Avocado

These superb tacos are from chef Alex Castro at the Old Mexico Grill in Santa Fe.

This recipe can be prepared in 45 minutes or less.

The miso dressing — which has the body of an egg yolk dressing without all the fat — lends depth of flavor to sweet persimmon and creamy avocado.

If you don't want to cook a live lobster for this recipe, buy 2/3 pound cooked lobster meat from your seafood shop. Active time: 45 min Start to finish: 2 3/4 hr (includes chilling)

Salpicón de Res Not truly a salad but a dish of seasoned cold shredded meat, a salpicón is usually eaten folded into hot tortillas or piled onto crispy tostadas. It is a refreshing party dish ideal for a summer buffet.

Fresh mint makes this starter all the more cooling. Use Haas avocados for the creamiest texture. What to drink: Throughout the meal, go with the classics — beer and Margaritas.

"Five years ago, I threw my first dinner party," writes Kristin McGill of Chicago, Illinois. "It was a memorable night with good friends, great food and lots of wine. That night, cooking became my passion. And despite all of the effort, I still love to throw parties. My husband, Henry, and I host get-togethers once or twice a month. I do most of the preparation — admittedly that's because I enjoy cooking so much that I prefer to have the kitchen to myself. But I have to confess that since I started sharing the counter space, I've discovered we make a great team." Pair this lovely side or first-course salad with the Blue Cheese Toasts. Add cooked, peeled shrimp for a lunch entrée.

Cemitas de Carne Enchilada A cemita is an oversize, slightly sweet, sesame seed bun that gives this Pueblan sandwich its name. Active time: 1 hr Start to finish: 3 hr

Serve this colorful salsa with grilled fish or chicken, or with black beans and rice.

When sweet, succulent jumbo crabmeat comes into season, this is an incredibly simple, light, and refreshing first course that requires no cooking. It can also be used as a main course for a summer luncheon.

Can be prepared in 45 minutes or less.

We call for California avocados in our recipes because our food editors prefer their rich flavor and creamy texture to that of West Indian avocados, which tend to taste a bit bland and watery.

Serve with jicama sticks, radish slices, peeled cooked shrimp, and corn tortilla chips.