Chile

It's porky, it's spicy, and it's delicious. But what is chorizo, actually?

Before you panic about the habaneros—we've got a trick in this recipe that mellows out the spice. A lot.

Sambal oelek and chili-garlic sauce are similar except the latter has garlic in it. Glad we could help clear that up.

Your most essential larb recipe: a spicy minced meat meant to be eaten with your hands along with herbs, sticky rice, and various vegetables.

Salsa cruda tastes best drizzled atop some kind of meat-based antojitos or entrées (such as carnitas), or at least a dish with very robust, “meaty” vegetables, like grilled portobello or king oyster mushrooms. It's a little too raw-tasting to eat on its own with chips.

Adding olive oil to this hot sauce recipe lends it body and mellows some of the heat.

"Chipotle's queso is actually a crime against cheese."

Pour one out for the jalapeño, the green chile that really brings the heat when these 55 recipes for tacos, sauces, pastas, and cocktails need it most.

This spicy-sweet-funky Filipino condiment is delicious on grilled fish, chicken, tacos, sandwiches, grain bowls, noodles, eggs, burgers... pretty much anything you can think of will be improved by a dab or two.

If you are a chile fan, you can sub in serranos or jalapeños for the chiles de árbol.

The tangy-spicy yogurt sauce here means no more boring carrots.

This simple tuna tartare is your entry point for eating raw fish.

Aguachile, literally meaning chile water, is traditionally made with chiles, cilantro, onion, lime, and, yeah, water.

This savory, larb-esque pork mixture makes for the ultimate all-purpose grain bowl topper.

Three words: bacon-fat tortillas.

So you haven't grilled squid before? Now's as good a time as ever.

This mild pepper adds major flavor without melting your face off.

Senior editor Rick Martinez looooves tacos al pastor, but on his last trip to Mexico City, he opted for fish tacos al pastor at Contramar. He did not think he could possibly like a fish taco more than a pork one until that moment, hence the origin story of this recipe.

Broccoli can take more heat on the grill than you might think; it won’t taste burnt unless you actually set it on fire.

Pro move: Save the spicy broth and sprinkle with some chopped cilantro or scallions to sip on later.

Psst…you don’t need to presoak or preshuck corn before grilling it. Just put the whole ears on the grate and the husks and silk will slip right off afterward. You’re welcome.

Yes, you’ll need a lot of spices, but it’s not much work from there. Let the chicken marinate for 12 hours to get the most impact.

This isn’t the thick harissa that resembles a paste. Treat it like your favorite barbecue sauce and smother grilled steak and chicken with it.

No, you don’t have to tear the zucchini with your hands, but it makes for a cool presentation—and we all know it’s way more fun than using a knife.