Southwestern-Style Potato Salad

For the dressing:

• 
  
  1/3 cup sour cream
  
  


• 
  
  1/3 cup mayonnaise
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  3 Tbs. fresh lime juice
  
  


• 
  
  1 clove garlic, mashed to a paste
  
  


• 
  
  2 tsp. chopped fresh oregano
  
  


• 
  
  1-1/2 tsp. cumin seeds, lightly toasted and ground
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  1/2 tsp. freshly ground black pepper
  
  

For the salad:

• 
  
  1/4 cup plain rice vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  3-1/2 lb. medium waxy potatoes, such as Yukon Gold or red, scrubbed clean
  
  


• 
  
  1-1/4 cup fresh sweet corn kernels, blanched
  
  


• 
  
  1-1/4 cup diced red bell pepper
  
  


• 
  
  3/4 cup grated Cheddar
  
  


• 
  
  1/2 cup thinly sliced scallions
  
  


• 
  
  1/4 cup chopped cilantro
  
  

Make the dressing

Whisk all the dressing ingredients together in a small bowl.

Make the salad

Combine the vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren't all the same size, remove them as they are cooked.

Gently drain the potatoes in a colander and set aside until just cool enough to handle. Using a paring knife, peel the potatoes by scraping off the skin. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

When the potatoes have completely cooled, gently fold the corn, bell peppers, Cheddar scallions, and cilantro into the potatoes. Fold in enough dressing to generously coat the potatoes (you may not need all of the dressing). Season to taste with salt and pepper. Serve at room temperature or refrigerate until cool.

Southwestern Rice Pilaf

This dish makes a delicious accompaniment to steak or chicken fajitas.

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium onion, medium diced (1-1/2 cups)
  
  


• 
  
  1 medium poblano, stemmed, seeded, and finely diced (1/2 cup)
  
  


• 
  
  4 large cloves garlic, minced (2 Tbs.)
  
  


• 
  
  1-1/2 tsp. chili powder
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1-1/2 cups long-grain white rice
  
  


• 
  
  1 tsp. kosher salt; more as needed
  
  


• 
  
  2-1/2 cups low-salt chicken broth
  
  


• 
  
  1 14-oz. can diced tomatoes, drained well
  
  


• 
  
  1 lime
  
  


• 
  
  1/2 cup coarsely chopped fresh cilantro
  
  


• 
  
  1 jalapeño, stemmed, seeded, and minced
  
  

In a heavy-based 3-qt. saucepan with a tight lid, heat the oil over medium heat. Add the onion, poblano, and garlic, and reduce the heat to medium low. Cook for 3 minutes, stirring occasionally. Add the chili powder and cumin and cook, stirring frequently, until the onion is softened and the spices are very fragrant, about 3 minutes.

Add the rice and salt, and stir well to coat each grain with oil. Toast for a full 5 minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up, but keep going). Reduce the heat to low if there are any signs of scorching.

Tip:

Fluff the rice by slipping the tines of a fork down into the rice alongside the edge of the pan. Gently lift and toss the rice toward the center of the pan. Continue this process as you work your way around the perimeter. Then add your finishing-touch ingredients and gently fold them in with the fork, using a similar gentle fluffing motion.

Add the chicken broth and tomatoes, stir once, and bring to a boil over medium heat.  Cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat and let the pilaf sit, still covered, for 5 minutes. Meanwhile, finely grate 1 Tbs. zest from the lime, and then cut the lime into wedges.

Once the pilaf has rested, remove the lid and fluff the rice with a fork. Using the fork, gently fold in the cilantro, jalapeño, and lime zest. Season to taste with salt. Serve with the lime wedges for spritzing over the rice.

Jícama Slaw with Carrots and Red Peppers

Jícama is a crisp, juicy, slightly sweet tuber that looks like a squashed softball with rough, brown skin. After the jícama is peeled, the raw flesh is great in salads, salsas, and slaws, like this crunchy, tangy version. It’s just the thing to cool your mouth when you’ve been eating spicy tacos.

• 
  
  1 medium jícama (about 2 lb.)
  
