Grilled Corn with Cayenne, Lime, and Cotija

Top it with a squeeze of lime for corn Latin-style. (By Kate Ramos)

Stuffed Poblanos with Black Beans and Cheese

Super veggie burrito meets grilled peppers. (By Kate Ramos)

Carne Asada

Build a better burrito with this main dish that can be made ahead of time. (By Aida Mollenkamp)

Chile-Lime-Tequila Compound Butter

Adds a peppery kick to anything it tops. (By Regan Burns)

Pico de Gallo

The essential salsa for dipping chips in. (By Aida Mollenkamp)

Marinated Mango and Jicama Salad

Tossed with lime juice, mint, and cayenne for a sweet, spicy, refreshing salad. (By Aida Mollenkamp)

Añejo Manhattan

A sacrilegious take on the classic. (By Nick Tarsi)

Spicy Green Rice (Arroz Verde)

A good accompaniment for just about any main course, especially grilled meats. (By Regan Burns)

Chipotle and cumin kick up tomato sauce. (By Susan Curtis and Nicole Curtis Ammerman)

Use it to season guacamole, tacos, chili meat, or beans. (By Aliza Green)

These flavor-packed spuds, while time-consuming, are scene-stealing delicious. (By Susan Curtis and Nicole Curtis Ammerman)

Made with a pungent Mexican herb. (By Aliza Green)

The classic chili spice mix is also good as a meat rub. (By Aliza Green)

Thin slices of eggplant replace the tortillas in this vegetarian dish with substance. (By Susan Curtis and Nicole Curtis Ammerman)

Warm Cheese Dip with Chiles (By Arthur L. Meyer)