Chile

Meat-free but not too virtuous, it's healthy and satisfying.

Like some sort of drug dealer, Joe (aka the big boss) has been known to keep a small plastic bag of this addictive Mexican spice rub in his glove box. And indeed, it's never a bad thing to have on hand. Although the recipe has a few steps to it, it's well worth the effort. At the restaurant, we use it to season everything from corn on the cob to chicken to our Spring booty taco. When cooking with it, just beware that it's quite salty. Also, it keeps for a long time, which means that you may want to make a double batch.

Everyone has his or her favorite Tacolicious taco, but this is mine, hands down. These short ribs cooked slowly with guajillos break down into the perfect braised meat: rich, a tad spicy, and appropriately messy—a true sign of greatness. You can ask your butcher to bone the ribs for you, or you can just cook them with the bone in and then bone them before shredding the meat. You'll need 5 pounds of bone-in short ribs to yield the required 3 pounds of meat. This dish can be on the spicy side, so if you're really sensitive to heat, cut back a little on the chiles.

This cowboy-style "bowl of red" is all about tender chunks of beef chuck and a five-chile-pepper purée.

Jaew is a tart, smoky dipping sauce from Thailand, usually served with grilled meats and sausages. Watson takes it to a Tex-Mex place in this eggy, cheesy rice dish that might remind you of nachos (it works).

Loaded with fresh herbs and sturdy kale and then set off by a bright and spicy dressing, this is an ideal counterpoint to the more decadent dishes on the table.

The vinegared shallots and fresh herbs cut through the richness of the steak.

Charred to a crisp: Not a statement usually associated with salads, but delicious nonetheless in this Mexican-inspired romaine number.

We know, this combo sounds nuts. It's meant to be mixed together so you get some garlicky pork, floral lychees, sweet coconut, sharp onions, and crisp salty accents in each bite.

"Never met a fritter I didn't like, and I love this one." —Allie Lewis Clapp, food editor

The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.

This addictive peanut-and-seed mix has "unbeatable summer snack" written all over it. It's got just the right amount of salty-spicy crunch to keep you reaching for another beer, and another handful, and another beer... —A.M.

A super-juicy watermelon is key; it should feel heavy for its size and sound hollow when tapped.

Eggplant is like a sponge. Salting it draws out moisture and firms up the flesh, and deep-frying ensures it cooks evenly until creamy throughout. Worth your time.

Purslane has long been considered a weed, but it is increasingly showing up for sale in bunches at farmers markets. Meanwhile, Mexicans have known about its healthful properties for hundreds of years and they eat it both raw and cooked. In Mexico it's called verdolagas. Cooking mellows its tang and shrinks it, which means you can eat more of it! Paired with avocado and a tomato relish, this is a super-healthy vegetarian snack or main dish.