  


• 
  
  4 medium carrots
  
  


• 
  
  1/2 medium red bell pepper
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  1/3 cup fresh lime juice
  
  


• 
  
  1  tsp. celery seed
  
  


• 
  
  Sea salt
  
  


• 
  
  Cilantro leaves for garnish (optional)
  
  

With a chef's knife, cut the skin and roots off the jícama. Using a mandoline or the knife, cut the jícama into thin 1-inch-long matchsticks. Peel and grate the carrots. Core and thinly slice the pepper; cut the slices into 1-inch-long pieces. In a medium serving bowl, toss the jícama, pepper, and carrots with the olive oil, lime juice, celery seed, and salt to taste. Cover and chill in the refrigerator for 1 hour.

Before serving, retoss the slaw, as the dressing will have settled on the bottom of the bowl.

Tequila-Grapefruit Cocktails

This cocktail is a riff on the classic combination of tequila and grapefruit soda known as a Paloma. Here, fresh grapefruit juice and grapefruit-infused tequila add bright, citrusy flavor to the drink, while elderflower liqueur adds a touch of sweetness.

• 
  
  4 fl. oz. (1/2 cup) grapefruit-infused silver (blanco) tequila (see note below), preferably Partida (or Don Julio Blanco or El Mejor)
  
  


• 
  
  2 fl. oz. (1/4 cup) fresh grapefruit juice
  
  


• 
  
  1-1/2 fl. oz. (3 Tbs.) St-Germain elderflower liqueur
  
  


• 
  
  1 fl. oz. (2 Tbs.) fresh lime juice
  
  


• 
  
  Club soda
  
  


• 
  
  Grapefruit twists or lime wedges, for garnish
  
  

Put the tequila, grapefruit juice, St-Germain, and lime juice in a cocktail shaker filled with ice. Cover and shake vigorously for 10 seconds. Strain into 2 double old fashioned glasses filled with fresh ice, and top with a splash of club soda. Garnish with a twist or a wedge of lime.

Note: To make the grapefruit-infused tequila, shave the zest from 2 grapefruits with a vegetable peeler. Add the zest to a 750-ml bottle of silver tequila (pour off enough tequila to make room for the zest). Chill in the refrigerator for at least 3 days and up to 2 weeks. Remove the zest after 2 weeks. The tequila will keep indefinitely once the zest is removed.

Garden Lettuce Salad with Skirt Steak, Avocado & Toasted Pumpkin Seeds

This recipe is just a simple garden lettuce salad, but the avocado, toasted pumpkin seeds, and skirt steak make it much more satisfying. A mandoline works especially well to quickly, easily, and evenly slice the carrots and radishes.

• 
  
  1 clove garlic, pounded to a smooth paste with a pinch of salt
  
  


• 
  
  2 Tbs. freshly squeezed lime juice; more as needed
  
  


• 
  
  1 Tbs. red-wine vinegar; more as needed
  
  


• 
  
  1 tsp. cumin seed, toasted and lightly ground (so still a little coarse)
  
  


• 
  
  1⁄2 tsp. sweet paprika
  
  


• 
  
  Kosher salt
  
  


• 
  
  9 Tbs. extra-virgin olive oil
  
  


• 
  
  1 shallot, thinly sliced
  
  


• 
  
  1⁄2 cup pumpkin seeds (pepitas)
  
  


• 
  
  One 1-1⁄4-lb. skirt steak, cold
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 ripe avocados
  
  


• 
  
  4 large handfuls assorted mild garden lettuces, about 8 ounces total, washed and dried
  
  


• 
  
  2 medium-size carrots, very thinly sliced
  
  


• 
  
  3 radishes, such as French breakfast, very thinly sliced
  
  


• 
  
  Aleppo pepper, for sprinkling (optional)
  
  

To make the vinaigrette, combine the garlic, lime juice, vinegar, cumin, paprika, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in 6 Tbs. of the olive oil. Taste with a leaf of lettuce and adjust the vinaigrette with more lime juice, vinegar, or salt if necessary. Set aside.

Put the shallot in a small bowl and cover with ice water. (The ice water crisps the shallot and helps remove some its hot and gassy flavor.) Set aside.

Warm a small sauté pan over medium heat and add 1 Tbs. of the olive oil and the pumpkin seeds. Fry the seeds, tossing or stirring frequently, until golden, about 3 minutes. Transfer to a plate lined with a paper towel and season with salt.

Cut the skirt steak into about 6-inch lengths and return it to the refrigerator until shortly before you are ready to cook it. (Because skirt steak is so thin, you want the beef cold to prevent it from overcooking before it browns.) Season the beef with salt and coarsely ground black pepper. Warm a large cast-iron skillet over high heat until very hot.

