Elotes Tatemados: Serves: 12
10 dry chilies
1 dozen ears un-husked sweet corn, yellow or white
5 tsp salt dissolved in 1 cup of water
1 dozen Mexican limes, halved
1/4 cup butter, melted
Directions: Over a medium flame, heat a  large, heavy, dry skillet. Sauté chiles for 30 seconds, or until they turn a dark red. Use a blender or food processor and grind the chilies finely, set aside. On a barbecue, roast the un-husked ears for 30 minutes. Remove the ears, cool, and take off the outer leaves along with the silk, returning them to the barbecue. Use the salt water to coat the ears, and then a heavy coat of butter. Roast until the kernels turn a golden color, and the marinade has soaked into each ear. Squeeze lime juice over the corn, dust with just a pinch of the toasted ground chili. Sprinkle with salt to taste.

Chunky Guacamole:

Ingredients:
4 ripe avocados
3 limes, juiced
1/2 red onion, chopped
1 garlic clove, minced
2 Serrano chilies, sliced thinly
1 big handful fresh cilantro, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Directions: Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.

Cinco de Mayo Brownies:
Ingredients:  
2 sticks unsalted butter, plus more for greasing
2 cups sugar
4 large eggs2 teaspoons vanilla extract
2/3 cup good-quality unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon ground Mexican cinnamon (canella)
1/4 teaspoon pequen chili powder or cayenne pepper
1/2 teaspoon kosher salt  
1/2 teaspoon baking powder

Directions: Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter. 

Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.

Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.