Spanish Butifarra is a great basic sausage recipe to learn: Pork, salt and pepper, maybe one or two other spices.
A classic deviled crab recipe using the shells as a container; you can use bowls or ramekins, too. Any kind of crab works here.
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.