Mexican Cooking (Wade) p. 66

Ingredients:
8-12 strawberries
1 large pear
2 Tbsp super fine sugar
1 large orange
1/4 tsp ground cinnamon
4 wheat tortillas
1/4 cup butter
sifted confectioners sugar
1/4 cup slivered  almonds, toasted

Directions:

Halve the pear, scoop out seeds, peel and cut in chunks.  Slice the strawberries, put all the fruit in a bowl.  Finely grate half the rind from the orange & add to the mix.  Cut away the peel and pit, pull out the segments, add to the mix.  Stir fruit adding cinnamon and sugar.  Divide the mixture in 4ths  place in tortillas and fold them in half twice to make a quarter pocket.  Melt the butter fry the chimichangas two at a time for 1-2 minutes.  Cover with almonds and confectioners sugar.

Ensalada de frutas    Fruit Salad with Jalapeno-Citrus Dressing
Source:  Light Cooking Mexican (Weber) p. 22

Ingredients:
1/2 small honeydew melon
1 ripe large papaya, peeled, seeded, cubed
1 pint strawberries, stemmed, halved
1 can (8 ounces) pineapple chunks, drained

Dressing:
1/3 cup orange juice
3 tablespoons lime juice
3 tablespoons minced fresh mint, basil or cilantro
2 jalapeno peppers, seeded, minced
1 tablespoon sugar or honey

Directions:

Salad
 Scoop seeds from melon.  Remove fruit from rind with melon baller or cut melon into 3/4-inch wedges;  remove rind and cut fruit into cubes.  Place in large bowl.  Add papaya, strawberries, pineapple and Jalapeno-Citrus Dressing;  gently toss to combine.  Serve immediately or cover and refrigerate up to 3 hours.  Garnish with mint leaves, if desired. (Makes 6 servings)

Dressing  -  Combine orange juice, lime juice, mint, jalapenos and sugar in small bowl.  Mix well.

Guacamole Avocado dip
Source:  The Whole World Cookbook (Killeen) p. 21

Ingredients:
4 avocados, peeled, pitted and mashed
juice of 1 lemon
1 13 oz. can Spanish green tomatoes
2 canned mild green chili peppers
2 green onions, chopped
1 garlic clove, mashed
salt and freshly ground pepper

Directions:

Combine all ingredients in a blender and blend until smooth.  Adjust seasoning with salt and pepper.  Serve as a dip with tortilla chips.
 

Salad variation:
Arrange red lettuce on individual salad plates, sprinkle with olive oil and red wine vinegar, top with a scoop of Guacamole and garnish with freshly grated Monterey Jack cheese, tomato wedges and pitted black olives.

Granizado de limón     Lemon Slush
Source:  Spanish Cooking ãSouthern Styleä (Martin) p. 26

Ingredients:
1 cup cold water
1 cup fresh lemon juice
1 1/3 cups sugar
ice

Directions:

Mix together the water, lemon juice, and sugar and stir until sugar dissolves.  Pour into blender and add ice and additional water until the mixture is a slushy consistency but still drinkable with a straw.  Pour into tall glasses and serve.    Serves: 4 8-ounce glasses

Merengues   Meringues
Source:  Spanish Cooking Southern Style (Martin) p. 144

Ingredients:
1 c. granulated sugar
1/2 c. water
4 egg whites
1/2 t. fresh lemon juice
2 T. powdered sugar

Directions:

Combine the sugar and water and bring to a boil, stirring constantly, until all the sugar dissolves.  Lower heat to a simmer and continue to cook 25-30 minutes or until the syrup reaches the soft ball stage (when a sample is dropped into water and then rolled between the fingers, it should form a ball that is brittle).
 Beat the egg whites until they stand in peaks and gradually add the powdered sugar and lemon juice.  Continue beating until the whites are stiff.  Gradually add the syrup and continue to beat for about 10 minutes.  Drop the meringue mixture into paper baking cups.  Fill no more that half full (2-3 T. per cup).  Dust each generously with powdered sugar.  Place cups on a cookie sheet and cook for 1 minute in a preheated 500o oven.  Cool and serve.

