Corn is one of the most important staples in current Mexican cuisine next to rice and beans. Corn is used to make nixtamal, masa and masa harina which is used to make things like tortillas and tamal dough. Learn more about this native Mexican plant and all of it's uses with this informative Guide to Corn.

If you love corn, then you will love the simplicity of this classic Mexican side dish called Esquites. All you need is the freshest corn you can find, some fresh butter and a bit of salt. It is so delicious it is also eaten as a snack and is sold by street vendors so that everyone can enjoy it any time of day.

These flaky pastries are perfect for a meal or even a snack. First you make the Dough and then you can stuff it with all sorts of things, from meat to fruit. Here is a delicious Beef Empanada Filling made with ground beef, potatoes and hard-boiled eggs. For a sweeter version try these Apple Empanadas with a caramel sauce.

Most people would not think of eating a bowl of hearty stew when it's 100 degrees outside. Nor does a cool, refreshing salad seem like the right choice in the middle of a snowstorm. However, this light Sopa de Lima is just right for any weather. The chicken is satisfying...the broth is light.... and the added tangy flavor of the lime adds zing to just a "regular" chicken soup. Enjoy some tonight whether it's a balmy 80 degrees or a cool 60 degrees, it will be just right.