Pomegranates go with green chile too, as demonstrated in this tasty twist on fresh avocado salad. This recipe (and many others) can be found on the "official" pomegranate industry website, www.pomegranates.org, along with the answers to deep existential questions such as "can you eat the seeds?"

(Sonoran-Style Marinated Pork)

This unusual recipe is half jerky and half grilled pork. Don't worry about exposing the meat to the air; the vinegar is a high-acid preservative.

This recipe was provided by author Kathy Gallantine. She collected it from Antonio Seja Torrez, a clam-picker in Baja. Every day at low tide, Antonio crawls through the mangroves and collects 500 pata de mula "clams," that are really mussels. He carries the several miles to the dock at Magdalena Bay, where he sells them for ten pesos apiece. His daily earnings come to about $2.00 U.S. "About enough to buy a kilo of beans," he says cheerfully. Try this recipe with true clams, but be prepared too pay a much higher price for them! Note: This recipe requires advance preparation.

This recipe comes from our friend, Loretta Salazar, who lived in Ecuador while she attended the university on an exchange program. The popcorn that is served on top of the ceviche is an American approximation probably of the toasted corn, or cancha, that is served over Peruvian ceviches. This ceviche is a quick one, if you use precooked, frozen mini-shrimp. Serve the ceviche on a bed of bibb lettuce, garnished with black olives, sliced hard boiled egg, feta cheese, a slice of cooked corn on the cob, and maybe some crusty bread for a very appetizing luncheon or light dinner.

Note: This recipe requires advance preparation.

This recipe is a second version of the Ecuadorian specialty. The fish can be served as an appetizer or as a main dish for a refreshing summer meal. It is traditionally served with maiz tostada (toasted corn) or popcorn on the side. Note: This recipe requires advance preparation.