Cilantro

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

This refreshing summer salsa gets some heat from serrano chile.

This recipe is a template, open to endless riffs depending on what vegetables you have on hand. No matter what seasonal produce you use, remember to keep an eye out for a mix of colors.

Trust us: No one will complain if you double the shrimp and omit the lobster in this tart and beachy seafood salad. Just be sure to sear the shrimp quickly on a hot grill: The char plays nicely with lime juice.

With a dish this simple, you need the freshest possible fish—and good technique. Score the flesh down to the bone to encourage even cooking, and be patient when making the first turn: If you oil the grill grate well and give the fish time to cook through, the skin won't stick.

We like vegetarian mains in summer; for a heartier dish, add shredded rotisserie chicken or sliced grilled steak.

This triple-decker amplifies the classic fLavors of a BLT with sliced hard-boiled eggs, chive mayo, and a bundle of fresh herbs.

All of these dishes would benefit from a scoop of rice on the side, but Pelaccio's twist on northeastern Malaysia's rice salad is meant to be served over the grains. (He prefers jasmine.) The smoky grilled vegetables are enlivened by a generous final flourish of fresh herbs.

You bought the freshest-looking shrimp, baby squid, or whole fish you could find. Now what? Follow Pelaccio's road map for any kind of seafood: Marinate it in turmeric and fish sauce, grill it quickly over high heat, then pair it with a fiery dipping sauce.

Spread this punchy chile-herb sauce on grilled flatbread or drizzle it over grilled seafood.

Mild mahi Mahi takes on the flavors of our zesty marinade.

This authentic taqueria-style guac brings the classic dip back to the basics: avocado, lime, cilantro, salt, and—surprise—just a little bit of water to smooth things out.

Store-bought rotisserie chicken adds protein to this lively, aromatic dish; omit it for a satisfying vegetarian main course. If you can't find spelt, use semi-pearled farro or whole wheat berries.

This classic Mexican topping can be made with or without jalapeños. Keep in mind that adding the seeds ups the heat.

Sprinkle salt and sugar on produce like cucumbers, tomatoes, or berries (hold the salt!); let stand for 20-40 minutes. This process, also called maceration, draws out the juices, creating a natural sauce.

Where's the beef? Who cares? The spiced beans in these festive folds contain fiber, a blood sugar regulator that fends off cravings, as well as protein, which builds lean muscle. Satisfied taste buds and a trimmer you—check and check!

My aunt Martha swears that this smoky, sweet, tropical salsa takes her back to Yucatán no matter where she is when she makes it. It works especially well with Cilantro Tandoori Chicken, but it will enhance any grilled fish or meat. If the grill's fired up, throw the pineapple right on it; a grill pan will do just fine if you're cooking indoors.