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Tender duck legs, potatoes and Surinamese masala make a spiced stew with gravy to scoop up with roti. Yardlong beans add a fresh, satisfying bite.

Fresh orange granita gets a soft, fruity note from olive oil and a crisp touch from little almond meringues. The granita mostly needs time in the freezer; in between, scrape the ice crystals loose with a fork.

Fluffy quinoa and broccoli with dark, roasted edges form the base; lemony tahini sauce, tangy red onion and toasted almonds add creaminess, freshness and crunch.

Soft corn masa, smoky poblano peppers and melting cheese: these tamales are served with fresh salsa verde and a simple black bean salad. Folding them takes a little care, but after that, the steamer does the work.

These polenta fries turn golden brown on the outside in the oven while staying soft inside. The fresh mayonnaise with lemon zest and mild chili makes a creamy, slightly spicy dip.

Ripe melon and juicy tomatoes are balanced by creamy feta, sherry vinegar and crunchy pumpkin seeds. A refreshing starter that tastes best chilled, but not straight from the fridge.

Sliced on the diagonal, plantains get a thin, golden-brown batter coating while staying soft and sweet inside. Serve them with a spicy peanut sauce with lime and ketjap manis on the side, so everyone can dip as they like.

Tender potatoes soak up the lemon-mustard dressing; soft-boiled egg, peppery watercress and toasted sunflower seeds make this a complete meal.

Chuck roast cooks slowly in a fragrant sauce of dried chiles, tomato and spices until the meat falls apart. Serve the birria as a stew with broth, or spoon the meat into corn tortillas and serve the consommé alongside for dipping.

Briefly roasted strawberries stay juicy and gain extra depth in the oven. Serve them with tangy lime cream and crisp, lightly cinnamon-scented corn crumble.

Crisp corn tortilla, creamy black beans, fresh cabbage and stringy quesillo: these tlayudas bring together different textures without cooking the tortilla until it’s completely hard. A spicy tomato salsa adds a fresh, smoky counterpoint.

Fluffy rice grains with a deep tomato flavor and a lightly toasted note: arroz rojo is a fitting side dish with beans, chicken or enchiladas.

Golden-fried cassava with tender salted cod, onion, tomato and pepper: a Surinamese side dish with a lovely contrast of mild, salty and spicy flavors.

Crushed potatoes with golden-brown edges, spiced chickpeas and a fresh parsley-yogurt sauce: a hearty meal with a mix of textures. Raw fennel adds a crunchy, subtly anise-like note.

Fresh corn makes this chilled soup smooth and creamy without cream. Lime keeps the flavor bright, while cucumber, dill and chili oil add a crisp bite and a little heat when serving.

A smooth, rich tomato broth with the deep, fruity flavor of ancho chili forms the base of this Mexican soup. Crispy corn tortilla, avocado, queso fresco, crema and lime make every spoonful warm, creamy, fresh and crunchy all at once.

Thinly sliced pork is marinated with achiote, guajillo and vinegar, then cooked over high heat until the edges turn dark. With warm corn tortillas, fresh pineapple, onion and cilantro, you get tacos al pastor with spice, tang and sweetness in every bite.

Hearty egg noodles, savory chicken and sweet-salty ketjap are the foundation of this Surinamese bami. Briefly frying the ingredients separately keeps the noodles firm and gives each one a chance to develop its flavor.

Broken vermicelli is fried until golden brown, then gently simmered in milk with cardamom, cinnamon and raisins. Toasted almonds give this creamy sawine a crunchy topping just before serving.

Creamy cheesecake gets depth from tahini, bright orange segments and a thin, crunchy sesame brittle. Make the cake well ahead of time: it needs to set properly in the fridge after baking.

Pumpkin turns soft and sweet inside, while the chickpeas develop roasted edges with the harissa. A bright sauce of yogurt, lemon, and coriander balances the heat; warm flatbreads make it a complete meal.

Tender cod cooks on a bed of sweet, slowly braised leeks with white wine and lemon. Crispy fried capers add a salty, crunchy contrast.

Oven-roasted cumin chickpeas, quickly sautéed Swiss chard and refreshing yogurt with lemon and mint: a side dish with creamy, green and crunchy elements in every bite.

Turnips turn soft and sweet in the oven, with browned edges and a firm center. Orange, vinegar, toasted mustard seeds and fresh dill add a bright, herby contrast. This colorful side dish is just as good warm as it is at room temperature.