Latin American

Chilly as July and August can be in San Francisco, you know it's summer when this delicious corn hits the Tacolicious menu. (It is so good that it transports you to sunshine, even if the city is socked in by fog and you're wearing a scarf.) If you already have the recado ready to go, this recipe is a cinch to make. Although the smokiness of the grill imparts great flavor, you can instead briefly boil the corn ears, halve them, and toss them with the recado-lime juice mixture. With the lime and the spices, no butter is needed. Try swapping out the corn for another vegetable, such as summer squash. To keep this recipe in the snack realm, chop the ears into thirds.

Pera learned the art of arepas from his sister-in-law. Now, they're his easy Sunday meal of choice, packed with leftovers or farm-fresh produce. "My wife is a surgeon and works even longer hours than I do," he says, "so brunch is now my favorite meal to cook for her." These are some of Pera's go-to fillings—but anything tastes good in an arepa.

Purslane has long been considered a weed, but it is increasingly showing up for sale in bunches at farmers markets. Meanwhile, Mexicans have known about its healthful properties for hundreds of years and they eat it both raw and cooked. In Mexico it's called verdolagas. Cooking mellows its tang and shrinks it, which means you can eat more of it! Paired with avocado and a tomato relish, this is a super-healthy vegetarian snack or main dish.

A hint of fresh ginger gives these refreshing ice pops just a small kick of tingly heat.

The near-creamy sweetness of cantaloupe plays exceptionally well with tart raspberries in these frozen treats.

Radishes make a crunchy salsa for these–or any other taco you're serving this summer.

These tacos combine tender grilled octopus with spiced harissa and piquant chorizo potatoes and are finished with the acidic bite of quick-pickled ramps.

Savory, slow-cooked turkey and crispy skin are enhanced by a smoky pasilla purée and a sweet and tangy peach salsa in these Southern-inspired tacos.

Says Chef Yu: "I really love a slightly softer taco filling with lots of toppings for crunch. This is based off a chili verde recipe that my chef used to do for staff meal, with a Mexican/Southeast Asian tinge. The two cultures share so many of the same flavors, it's easy to blend them without making it feel out of place."

This is a spicy yet balanced salsa for green sauce lovers.

This cooked tomato salsa has a smooth, sauce-like texture that makes it perfect for dipping chips or drizzling over nachos.

They pack almost all your daily vitamin C.

Rompope is served chilled, often over ice, but it can be served warm, which is how I prefer it when cold weather sets in. Either way, it's rich, velvety, fragrant, and certainly full of cheer.