Pizza mexicana      Mexican Pizza
Source:  Mexican Made Easy (Betty Crocker) p. 49

Ingredients:
lb. ground beef
1 large onion chopped 3/4 c.
1 clove garlic, crushed
1 16oz. can refried beans
1 4 oz. can chopped, drained green chilis
1 8 oz. jar taco sauce
2 c. shredded Monterey Jack or Cheddar cheese
1 T sliced ripe olives

Directions:

Heat oven to 450^o .  Prepare a pizza crust, and bake 5 minutes.  Cook ground beef, onion, and garlic in a skillet over medium high heat until beef is brown, drain.  Spread beans to edge of baked pizza crust.  Layer beef mixture, chilis, taco sauce, cheese and olives on top of beans.  Cover edge of crust with 2-3ä strip of foil to prevent excessive browning.  Bake 10 minutes, remove foil, continue baking until crust is golden brown and cheese is bubbly in center (about 10 additional minutes).

Arroz mexicano      Mexican Rice
Source:  Step-by-step Mexican Cooking (Wadey) p. 27

Ingredients:
scant 1 1/2 c. long grain rice
3 t. oil
1 large onion chopped
1/2 chili, deseeded, chopped
2 large crushed garlic cloves
4 tomatoes (8oz.) peeled and chopped
1 c. carrots, peeled and chopped
3 1/2 c. chicken or vegetable stock
3/4 c. frozen peas (optional)
salt and pepper
fresh chopped cilantro or parsley to garnish

Directions:

Put the rice in a heat proof bowl, cover with boining water and let sit for 10 minutes.  Heat oil in a pan, add rice, and fry over low heat, stirring almost constantly for about 5 minutes, or until just beginning to color.  Add the chopped onion, chili, garlic, tomatoes and carrots to the pan and cook 1 minute.  Add chicken stock and bring to a boil.  Stir rice well, cover pan and simmer over a low heat for 20 minutes without removing the lid.  Stir in peas and seasoning.  Continue to cook covered for about 5 minutes or until all the liquid has been absorbed, and the rice is tender.  If time permits, let the covered pan sit for 5-10 minutes and then fork up the rice.  Sprinkle generously with cilantro or parsley before serving.

Salida del sol     Mexican Sunrise
Source:  The Book of Mexican Foods (Barrett) p. 118

Ingredients:
2/3 c. orange juice
1 T. grenadine
1 t. fresh lime juice
crushed ice
Maraschino cherry for decoration

Directions:

Pour orange juice, grenadine and lime juice into a blender and mix well.  Spoon crushed ice into a tall, chilled glass and strain the mixture over the ice.  Decorate with a Maraschino cherry on a wooden pick.

Nachos  Spicy tortilla appetizers
Source:  Step-By-Step Mexican Cooking (Wadey) p.15

Ingredients:
5 wheat or corn tortillas
oil for frying
1 red bell pepper, halved and deseeded
10-ounce jar tomato salsa dip
4 scallions, trimmed and chopped
1-pound can refried beans or 1 quantity Refried Beans
1 1/2 cups grated sharp Cheddar cheese
chopped fresh cilantro to garnish

Directions:

Stack the tortillas neatly and cut in half with a sharp knife, and then cut each half into 3 wedges to give 6 nachos from each tortilla.  Heat about 1 inch of oil in a large skillet until just smoking.  Fry the pieces of tortilla - a few at a time-until crispy and lightly browned, turning once.  Remove and drain on paper towels before transferring to baking sheets.
Put the bell pepper, cut-side downwards, into a broiler pan and place under a preheated moderate broiler until the skin is charred.  Remove and let cool slightly.  Peel off the skin and then chop the bell pepper and put into  a bowl with the salsa dip, scallions, and tomatoes, and mix well.
Mash the refried beans and spresad an even layer over each nacho.  Top with the tomato salsa mixture.  Sprinkle with the cheeses and place under a preheated moderate broiler until the cheese bubbles.  Alternatively, place in a preheated oven at 400o  for about 10 minutes  until the cheese is bubbling.  Serve hot or cold, sprinkled with chopped cilantro.

