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Why wouldn’t the cooks of Cerén have developed sauces to serve over meats and vegetables? After all, there is evidence that curry mixtures were in existence thousands of years ago in what is now India, and we have to assume that Native Americans experimented with all available ingredients. Perhaps this mole sauce was served over stewed duck meat, as ducks were one of the domesticated meat sources of the Cerén villagers.
Why wouldn’t the cooks of the prehistoric, ash-covered village of Cerén Serve with refried beans. In northern New Mexico, home-fried potatoes are also served.
'Dust with a pinch of cayenne powder and garnish with cinnamon. OR Dust with grated chocolate and garnish with dried red chiles'
Tlatonile is a pipian from Jalcomulco, Veracruz. Pipians are spicy dishes from Mexico that utilize ground nuts or seeds. In Mexico, these are most often pumpkin or squash seeds. This recipe is from Susana Rodriguez, who made this for lunch when we were passing through.
In Australia, we use a long loaf of Turkish bread for these sandwiches, but you can use Mexican bolillos or even Kaiser rolls. As you might expect, the sauce is the secret ingredient. The sandwiches can be assembled, wrapped in plastic wrap and refrigerated overnight for grilling the next day if desired.
This super spicy salad was created using a hybrid of Indonesian/Thai satay and Sichuan/Hunan peanut sauces. It transforms mild-mannered tofu and cukes into a memorable salad. Serve it with grilled meats or seafood. From the article Exotic & Spicy Salads. This recipe and others can be found in the following article: New Mexican cooks are forever improvising on traditional recipes. This interesting variation on green chile and chicken enchiladas has been tested so many times in our kitchens that we now consider it a New Southwest classic. The enchiladas go well with traditional dishes of rice, refried beans, and a crisp garden salad.
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds. 
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