Use as a salad dressing or marinade for chicken or pork.

Uses pinto beans, mayonnaise, fresh garlic and ground chile.

This is the tastiest appetizer! Great for tailgating season!

Recipe by chef-writer Marilyn Tausend. Butterflied shrimp are stuff with cheese, wrapped in bacon then pan fried. Served with a chipotle mayonnaise.

Cascabel And Grapefruit Sauce Recipe

Chicken and rice version with cheese, onions, tomatoes, chicken breasts.

A quick to make sauce you can use over meats, enchiladas or vegetables.  You can also use this cream sauce to spice up soup.

A Mexican Asian fusion dish that uses gyoza wrappers as tartlet shells then filled with a mixture of eggs, green chiles, sour cream and Mexican oregano. Serve as fun little appetizers or serve 2 with

A simple green chile sauce made with chiles, onions and seasonings.

Chipotle Dip recipe Uses chipotle paste, sour cream, mayonnaise and scallions. Serve with fresh vegetables or tortilla chips.

Tortilla chips baked with a splendid southwestern-seasoned crab mixture and smothered with cheese is quick to prepare and quicker to disappear.

Recipe for cranberry salsa with chiles, cilantro and mint.

Recipe for Creole Quesadillas by Chef John Folse

Recipe features Morrow Canyon Ranch avocados, Pace Salsa, and garlic.

Flautas translated to English means "flutes". The dish is comprised of large corn tortillas with a small amount of filling and rolled up tightly to make a "flute" shaped taco. The taco is then fried c

Garnachas are thick masa cakes topped with a variety of meats, beans, chiles with a sauce and cheese

These little snacks are served with a variety of toppings including cheese (con queso) or in this recipe, chile colorado.

Made with green tomatoes, onions, chile, lime and salt.

This salsa is great as an accompaniment to Mexican or other Latin American dishes, as well as an appetizer served with blue or yellow corn tortilla chips.

The restaurant prepares this dish tableside and serves it up in a pig molcajete like the one shown. The recipe uses avocados, cilantro, chiles, onion and chopped tomatoes.

Recipe for Guacamole made in a molcajete (mortar and pestle) made with avocados, tomatillos, garlic, white onion and cilantro.

Firey-hot habaneros are combined with onion, bitter orange and onion to form this spicy condiment. Serve along side grilled or roasted pork.

Similar to sopes or huaraches, memlas are grilled thin masa cakes topped with beans, salsa, cabbage, guacamole and cheese. The toppings vary from recipe to recipe and its a good recipe to improvise us

A spicy sauce to use with grilled or steamed fish or use it as a side salsa.

Based on a Rick Bayless recipe that uses garlic, cilantro, feta cheese, fresh lime juice, and vegetable oil. Make ahead at least an hour to allow flavors to blend.

Named after the huaraches sandals the dish is made by flattening rounds of masa dough then topped with various fillings.

A traditional salsa made in a molcajete (stone bowl) includes Serrano chiles, onions, cilantro, and tomatoes.

This recipe features sweet onions such as Vidalia, Maui or Texas.  The onions are combined with roasted red peppers, unpeeled pears, cilantro, jalapenos, lime and salt.

This salsa is great as an accompaniment to Mexican or other Latin American dishes, as well as an appetizer served with blue or yellow corn tortilla chips.

A quick hot dip made with cream cheese and canned chili (no beans).  Serve with tortilla chips.

Use as a dipper for warmed tortillas, tortilla chips or even chicken or meat skewers.

A saffron salsa made with chipotles in adobo, wine, saffron, cream and butter.

Which means "drunken salsa". Use over enchiladas or a side dish for grilled meat.. Uses garlic, chiles, tomatoes and beer.

This salsa features the costeno rojo chile, a relative of the guajillo.  It is combined with tomatillos, onions and cilantro.

This salsa is great as an accompaniment to Mexican or other Latin American dishes, as well as an appetizer served with blue or yellow corn tortilla chips.

This sauces is commonly passed at the Oaxacan table to use with meats, for appetizers (antojitos) or with beans and soups.

From Oaxaca, Mexico the huachinango chile is large red jalapeno chile from Oaxaca, Mexico. The recipe combines green tomatillos with the red chiles for a colorful salsa.

Zarela suggests using this sauce with grilled or poached fish, especially salmon, or pan-fried chicken cutlets.

Use salsa ranchera for making huevos rancheros or use with shredded meats such as beef or pork for making tacos.

A popular party recipe layers all the typical taco ingredients into one dish. Dip with tortilla chips.

A tangy combination of garlic, onion, tomatoes, lime juice, cilantro and smoky chipotle chile paste.

Drizzle sauce over fish, shrimp or vegetables while grilling and serve with the mano salsa.

Sopes are specially made thick tortillas with raised edges. They are about 3 inches in diameter and are available at specialty Latin American Markets. Uses epazote, queso fresco, avocado, chicken brea

While ingredients like cumin are not found in traditional guacamole its fun to try some variations. Serve with blue corn tortilla chips

Pepitas flavored with chile, cumin, pepper and lime juice.

Actually, recipes for two salsas and 1 guacamole recipe. All are great as accompaniments to Mexican or other Latin American dishes, as well as an appetizer served with blue or yellow corn tortilla chi

This salsa is very good atop grilled fish or meats or simply with chips.  I use fruit salsa to top my taco salad as an alternative to taco sauce.