This recipe was provided by Timothy Mello, a New York City-based chef and event planner with a passion for authentic foods. Encouraged by Mexicans who have worked with him, he has traveled to Mexico to experience the richness of its diverse cuisines, the warmth of its people, and the mixed cultural heritage. This is a botana, or snack, to accompany tequila or ice-cold beer. 

4 1/2 pounds jicama, peeled, washed and grated or finely diced 
6 scallions, chopped 
8 serrano chiles,* finely diced 
juice of 1 pound of limes (4 or 5) 
salt to taste 
1 bunch cilantro, coarsely chopped 
1 pound very ripe tomatoes, diced (seeded, optional) 

In a large bowl combine jicama, scallions and chiles with lime juice and salt to taste. After a few minutes, add cilantro and tomato. Gently mix together. Serve immediately with tostaditas or totopos (pieces of fried tortilla chips). Serves 4-6. 

*Available at markets carrying Hispanic foods. 

Maricel Presilla’s Yucatecan Rice Chocolate Pudding with Achiote

This recipe was provided by Maricel Presilla, Ph.D., a culinary historian and author specializing in the cuisines of Latin America and Spain, from her forthcoming cookbook about Latin American foods for Scribner. From Yucatán, the land that enthroned achiote, the saffron of the tropics, comes the inspiration for this marvelous rice pudding. This creamy stove-top dessert is dyed orange-red with an achiote infusion, which gives it a slight nutty flavor. Perfumed bittersweet chocolate gives it a satiny texture and a wonderful caramel color not unlike Mexican cajeta. 

Achiote infusion

Pudding

For the achiote infusion, mix achiote seeds and water in a medium pot and bring to a soft boil. Simmer for 5 minutes. Strain and reserve liquid. If desired, achiote seeds could be ground to a paste to make a seasoning mix or steeped in other liquid for other recipes. Rinse rice in cold water until water runs clean. Place in a 4-quart, heavy-bottomed pot with infusion, salt and spice bag. Bring to a boil. Lower heat to medium and cook for 20–25 minutes, uncovered. Stir in whole and condensed milk. Lower heat and cook for 5 minutes. Stir in chocolate and mix to melt evenly. Simmer for 40 minutes, stirring occasionally, until creamy but not dry. Remove spice bag. Pour in a serving bowl and sprinkle with ground cinnamon. Serve with cinnamon cookies or graham crackers. Serves 16. 

*Available at markets carrying Hispanic foods. 
†Wrap spices in a small square of cheesecloth or other loosely woven material, tied with string.