Use corn husks to package your fish fillets in this main dish. Roasting the corn salsa intensifies its flavor. Serve with torilla chips to scoop up any leftover salsa on your plate.
This recipe brings new meaning to the concept of pork and beans. Season pork tenderloin with a rub of ground chili and mustard seed. The Brazilian-style roasted meat is served over seasoned beans and spinach.
Pork Lombo 
Prepare this true Latin American ceviche (seh-VEESH)--raw fish and seafood marinated in acidic citrus juices until it turns opaque. Cook the shrimp and fish in boiling water for a minute (to avoid any problems with using fish that's not perfectly fresh) cool it, and marinate in the original citrus juices, coconut milk, and tequila.
Here's our version of a Latin dessert specialty known as flan. We steeped citrus peel and cinnamon with the milk to add flavor. The caramelized sugar you put on the bottom turns into a caramelly sauce when turned out. Serve with raspberry or chocolate sauce, or all by itself. This soothing, sweet custard pudding looks complicated, but goes together with surprising ease.
This chunky, mild salsa gets a generous dose of snipped cilantro. Serve with everything from tortilla chips to chicken. Want more spunk? Add more jalapenos.
Coconut and ice cream is an irresistible combination in Latino cooking. In this recipe we've toasted the coconut that's folded into the rich ice cream and finished off the creamy dessert with the best of the tropics: grilled pineapple and other fresh fruits. Use purchased coconut milk, or make your own by cooking milk and unsweetened coconut, then letting it steep.