Add the remaining 2 tablespoons olive oil and place the beef in the pan without overlapping the strips. Cook until the beef is nicely browned, 2 to 3 minutes. Turn and cook on the opposite side until medium rare, 1 to 2 minutes more; time will vary depending on the thickness of the meat. (If necessary, reduce the heat to medium high to finish cooking thicker sections of the meat.) Transfer to a plate and let rest for about 5 minutes.

Cut the avocados in half lengthwise, remove the pits, and slice the flesh diagonally into about 1⁄4-inch slices. Set aside.

Drain the shallot. Put the salad greens in a large work bowl; sprinkle the shallot, carrots, and radishes on top and season with salt and pepper. Gently toss the salad with just enough vinaigrette to lightly coat the greens. Taste and add more salt if necessary. Add about half of the pumpkins seeds and toss once more. With a delicate hand, transfer the salad to a platter or individual serving plates, evenly distributing the seeds, carrots, and radishes that may have fallen to the bottom of the bowl. Then, using a large spoon and starting at the very edge of the avocado (where skin meets flesh), scoop the flesh out of the avocado in one swoop. Separate the avocado slices and tuck them here and there among the greens. (At this point, I like to season the avocado, as best I can, with salt.) Thinly slice the meat against the grain. Arrange the skirt steak on the side or in the salad. Drizzle any remaining vinaigrette on and around the salad, focusing on the avocado and beef. Sprinkle the Aleppo pepper (if using) and the remaining pumpkin seeds on top. Serve immediately.

Grilled Tamarind Chicken Tacos

In these tacos, chicken thighs are marinated in sweet-sour tamarind soda, garlic, and soy sauce, and then rubbed with a coriander-chile spice rub. The tacos are great garnished with chopped red onion, avocado slices, and a squeeze of fresh lime juice.

• 
  
  8 boneless, skinless chicken thighs (about 2 lb.)
  
  


• 
  
  1 12.5-oz. bottle tamarind soda (such as Jarritos brand)
  
  


• 
  
  1/2 cup soy sauce
  
  


• 
  
  3 medium cloves garlic, crushed
  
  


• 
  
  1 Tbs. ground coriander
  
  


• 
  
  2 tsp. pure chile powder, such as ancho
  
  


• 
  
  Sea salt
  
  

Tip:

If you can’t find tamarind soda, use lemon, orange, or ginger soda, preferably made with real cane sugar.

Put the chicken in a large bowl and cover with the tamarind soda. Add the soy sauce and garlic and mix well. Refrigerate overnight.

Prepare a high charcoal or gas grill fire for indirect grilling.

Remove the chicken from the marinade and pat it dry. In a small bowl, combine the coriander, chile powder, and a pinch of salt. Dust the thighs on both sides with the spice rub. Cook on the hot part of the grill until grill marks form on the bottom, 3 to 5 minutes. Turn and mark the other side, about 2 minutes more. Move the chicken to the cooler side of the grill and grill until cooked through, 7 to 10 minutes. Let the chicken rest on a cutting board for 5 minutes and then cut the meat into strips and serve.

Jícama Slaw with Carrots and Red Peppers

Jícama is a crisp, juicy, slightly sweet tuber that looks like a squashed softball with rough, brown skin. After the jícama is peeled, the raw flesh is great in salads, salsas, and slaws, like this crunchy, tangy version. It’s just the thing to cool your mouth when you’ve been eating spicy tacos.

• 
  
  1 medium jícama (about 2 lb.)
  
  


• 
  
  4 medium carrots
  
  


• 
  
  1/2 medium red bell pepper
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  1/3 cup fresh lime juice
  
  


• 
  
  1  tsp. celery seed
  
  


• 
  
  Sea salt
  
  


• 
  
  Cilantro leaves for garnish (optional)
  
  

With a chef's knife, cut the skin and roots off the jícama. Using a mandoline or the knife, cut the jícama into thin 1-inch-long matchsticks. Peel and grate the carrots. Core and thinly slice the pepper; cut the slices into 1-inch-long pieces. In a medium serving bowl, toss the jícama, pepper, and carrots with the olive oil, lime juice, celery seed, and salt to taste. Cover and chill in the refrigerator for 1 hour.

