Citrus

Fried plantains are enjoyed throughout the Caribbean and Latin America. They are a savory—not sweet—treat and you will need to use the unripe green variety for these fries, both for their taste and for their firm texture. I season mine in a Cuban style with lime zest and cayenne to further emphasize their origin, or you can use the Cuban Seasoning on page 118. Needless to say, they are the perfect accompaniment to the Miami Burger (page 51)!

This burger was a staple on Mesa Grill’s lunchtime menu for years and it still makes a guest appearance from time to time. Tuna is a perfect choice for an alternative burger as its substantial meatiness really emulates that of beef. It also stands up to aggressive seasonings and is the perfect base for the slightly sweet, slightly tangy, slightly spicy pineapple-mustard glaze. The relish isn’t like anything you’ll get at a hot-dog stand; dill pickles, peppery poblano chiles, and tart lime juice make for a fresh, not sweet, crunchy relish.

This burger could turn anyone into a West Coast convert with just one bite. Northern California’s gorgeous Napa Valley is home to more than vineyards; it also produces some great local goat cheese and the Meyer lemon. Intriguingly sweet and far more mellow than the standard variety, Meyer lemons are a wonderful treat. Their season is short, however, and they can also be prohibitively expensive. But I still love that flavor and have found that I can replicate it with a mixture of fresh lemon and orange juices. The Meyer lemon–honey mustard is fresh and bright, not cloying. Its sweet note is a great counterpoint to the tangy goat cheese and crunchy, peppery watercress.