Root Vegetable

This is an incredibly flavorful paste that is simply made and keeps almost indefinitely in the refrigerator. It is also easily doubled, so you might as well make extra to rub on meats, chicken, and fish.

It’s hard to put my finger on what it is about this marinade that makes it so good. It could be the earthiness of the annatto seeds, but it could also be the sweet tanginess from the vinegar, cumin, and orange juice. Whatever it is, you will love it on your chicken, fish, or pork, as much for its flavor as for the striking deep red color it will pass on.

Roasting—or rather toasting—vegetables is one of the most important techniques in Mexican cooking. Because the roasting is done on the stovetop and not in the oven where the vegetables can steam, the flavors developed are very deep. Make sure to include some charred pieces of vegetable skin—they will add an incredible smoky flavor to your recipes.

If I had to come up with two words to describe this dish, they would be “tangy” and “tasty.” Onions, lime juice, and roasted tomato are all mixed in with flank steak, which is seared to a crispy and juicy finish. While the dish is made entirely on the stovetop, you’d swear a grill was involved. This is another great option for entertaining because most of the recipe can be done a day in advance.

This classic dish proudly displays the colors of the Mexican flag, which is most likely why it’s referred to as “belonging to Mexico” (a la Mexicana). It’s also where the fajita probably got its start. A quick sauté of traditional ingredients—tomato, onion, and chiles—shows how delicious and simple Mexican food can be.

If you have ever eaten from a taco truck, you will know why carne asada (grilled beef ) tacos are the ultimate Mexican street food. Charred crispy beef is wrapped in a warm and chewy corn tortilla and drizzled with your choice of fresh tomato or tomatillo sauce. It is easy to make and even easier to serve because you can have your guests make their own.

Salpicón—a shredded mixture of fish with herbs and seasonings—is traditionally made with left-over fish that is tossed with fresh ingredients and used as a filling for tacos or a topping for tostadas. I find the sauce so delicious that I like to pair it with freshly seared fish and let it stand on its own. Definitely keep the sauce in mind for times when you do have leftovers!

This salad is as crunchy as it is tangy, which makes it the perfect refreshing complement to any Mexican dish. While the salad is very flavorful, it is not overpowering and can offer freshness and texture to a menu. Feel free to omit the cucumber or substitute radish, carrot, or any other hearty vegetable that won’t wilt after being left to marinate in lime juice.

Mexican taco stands typically offer crunchy pickled vegetables to accompany their tacos. Shredded cabbage and sliced radishes are often found in small containers marinating in vinegar, to which guests can help themselves. The contrasting colors and textures, along with the vivid flavors of these toppings, make for a great salad and accompaniment to any meal.

Snacking is as much a Mexican pastime as it is an American one. These snacks, which are sold by street vendors, go great with beer and cocktails. Served as a trio or on their own, they are incredibly addicting!

I know that a 4-pound chicken is more than you need for two people, but if the point is to impress your date, you don’t want to serve a scrawny little chicken. This dinner is delicious and easy to prepare, so if you are a novice, this is a fine place to start. Working with a whole chicken for the first time can be an intimidating experience, but actually there’s nothing to it. The fresh parsley and rosemary turn these all-time favorite standards—chicken and potatoes—into a sophisticated dinner.

This is a superb date dish because all of the prep can be done and the mess cleaned up long before your date arrives. Then just bake and serve. We use pork tenderloin because it is all dark meat and it stays moist even if it’s a little overcooked. With this classic combination of pork, apples, and sweet potatoes, even the most inexperienced cook can look like a pro.

Beets are a highly underused vegetable in the United States. In Europe you can buy whole cooked beets in any grocery store, but since here you have to buy them raw and cook them, I opt for canned beets to make this simple salad.

I’m not sure why this is called German potato salad. When we made it for my German host family, they enjoyed the sweet-sour flavor, but they had never had anything like it before. Oh well, it’s good and it goes great with the bratwurst. To save time during the party, this can be made ahead and reheated on the stovetop or in the microwave just before serving.

This is one of my absolute favorite recipes and it’s so easy to make. The garlic gets the flavor going, the peanut butter adds the creaminess, and the chili paste adds the heat. I’ve said it before, but it bears repeating: if you haven’t used chili paste before, be careful; it’s extremely hot. You may want to start with one tablespoon and add more to taste.

I know this chapter is “Just Like Mom Makes,” but this is actually one of my dad’s specialties. With his culinary repertoire being limited to meatloaf, pot roast, salmon cakes, and any breakfast food, we were guaranteed to have these whenever Mom was out of town. Good thing we liked them. These are very similar to crab cakes, but since salmon is about one sixth of the cost of crabmeat we have them a lot more often.

Nothing says home to me more than pork chops and mashed potatoes. My mom always made these with the thick-cut boneless loin chops, but when I have to pay for them, it’s the variety pack of thinner cut bone-in chops that always seem to be on sale. The good news is they cook faster and because of the gravy they don’t get dried out.

This delicious dish can be prepared completely ahead of time. You can serve it at room temperature, but I like to reheat the vegetables before I serve them.

This easy and show-stopping dish has a little zip to it and will add life to the party. If you don’t like spicy food, you can cut down on the red pepper. This tapa should be cooked at the last minute and served hot. The shrimp cook so fast that you can finish it in less than 5 minutes and it will fill your apartment with mouthwatering aromas.

Beets are another one of those things that sounded gross so I wouldn’t try them. By now you know the next line . . . once I tried them I really liked them. They are sweeter than most vegetables, which is fine by me. This salad can be eaten as a side dish, but with the potatoes and eggs, it’s filling enough to make a meal of it.