Lime

Check your authenticity meter at the door: This is the speediest, least traditional—and most fun—ramen ever invented.

The elegant Cuban combo of lime and rum has nothing to do with the syrupy slush you'll find at swim-up bars.

Fresh and bright, with the pure flavors of sweet corn and tart lime juice, this creamy, vegan soup is choice for a light meal on a late summer day.

This spicy and sweet powerhouse seasoning blend packs layers of flavor onto grilled flank steak.

Secret ingredient: pickle juice. Its salty edge rounds out the Sherry

Puréed kale leaves give this lighter guacamole an extra dose of fiber and Vitamin A.

Yes, it's a long recipe with several parts, but each step is easy enough, and it can all be made ahead.

The type of fish you use is less important than its quality. Black bass, striped bass, and fluke all translate well; ask your fish guy for what's freshest.

In place of vinegar, finger limes give this mignonette its zing (pulp from regular limes works just as well).

This is a high-summer throw together of a sauté to make when there are lots of snap beans at the market. Mix colors and types for the full effect.

With a mega-flame and a gargantuan pot, you can cook an ocean's worth of seafood in a fraction of the time it would take on the stovetop—without stepping foot in a steamy kitchen.

Tacos al pastor—made from marinated pork that's been roasted on a vertical spit—are wildly popular in Mexico City, particularly at night. The best taqueros put on a show, slicing off bits of caramelized meat and catching it in one hand (or behind their back!), and then reaching above the meat to slice off a piece of warm, juicy pineapple. According to city folklore, these tacos were invented in the capital. The dish is a direct descendant of shawarma, brought by Lebanese immigrants who arrived in Mexico in the early twentieth century. The marinade in this recipe comes from Tacos Don Guero in the Cuauhtémoc neighborhood, whose taqueros were kind enough to explain their ingredients to me at six a.m. one weekday morning. Obviously very few people at home will have a vertical spit—part of what gives tacos al pastor its signature flavor—but a grill would work well, or a blazing-hot cast iron skillet or griddle greased with a little lard.

You can assemble this elote-inspired party starter ahead of time, and then bake right before you're ready to serve it.

Serve this cooling mint-infused watermelon juice as cooling refreshment in the summer sun.

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.