This speedy salad is super tasty and refreshing. Enjoy on its own for a vegetarian light meal or pair with some grilled meat or fish to assemble some quick tacos. And if you don’t demolish this in one go, you’ll be happy to discover that the flavours only intensify over time for a stronger chilli kick. 

"Sweet potato is deliciously meaty and sweet if you give it a good grilling. You’ll know it’s ready to flip when it starts to bead and sweat on top – just like steak. If you want to up the protein on this dish and make it more substantial, feel free to add some refried black beans. You’ll find queso fresco (soft Mexican cheese) at specialty delis, but if you can’t find it, use quark, or just add extra yoghurt to serve." – Alice Zaslavsky

“When the traditional Mexican breakfast huevos rancheros (rancher’s eggs) crossed the border into the United States, it became a staple in restaurants across the country. In New York, it’s a brunch classic; the same hearty, satisfying qualities meant for fuelling farmers for the day make it the perfect weekend reviver for city-bound New Yorkers. Huevos rancheros look like a luscious pool of sauce, the stack of warm corn tortillas and yolky fried eggs hidden under roasted chilli-licked salsa. This one is drowned in a salsa verde made with tart tomatillos, with a crumbly queso fresco topping and a pool of black beans on the side.” – Yasmin Newman.  This is an edited extract from EAT NYC by Yasmin Newman, published by Smith Street Books, AUD$65. Photography by Alan Benson.

"With a burrito bowl, you can add as many elements as you want (or have available). We’ve chosen black beans and chicken, but you could go with red kidney beans and beef. So many options!" – Lucy Nunes

A spicy and sour mezcal marg? We're gonna need a triple-sec to process this. Credit: Ben Dearnley

Outdoor entertaining? You'll have to try these tacos, which are quite literally the taste of summer.

“Traditional barbacoa, which likely originated in the Caribbean, was a method in which whole sheep were slow-cooked in pits covered with maguey leaves. (The indigenous word for this method, ‘barbaca’, became ‘barbacoa’ and ultimately ‘barbecue’.) The sheep (and later cow, goat, lamb or pork) was usually cooked in a bland stock, then shredded and mixed with seasonings. These days, barbacoa (either beef or lamb) is particularly popular in Mexico, where it is slow-cooked in a seasoned stock, where it is slow-cooked in a seasoned stock, using chipotle and adobo peppers. This recipe smokes a lamb shoulder before slow-cooking it in a rich chilli sauce to achieve the original dish’s smoky flavour and tender meat." - Hugh Mangum

“Pescadillas is a traditional Mexican dish, originally from Acapulco, that showcases the vibrant flavours of coastal cuisine. When enjoying pescadillas, it’s common to squeeze a wedge of lime juice over to add a refreshing tang, as well as a side of Valentina sauce (a classic Mexican hot sauce, from specialist grocers – substitute your own favourite hot sauce) for those who like a bit of heat. These additions enhance the overall experience, bringing out the flavours of the fish and the accompanying ingredients while adding a zesty and spicy twist to the dish.” – Daniella Guevara Munoz.

The classic cocktail is ready to bring the good vibes with an extra pop of passionfruit zing.

Combining tender chicken and charred corn in a light, spiced broth, this Mexican-inspired soup is refreshing and a satisfying meal perfect for any occasion. Top with fresh radish, feta, and a squeeze of lime and corn chips for dunking. 

Inspired by stories of eating fish tacos on the Californian coast, Rick Stein comes up with the perfect recipe for summer. This recipe is an edited extract from Rick Stein's new cookbook, The Road to Mexico, Penguin, $49.99.

Love margaritas? Make it even more summer-friendly with this refreshing recipe.

The whole family will love these easy fish tacos. “Leave out the jalapeno from the recipe if you're heat-shy – the fish tacos will still be tasty,” says Matt Moran.

Colin Fassnidge and Anthony Puharich take a long and slightly circuitous route to Mexico via the US, for a freeform riff on a global classic.

"Tikin xic translates to ‘dry fish’. Locally, the marinade would be made with sour oranges, but I use a mix of orange juice and vinegar. It’s fun to make and a dish that. will impress. It will also take a fair bit of planning, as it is quite involved. "First, you’ll need a large coal barbecue; gas will not give you the same flavour and heat. You’ll need a large grilling basket to press the fish in (or see notes), and finally you’ll need a whole fish that’s been butterflied with the  scales on. Choose a fresh fish and ask your fishmonger to butterfly it (the head needs to be split, too). You want the fish with the scales on, as these will protect the meat from burning. "Most recipes would remove the spine, but I like to leave it in, as it gives flavour, and it’s easier to remove when cooked. Choose a fish that has firm meat - I like to use snapper or nannygai." - Daniella Guevara Munoz