Before serving, retoss the slaw, as the dressing will have settled on the bottom of the bowl.

Guacamole with Roasted Chile, Cumin, and Feta

Rather than the expected jalapeño, this recipe uses roasted poblano or New Mexico chile for a more rounded flavor. A pinch of cumin, crumbled feta, and crisp slivered radishes flatter the avocado as well.

• 
  
  1 small fresh green New Mexico or poblano chile
  
  


• 
  
  1 medium lime
  
  


• 
  
  3 medium firm-ripe avocados (6 to 7 oz. each), pitted and peeled
  
  


• 
  
  3 medium scallions, white and light-green parts only, chopped
  
  


• 
  
  5 Tbs. chopped fresh cilantro
  
  


• 
  
  1/4 tsp. ground cumin, preferably freshly ground
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup medium-diced fresh tomato
  
  


• 
  
  2 radishes, slivered (about 2 Tbs.)
  
  


• 
  
  1 Tbs. crumbled feta
  
  


• 
  
  Store bought or homemade corn tortilla chips, for serving
  
  

On a gas stove, turn a burner to high and set the chile directly over the flame, turning it with tongs, until completely charred, 5 to 8 minutes. Alternatively, on an electric stove, heat the broiler on high and char the chile on a baking sheet placed directly under the broiler. Put the chile in a bowl, cover, and set aside to steam and loosen the skin. When cool enough to handle, peel, seed, and finely chop.


Finely grate the zest from the lime and then squeeze the juice. Put the avocado in a bowl and coarsely mash with a potato masher. Stir in the lime zest and 2 Tbs. of the lime juice along with the scallions, cilantro, cumin, and 1/2 tsp. salt. Season to taste with salt and lime juice, and then fold in the chile and tomato.


Heap the guacamole into a bowl and garnish it with the radishes and feta. Serve with tortilla chips.

Avocado Frozen Yogurt

Rich, creamy, and the prettiest pale green, this frozen treat is a surprisingly delicious showcase for avocados.

• 
  
  2 cups whole milk
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  


• 
  
  4 large egg yolks
  
  


• 
  
  1 cup plain whole-milk yogurt
  
  


• 
  
  1 Tbs. loosely packed finely grated lemon zest
  
  


• 
  
  1/2 Tbs. loosely packed finely grated lime zest
  
  


• 
  
  2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into large chunks
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  2 Tbs. fresh lime juice
  
  

In a 3-quart saucepan, heat the milk and sugar over medium heat, stirring occasionally, until it just comes to a boil, about 4 minutes. Stir in the vanilla.


Prepare an ice bath by filling a large bowl with several inches of ice water. Put a smaller metal bowl in the ice water and set a fine strainer on top.


In a medium bowl, lightly beat the egg yolks. Pour about 1/2 cup of the milk mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. Pour the egg mixture into the saucepan with the milk mixture and cook, stirring constantly with a wooden spoon, until the custard thickens slightly, enough to coat the back of the spoon, 4 to 8 minutes. Immediately pour the mixture through the strainer into the small bowl. Stir in the yogurt and zests and cool the custard completely by stirring it over the ice bath.


In a blender or food processor, purée the avocado with the lemon and lime juices and about 1 cup of the cooled custard until smooth. Fold the avocado mixture back into the custard. The mixture should be thick, creamy, and pale green. Freeze the custard in an ice cream maker according to the manufacturer’s instructions. Transfer the frozen yogurt to an airtight container and freeze until solid, at least 4 hours.

Margarita

Margaritas are often made with an orange liqueur like Cointreau, which can make them very sweet. In this version, though, freshly squeezed lime juice—never bottled—has plenty of citrus flavor, and agave syrup sweetens and complements the agave flavors in the tequila. A salted rim is not necessary, but many people like it because it takes the burn out of the alcohol.

• 
  
  1 lime wheel, with a slit cut at the center
  
  


• 
  
  Kosher salt (optional)
  
  


• 
  
  1-1/2 fl. oz. (3 Tbs.) 100% agave tequila blanco (silver), such as Patrón or Milagro
  
  


• 
  
  1-1/2 fl. oz. (3 Tbs.) fresh lime juice
  
  


• 
  
  3/4 fl. oz. (1-1/2 Tbs.) light agave nectar
  
  

For a salted rim (optional), run the slit of the lime wheel around the rim of a chilled rocks glass (or a chilled martini glass if you prefer no ice) to moisten, then dip the rim into a small dish of kosher salt.

