Make it Mexican: How to say it (1982)
Arroz (ah-RROS): Rice
Burrito (boo-RREE-toh): Wheat-flour tortilla wrapped around a filling
Chile (CHEE-leh): Chili, hot pepper
Chimichanga (chee-mee-CHAN-ga): Deep-fried burrito
Enchilada (ehn-chee-LAH-thah): Tortilla dipped in chili sauce and filled with cheese or meat
Salsa (SAHL-sah): Sauce served with Mexican dishes
Sopaipillas (soh-pa-PEE-yas): Deep-fried pastry puffs
Tortilla (tohr-TEE-yah): Thin, unleavened pancake of ground, dried cornmeal
Siesta summer salad – Retro taco dressing recipe (1985)
Enchiladas made with Mexican Velveeta cheese (1986)
Rosarita guacamole recipe (c1980s)
Beefy Mexican lasagna recipe (1986)
A Mexican Fiesta! (1976)
A Mexican dinner might begin with icy margaritas, accompanied by deep-fried chiles rellenos and a hot dip.
Next, a cold, creamy avocado soup with tortillas and tomato-and-pepper relish on the side. After that, beef enchiladas — tortillas rolled around a meat filling, blanketed with tomato sauce and baked.
A selection of several main courses is not unusual at gourmet-club feasts. Above, escabeche de pescado — cold pickled fish — garnished with orange peel and pepper strips.
Below left, a Mexican classic: turkey mole (the rich sauce is made with unsweetened chocolate and flavored with cinnamon and cumin); with it, green rice. For dessert, almond torte, coconut “apples” and fruit.