Weeknight Meals

This recipe is commonly referred to as Pico de Gallo (rooster’s beak). I suppose it is because the ingredients are all chopped up as if they were broken up by a bird’s beak. It is one of my favorites since it is not only delicious but also low fuss. Don’t worry about chopping the vegetables into uniform sizes or shapes and certainly don’t feel compelled to measure any of the ingredients. This chunky sauce goes well with almost every Mexican dish and is the classic accompaniment to serve with tortilla chips.

This has become my favorite sauce—for now. Its fresh flavor, vibrant color, and slight heat (which you can control with the amount of jalapeños you add) are the reasons why. And once you discover how easy it is to prepare and how long it keeps in the refrigerator, I don’t doubt it will become a favorite of yours, too.

These quesadillas are a great meatless option for a menu. Hearty and satisfying, the sautéed mushrooms are as delicious on their own as they are stuffed in the tortillas. And if you feel like changing it up a bit, experiment with different varieties of mushrooms.

Keep in mind that your refried beans are only as good as the beans with which you begin. If you want really flavorful refried beans, you must start with homemade beans, such as the recipe I provide on page 78. Those make especially good refried beans since they have a good amount of broth, which reduces during cooking and provides an incredible depth of flavor. In a bind, you can use canned beans—just keep in mind that you will not achieve the same intensity of flavor.

Rice usually serves as a blank canvas for the rest of the dish. But not this one! This traditional rice imparts a beautiful red hue as well as a flavorful punch. Feel free to experiment with the quantity and variety of fresh chiles in the recipe—using or removing the seeds to control the heat as you see fit.

This is a great accompaniment to almost every recipe in this book because it offers a sweet counterpart to most of the spicy and tangy flavors found in other recipes. And because the ingredients needed are found in most pantries, the batter can be whipped up at a moment’s time and left to bake unattended.

This is the perfect side dish on so many levels. It brings color and flavor to the table without competing with other dishes, and adds brightness to the table with the fresh cilantro garnish. Once you realize how easy the rice is to make and how well it reheats (allowing you to make it ahead of time), you will find yourself making it over and over again.

Nothing compares to the flavor of homemade black beans. If you have never bothered making them, opting instead for the canned variety, you are in for a pleasant awakening! Luscious and meaty, they are so versatile that they can become a meal on their own when served with rice. The hardest part to making black beans is remembering to soak them overnight and then scheduling a couple of hours at home to cook them. But because they freeze and reheat so nicely, you can make a large batch and always have some on hand.

Simply grilled meat is a universal crowd-pleaser. Mexicans spend long weekend afternoons slowly grilling meat, which they serve with radish wedges, avocado slices, and various table sauces. This recipe puts it all together for you. So the next time you find yourself grilling, include this smooth salsa made with avocado and tomatillos, which is so velvety no one will believe you when you tell them it is made without cream.

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.

This recipe was inspired by the traditional pibil-style barbecued pork, in which entire pigs are marinated in an achiote marinade and cooked in an underground pit lined with banana leaves. While you won’t need a pit or an entire pig, these pork skewers evoke the same smoky citrus flavor with much less time and effort. Note: You will need eight 6-inch wooden skewers for this recipe.

One of the best characteristics of the Mexican kitchen is that many recipes are an assembly of ingredients and often use up leftovers. This is one such recipe. If you think of a tostada as an edible plate, you will realize the endless options for creating them. A meal is usually made up of two tostadas, which I like to stack because placing them side-by-side looks a bit awkward on a plate. And remember, tostadas are usually eaten with your hands!

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.

These succulent pork chops are perfect for a small dinner party or family dinner at home. If you have the Red Chile Paste and Fresh Tomatillo Sauce made ahead of time, you will have dinner on the table before you know it. I like to serve these with the Shredded Cabbage & Radish Slaw (page 24). Comforting and flavorful—this is sure to become a family favorite.

I promise these enchiladas are unlike any you have ever had before. Although the tortillas are fried, the enchiladas are light and vibrantly flavorful because they are not smothered in cream and cheese. Instead the fresh cheese is crumbled on top and the tangy Mexican crema is served on the side.

Mexicans refer to this dish as manchamanteles or “tablecloth stainer” due to the delicious deep red sauce that is made from dried chiles and spices. The sauce has an underlying sweetness that is very addicting. And because this dish improves with age, you can make it days in advance or enjoy left-overs days later.

I hope the banana leaves will entice—not discourage—you from making this recipe. The leaves may be tricky to find, but they are worth it. Available in most Latin markets or through online sources, the banana leaves give off an intoxicating smokiness you cannot get from any other ingredient. This simple recipe can also be made with fish and shellfish. For this recipe, you will need five 12-inch squares of banana leaves.

The shrimp in this recipe are cooked in a manner that is referred to as enchilado, or in a chile sauce. While the shrimp go well served atop crisp fresh lettuce and a crunchy tortilla, they can also be served over a bed of white rice with extra sauce drizzled on top. Either way, you will find the shrimp to be as versatile as they are delicious.

This recipe serves you summer on a dish. You will see how the tomato and roasted corn salsa pop right off the plate. While the salsa pairs beautifully with the tuna, feel free to pair it with your favorite fish or even chicken. Fast, fresh, and easy—this will soon become your quick dinner fix.

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!