1. Pico de Gallo con Manzano

The manzano chile, which looks like a tiny canary-yellow apple, has an incredibly feisty, citrusy flavor, and it’s a great way to add color.

2. Skirt Steak Nachos

Everything gets layered so each chip carries its fair share of beans, cheese and jalapeño. The steak, seared quickly, goes on last so it lands on the baked nachos juicy and warm.

3. Caramel Pecan Popcorn

Piloncillo, the least processed form of cane sugar, is found all over the countryside in Mexico (and in many U.S. grocery stores). It lends the popcorn a caramel-molasses flavor.

4. Chile de Árbol Guacamole

Adding tomato to guacamole too early can make the dip runny. My secret is to add it at the end, which gives the dip a beautiful, bright spark.

5. Tepary Bean Hummus with Chile Verde and Crudites

Hardy tepary beans, traditionally grown in the Sonoran Desert heat, have intense flavor and are nutrient rich. Find them at select markets or online. (Navy beans are a good substitute.)

MEMBERS ONLY
For the full recipes, go to aarp.org/snacks