Bernardo Bukantz

An extra smooth, delightfully tangy guacamole.

Find dried hibiscus flowers at Mexican grocery stores, or buy tea bags at the supermarket.

You've probably never seen smoked swordfish before, but you probably weren't looking. Find it at Mexican, Spanish, or other specialty grocers, or at a well-stocked fish market.

Charring the vegetables adds bittersweet depth; serve leftovers on scrambled eggs.

Authentic barbacoa is a daylong event involving a whole animal and an underground fire pit. This take is easier and totally delicious.

Aguachile is a chile and citrus dressing that's often paired with raw fish. You'll want to drink Bukantz's veggie version right from the platter.

Using these exact vegetables is not the point; choose whatever's in season and can stand up to being charred. The genius coffee dressing brings it all together.

Ginger adds heat and zing to this coconut rice pudding; the crunchy topping lends a welcome texture contrast.