Awesome Mexican menu items is something Morrison Healthcare takes pride in at the Hospitals of Providence in El Paso, Texas. For breakfast, cheesy, eggy huevos rancheros is the No. 1 seller, with a simple blend of toreados (raw jalapenos that have been gently pressed and rolled between your palms, releasing the seeds and softening the veins from inside to bring out more heat), fresh garlic, white onion, fresh tomatoes and tomato paste finished with spices.

Also at Hospitals of Providence, the breakfast torta is made with fresh-baked telera bread from a local bakery. Typically served for lunch, it’s such a favorite that the team decided to do a chorizo and egg breakfast option.

Staples of the salsa bar at Hospitals of Providence include salsa roja, salsa verde and guacamole with the occasional pico de gallo served as well. Pictured is a variation on pico de gallo with an emphasis on citrus.

Elotes—Mexican street corn with cheese and spices—is the inspiration for this elotes dog at Spectra Food Services at Isotopes Park, a minor league baseball stadium in Albuquerque, N.M.

Isotopes games also get heated up for fans with these nachos, featuring succulent pulled pork with queso and that classic nachos topper, pickled jalapeno slices.

And one more from Isotopes Park, this mariachi dog pays tribute to simple taco toppings: cheese, sour cream, shredded iceberg, diced tomatoes and black olives.

Moreton Fig at the University of Southern California is the flagship fine-dining spot on campus, and it’s easy to see why with sophisticated takes on tostadas. Created by USC Chef Mireya Medina, these tostadas feature chipotle, which can trace its roots back to the Aztecs.

Moreton Fig at the University of Southern California is the flagship fine-dining spot on campus, and it’s easy to see why with sophisticated takes on tostadas. Created by USC Chef Mireya Medina, these tostadas feature chipotle, which can trace its roots back to the Aztecs.

Student groups teamed up with dining to celebrate Latin American culture with special menus tied into events at North Carolina Central University, a Historically Black College (HBC) in Durham, N.C.  

The NCCU Eagle Dining team created many Latin American menu items, including Jamaican curried chicken patties, carne asada and chorizo tacos, equites with corn and cotija cheese and horchata, too.

Made with lightly toasted pistachios finely chopped, diced avocado, onion, minced serrano chili, lime juice, salt and pepper, this pistachiomole is a nod toward the traditional use of nuts in moles.

Speaking of nuts in moles, peanuts are used in this Mexican salsa beautifully executed by renowned Mexican chef and teacher Iliana de la Vega of Austin, Texas.

And another take on mole features prunes, which work very well with the flavors of cocoa powder, cinnamon, cloves, cumin and orange juice.

Curious about how to make mole? Check out this video from The Culinary Institute of America in which mole is made with crunchy pepitas and by using all parts of the mango, including the core! Get the full recipe here.

With their sweet, mellow flavor, mangos also work very well in salsa. Get the recipe here.

The great fruit of summer, watermelon is the perfect seasonal add-on for salsa. Bread bowl optional! Get the recipe here.

Make sweet potato fries exciting again with a creamy avocado chimichurri, making the traditional South American herb sauce more like a dip. Get the recipe here.