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1 cup dark Mexican beer

Crack open a cold Mexican cerveza, like a Negra Modelo or a Dos Equis (XX) Amber, to make this tasty beer batter. It will also change the way you think about fried fish.

Mix the flour, salt, and pepper in a medium bowl. Gradually add the beer while whisking. Set the batter aside and let it rest for 15 minutes before using.

SEARED QUESO FRESCO WITH TOMATILLO SALSA AND TORTILLA CHIPS

SERVES 4 TO 6

1 pound tomatillos, husks removed

½ medium onion, chopped

3 serrano chiles, stemmed and seeded

3 garlic cloves, quartered

3 tablespoons finely chopped fresh cilantro

Salt and freshly ground black pepper

1 tablespoon olive oil

1 pound panela cheese (or mozzarella cheese), cut into 1-inch-thick slices, patted dry

Tortilla chips (see Tip)

When you see how easy it is to make this salsa from scratch, you will never want to buy a jar again. And forget bagged chips! It takes almost no effort to make your own at home. In my version of this classic recipe, the cheese is seared (asado) rather than deep-fried, resulting in a lighter alternative that really brings out the sweet flavor of the panela cheese. If you don’t want to go out of your way to purchase the panela cheese, substitute a moist mozzarella.

Put the tomatillos in a medium saucepan and add enough water to cover. Bring to a simmer over medium heat and cook for 5 minutes, or until tender. Transfer the tomatillos and ¼ cup of the cooking liquid to a food processor. Add the onion, chiles, garlic, and cilantro, and blend until smooth. Transfer the salsa to a bowl and let it cool completely. Then season to taste with salt and pepper, cover, and refrigerate until cold. (The salsa can be prepared 1 day ahead and kept refrigerated.)

Heat the olive oil in a large heavy sauté pan over medium-high heat. Working in 2 batches, add the cheese slices and sear for 2 minutes per side, or until browned. Carefully transfer the cheese to a platter. Repeat with the remaining cheese. To eat, top each tortilla chip with a piece of cheese and then with salsa.

TIP TORTILLA CHIPS, OR TOTOPOS, AS THEY ARE KNOWN IN MEXICO, ARE VERY EASY TO MAKE. CUT TORTILLAS INTO ANY DESIRED SHAPE (YOU CAN HAVE FUN WITH THIS IF YOU LIKE) AND DEEP-FRY THEM IN 350°F VEGETABLE OIL UNTIL CRISP, ABOUT 3 MINUTES. DRAIN THEM ON PAPER TOWELS AND SEASON THEM

HEAVILY WITH SALT WHILE THEY ARE STILL WARM. STORE THE TORTILLA CHIPS IN AN AIRTIGHT CONTAINER AT ROOM TEMPERATURE FOR UP TO 1 DAY.

ANCHO, PECAN, AND HONEY-GLAZED CHICKEN DRUMETTES

SERVES 4 TO 6

½ cup honey

½ cup chopped pecans

3 tablespoons unsalted butter

1 tablespoon distilled white vinegar

1 tablespoon Worcestershire sauce

1 tablespoon ground ancho chile

1 teaspoon garlic powder

Salt and freshly ground black pepper

1½ pounds chicken drumettes

This recipe plays on my favorite combination: spicy and sweet. Don’t worry about the chicken drying out in the oven—all of the flavor and juice is sealed in by the crunchy pecan glaze. Drumettes are the part of a chicken wing that, when separated from the rest of the wing, looks like a miniature drumstick. You can carve the wings yourself, ask your butcher to do it, or purchase frozen drumettes in the freezer section of the supermarket (thaw them overnight in the refrigerator).

Preheat the oven to 350°F.

Stir the honey, pecans, and butter in a medium-size heavy saucepan over medium-low heat for 3 minutes, or until the mixture bubbles. Remove from the heat. Stir in the vinegar, Worcestershire sauce, ancho chile, and garlic powder. Season the glaze to taste with salt and black pepper.

Place the chicken drumettes on a baking sheet. Sprinkle with salt and pepper. Brush the drumettes all over with the glaze. Bake for 25 minutes, or until the chicken is cooked through. Serve hot.

GOAT CHEESE TART WITH CHIPOTLE-RASPBERRY CHUTNEY

SERVES 4 TO 6

1 tablespoon vegetable oil

1½ cups chopped onion

6 garlic cloves, thinly sliced

2½ cups chicken broth

1 cup chopped red bell pepper

1 cup honey

1 tablespoon minced peeled fresh ginger

5 tablespoons