Chile

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.

Use this hot sauce as a condiment or mix in additional aromatics like grated garlic and ginger to make a marinade for meat.

Serve this tart and earthy chutney with grilled meats, samosas, or your favorite Indian curry.

The chicken bouillon, though optional, adds a hint of umami and a richness that you won’t get otherwise.

Add smoky, spicy flavor to just about anything.

And it sounds incredible.

If you’ve never made posole, this is a good starter recipe.

This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops.

Classic jerk chicken is grilled over pimento wood. If you don't happen to own any, hardwood or briquettes will have to do.

For a salsa that won’t send smoke shooting from your ears, be thorough about removing the seeds from the chiles, and even scraping out the ribs, the hottest part.

Oaxaca is known for its moles, and there are countless types. This recipe features dried red chiles and is often served with poultry.

The shrimp is even better when it’s grilled.