“I’ve hosted brunches where the food was reheated at 5 p.m. because people were still hanging out and were hungry again. And if people are ready to eat again, then they are probably ready to drink again as well. In my opinion, this shaken version of a Bloody Mary has no time designation. It’s good morning, noon, or night. The classic Bloody Mary has tomato juice, vodka, and seasonings ranging from Worcestershire sauce to horseradish. I’ve extended that range. I knew that miso, a traditional Japanese paste most often made from fermented soybeans and rice, gives this cocktail majestic flavor. This umami bomb is accessible on many supermarket shelves, but a great substitute is good soy sauce or fish sauce.” —Nicole A. Taylor

“Chileatole is a pre-Hispanic dish whose origin is a broth of chile thickened with nixtamalized corn (corn treated with sodium hydroxide also called lime to soften it so it can be ground into masa). Today, every region has its own style of chileatole—some are served as soups, some as beverages, some are sweet instead of savory, some are made with meat. My version is green from fresh green chiles and similar to one I had in Oaxaca that was served as a sauce over roasted vegetables. I use both fresh corn and instant masa to thicken and flavor the dish. To turn it into a soup, increase the amount of water and reserve half of the corn kernels to add to the blended soup at the end, then stir in the roasted vegetables before serving.” —Martínez

“When I started to write this headnote, my mouth began to water. West of Mexico City, in the city of Morelia, there is an area in el Centro, the historic district, near the cathedral where gaspacho (yes, it’s spelled with an s) stands line the streets. Young men were working below each gaspacho sign, meticulously and quickly cutting not tomatoes and red bell peppers to make the famously chilled Spanish gazpacho soup, but instead mango, jicama, and pineapple into tiny and perfect cubes to make gaspacho, a sweet and salty fruit snack. “By midday, the streets are filled with people carrying large plastic cups mounded with tiny cut fruit and topped with chile and queso Cotija. “Gaspacho showcases the incredibly sweet mangoes that grow in the state and Cotija, the salty-sharp cheese that is produced there as well. My version is more like a summery side dish than a grab-and-go midday snack. Since I really don’t want to spend a lot of time cubing fruit, I use larger slices. I love gaspacho so much that I pair it with everything from grilled meat to fish.” —Martínez