Fill a cocktail shaker with ice and add the tequila, lime juice, agave nectar, and 3/4 fl. oz (1-1/2 Tbs.) water. Put the lid on the shaker and make sure it has a good seal.

Shake vigorously until the outside of the shaker is frosty, 10 to 15 seconds. Strain into the prepared glass over fresh ice (if desired). Garnish with the lime wheel and serve.

Jícama Slaw with Carrots and Red Peppers

Jícama is a crisp, juicy, slightly sweet tuber that looks like a squashed softball with rough, brown skin. After the jícama is peeled, the raw flesh is great in salads, salsas, and slaws, like this crunchy, tangy version. It’s just the thing to cool your mouth when you’ve been eating spicy tacos.

• 
  
  1 medium jícama (about 2 lb.)
  
  


• 
  
  4 medium carrots
  
  


• 
  
  1/2 medium red bell pepper
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  1/3 cup fresh lime juice
  
  


• 
  
  1  tsp. celery seed
  
  


• 
  
  Sea salt
  
  


• 
  
  Cilantro leaves for garnish (optional)
  
  

With a chef's knife, cut the skin and roots off the jícama. Using a mandoline or the knife, cut the jícama into thin 1-inch-long matchsticks. Peel and grate the carrots. Core and thinly slice the pepper; cut the slices into 1-inch-long pieces. In a medium serving bowl, toss the jícama, pepper, and carrots with the olive oil, lime juice, celery seed, and salt to taste. Cover and chill in the refrigerator for 1 hour.

Before serving, retoss the slaw, as the dressing will have settled on the bottom of the bowl.

Grilled Tomatillo Salsa

If you make this salsa just before serving it, the tomatillos will still be hot from the grill and give the salsa an appealing warmth. But you can also make it a day or so ahead, chill it, and serve it later—just let the salsa come to room temperature and hold off on adding the cilantro and scallion until it's time to eat.

• 
  
  10 medium tomatillos, husked and washed
  
  


• 
  
  1/2 cup chopped white onion
  
  


• 
  
  1/4 cup fresh lime juice
  
  


• 
  
  1 medim clove garlic, crushed
  
  


• 
  
  1 to 2 medium serrano chiles (seeded if you like), coarsely chopped
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  


• 
  
  1/4 cup chopped scallions
  
  

Prepare a high charcoal or gas grill fire. Grill the tomatillos, covered, until charred on the bottom, about 5 minutes. Turn and cook until charred on the other side, 3 minutes more.

In a blender, purée the tomatillos, onion, lime juice, garlic, serranos, and a pinch of salt. Blend into a smooth sauce.

Transfer the salsa to a serving bowl. (If not serving immediately, cover and refrigerate for up to 1 week. Let the salsa come to room temperature before serving.) Add the cilantro and scallions, and season to taste with salt just before serving.

The Michelada

This beer cocktail is simple and delicious. For an even simpler version—the Chelada—salt the rim of an ice-filled pint glass, add light lager and fresh lime juice, and enjoy.
For more beer and classic cocktail recipes, visit our Drinks & Entertaining Guide.

• 
  
  Kosher salt
  
  


• 
  
  1/2 small lime
  
  


• 
  
  1 12-fl.-oz. bottle light lager, such as Corona or Modelo Especial, chilled  
  
  


• 
  
  2 dashes Worchestershire sauce
  
  


• 
  
  2 dashes soy sauce
  
  


• 
  
  2 dashes hot pepper sauce, such as Cholula or Tabasco
  
  


• 
  
  Freshly cracked black pepper
  
  

Pour 2 Tbs. salt into a small, wide dish. Wet the rim of a chilled pint glass with the lime. Dip the rim into the salt, margarita-style. Fill the glass with ice and squeeze the lime over the ice. Fill the glass with beer and then add the Worchestershire, soy, and hot sauce. Give a pepper mill a single twist over the ice. Stir gently until the drink takes on a uniform color. Serve immediately, with the remaining beer on the side for adding to the glass as you empty it. By the time you’ve finished, the heat of the drink will have subsided and you’ll be ready for another.

