2 garlic gloves
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon black pepper
1/4 teaspoon cinnamon
1 tablespoon olive oil
1 lb skirt steak
Mash 2 garlic cloves to a paste with 1 tsp kosher salt. In a bowl, combine 1 tsp paprika, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp black pepper, and ¼ tsp cinnamon. Stir in garlic paste and 1 Tbsp olive oil. Pat 1 lb skirt steak dry, then rub thoroughly with paste. Marinate steak in a sealed plastic bag, chilled, at least 6 hours. Bring steak to room temperature. Cook on a grill or grill pan over medium-high heat about 4 minutes per side. Slice against grain.
A pinch of salt
1 tablespoon chile powder
Juice of 1 lime
4 garlic cloves, smashed
1 lb shrimp
Bring a pot of water to a boil; add a generous pinch of salt, juice of 1 lime, 4 smashed garlic cloves, and 1 Tbsp chile powder. Decrease heat to a simmer and add 1 lb shell-on shrimp. Poach 5 minutes or until shrimp are opaque. Drain and shell shrimp.
Coarsely mash 2 avocados with juice of ½ lime and a big pinch of salt.
Bring 1 cup cider vinegar, ½ cup sugar, 1 tsp cumin, and 1 tsp salt to a boil in a nonreactive saucepan; reduce heat and simmer, stirring occasionally, 5 minutes. Add 3 sliced red onions and simmer, stirring, 2 minutes, then transfer to a bowl and cool.
Pico de Gallo
Mix ½ white onion, diced; 2 cups diced tomatoes; ¼ cup cilantro; 1 Tbsp minced jalapeño; and salt.
Add extra flavor:
Lime wedges: A squeeze brightens everything up.
Hot sauce: Serve one mild and one extra hot.
Cilantro sprigs: Sprinkle them on for a pop of color and herbal flavor.
Warm tortillas: Heat directly over a gas flame, turning, until softened and browned in spots.
Queso fresco: This mild, crumbly cheese tames spice.