CP> might you have a recipe that uses lots
 CP> of latin spices, something that more
 CP> creatively exemplifies what i grew up eating in east (and eastern) LA?

To a large degree, spicing is a personal matter in traditional New Mexican
cooking, done by the consumer from the various chiles served with such dishes
as Menudo or Posole.  Personally, I would add a tablespoon or more of diced
hot green chiles.  Problem outside the Rio Grande valley is finding such.  I
see some stores are now carrying canned green chiles processed under the
"Hatch" brand, from the Rio Grande valley around Las Cruces.  Those are good.
Also, if available, at least one Albuquerque supplier, Baca, is preparing
both red and green (green is hotter) frozen chiles.  Those are nearly always
better than canned.

So, experiment with what turns your taste buds on.  The brands available to
you there may well be different than here.  If there is a latino
neighborhood, try some of their stores.  Even the chains will often stock
local items, if there is call for them.  Better are latino stores if you can
find them.

Sorry not to be more specific, but your taste is yours and you'll just have
to find what suits it.  Enjoy!