Salty Perro Rojo

With its rosy color and sweet flavor, Texas red grapefruit juice makes an outstanding cocktail. Grapefruit juice and gin is known as a Greyhound, and if you salt the rim of the glass, it’s a Salty Dog. If you substitute tequila for the gin, it’s a Salty Perro. Since the grapefruit juice is red, I call this drink a Salty Perro Rojo.

• 
  
  Coarse sea salt
  
  


• 
  
  4 shots freshly squeezed red grapefruit juice
  
  


• 
  
  1 shot plata tequila
  
  

Put the salt in a saucer and wet the rim of a highball glass with grapefruit juice.

Salt the glass by dipping the wet rim in the salt. Fill the salted glass with ice. Add the tequila, then the juice, and stir carefully so as not to mess up the salted rim.

Chunky Guacamole

There are few dishes as simple yet easily varied as guacamole. This version lets the flavor and texture of the avocado shine through, amply reinforced with cilantro, red onion, and a splash of lime juice. It can be set out as a dip, used as a garnish for tacos or chili, or spread on sandwiches and burgers

• 
  
  1 medium tomato, finely diced (about 1 cup) 
  
  


• 
  
  1/2 small red onion, finely diced (about 3 Tbs.)
  
  


• 
  
  1/2 cup coarsely chopped fresh cilantro
  
  


• 
  
  3 Tbs. fresh lime juice
  
  


• 
  
  1/4 tsp. crushed red pepper flakes
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 large Haas avocados (about 1 lb.), cut into 1/2-inch dice
  
  

In a medium bowl, toss the tomatoes with the onion, cilantro, lime juice, red pepper flakes, and 1 tsp. salt, and let sit for about 5 minutes. Add the avocado and gently mash it into the tomato mixture with a fork. Serve immediately.

Grilled Tomatillo Salsa

If you make this salsa just before serving it, the tomatillos will still be hot from the grill and give the salsa an appealing warmth. But you can also make it a day or so ahead, chill it, and serve it later—just let the salsa come to room temperature and hold off on adding the cilantro and scallion until it's time to eat.

• 
  
  10 medium tomatillos, husked and washed
  
  


• 
  
  1/2 cup chopped white onion
  
  


• 
  
  1/4 cup fresh lime juice
  
  


• 
  
  1 medim clove garlic, crushed
  
  


• 
  
  1 to 2 medium serrano chiles (seeded if you like), coarsely chopped
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  


• 
  
  1/4 cup chopped scallions
  
  

Prepare a high charcoal or gas grill fire. Grill the tomatillos, covered, until charred on the bottom, about 5 minutes. Turn and cook until charred on the other side, 3 minutes more.

In a blender, purée the tomatillos, onion, lime juice, garlic, serranos, and a pinch of salt. Blend into a smooth sauce.

Transfer the salsa to a serving bowl. (If not serving immediately, cover and refrigerate for up to 1 week. Let the salsa come to room temperature before serving.) Add the cilantro and scallions, and season to taste with salt just before serving.

Tequila-Infused Queso Fundido

In this queso fundido, the tequila not only shines through with its agave brightness, but gives the melted cheese a luscious texture. Seared salsa ingredients (tomato, onion, chile, cilantro) mingle with unctuous cheese, the whole thing shot through with that unmistakable scent of silver tequila. Queso fundido needs to be eaten as soon as it's made, either spooned into warm tortillas for soft tacos or scooped up with chips.

• 
  
  1 Tbs. olive or vegetable oil
  
  


• 
  
  1 large ripe tomato, cored, seeded (if you wish) and cut into 1/4-inch pieces
  
  


• 
  
  1 medium white onion, cut into 1/4-inch pieces
  
  


• 
  
  Hot green chile(s) to taste (roughly 1 large jalapeño or 2 large serranos), stemmed, seeded (if you wish) and finely chopped
  
  


• 
  
  3 Tbs. tequila, preferably a silver tequila
  
  


• 
  
  8 oz. Mexican melting cheese (such as Chihuahua, quesadilla or asadero) or Monterey Jack, mild cheddar or brick, shredded (you'll have about 2 cups)
  
  


• 
  
  1/2 cup (loosely packed) chopped cilantro (thick bottom stems cut off)
  
  

Prepare the flavorings. Heat the oil in a large (10-inch) skillet over medium-high. Add the tomato, onion and chile(s), and cook, stirring nearly constantly, until the onion begins to soften and brown, about 7 minutes. Add the tequila and cook, stirring, for a minute or so, until reduced to a glaze. (If you tip the pan toward an open gas flame, the tequila will ignite. If you choose this route, simply shake the pan back and forth until the flames subside and the tequila has reduced to a glaze.)

