Masa flour is the power ingredient you never knew you needed. Use it to dredge and fry avocado for tender wedges that practically melt inside warmed corn tortillas piled high with coriander-flecked grilled shrimp.
2 of 31Photo: Greg Dupree; Styling: Missie Neville Crawford
Grilled Avocado Salad
Why sequester the star of your salad to the sidelines? Instead, make it the star by splitting them in half, charring on the grill, and topping with a cache of complementary ingredients (Cotija cheese, pickled red onion, and cherry tomatoes).
3 of 31Photo: Greg Dupree; Styling: Missie Neville Crawford
You can do so much better than a basic kebab (beef + onion chunk + bell pepper = boring). Try alternating layers of poblano chili, garlic-lime marinated shrimp, and spicy Spanish chorizo. The pièce de résistance is our tomatillo-avocado sauce that you’ll want to slather over each skewer.
4 of 31Photo: Jennifer Causey; Styling: Rachael Burrow
South-of-the-Border Crab Boil
An East Coast classic by way of Mexico, this new-school seafood boil opts for chipotle chili powder and oregano over traditional Old Bay. Pro tip: If stone crab is out of season (it typically runs from October to May), feel free to use snow, king, or Dungeness varieties alongside all that shrimp and chorizo.
5 of 31Photo: Greg Dupree; Styling: Missie Neville Crawford
Horchata Icebox Cake with Spiced Mango
The nutty, cinnamon-y notes of Mexican horchata imbue each stratum of graham cracker and sweetened cream in our effortless icebox cake. And that ingenious addition of ancho-spiced mango? Like the Dude’s rug in “The Big Lebowski,” it just ties the whole thing together.
6 of 31Photo: Stephen Devries; Food Styling: Erin Merhar
Elote-Style Corn with Cotija and Spicy Cilantro Cream
Avoid chewy, dried-out kernels by grilling corn directly in the husk (sans silk). Then swab each juicy cob in our Cotija and spicy cilantro cream that gets an alluring punch of acid courtesy of amchur—a tangy spice powder made from dried, unripe mangoes.
Your weekend mission: attempting our fall-apart, better-than-a-taqueria barbacoa. Just blend together dried ancho and guajillo chilies, canned chipotle peppers, and a few other simple ingredients, pour over a boneless chuck roast, and let your Dutch oven (or Crock-Pot) do the rest.
8 of 31Photo: Jennifer Causey; Styling: Rachael Burrow
Jicama-and-Grapefruit Slaw with Creamy Lime Dressing
With its slightly sweet flesh and snappy texture (equivalent to a firm pear or potato), jicama plays perfectly with any summer citrus salad. We pair ours with red grapefruit segments, blanched habanero peppers, and a rich dressing made from mayo, lime, and ginger.
9 of 31Photo: Stephen Devries; Food Styling: Erin Merhar
Citrus Mojo Marinade
Our tart-spicy blend of citrus juice (orange, lemon, lime), jalapeno, agave, and fresh herbs (cilantro, oregano), does wonders for skirt steak, chicken thighs, even swordfish. Pair with our jalapeno-cilantro slaw and you have all the makings of a killer tostada.
11 of 31Photo: Jennifer Davick; Prop Stylist: Rachael Burrow; Food Stylist: Marian Cooper Cairns; Recipe: Ann Taylor Pittman
Shrimp Fajitas with Mango-Lime Slaw
We wouldn't lead you astray, especially when it comes to this adored seafood staple. These delicious shrimp recipes are our all-time favorites, and for good (tasty) reason. Here, you'll find more than 60 different creative ways to prepare the coastal classic, from grilled, fried, steamed, and boiled to coconut-covered, dressing-drenched, spiced, and buttered. Fresh and clean atop a bed of lettuce or peel-and-eat from a Lowcountry boil? Take your pick. It's all here.
