For the most authentic flavor, most Mexican salsas call for cooked and charred elements. To avoid cooking on the day of the dinner, make the salsas ahead, or purchase your favorite store-bought brand.

You'll need 1½ cups simple syrup, total, for both the paleta and the _agua fresca_recipes. You can prepare the simple syrup up to two weeks in advance; store in the refrigerator.

Leave time for chilling the avocado soup (at least 2 hours) and the ice pops (at least 3 hours).

For more salsa recipes, see Hugo Ortega's story Special Sauce. For more ideas for Mexican dishes, see the Mexico Issue.