Okay, I'm going to do some cooking.

Pico de Gallo

2 jalapeno peppers, stemmed, seeded, and diced (don't touch your eyes)
1/2 cup diced tomatoes
1/4 - 1/3 cup diced red onions
(1/4 cup diced jicama)
1/4 cup chopped fresh cilantro
Juice of 1 lime
1/4 teaspoon kosher salt, or to taste

Combine and refrigerate at least 2 hours before serving. Will keep 24 hours in the refrigerator.

This recipe is from New Mexico:

Spanish Rice

1/3 cup long grain rice
1 1/2 tbsp bacon drippings
2 tbsp diced green pepper
1 small clove garlic, minced
2 tbsp chopped onion
1 (7 1/2 oz) can tomato sauce
2 cans water
1/4 tsp salt
Pinch of oregano leaves
1/2 tsp parsley flakes

Brown the rice in the bacon fat until the color of wheat. Add the green pepper, garlic, and onions. Cook 2 minutes. Add tomato sauce and water and bring to a boil. Add salt, oregano, and parsley. Mix well, cover, and reduce heat to very low. Cook 1 hour. Let stand 20 minutes. Stir and serve.

Adjust the heat on this guacamole with the canned jalapenos.

Guacamole

2 large avocados
1/2 small onion
1/2 cup canned tomatoes, drained
3/4 tsp salt
1/2 cup green chilies
1 Tablespoon lemon or lime juice
(Diced jalapenos from the jar to taste)

Combine all ingredients and mix well. Can do in blender or food processor.

This next recipe is really fast food.

Poblano Pork Ragout

2 teaspoons vegetable shortening or oil
3/4 teaspoon ground cumin
Salt to taste
1 pound pork tenderloin, cut in 1/2 inch cubes
2 medium onions, diced
4 poblano chile peppers, diced
3 tablespoons cider vinegar
1 can (16 ounces) black beans, rinsed and drained (or use recipe below)
2 cups sweet corn kernels
1/2 cup orange juice
1/2 cup salsa
1/2 cup minced fresh cilantro

Heat shortening in a Dutch oven over high heat. When hot, stir in cumin and salt. Add pork, cook, stirring often, until it is no longer pink, 4 minutes. Remove from pan and set aside. Add onions, poblanos, and vinegar. Cook and stir over high heat until vegetables brown at the edges, 4 to 5 minutes. Add beans, corn, orange juice and salsa. Reduce to low heat. Cover and simmer gently until the pork is tender, about 8 minutes. Add cilantro and additional salt to taste.

It seems like black beans showed up in our part of the country only about 10 years ago, but it might be longer. Before that, our Mexican restaurants only offered refried beans.

Black Beans

1 cup black beans
2 qt water
1 1/2 tbsp salt
2 cups water
2 cups low sodium chicken broth
1 teaspoon salt
1/2 bell pepper
1/2 onion
1/2 head garlic
2 bay leaves

Soak the beans overnight in a brine made from the 2 quarts water and 1 1/2 tbsp salt. Rinse and put in a pot. Add water and chicken broth and salt. Put half pepper, half onion, and 1/2 head garlic (minus 5 cloves) cut in half around the equator, and bay leaves in pan. Cook on low heat 30 to 40 minutes until the beans are soft. Remove the aromatics and discard. Drain the beans and save the cooking liquid.