South of the Border:

Chef Roberto Santibanez cooked up some authentic and easy Mexican dishes live in our studio. His book "Rosa's New Mexican Table" is available in stores now. For more on Chef Santibanez, log onto his website http://www.robertosantibanez.com/.

WATCH THE VIDEO AFTER THE JUMP

WEB-EXCLUSIVE RECIPES:
Avocado and Chicken Tortas
From Chef Roberto Santibañez
Turkey works well in this recipe too!
1 fully ripened Mexican avocado
2 (6-inch) sandwich rolls, halved
Salt and freshly ground black pepper, to taste
8 ounces grilled chicken breast, sliced
1 cup shredded iceberg or romaine lettuce
1 tomato, sliced
2/3 cup mashed black beans, divided
1/4 cup pickled jalapeño pepper slices

Cut lengthwise around middle of avocado; twist avocado to separate halves; strike pit with a knife blade to remove; scoop out pulp with a spoon. In a small bowl, mash avocado. To assemble tortas: Scoop out the middle of the roll. Spread mashed avocado on cut sides of rolls, dividing evenly. Sprinkle with salt and pepper. On bottom halves, layer sliced chicken, lettuce, tomato, black beans and jalapeño pepper slices. Firmly press tops of rolls on tortas.
Makes: 2 sandwiches

MORE BELOW...

Roasted Chicken with Pico De Gallo
From Chef Roberto Santibañez
1 large rotisserie chicken
2 ripe medium tomatoes (about 12 ounces)
1 cup diced avocado
1/4 cup finely chopped white onion, or to taste
12 large fresh cilantro sprigs, thick stems removed, remaining
stems and leaves finely chopped (about 1/4 cup)
1 medium jalapeño or 1 small Serrano, finely chopped (about 1/2 tablespoons), or to taste
1 teaspoon salt, or to taste
Juice of 1 lime, or to taste
1 teaspoon olive oil (optional)

To Make Pico De Gallo: Core the tomatoes and cut them in half. Gently squeeze out most of the seeds, and cut the tomatoes into 1/4-inch (no larger) dice. Toss the diced tomatoes, the avocados, onion, cilantro, and jalapeño together in a mixing bowl. Add the salt and lime juice, then stir in the oil, if using. Let sit for a few minutes. Serve over sliced chicken.
Note: The salsa can be made and kept at room temperature for up to 4 hours - no longer - before serving. Stir and taste again before serving.
Makes: 2 cups Approx.

Quick Guacamole Dip
(Guacamole Rapido)
By Chef Roberto Santibanez
This succulent and smooth avocado dip is easy to prepare, no chopping, no cooking and no iron-chef's knife skills are needed, the blades of your blender will do all the work.
You can serve this creamy guacamole as a dip for corn chips, crudités or any other crackers or serve it as a sauce to moisten roasted chicken as well as your favorite piece of grilled salmon or grilled fish; it is a great addition to a Sunday barbecue cook out. I have listed chopped cilantro as an optional ingredient so you can take this simple guacamole a little over the top!

Makes: 2 cups
1 cup Salsa Verde (half a jar)
1 ripe Hass avocado (9 oz approx)
3 tablespoons mayonnaise
1 teaspoon lime juice
½ teaspoon garlic powder
½ teaspoon salt
3 tablespoons water optional
Chopped cilantro optional

Pour the Salsa Verde jar in to the blender's jar.
Cut the avocados length wise and remove the pit, score the flesh inside the shell being careful not to perforate the shell and scoop out the flesh in to the blender's jar. Discard the shells. Add the garlic powder, lime juice, mayonnaise and salt and blend until smooth. You may need to add some water so the blades of the blender are able to turn speedily, do so but only 1 tablespoon at a time; remember this is a dip or a thick sauce (adding to much water will make it to runny)
Serve in a bowl as a dip or spoon on to grilled steaks, chicken or other meats.
Top with freshly chopped cilantro for a fun and lively presentation (optional).
Note: To add more heat to this guacamole, include half a jalapeno pepper to the blender with all other ingredients.