Lime

This flavorful topping brings out the flavor of grilled or boiled corn on the cob.

Corn on the cob is slathered in crema or mayonnaise, topped with cotija cheese, and dusted with cayenne in this classic Mexican street food.

For a heartier dish, add sliced grilled steak or chicken. Hoisin sauce can be found in the Asian foods section of many supermarkets and at Asian markets.

Said to be created for Ernest Hemingway by Constantino Ribalaigua Vert at El Floridita in Havana. Editor's note: This drink comes from And a Bottle of Rum: A History of the World in Ten Cocktails by Wayne Curtis (Crown Publishers) and was featured as a Cocktail of the Month.

This delicious tweak on a classic is from Hip Sips by Lucy Brennan (Chronicle Books, Spring 2007) and was featured as a Cocktail of the Month.

The sweetness of a ripe papaya brings a Caribbean taste to a classic English dessert.

This Baja treat is well known to residents of Southern California, where fish tacos have been popular since their introduction in the 1980s. The crunch of coleslaw contrasts with tender fish, and the creamy dressing is spiked with the smoky heat of chipotle chiles.

Most salsas are too chunky and juicy to use as a dip. This one is finely puréed, with olive oil added to thicken it.

Better than chocolate: The berries are bursting with fresh flavor (and fiber); the wine adds a dash of healthful sophistication.

Protein-packed lean shrimp really satisfies.

Accompanies Alambre de Camarones, Alambres de Camarones.

The texture spectrum of these pies is just as bold as their appearance: A crisp, flaky layered crust gives way to lush, creamy lime curd and juicy glazed berries.

This mildly spiked dessert is so easy to put together, it will quickly become one of your summer-entertaining standbys.

Lightly blanched squid makes a simple and elegant salad with the tang of fish sauce and fresh lime juice.

Find a good-quality jerk paste, and it's like Caribbean magic—you can make a complete island meal in a flash.