First up: Slather shrimp onto a tortilla, and even the least of seafood loyalists are happy. This dish of sizzling fajitas with a sweet-and-zesty slaw will spice up your summer nights.
12 of 31Photographer Howard L. Puckett , Writer Perry Del Favero
Avocado-Corn Dip with Homemade Tortilla Chips
A fiesta essential, dips have a way of bringing people together. Brown sugar and corn are a welcome flavor addition to your typical guacamole. Homemade tortilla chips are surprisingly easy, lower in fat than the bagged variety, and guaranteed to impress.
13 of 31Photographer Blake Pearson , Writer Perry Del Favero
Gazpacho Shots in Cucumber Cannons
An easy-to-eat party food, these fun cucumber cups filled with cool gazpacho will get everyone talking. The chilled soup combined with the flavors of fresh cilantro and cucumber make this the perfect warm-weather remedy. Unlike their alcoholic inspiration, you can never have too many of these shots!
14 of 31Photographer Becky Luigart-Stayner , Writer Perry Del Favero
Beer-battered Fish Tacos with Baja Sauce
Because you’ll hopefully have a few bottles of beer handy, save one to fry up some fish for tacos! Use your Mexican beer of choice. As several reviewers have noted, this highly rated recipe tastes like the real deal, straight from the Baja Peninsula.
15 of 31Photographer Howard L. Puckett , Writer Perry Del Favero
Mexican-style Crabmeat Salad
This bright-tasting salad strikes the ideal balance between hot and cool with jalapeño and chili powder partnered with cilantro and lime. Chop the veggies and preparation is a breeze; just lightly toss the ingredients together and chill.
16 of 31Photographer Becky Luigart-Stayner , Writer Perry Del Favero
The mouth-watering combination of chips and cheese is made even better with some flavorful shellfish mixed in. Shrimp and crab are an unexpectedly delicious choice, and plenty of pickled jalapeños and pepper Jack cheese turn up the heat.
18 of 31Photographer France Ruffenach , Writer Perry Del Favero
Ahi Tuna Seviche with Mango and Avocado
This exotic recipe is restaurant-quality, with its tasty trio of creamy avocado, juicy mango, and raw ahi tuna. Serving the seviche in a martini glass makes a statement and takes the sophistication to a whole new level.
19 of 31Photographer: Jean Allsopp , Writer: Kate Krug
Grilled Fish Tacos with Tomato-Green Onion Relish
For a healthier alternative to the beer-battered fish tacos, grill the fish in lieu of frying and then pair it with your favorite beer in a frosty glass. You can also adjust the amount of jalapeño chile in the relish to control the spiciness level.
20 of 31Photographer Ralph Anderson , Writer Perry Del Favero
No Mexican menu is complete without the classic mix of tequila and lime to wash it all down. Cucumber is a refreshing summertime twist on the already delicious margarita. Find some inexpensive colorful glasses for guests to sip from and don’t forget the salt!
24 of 31Photographer Brit Huckabay , Writer Perry Del Favero
Tequila Shrimp and Citrus
Nothing ushers in the summer months better than colorful shrimp skewers on a grill. This five-star recipe echoes the flavors of a margarita, making it the perfect festive dish for your celebration. These will be gone before you know it, thanks to the beautiful presentation and zesty flavor combinations, so make extra!
25 of 31Photographer Becky Luigart-Stayner , Writer Perry Del Favero
Chipotle Fish Tostadas
Tacos, burritos, and quesadillas are always a hit, but why not introduce your friends to a dish they might not have tried? Tostadas are served open-faced, with a crispy tortilla for extra crunch. This seafood version uses your favorite white fish and a zesty chipotle sauce.
29 of 31Photographer: Becky Luigart-Stayner, Writer: Kathryn Jessup
Named for the city of Veracruz, pescado a la Veracruzana is widely served throughout Mexico. Our simple, light version skips the usual bay leaf and heavy stewing, allowing the delicate halibut to shine.