The recipe for this take on the classic Mexican egg, bean, and tortilla dish comes from chef Alejo Grijalva of Brentwood, California’s Kay ‘n Dave’s restaurant. Get the recipe for Kay ‘n Dave’s Huevos Rancheros »

“I remember childhood visits to a restaurant on Albuquerque’s Old Town Plaza. We’d press our noses to the glass as cooks rolled out the dough, cut it into squares or triangles, and plopped them into the vat of hot, bubbling fat, then, that dramatic moment, when the pallid little dough shapes magically inflated and turned golden brown. We’d seize one of the warm puffs of dough, bite off a corner, and drizzle honey into the hollow cavity.” —Cheryl J. Foote, from “Pillows of Bliss” (February 2006) Get the recipe for New Mexican Sopaipillas »

This fruity tomatillo salsa layered with queso fresco and avocado slices can be served as a side dish or as an appetizer with warm tortillas.

This green salsa is made thick and luscious by adding fresh avocado. Serve tableside with almost any dish— it’s especially delicious with roasted pork dishes or tacos carne asada.

Inspired by the street foods of coastal city Ensenada, this tostada is a perfect combination of citrus, spicy chiles, and fresh seafood. Get the recipe for Baja Ceviche Tostadas »

This zesty mix of fresh seafood, tomato and lime juices, and hot sauce is a refreshing snack or light meal eaten along Mexico’s coasts. Get the recipe for Seafood Cocktail (Cóctel de Mariscos) »

The bolillo, a French-style crusty white bread roll from Mexico, is the traditional foundation of this comforting dish, but a kaiser or most any other sandwich roll will work well.

Want some alcohol in your breakfast drink? This bloody mary variation gets a south-of-the-border twist from tomatillos, Serrano, and cilantro. Get the recipe for Tomatillo Bloody Mary »