This basic sauce can be used in any recipe calling for a red sauce, 
either traditional Mexican or New Southwestern versions of beans, tacos, 
tamales, and enchiladas. Variations: Spices such as cumin, coriander, 
and Mexican oregano may be added to taste. Some versions of this sauce 
call for the onion and garlic to be sauteed in lard--or vegetable oil 
these days--before the chiles and water are added.

This highly unusual soup is not really a bisque or cream soup--it just resembles one. W.C. says that the soup is so-named because it is black and white and red all over. It requires three processes to complete, but is well worth it.

Note that the recipe requires advance preparation.

This universal salsa, also known as salsa fria, salsa cruda, salsa 
fresca, salsa Mexicana, and salsa picante, is served all over the 
Southwest and often shows up with non-traditional ingredients such as 
canned tomatoes, bell peppers, or spices like oregano. Here is the most 
authentic version. Remember that everything in it should be as fresh as 
possible, and the vegetables must be hand-chopped. Never, never use a 
blender or food processor. Pico de Gallo (“rooster's beak” for it's 
“sharpness”) is best when the tomatoes come from the garden, not from 
the supermarket. It can be used as a dip for chips, or for spicing up 
fajitas and other Southwestern specialties. Note: It requires advance 
preparation and will keep for only a day or two in the refrigerator.

(Recipe from Kent Rathburn, owner, executive chef Abacus, Dallas)

Beer in a dessert? Why not? This is an easy finale to a grilled meal and great with fruit flavored beers.