Finish the queso fundido. With the skillet of tequila-infused vegetables over medium-low, sprinkle in the cheese. Stir slowly and constantly until just melted-too long over the heat and the cheese will become tough, oily and stringy. Scoop into a warm dish, sprinkle with the cilantro and serve right away with tortillas for making soft tacos or chips to dip.

Garden Lettuce Salad with Skirt Steak, Avocado & Toasted Pumpkin Seeds

This recipe is just a simple garden lettuce salad, but the avocado, toasted pumpkin seeds, and skirt steak make it much more satisfying. A mandoline works especially well to quickly, easily, and evenly slice the carrots and radishes.

• 
  
  1 clove garlic, pounded to a smooth paste with a pinch of salt
  
  


• 
  
  2 Tbs. freshly squeezed lime juice; more as needed
  
  


• 
  
  1 Tbs. red-wine vinegar; more as needed
  
  


• 
  
  1 tsp. cumin seed, toasted and lightly ground (so still a little coarse)
  
  


• 
  
  1⁄2 tsp. sweet paprika
  
  


• 
  
  Kosher salt
  
  


• 
  
  9 Tbs. extra-virgin olive oil
  
  


• 
  
  1 shallot, thinly sliced
  
  


• 
  
  1⁄2 cup pumpkin seeds (pepitas)
  
  


• 
  
  One 1-1⁄4-lb. skirt steak, cold
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 ripe avocados
  
  


• 
  
  4 large handfuls assorted mild garden lettuces, about 8 ounces total, washed and dried
  
  


• 
  
  2 medium-size carrots, very thinly sliced
  
  


• 
  
  3 radishes, such as French breakfast, very thinly sliced
  
  


• 
  
  Aleppo pepper, for sprinkling (optional)
  
  

To make the vinaigrette, combine the garlic, lime juice, vinegar, cumin, paprika, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in 6 Tbs. of the olive oil. Taste with a leaf of lettuce and adjust the vinaigrette with more lime juice, vinegar, or salt if necessary. Set aside.

Put the shallot in a small bowl and cover with ice water. (The ice water crisps the shallot and helps remove some its hot and gassy flavor.) Set aside.

Warm a small sauté pan over medium heat and add 1 Tbs. of the olive oil and the pumpkin seeds. Fry the seeds, tossing or stirring frequently, until golden, about 3 minutes. Transfer to a plate lined with a paper towel and season with salt.

Cut the skirt steak into about 6-inch lengths and return it to the refrigerator until shortly before you are ready to cook it. (Because skirt steak is so thin, you want the beef cold to prevent it from overcooking before it browns.) Season the beef with salt and coarsely ground black pepper. Warm a large cast-iron skillet over high heat until very hot.

Add the remaining 2 tablespoons olive oil and place the beef in the pan without overlapping the strips. Cook until the beef is nicely browned, 2 to 3 minutes. Turn and cook on the opposite side until medium rare, 1 to 2 minutes more; time will vary depending on the thickness of the meat. (If necessary, reduce the heat to medium high to finish cooking thicker sections of the meat.) Transfer to a plate and let rest for about 5 minutes.

Cut the avocados in half lengthwise, remove the pits, and slice the flesh diagonally into about 1⁄4-inch slices. Set aside.

Drain the shallot. Put the salad greens in a large work bowl; sprinkle the shallot, carrots, and radishes on top and season with salt and pepper. Gently toss the salad with just enough vinaigrette to lightly coat the greens. Taste and add more salt if necessary. Add about half of the pumpkins seeds and toss once more. With a delicate hand, transfer the salad to a platter or individual serving plates, evenly distributing the seeds, carrots, and radishes that may have fallen to the bottom of the bowl. Then, using a large spoon and starting at the very edge of the avocado (where skin meets flesh), scoop the flesh out of the avocado in one swoop. Separate the avocado slices and tuck them here and there among the greens. (At this point, I like to season the avocado, as best I can, with salt.) Thinly slice the meat against the grain. Arrange the skirt steak on the side or in the salad. Drizzle any remaining vinaigrette on and around the salad, focusing on the avocado and beef. Sprinkle the Aleppo pepper (if using) and the remaining pumpkin seeds on top. Serve immediately.

