As a Certified Chefess Who Squeezes Lime on Everything That Doesn't Move, Welcome to My Ala Mode Abode

Pile it on, kids, we're mashing 2 garlic cloves until we get 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 1/4 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 each side. Slice against grain.

Chile-Lime 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 five minutes or until shrimp are opaque. Drain and shell shrimp.

THREE GREAT TOPPINGS

Simplest Guacamole --Coarsely mash 2 avocados with juice of 1/2 lime and a big pinch of salt.

Pickled Onions -- Bring 1 cup cider vinegar, 1/2 cup sugar, l 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 1/2 white onion, diced, 2 cups sliced tomatoes; 1/3 cup cilantro, 1 Tbsp minced jalapeno and salt.

Here are some make-ready hints: Warm tortillas: Heat directly over a gas flame, turning, until softened and brown in spots. Quesco fresco: this mild, crumbly cheese tames spice. Hot sauce: Serve one mild and one extra hot. Cilantro sprigs: Sprinkle them on for a pop of color and herbal flavor. Lime wedges: A squeeze brightens everything up.