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This filling recipe features a dough made of yucca root instead of corn.

You haven’t been to Puerto Rico if you haven’t tried mofongo, green plantain that’s fried, mashed, and seasoned. Chef Giovanna seasons it with garlic and boils it instead of frying to make it healthier while still retaining its unique flavor.

This is the Puerto Rican version of Spanish escabeche (ceviche); its vinegary taste pairs beautifully when layered over starchy plantain mofongo. Escabeches are made with many different seafoods; try it with shrimp or octopus.

Coconut provides natural sweetness, greatly reducing the amount of sugar required.

Versions of this classic wine punch abound. This one is sweetened with fruit and orange liqueur, though add a bit of agave if you like. Vary with any fruit combination: melon, mango, grapes, berries.

These have a lightly charred exterior, with a succulent juicy interior and smoky flavor. A light coating of mildly spicy Chimayo chile adds an exotic, healthy kick. Serve with grilled bread. Delicious!

Grilled corn is a classic Mexican street food, served with a sprinkling of hot chile powder and a squeeze of lime juice. This salad expands on that treat with antioxidant-rich fresh vegetables and healthy fats from avocado and flaxseed oil.

Hand-rolling fresh tacos at the table is among the oldest, most enjoyable traditions of native Mesoamerican cuisine. A little messy means perfect for outdoor dining!

A couple handfuls of mesquite chips on the grill really bring out the flavor of the chilies and corn in this hearty dish. Garnish with a slice of avocado and/or a spoonful of salsa.