Crabmeat Empanadas with Grilled Corn Salsa & Poblano Cream Sauce

For the grilled corn salsa:

• 
  
  6 medium ears corn
  
  


• 
  
  3 Tbs. fresh lime juice (from 1 medium lime)
  
  


• 
  
  2 Tbs. sunflower or vegetable oil
  
  


• 
  
  2 Tbs. thinly sliced chives
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the poblano cream sauce:

• 
  
  3 medium poblano peppers
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  1 Tbs. sunflower or vegetable oil
  
  


• 
  
  1/2 cup small-diced white onion
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  Kosher salt
  
  

For the empandas:

• 
  
  1/2 lb. lump crabmeat, picked over for shells
  
  


• 
  
  2 Tbs. thinly sliced scallion greens
  
  


• 
  
  1 Tbs. fresh lime juice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 large egg
  
  


• 
  
  4 sheets frozen packaged puff pastry (preferably Pepperidge Farm brand), thawed overnight in the refrigerator
  
  

Make the grilled corn salsa:

Soak the corn (with husks) in cold water for 30 minutes. Meanwhile, prepare a medium-high gas or charcoal grill fire.

Wrap each wet corn cob separately in aluminum foil. Space them at least 1 inch apart on the grill and cook, covered, rolling each ear a quarter turn every 8 minutes until the cobs have made a complete rotation, 32 minutes total. Remove the foil, let the ears cool enough to handle, and remove the husks and silk.

Set one ear aside and put the remaining five back on the grill. Cook, turning the cobs once, until they are lightly charred, 2 to 3 minutes. Cool the corn on a rack.

Cut the charred corn from the cobs and put it in a medium bowl. Stir in the lime juice, oil, and chives and season to taste with salt and pepper.

Make the poblano cream sauce:

Char the poblanos on the grill, turning them with tongs as soon as each side becomes fully blackened, 6 to 10 minutes. Put the charred poblanos in a bowl and cover. When cool enough to handle, peel and seed them.

In a heavy-duty 2-quart saucepan, bring the cream to a boil over high heat. Lower the heat to medium and simmer until reduced to 1/2 cup, about 5 minutes.

Heat the oil in a 10-inch skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened but not browned, 3 to 5 minutes. Put the onion mixture, poblanos, and 2 Tbs. water in a blender and puree until smooth. Stir the poblano puree into the reduced cream and season to taste with salt. Keep warm.

Make the empanadas:

Position racks in the top and bottom thirds of the oven and heat the oven to 400°F.

Cut the uncharred corn from the cob. In a medium bowl, stir together the corn, crabmeat, scallion greens, lime juice, 1 tsp. salt, and a few grinds of pepper.

Beat the egg in small bowl with 1 Tbs. of water.

Cut each puff pastry sheet into four 3-1/2-inch squares. Drop 1 rounded Tbs. of the crab mixture in the center of each pastry square. With a pastry brush, brush two adjoining edges of each square with the egg and fold the opposite corner over to form a triangle, sealing all the way around with your thumb. Press a fork down on the sealed edges at regular intervals to form small ridges. Transfer the empanadas to two parchment-lined baking sheets. Bake until golden brown, 15 to 18 minutes, rotating the pans halfway through baking.

To serve:

Pour 1 Tbs. of the warm poblano cream sauce in a circle around a small plate. Put one empanada in the center of the plate and spoon a little corn salsa to the side. Serve immediately.

Classic Pico de Gallo

Pico de gallo is a zesty Mexican salsa made with fresh tomatoes, onions, and chiles.

• 
  
  4 cups seeded and diced fresh tomatoes (3 large tomatoes)
  
  


• 
  
  1 cup small-diced white or sweet onion (1 medium onion)
  
  


• 
  
  1/3 cup fresh lime juice
  
  


• 
  
  2 to 3 serrano chiles, stemmed and finely chopped
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  


• 
  
  Kosher salt
  
  

Combine the tomatoes, onion, lime juice, serranos, cilantro, and 2 tsp. salt in a large bowl. Mix well, cover, and let sit at room temperature for 1 hour. Season to taste with more salt if necessary. If not using right away, refrigerate for up to 3 days. Strain before using.