Mexican

This paprika- and chile-spiked potato salad is equally delicious served warm or room temperature.

Get creative with how you mold the dough; these instructions are for shaping crossbones, but you could also make several small loaves or divide the dough into thirds to make a braid.

This gorgeous bright red paste is so much better than the store-bought stuff. Rub it on chicken, pork, or fish—it's especially delicious for these tacos al pastor.

These fillings would also work wrapped up in a tortilla or lavash.

The smoky flavor of the fire-roasted tomatoes fits in here, but regular tomatoes would be good, too. This goes great with our beer-braised brisket.

Look for Mexican chorizo in your butcher’s case next to the other fresh sausages, and don’t be afraid to include those delicious, crispy bits from the pan.

As with any other canned bean, find black beans with no spices. You can always add your own spices and herbs to suit your tastes.

This salsa recipe is for those who don't fear heat—habaneros are much higher on the Scoville scale than jalapeños.