Chile

The Banh Mi, arguably the greatest international sandwich, is easy to replicate at home. Letting the pickled radishes and carrots age a few days strengthens their tang and helps balance the rich pork.

Want crispy and delicious wings fast? Avoid the mess of frying oil and go for a quick oven-roast. Inspired by the version served by chef Andy Ricker at his Brooklyn and Portland Pok Pok restaurants, these wings get doused in a sweet and savory glaze and rolled in a spicy, crunchy topping.

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

Barbecue purists may claim that pulled pork has to be smoked in a pit to be the real thing, and we won't quibble with that. But this recipe, prepared right in your kitchen (on the counter, no less), is one deliciously simple variation on the theme.

This upgraded version of the classic fish sandwich has a light-as-air tempura batter, punchy tartar sauce, and spicy slaw.

The tangy dipping sauce is great with pretty much any grilled meat. Keep it on heavy rotation this summer.

Choose the best-quality fish for this simple ceviche.

Instructor's advice: Start with very cold cream, and keep it chilled between whipping and serving.

A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go.

At Rioja, half of the bacon is replaced with ground fatback, a step that makes this excellent burger even better.

No need to buy preflavored vodka; we got great results making our own.

Tart and fiery, this classic bright-green salsa shows off the flavor of tomatillos and the lovable grassy sharpness of fresh unripe chiles. Serve it with anything that would benefit from lively contrast, such as Chopped Fried-Fish Tacos .

Once a way to make use of stale tortillas (by toasting and/or frying them), tostadas are so good that it wasn't long before people simply started using fresh tortillas. After biting into these layers of flavor—crunchy, creamy, luscious—you'll see why.

Take fried fish, break it up, and douse it with lime juice, Worcestershire sauce, chiles, and cilantro, and you have an incredible jumble of textures and flavors. Because you hack the fish into bits, there's no need to find perfect-for-presentation fillets, so this is a great way to use those that aren't flawless, as long as they're fresh.

Anytime you put crispy potatoes in a warm tortilla, it's a win.

This spicy condiment is ubiquitous at Tex-Mex restaurants and taco trucks all over Texas. People are shocked when they learn the light green, creamy sauce is made without avocado or dairy. Our version is full of fresh jalapeño heat and bright lime, emulsified using only neutral vegetable oil.