Cotija

What makes this Mexican classic special is the Pico de Gallo, a fresh, chunky salsa that also can be used as a dip for vegetables, alongside grilled meats, and to garnish tacos. Cotija is a salty Mexican cheese that is also called queso añejo. It’s fine to use canned chipotles, which are actually dried, smoked jalapeños, for this dish. If you’re using dried chipotles, cover them with boiling water, let them sit for an hour, remove the stems and seeds, and purée in a food processor or blender. Discard the soaking liquid. Serve with a pitcher of Sangría (page 248).

Corn on the cob is slathered in crema or mayonnaise, topped with cotija cheese, and dusted with cayenne in this classic Mexican street food.

Made in Mexico: This dish, created by food editor Shelley Wiseman's friend Aurelia, will start your day with a cayenne kick. It also doubles as a sweet and spicy dessert.

Active time: 15 min Start to finish: 2 3/4 hr

These messy but irresistible ears of corn coated with cheese are a popular street snack in Mexico. For our recipe we used cotija, a crumbly, pungent, aged-curd cheese that can range in consistency from soft to very hard, depending on the brand. (We made ours with Los Fortales, a hard variety available at cheese shops and some specialty foods shops.) You can, however, substitute feta, which is more widely available. This recipe can be prepared in 45 minutes or less.

If you can't get cotija cheese, you can substitute feta — it's stronger in flavor and a bit saltier than cotija, but it works fine. Archibald also makes a version of this salad topped with shavings of Manchego cheese.