South-of-the-Border Sides and Salads

by0| PUBLISHED Apr 21, 2010 8:00 AM

A chile-spiked seafood cocktail, cheese-dusted corn on the cob, nopales with jalapeño dressing, and more accompaniments for a Mexican meal.

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Pickled Vegetables We came across this crunchy, vinegary salad at Casa del Sol in Juarez, Mexico, where it was served in place of the ubiquitous chips-and-salsa appetizer. See the recipe for Pickled Vegetables »

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South-of-the-Border Sides and Salads

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Watermelon Gin Punch with Himalayan Salt

Elegant black tea and botanical flavors round out this pretty party punch.

Tomato Salad with Scallions and Warm Brown Butter Vinaigrette

A toasty dressing and a fragrant South Asian spice blend elevate this simple late-season side dish.