Mexican

In the state of Chiapas, these are made with chewy dried shrimp and called tostadas turulas. Use the most flavorful shrimp and best tomatoes you can find.

The classic combination of peaches and cream takes a trip south of the border in these cinnamon-spiked ice pops.

Spicy Mexican chorizo adds richness to tinga, a tomatoey shredded-chicken tostada topping.

In Mexico, salpicón is a kind of shredded meat or fish salad, usually made with beef, and commonly served on tostadas. This version gets a fresh crunch from radishes and sweet acidic kick from a combination of lime and pineapple juices.

This black bean spread gets a hint of unexpected sweetness from the ground fennel seeds. Traditional Mexican dishes often use dried avocado leaf, which has a similar flavor. Try the spread as a base for tostadas or nachos, or serve with chips for dipping.

Tomatoes and fresh corn salsa add a Mexican twist to the classic avocado toast. To add a smoky flavor to the mix, grill the corn first.

If you've got both a camp stove and a grill, you're golden: Prep the salsa over the live fire, and make perfect eggs on the propane stove.

Don't like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.

Lime is an integral part of great guacamole—or so we thought. Turns out, you get to taste and enjoy the pure flavor of avocado better in guacamole without the lime.

The classic slow-cooked cut is moving into the fast lane, grilled and paired with a mole that's ready in a flash

Any fairly thin cut of beef will work with this marinade; try flank or New York strip.

Cooking corn this way adds a depth of flavor from the husk and keeps the kernels from drying out. Tossed together with zucchini and scallions, these quesadillas make for a super-satisfying vegetarian dinner.

Bacon-wrapped franks, pinto beans, avocado, and mayo are balanced by pickled jalapeños and salsa in this summertime favorite.