Guacamole (of course)
(Makes 1 1/2 C)

4 ripe avocados (see sidebar)
1 tsp. cumin
1 ripe plum tomato (seeded, diced)
1/2 C onion (diced)
1/2 tsp. red pepper flakes
1/4 C cilantro leaves (chopped)
4 T fresh lime juice
1/4 C sour cream
salt & pepper to taste

Peel avocado and remove seed. In a large bowl, mash it with a fork till smooth. Add remaining ingredients and adjust seasoning, adding more pepper flakes, salt and pepper if desired.  Serve with corn tortilla chips or Quesadillasl

Tips & Glossary: Tex-Mex

Hot, hot, hot!  For many that’s the pleasure of Tex-Mex food. But if you’re sensitive to throat-burning, eye-popping peppers, then turn down the heat. Just reduce the peppers in these dishes. 

• Avocado: use only ripe avocados with dark purplish-brown skins. If you have any unused avocado (why would you? But say you do…), rub the flesh with lemon juice to keep it from browning.

• Chili Powder: dried ground chili peppers typically mixed with cumin, garlic powder, and oregano.  You can make your own blend, adding cinnamon, cloves, coriander, paprika, and nutmeg.  Briefly heat dried peppers in a skillet to release flavors, then grind them into powder.

• Chili Pepper: any small hot pepper, as opposed to larger, milder bell peppers; includes, cayenne (red), chipotle (smoke-dried jalapeños), habanero, jalapeño, paprika, poblano, serrano, and tabasco.

• Chimichanga: a deep fried tortilla, filled with rice, beans, cheese, or meat, and folded into a rectangular packet. It's thought to have originated in Arizona.

• Coriander:  also known as cilantro and Mexican or Chinese parsley. Both fresh leaves and dried ground seeds are used in Mexican, Mid-East, Asian, and Indian cuisines.

• Cumin: an aromatic kin to theparsley and carrot plant; an important ingredient in chili powder.  Used especially in Indian curries, but also in Mexican, Thai and Asian dishes.  It has an earthy, peppery flavor.

• Enchilada:  made using corn tortillas, dipped in a sauce, filled and rolled up.  They are placed in a casserole dish, topped with sauce and cheese, then baked.

• Quesadilla: (kay-sa-dee-ya), literally, “little cheese thing.” In Tex-Mex cooking it has come to mean a sort of grilled cheese sandwich, using two tortillas filled primarily with cheese, grilled in a skillet or griddle, then cut into wedges.