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Prepare a grill or grill pan to medium-high heat.

Mix the wine, vinegar, olives, orange juice, brown sugar, lemon juice, olive oil, pickling spices, salt, and red pepper flakes in a large bowl to make the pickling juice.

Brush the grill lightly with olive oil. Grill all of the vegetables until tender but still firm to the bite.

Transfer the vegetables to the bowl with the pickling juice, and let them cool. Cover and refrigerate for at least 24 hours and up to 1 week before serving.

GRILLED CORN ON THE COB WITH JALAPEÑO BUTTER

SERVES 4

2 jalapeño chiles

8 tablespoons (1 stick) unsalted butter, softened

1 garlic clove, minced

2 teaspoons minced fresh parsley

Salt and freshly ground black pepper

4 ears fresh corn, husks removed

1 cup crumbled queso fresco

Thankfully, in Tijuana we don’t have to wait for summer to get the grill out. One of the benefits is that we can eat grilled corn on the cob any day of the year. Jalapeño butter is easy to make and adds the perfect finish to the slightly charred corn. If you have any left over, store it in the fridge for up to a week; it’s great on a baked potato or green beans.

Prepare a grill or grill pan to high heat.

Grill the jalapeños, turning them occasionally, until charred on all sides, about 10 minutes. Transfer them to a cutting board and let cool for 5 minutes. (Keep the grill on.)

Using a small paring knife, peel the jalapeños. Scrape out and discard the seeds and veins. Coarsely chop the chiles and transfer them to a medium bowl. Add the butter, garlic, and parsley and mash together. Season the jalapeño butter to taste with salt and pepper. Place a square piece of plastic wrap on a work surface. Spoon the jalapeño butter onto the center and roll it up into a 1-inch-diameter log. Refrigerate it for at least 30 minutes, until set, or for up to 1 week.

Grill the corn, turning it occasionally, until it is browned in spots and the kernels are tender, about 15 minutes. Transfer the ears to a platter. Top each one with pat of the jalapeño butter, sprinkle with queso fresco, and serve.

CHORIZO-STUFFED CHAYOTE SQUASH

SERVES 8

4 chayote squash (also called mirlitons; 2 pounds total)

3 ounces raw chorizo, casings removed

1 cup chopped onion

6 garlic cloves, minced

2 cups grated Manchego cheese (about 8 ounces)

Salt and freshly ground black pepper

¼ cup fresh bread crumbs

The state of Veracruz is the main growing region for chayote, a gourd that is eaten throughout Mexico and was once the principal food for Mayans and Aztecs. My family often serves it steamed, with a lime wedge. Here it is paired in perfect balance with spicy chorizo for an even tastier side dish.

Preheat the oven to 400°F.

Bring a large pot of salted water to a boil. Add the chayotes and boil for 50 minutes, or until tender when pierced with a fork. Drain the chayotes and let them cool slightly. Then cut the chayotes in half, removing and discarding the pit from each one. Carefully scoop out the flesh from each chayote and transfer it to a small bowl. Transfer the empty chayote skins to a baking sheet.

Cook the chorizo in a dry medium sauté pan over medium-high heat for 5 minutes, or until browned. Add the onion and garlic and cook for 8 minutes, or until the onion is translucent. Add the chayote flesh and half of the Manchego cheese, and stir to combine and melt the cheese. Season the filling to taste with salt and pepper, and remove from the heat.

Scoop the filling into the chayote skins, dividing it equally. Top with the remaining Manchego cheese, and sprinkle with the bread crumbs. Bake for 15 minutes, or until the cheese bubbles.

ROASTED CHIPOTLE ACORN SQUASH

* SERVES 4 TO 6

2 acorn squash

(1½ to 1¾ pounds each)

2 tablespoons olive oil

2 garlic cloves, minced

1 teaspoon ground chipotle chile

1 teaspoon salt

1 teaspoon freshly ground black pepper

This dish is one of the standouts at the Valladolid Thanksgiving table. Roasting acorn squash—or any vegetable—caramelizes the flesh