Pastelitos de boda    Wedding cookies
Source:  Classic Mexican Cooking (Stone) p. 134

Ingredients:
1/4 lb. (1 stick) sweet butter at room temperature
1/2 c. plus 2 T confectioners sugar
1 t. vanilla extract
1 c. finely chopped pecans or walnuts

Directions:

Preheat oven to 375^o.  Cream the butter, add the  2 T. confectioners sugar and vanilla, and beat for one minute on low speed.  Add the flour and nuts, beating only until thoroughly mixed.  Shape the dough into balls (using a scant tablespoon of dough for each cookie).  Place the cookies 1ä apart on an unbuttered cookie sheet.  Bake for 15 minutes, until lightly browned.  Transfer to a rack to cook.  Roll the still warm cookies in the 1/2 c. confectioners sugar.

Pastelitos de Almendras     Pecan almond cookies
Source:  The Book of Mexican Foods (Barrett) p. 111

Ingredients:
2 eggs, separated
1/2 c. granulated sugar
1 t. vanilla extract
3/4 c. all purpose flour
1 t. baking powder
1/4 c. chopped mixed pecans & almonds
2 T. powdered sugar

Directions:

Preheat oven to 350^o.   Grease 12 individual muffin cups.  Wisk egg yolks with granulated sugar until thick and pale, stir in vanilla.  Sift together flour and other dry ingredients then fold into egg mixture.  In a clean bowl, wisk egg whites until stiff but not dry.  Fold gently into egg yolk mixture.  Carefully fold in nuts.  Divide betweden the prepared muffin cups and bake 15 minutes.  Sift powdered sugar over cookies and serve warm with Mexican hot chocolate.

Picadillo   Meat filling
Source:  The Book of Mexican Foods (Barrett) p. 84

Ingredients:
8 oz. ground beef
8 oz. lean ground pork
2 T. red wine vinegar
salt and pepper
1 t. olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 green chile, finely chopped
1 lb. tomatoes, peeled, chopped
1/3 c. raisins
1/2 c. slivered almonds
1/2 t. ground cloves
1 t. ground cinnamon
2 T. tomato paste

Directions:

Mix meats with vinegar, salt, pepper.  Heat oil in large skillet, adding onions, garlic and chile, cook 3 minutes stirring frequently.  Add meat mixture and cook until brown.  Pour off fat. Add tomatoes, raisins, almonds, cloves, cinnamon and tomato paste.  Simmer 15 minutes uncovered, until mixture is thick and well-blended.

[This may be used as a filling for tortillas, enchiladas, chimichangas, burritos, or tacos]

Ensaladilla  Potato salad
Source:  Foods of the World - Tapas (Tapper) p. 20

Ingredients:
6 potatoes boiled, peeled and diced
1/2 c. diced cooked carrots
1/2 c. cooked green peas
salt and freshly ground pepper
1 c. garlic mayonnaise
1 red and 1 green bell pepper roasted,
skinned, seeded and cut into strips
parsley sprigs

Garlic mayonnaise:

To 1 c. mayonnaise add 2 or more garlic cloves, minced or ground

Directions:

Mix potatoes, carrot, peas, salt,pepper and mahonnaise.  Mound on a platter and garnish with the red and green pepper strips and the parsley sprigs.  Taste improves if made in advance.  Allow to come to room temperature before serving to release flavors.

Sangría   Summer fruit cooler
Source:  Cooking the Spanish Way (Christian) p. 34

Ingredients:
1/4 c. sugar
1 c. orange juice
4 c. grape juice
1/2 lemon, sliced
1/2 orange, sliced
1 small apple or peach, cut into thin pieces
4 c. club soda
ice

Directions:

In a large pitcher, combine sugar, orange juice, grape juice.  Add lemon, orange and apple.  Stir until sugar is dissolved.  Just before serving, add club soda.  Put ice into 8 glasses.  Pour sangría over ice and spoon fruit into each glass.
NOTE:  The ãrealä version of this beverage contains red wine and is meant for adult consumption.

Gambas ãTío Diegoä      Special sauteed shrimp
Source:  Spanish Cooking Southern Style ( Martin ) p. 90

Ingredients:
1 lb. shrimp                           1 lb. fresh mushrooms
1/2 t. coarse salt                  1/2 t. red pepper, crushed
1/2 lb. cured ham                   1/2 c. olive oil
6 cloves garlic, minced           1/2 c. dry sherry wine
2 green bell peppers

Directions:

Wash and devein shrimp, leaving tails intact.  Pat dry and sprinkle with salt.  Cut ham into 1ã pieces.  Wash peppers, remove seeds and cut into 2ä pieces.  Wash mushrooms,  pat dry, and slice.  Heat olive oil in a large skillet until hot.  Add minced garlic and sauté until golden, but not burned.  Add ham and sauté for 2 minutes.  Add green peppers, mushrooms and crushed red papper and sauté for 5 minutes.  Add shrimp[ and sautEe until shrimp are opaque.  Pour sherry into mixture and continue cooking for 2 minutes more.  Serve in a large earthen dish with all the juices and plenty of bread for dipping.

