Chile

Fresh mint makes this starter all the more cooling. Use Haas avocados for the creamiest texture. What to drink: Throughout the meal, go with the classics — beer and Margaritas.

A one-dish meal with all the earthy flavors of the Southwest.

Sometimes baby back ribs are sold in sections of four to six ribs rather than as whole racks; those will also work here. Begin preparing the ribs a day before serving so that they can chill overnight after the spice rub has been applied.

Active time: 15 min Start to finish: 45 min

A classic of the Balearic Islands, where lobster is found in abundance, this stew (known as caldereta) is intensely flavorful and fun to eat. Live lobster is essential, since the tomalley (liver) is a key ingredient. Serve the stew with plenty of crusty country-style bread.

A low-fat version of the Mexican soup.

If you have a gas grill and want great smoky flavor, soak hickory-wood chips in water one hour. Drain well; place chips in a disposable aluminum pie pan directly over flames (or over lava rocks if they are part of the grill's design). Allow chips to begin smoking, then grill vegetables until tender. This recipe is an accompaniment for Spicy Barbecued Rib-Eye Steaks with Smoked Vegetable Salsa .

This recipe can be prepared in 45 minutes or less.

Steve Delaney, West Chester, Pa.
"My recipe reflects the Caribbean influences in the foods of Miami, where I lived for many years."

Keep the fried shallots, dip, chips, and raw vegetables separately; just before digging in, top the dip with shallots.

Posto, cardamom pods, and whole dried red chiles are available at Penzeys (800-741-7787; penzeys.com) and Kalustyan's (800-352-3451; kalustyans.com).

Oven-baked potato "chips" at their best.