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Angela Tovar Morales, a cook at La Casa Dragones—the home of Casa Dragones Tequila in San Miguel de Allende, Mexico—gave us the recipe for her classic guacamole with fresh tortilla chips. For the best results, she suggests making it in a molcajete, or mortar and pestle.
This zesty mix of fresh seafood, tomato and lime juices, and hot sauce is a refreshing snack or light meal eaten along Mexico's coasts.
A mix of dried shrimp, eggs, and tangy achiote makes an intensely savory topping for fried tortillas in this simple dish, eaten as an appetizer or snack in coastal Oaxaca.
In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo.
This southern French tart takes its name from pissala, a pungent anchovy paste that gives the flatbread its distinctive flavor. Serve this savory bread as an appetizer or snack with chilled rosé.
These artichoke hearts wrapped in bacon were inspired by cicheti served at Hosteria Vite Rossa in Venice's Mestre area.
Garnished with walnuts and garlic chips, this creamy dip makes a great appetizer.
Watercress lends a peppery kick to this elegant springtime soup from The Paris Cookbook by Patricia Wells; garnished with heavy cream and caviar, it's a luxurious first course.
Capers, tuna, and anchovies balance the heat in these small, stuffed cherry peppers.
Zucchini forms the base of many cicheti, including this one, stuffed with prosciutto, tomatoes, and cheese.
China meets the American South in these tofu, bacon, and scallion fritters from Saveur contributor Mei Chin.
At Mamma 'Zu's restaurant in Richmond, Virginia, this simple, satisfying Italian appetizer is served with crusty bread.
This recipe for Southwestern chili-topped corn chips comes from Mabel's Smokehouse, an Oklahoma-style barbecue restaurant in Brooklyn, New York.
This silky, cumin-laced chickpea spread gets contrasting texture and a savory boost from mushrooms.
Packed with a spicy, cheesy filling, these roasted and fried jalapeños gain depth from charring under the broiler and a crispy crust from the bread crumb coating.
These soft and chewy cousins of bagels are a stalwart of Polish bakeries, where their hole-less centers are filled with caramelized onions and poppy seeds.
A flavorful batter infused with honey, paprika, and lager beer is the secret to these crunchy onion rings.
Fresh onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002) by Jeremiah Tower.
Our favorite recipe for this classic dip showcases onions three ways: fried, roasted, and fresh.