Pisto manchego      Stewed vegetables
Source:  Cooking the Spanish Way (Christian) p. 38

Ingredients:
1/4 cup olive oil or cooking oil
1 medium-sized onion, sliced
4 small zuchini, sliced
3 medium-sized tomatoes, peeled and chopped,
or 1  16-ounce can(2cups) tomatoes,
cut up with a spoon
2 or3 potatoes, peeled and quarted
1/4 cup finely chopped fresh parsley
1 clove of garlic, minced, or 1/2 teaspoon of garlic salt

Directions:

Heat oil in a large heavy skillet or deep pot.  Add onion and cook until soft.  Add zuchini, tomatoes, potatoes, parsley, and garlic.  Cover and simmer over low heat until vegetables are tender.  May be served hot or cold.

Flaò   Sweet Balearic Islands Cheescake with Mint
Source:  Spanish Cooking (Aris) p. 127

Ingredients:
4 small eggs             15 freshmint leaves
3 tbsp honey             1 tbsp dry anis or anisette or pernod
5oz caster sugar       icing sugar for dusting
14oz soft full-fat cream cheese

 For the Pastry
 175g flour, plus extra for rolling
 Pinch of salt
 50 g chilled butter, diced, plus extra for greasing pan
 1 small egg
 1 tsp dry anis or anisette or pernod
 1-1 1/2 tbsp milk

Directions:

First make the pastry. Sift the flour and salt into a food processor or bowl. Cut in the fat, then beat in the whole egg and anis, adding enough milk to make a dough. pull the pastry together into a ball and chill for 15 minutes.
      Heat the oven to 325^o with a heavy baking sheet in it to warm.  Make the filling by beating the eggs, honey and sugar together.  Work in the cream cheese, mint leaves and anis.
       Roll out the pastry on a floured surface.  Roll it round a rolling pin and lift this over a greased flan tin of 10ä diameter, and fit it in.  Fit the pastry into the tin . Pour in the filling, smooth the top and bake on the baking sheet for 40-50 minutes until slightly risen and golden.
        Chill well. You can make fancy decorations on top with more fresh leaves, but all it needs is a dusting with some icing sugar.

Sopapillas   Sweet tortilla fritters
Source:  Step-by-Step Mexican Cooking (Wadey) p.64

Ingredients:                Cinnamon sugar:
 2 eggs                                  1/3 c. superfine sugar
 3 T. superfine sugar               1/2 t. ground cinnamon
 2 c. all purpose flour              generous pinch of ground
 3/4 c. self-rising flour           ginger
 pinch of salt
 1/4 t. ground cinnamon
 oil for shallow frying

Directions:

Blend eggs and sugar in a bowl until very thick and pale in color.  Sift the flours together and gradually whisk in 1/2 of the flour into the egg mixture.  Continue adding until rest of flour is added and a dough has formed.  Knead dough until smooth (not sticky), wrap in plastic and let sit for 30 minutes.  Divide dough in six pieces and roll each to form a 8ä circle.  Cut into 1/4âs.  Heat oil in pan and fry dough until bubbly brown (about 1 minute).  Toss in cinnamon sugar mixture to coat, and serve warm.

Taco Salad

Ingredients:
1 head lettuce
2 tomatoes
1/2 to 1 can of kidney beans
green onion to taste
8 oz. pkg. cheddar cheese (sharp)
1/2 c. green chilis

Directions:

Toss with 4 oz. of Seven Seas Viva Italian dressing.
Add chips prior to serving.

