Stunning results in the kitchen require the right ingredients. Sourcing ingredients for Mexican food ranges from super easy to super hard. Here are two solutions that pay big dividends in final results. Two essential Mexican condiments: "salsa en polvo," or powdered salsa, and Mexican crema.

Pork leg, more marbled than the loin, is a popular cut of meat in Mexico, used in a variety of ways, chopped for stews, roasted and pulled for the famous "torta" sandwiches, this elegant recipe is a citrus marinaded pork leg, stuffed with prunes and chipotle in escabeche. Perfect for celebrations.

Mexicans love flan, there version of custard. Flan flavors abound. There is chocolate, coconut, almond, orange, and this beloved, especially Mexican one made with fresh corn. It's easy and is elegant when topped with rompope, Mexican egg nog. An extra surprise, it is delightful at breakfast.

A recipe for salsa roja that tastes like a hearty, hand-made salsa, but is made in no time. This is a go-to salsa recipe. Great to elevate grilled meats, tacos, or plain old dipping chips.

A classic winter vegetable with a very Mexican treatment, "betabeles escabeche, " or pickled beets, are a favorite bar "botana" or snack, but they are also elegant and festive. Introduce them at your New Year's eve spread. This recipe is simple to prepare.

Festive for the holidays, but completely drinkable all year round, Mexico's version of egg nog has its roots -- like so many sweet delights -- in the convent kitchens of Puebla. There's no cream, but its rich yellow hue speaks to the many yolks required to make a batch. It's unique and exquisite.

Atole, is called champurrado when made with chocolate. In Mexico, on December 12th, champurrado is front and forward at dawn, when the Feast of the Virgin of Guadalupe begins, it remains there throughout the Christmas season. Made with nixtamlized corn, it is a comfort food with ancient Aztec roots.

In the Christian world, Christmas is marked by special food and drink in every culture. The anise cookie simply called, "biscocho," in Mexico is among the season's favorites. A rich, dense, crumble of colonial flavors, it is lovely to give as well as to receive. Enjoy with coffee or brandy.

Hot red peppers, native to Mexico and known as "chile" are grown all over the world. The environment where the chile grows is key to the flavor of regional dishes. Here New Mexico Chimayo chile illustrates the point with a recipe for an intense, earthy red sauce, perfect for enchiladas.

Mexicans have been eating sweeting potatoes since preHispanic times. This recipe, a festive, savory side dish, tempts back memories of holiday marshmallow casseroles and candied yams, but with added sophistication from the earthy, New World gift of piloncillo, Mexico's unrefined pure cane sugar.