An authority on Mexican cuisine shares his wisdom and experience on cooking south of the border in this collection of 120 recipes that includes classics as well as some of his own creations.

Starters, snacks and light meals. Guacamole ; Ceviche (Lime-marinated seafood) ; Queso fundido ; Sopes (Corn masa boats) ; Gorditas (Corn masa pockets) ; Quesadillas ; Tostadas ; Tamales ; Taqueria tacos with grilled and griddled fillings (Tacos al carbon y tacos a la plancha) ; Home-style tacos with casserole fillings (Tacos de cazuela) ; Enchiladas ; Chilaquiles (Tortilla casserole) -- Soups, stews and sides. Mexican chicken soup ; Tortilla soup ; Mexican seafood stew ; Pozole (Pork and hominy stew) ; Rice ; Beans -- Entrees. Chiles rellenos ; Turkey with red mole ; Chicken with green pipian (Pumpkin seed sauce) ; Chicken adobado (with red chile marinade) ; Fish a la Veracruzana (with tomatoes, capers, olives and herbs) ; Fish in Escabeche (Brothy vinaigrette with herbs and vegetables) ; Seafood in Mojo de Ajo (Toasty, slow-cooked garlic) ; Pork in salsa verde (Tomatillo sauce) ; Beef a la Mexicana (with roasted tomatoes and green chiles) ; Carne asada (Mexican-style grilled steak) ; Barbacoa (Slow-cooked meats, pit-style) -- Desserts and drinks. Flan ; Rice pudding ; Cajeta (Goat's milk caramel sauce) ; Mexican chocolate ; The quintessentially tropical mango ; Tequila, Margaritas, beer and wine -- Mexican culinary glossary -- An Internet guide to mail-order sources for Mexican cooking.