Even after all these years and the reams of articles that have been written about the diversity of regional Mexican cuisine, most people in this country still think that Tex-Mex cooking IS Mexican food. Calorie-rich tacos, burritos, nachos, enchiladas, chilaquiles, fajitas, queso fundido, carnitas, chips and salsa, beans and rice, and other popular dishes are the sum of that cuisine. While ceviches and fish in Veracruzana sauce have gained some name recognition, more and more, people want recipes for “light” dishes like the food they might have had on trips to Mexico. My “Delitefully Mexican” flavorful, easy-to-prepare, dishes fit the bill. Here is a menu that features some of my favorites.

Tomatillo-Avocado Sauce served with baked tortilla chips or toasted corn tortillas, like these:

Photo Michael Sofronski

My friend, Pedro Luis de Aguinaga, who is very media savvy, says that I repeat recipes too much, and he is right. But I have lots of new readers on different platforms and I want them to get to know some of my signature dishes. This Red Snapper Hash is probably the dish many people associate with me. In fact, I have the honor of being the guest chef at The Smithsonian Museum’s kickoff of this year’s Hispanic Heritage Month on September 15 in Washington, D.C. They’ve asked me to demo this!

Photo Michael Sofronski

My Grill-Smoked Salmon was very popular at Zarela Restaurant and this picture shows how we served it. You do not need to make all the garnishes. The beets add the acid note that makes all the flavors come alive.

Even people who claim that they hate them, like these beautiful and very flavorful Beets in Vinaigrette. It is served room temperature and can be made ahead of time.

I’ve tried really hard to make my Quinoa Cooked in Tomatillo Salsa beautiful and have failed miserably. It is not a pretty dish but, what it lacks in appearance, it makes up in flavor and ease of preparation.