Grilled skirt steak, arrachera, is the best meat for tacos. Normally you’d use beef skirt steak, but I have elk skirt steak for these carne asada tacos.
Aguachile is basically Mexican yellowtail sashimi – or raw whatever seafood you want. Commonly done with shrimp, aguachile is a cousin of ceviche.
A recipe for pork tenderloin with cherries. This cherry sauce for pork or really most any other meat, isn’t too sweet.
Wild game Cajun jambalaya is a Bayou version of Spanish paella or African jollof rice.
Tostadas de ceviche are a thing in Mexico: crab ceviche, or any seafood, on a crunchy corn tostada.
A classic recipe from my New England mother, who calls them “clam things.” Chopped clams, herbs, spices and crushed crackers, baked in a shell.
Traditional Hawaiian poke made with bonito, but any sort of tuna will work fine.
Chilaca chiles are long, skinny green chiles great for rajas, which are in this pork stew. You can substitute poblanos.