Aioli Cilantro Crème Fraiche (works with steak empanadas)
YIELD: 2 servings

¼ cup mayonnaise
2 tsps. lime juice
2 Tbsps. cilantro, chopped
¼ cup crème fraiche or sour cream
½ tsp. salt
1 tsp. roasted garlic, chopped

Roasted Black Bean Puree and Queso Fresco (works with pork empanadas)
YIELD: 6 servings

1 lb. black beans, drained
2 Tbsps. butter
¼ cup red onion, diced
2 Tbsps. jalapeno, diced
2 tsps. lime juice
1 tsp. cumin
1 Tbsp. cilantro, chopped
¼ cup queso fresco, crumbled

1. In a sauté pan, melt the butter over medium heat and add the black beans, red onion and jalapeno. Cook for 8 to 10 minutes until charred. Place everything except queso in food processor and pulse until smooth. Sprinkle with queso fresco and serve.

Photo: Ralph Smith Photography, Houston, TX   Recipe: Jake Fisher/Windsor Foods