Poblano Chile

Rajas are chile strips cooked with onion (raja means "slice" in Spanish).

Camarones al Cilantro Laura Bookman of Weston, Massachusetts, writes: "Can you get me the recipe for camarones al cilantro from Cafe Sol Azteca, in Newton Center, Massachusetts?"

Here, sautéed polenta triangles add another dimension to a southwestern-style stew.

Potato salad with a southwestern kick‑the perfect partner for grilled flank steak, chicken or red snapper seasoned with cumin.

This recipe can be prepared in 45 minutes or less.

Mini-tostadas are a popular Mexican bocadito, or finger food. Cotija is a crumbly white cheese sold at Latin markets and some supermarkets (feta cheese can be substituted.)

Achiote paste is a combination of vinegar, spices and annatto seeds, which have a unique, earthy taste. Basting the turkey with butter and achiote yields a moist, richly flavored bird, and the slightly piquant sauce is a refreshing change of pace from traditional gravy. Offer your favorite mashed potatoes, and pour a Pinot Noir.

Rajas is the Spanish word for "strips," and in the Mexican kitchen it generally refers to strips of chile. Active time: 1 1/4 hr Start to finish: 1 1/2 hr

This recipe was created to accompany Spinach Salad with Chili Pepper Dressing Werk. Can be prepared in 45 minutes or less.

Instead of Panela, other soft white Mexican cheeses — such as Oaxaca, or those used for making quesadillas — work well in this recipe. If none is available, substitute Monterey Jack cheese. The stuffed chilies can be assembled one day before baking. What to drink: A Napa or New Zealand Sauvignon Blanc (or any dry but fruity white wine).

Rajas is the word for a traditional Mexican mixture of sautéed peppers and onions. Green onions work well in this version.

Here, the classic cranberry sauce becomes a salsa. The traditional ingredients — cranberries and orange — are enhanced with decidedly untraditional ones, such as a poblano chili and cilantro.

Michael McLaughlin, cookbook author, says, "Not all Thanksgiving traditions originated decades ago. This recent addition to my holiday menu lineup was inspired by my move to Santa Fe. With locally grown green chilies readily available and pine nuts growing on piñon trees right outside my back door, a southwestern-style stuffing incorporating both ingredients seemed a natural. The tequila-soaked raisins are a sweet surprise." Make the corn bread a day ahead.

On a Green Chile Cheeseburger fresh roasted chiles are as uncommon — and as welcome — as really fine cheese. The topping can be as simple as a whole roasted pod draped across the burger. Or a few plain roasted pods can be chopped and spooned on top. To give the sandwich extra pizzazz, we prepare our version, inspired by Santa Fe's finest offerings, as follows:

Tortillas form the crust of these layered pizzas, which are an irresistible hors d'oeuvre. Pour sangria throughout the party.

Margaritas and some guacamole with chips and/or vegetable "dippers" would start this Mexican-style dinner off right. Ladle out black bean soup to precede the tamale pie, and serve a Caesar salad with it. Finish by teaming lime sorbet with orange segments that have been marinated in tequila.

(Stuffed Chilies)

Serve this with the Mushroom Flatbreads or on its own.