Tacos
Source:  The Book of Mexican Foods (Barrett) p. 84

Ingredients:
12 corn tortillas
vegetable oil for deep frying

Filling:
1/2 head iceberg lettuce, shredded
1 large onion, chopped
6 large tomatoes, peeled, finely chopped
1 recipe of Picadillo

Directions:

Heat oil in deep-fat fryer to 350^o. Fry tortillas by holding two at a time with tongs, pressing them against side of the pot to make a U-shape.  Hold in position about 1 minute, then separate the tortillas and fry about 3 minutes until golden brown.  Drain on paper towels.
Put a layer of lettuce in each shell, then spoon Picadillo onto lettuce, and top with onion, tomato and another layer of lettuce.  Option:  garnish with Guacamole , sour cream, jalapeño peppers.

Dip tex-mex      Tex-Mex layered dip
Source:   Virginia Seasons (Junior League of Richmond) p. 38

Ingredients:
1 15 oz. can refried beans
2 c. sour cream
1 pack taco mix
8 oz. jar picante or taco sauce
2 avocados, mashed
2 t. lemon juice
2 tomatoes
1 bunch green onions
1 8 oz. cheese
4 oz. can black olives

Directions:

Spread bean on the bottom of a 2 qt. casserole.  Mix sour cream and taco seasoning and spread over beans.  Add picante sauce.  Mix avocado and lemon juice, and spread.  Layer remaining ingredients.  Refrigerate.   Serve with tortilla chips or corn chips.

Ensalada del verano      Summer Tomato, Avocado and Chili SaladSource:  America OnLine - La Parilla:  the Mexican Grill (Hearon) Chronicle Books 1996 $19.95 ISBN 0-8118-1034-8

 Ingredients:
1 small jalapeño chili with seeds, minced
1/4 c. freshly squeezed lime juice
1/2 c. extra-virgin olive oil
1/8 t. salt, plus salt to taste
1/2 clove garlic, minced
2 large ripe tomatoes (about 1 3/4 lbs) cut into large chunks
1 small sweet onion sliced 1/4ä thick and separated into rings
2 medium ripe avocados, peeled, pitted, and cut lengthwise into slices about 3/8ä thick
freshly ground black pepper
fresh cilantro sprigs for garnish

Directions:

In a small nonreactive bowl, whisk together jalapeño, lime juice, oil, 1/8 t. salt, and garlic.  In a large serving bowl, toss vinaigrette tieh tomatoes and onion until well coated.  Add the avocados and toss gently.  Season generously with salt and pepper.  Garnish with cilantro sprigs and serve.

Tortillas
Source:  The Essential Mexican Cook Book  (Thomas) p. 10

Ingredients:
3 c. flour
2 t. baking soda
3/4 t. salt
2 T. shortening
1 c. warm water

Directions:

Sift the flour, baking soda, and salt into a bowl.  Cut the shortening into tiny pieces and add to the flour.  Gradually stir in enough warm water to form a soft dough.  Turn the dough out on to a lightly floured surface and knead until smooth and elastic.  Divide into 12 small portions and shape each into a ball.  Cover with a cloth and leave to rest for 15-20 minutes.  Roll a ball of dough out into a round, about 7ä in diameter, on a lightly floured surface.  Repeat this process with the other balls of dough.  Heat un ungreased griddle or cast-iron skillet until it is very hot.  Put a tortilla on the griddle and cook over moderately high heat until bubbles start to appear.  Turn the tortilla over and cook the other side, gently pressing out the bubbles that form, until golden brown.  The cooked tortillas should be soft and pliable.  Stack them up and keep them warm while you cook the remaining tortillas.

Hervido de verduras      Vegetable boil
Source:  Spanish Cooking Southern Style (Martin) p. 68

Ingredients:
2 lb. green string beans
4 large carrots
6 potatoes
1 c. chicken broth or bouillon
1 t. salt
2 c. water

Directions:

String and break beans;  peel and cube carrots and potatoes.  Wash all vegetables and place in a pressure cooker with bouillon, salt and water.  Pressure cook over medium-high heat for 4 minutes.  Remove vegetables from pot and drain, discarding liquid.  Serve hot with vinegar and olive oil or lemon and mayonnaise.

Yuca frita      Fried casava
Source:  la cocina de la Sra. Tochez

Ingredients:
1 casava
lemon juice
oil for frying

Directions:

Buy a casava that has a hard skin.  Peel and wash the casava.  Cook it in water with a little lemon.  Cook it until it is soft.  Drain, then fry in hot oil until it is golden.  It may be served with salsa and curdito (cabbage, carrots, oregano, onions, and vinegar).