I love Mexican food, so I was really excited to cook from My Mexico City Kitchen in my Connecticut kitchen. This modern Mexican cookbook from chef Gabriela Cámara (of Mexico City’s Contramar and San Francisco’s Cala) is filled with fresh, vibrant food with lots of soul. I started simple with the horchata, a classic Mexican rice drink. Just soak rice and cinnamon sticks overnight, then blend until smooth and sweeten to taste. Try it with a shot of espresso for breakfast, over ice in the afternoon—or with rum at cocktail hour. Equally easy is the creamy salad dressing made from one of my favorite ingredients: pepitas. Cámara simply tosses the dressing with superfresh greens, but I couldn’t resist adding thinly sliced radishes for crunchy color. Cámara is also passionate about seafood. Go the raw route and make one of her ceviches, or grill up her Instagram-famous Pescado a la Talla, a butterflied whole red snapper coated with a yin and yang of red and green sauces. The striking two-tone beauty tastes as good as it looks.