The Sanchez family is bringing the authentic taste of regional Mexican cooking to Southern California with their recently opened Girasoles Restaurant in Norwalk. No less than six different regional cuisines of Mexico are represented in the restaurant’s lunch, dinner and brunch menus, including specialties from Veracruz, the Yucatan, Jalisco and Puebla.

"The key to authenticity," says executive chef Victor Sanchez, "is fresh produce because it produces the best flavors; the food just tastes fresher and there is an earthy quality to it."

"We focus on whatever is seasonally available," explains Chef Sanchez. "Right now we’re using lots of POMEGRANATES, BUTTERNUT SQUASH and ZUCCHINI BLOSSOMS on the menu."

The Girasoles version of guacamole is a favorite among its restaurant patrons. Each order is created fresh using AVOCADOS, TOMATOES, minced SERRANO CHILES, CILANTRO and sour LEMON and the dip is garnished with CILANTRO and ONIONS.

"We use lots of fresh CHILES in our cooking, everything from poblano and serrano to habanero and jalapeno. We also use traditional HERBS such as EPAZOTE, which looks like MINT but imparts a distinctive flavor to beans and quesadillas," explains Chef Sanchez.

A wide array of ONIONS is a key ingredient in Girasole’s kitchen. "On some tacos we use pickled ONIONS with grilled PINEAPPLE as a garnish. We match the ONION to the taco filling, choosing WHITE ONIONS for pork tacos, ITALIAN PURPLE ONIONS for duck tacos."

FRUITS are an important part of Chef Sanchez’s creativity: "On our premiere menu we’re offering a JICAMA salad with CUCUMBERS tossed in an ORANGE vinaigrette garnished with pieces of ORANGE and TANGERINE segments. We also use ORANGE zest to create our signature dessert flan."

To see the complete Girasoles menu, log onto www.girasoleskitchen.com.

HASS AVOCADOS are among this week’s best FRUIT values. Use very ripe AVOCADOS as a sandwich spread in place of butter or mayonnaise, seasoned with salt, pepper and curry powder.

TOMATOES are in steady supply, with ROMA variety excellent for pasta sauces.

Mexican PAPAYA is plentiful at economical prices.

There are plenty of new crop APPLES to choose from this week, including BRAEBURN, GRANNY SMITH, JONAGOLD, FUJI, GALA, MACINTOSH and RED or YELLOW DELICIOUS, from both Washington State and California.

California GRAPES continue to be an excellent value, with RED GLOBE seeded variety in steady supply.

Best value in CITRUS FRUITS this week include NAVEL ORANGES, LIMES and LEMONS. RUBY RED GRAPEFRUIT is also plentiful at very reasonable prices.

BOSC PEARS continue to improve in volume from the Pacific Northwest. This is a very nice variety to poach and serve warm with a vanilla or RASPBERRY sauce.

New crop CRAB APPLES are coming from Canadian markets. This specialty variety must be cooked to be edible, but in the raw state, its color and shape makes it perfect as table décor.

New crop PISTACHIO NUTS are great for snacking and can be added to baked goods such as tea breads and brownies.

Other NUTMEATS are also in steady supply as the holiday baking season gets underway, with WALNUTS, PECANS, HAZELNUTS and ALMONDS among the many in-shell varieties being marketed in special sections of the PRODUCE department this month.

BANANAS are in steady supply at moderate prices. PLANTAINS, a less sweet BANANA family member, can be boiled or fried as a tasty side dish.

POMEGRANATES and PERSIMMONS are in steady supply.

SEEDLESS WATERMELON is in good supply at very reasonable prices.

BARTLETT PEARS continue to be plentiful and an excellent value.

BROCCOLI and CAULIFLOWER supplies are plentiful at very moderate prices, making these fiber-rich VEGETABLES among this week’s best values.

HARD SHELL SQUASH is in peak production, with numerous varieties in steady supply at moderate prices. These include TABLE QUEEN, ACORN, BANANA, KABOCHA, SPAGHETTI, SWEET DUMPLING, CARNIVAL and TURBAN. Store SQUASH in a cool, dry place and once cut, refrigerate unused portions promptly.

LEAF LETTUCES continue to be in steady supply, with RED, GREEN and ROMAINE varieties good salad choices this week. ICEBERG LETTUCE is also an excellent value.

Salad fixings in good supply include RADISHES, MUSHROOMS, SPROUTS, CUCUMBERS, new crop JICAMA, GREEN ONIONS, and fresh HERBS.

CARROTS are a versatile and economical value this week. Try them steamed in a GINGER-honey glaze or serve baked with a cheese sauce.

Volume continues steady on fresh CHILES from Mexico. The milder varieties are delicious stuffed with cheese and roasted.

CELERY ROOT is a popular autumn side dish. Boil, microwave or roast and serve diced with butter and seasonings or whipped like mashed POTATOES.

RUSSET POTATOES have decreased in price as volume improves. Try them baked and served topped with roasted ELEPHANT GARLIC and butter.

Plenty of good choice in the ONION bin, with new crop red, white and gold PEARL ONIONS coming to market. SWEET BROWN ONIONS and ITALIAN RED ONIONS are also plentiful for making hearty soups and stews.

SWEET WHITE CORN continues in good supply at moderate prices.

PUMPKINS, both large and mini, have arrived for Halloween decorating.

Quality is very good on ASPARAGUS, with prices premium for off-shore product.

In cut arrangements, there are good values this week on CARNATIONS, ROSES, ALSTROMERIA LILIES and POM PONS. In potted plants, look for a good supply of MINIATURE ROSES, IVY, DIFFENBACHIA and MUMS in assorted fall colors.

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