1. Heat oil in a large frying pan over high heat. Add onions and chiles and cook, stirring frequently, until onions are lightly browned, about 10 minutes. Pour vegetables into a bowl and set aside.

2. Melt butter in same frying pan over medium-high heat, add garlic, and stir until sizzling, about 1 minute. Add half of shrimp to pan. Stir often until shrimp are bright pink and no longer wet-looking in thickest part (cut to test), about 5 minutes; transfer shrimp to bowl with reserved vegetables. Add remaining shrimp to pan and cook as above, then return cooked shrimp and vegetables to pan and stir everything together until hot, 2 to 3 minutes. Add cilantro and salt to taste.

3. Serve shrimp in a large bowl with tortillas (use 2 tortillas, stacked, per taco), accompanied by lime wedges to squeeze over top.

Note: Nutritional analysis is per taco.

1. Preheat oven to 200°. In a bowl, mix chicken with cheese and season to taste with salt.

2. Pour 3 tbsp. oil into a medium frying pan over high heat. When hot, add tortillas, 1 at a time, heating just enough to soften but not crisp, about 10 seconds per side. As heated, stack on paper towels, cover with a kitchen towel, and keep warm in oven. Add more oil to pan as needed.

3. Mix cilantro with chicken filling. Working with 1 tortilla at a time, distribute about 1/4 cup packed chicken filling down center. Fold tortilla in half over filling and thread 1 toothpick through top edges to seal. If assembling ahead, arrange filled tacos on a tray, cover with plastic wrap, and chill up to 4 hours.

4. Pour at least 1/2 in. oil into same pan and set on high heat. When hot, add 4 to 6 tacos (depending on pan size; do not overcrowd). Tacos should sizzle when they hit oil. Turn as needed until shells are crisp and golden brown, 1 to 2 minutes per side. Lift tacos from pan with a slotted spoon, draining oil back into pan. Lay tacos in a single layer on a baking sheet lined with paper towels and keep warm in oven. Fry remaining tacos the same way, adding more oil as needed. When all tacos are cooked, pull out and discard toothpicks. Serve with salsa on the side.

Note: Nutritional analysis is per taco.

1. Immerse tomatoes in boiling water to cover for 5 seconds (if ripe) to 15 seconds (if firm). Lift out and drain. Core tomatoes and pull off skin; discard cores and skins. Halve tomatoes crosswise; squeeze out juice and seeds and discard.

2. In a food processor, combine seeded tomatoes, onion, garlic, serrano chiles, and red wine vinegar. Pulse until finely chopped. Pour into a bowl.

3. In processor, pulse cucumber until coarsely chopped. Add to tomato mixture and season with salt to taste.

Note: Nutritional analysis is per tbsp.

1. Preheat oven to 375°. Scrub beets, pat dry, rub with 1 tbsp. olive oil, and sprinkle generously with salt. Put beets on a foil-covered baking sheet and bake until tender when pierced, about 1 hour. Refrigerate uncovered until cool enough to handle, about 30 minutes. Cut off roots and stems, then rub beets with paper towels to remove skin; discard skin.

2. Cut beets in half lengthwise, then slice into half-moons about 1/4 in. thick; set aside. Cut ends off oranges, then cut away peel and outer membrane in wide strips, following the curve of the fruit with knife. Discard peel. Working over a bowl to catch juices, cut oranges between inner membranes and fruit to release segments into bowl; squeeze juice from membranes into bowl and discard membrane.

3. Finely zest limes into another bowl. Juice limes and add juice to zest. Add shallots, vinegar, and juice from oranges. Whisking constantly, slowly drizzle remaining 4 tbsp. olive oil into bowl. Add beets, toss to coat, and season to taste with salt and pepper. Cover bowls airtight and let stand at room temperature at least 15 minutes and up to 3 hours.

4. Arrange arugula on a platter. Sprinkle with cilantro leaves. Pour beets and dressing over arugula and scatter with orange segments and cheese.

Note: Nutritional analysis is per serving.

1. Preheat oven to 350°; position rack in center of oven. Butter and flour a 9-in.-wide cake pan (at least 2 in. deep) with removable rim; set aside.

2. Make cake: select a large stainless steel bowl (at least 10-cup capacity) that can nest comfortably in a large pot. Fill pot halfway with water and bring to a boil over high heat, then reduce heat to a gentle simmer. In bowl, combine eggs and sugar. Set bowl over water; with a handheld mixer, beat eggs and sugar at high speed until pale and thick enough to fall from a spoon in a wide ribbon, about 10 minutes.

3. Remove bowl from heat. Shake flour through a sieve over egg mixture and fold in gently. Add melted butter and fold in gently until no streaks remain. Scrape batter into prepared pan. Bake on center rack until cake is evenly browned, just begins to pull from pan sides, and springs back when lightly touched in the center, about 40 minutes. Set pan on a cooling rack and let cool at least 10 minutes. Run a thin knife between pan and rim. Remove rim and let cake cool completely.

4. Make tres leches sauce: In a large pot (at least 6-qt. capacity) over high heat, combine goat milk, sugar, corn syrup, and cinnamon stick. Bring mixture to a boil. Stir in baking soda mixture (sauce will foam up) and reduce heat to medium. Simmer, stirring occasionally, until sauce turns a caramel color and reduces to 3/4 cup, 10 to 12 minutes.

5. Remove sauce from heat; discard cinnamon stick, and stir in condensed milk and whipping cream. Use warm (see Notes).

6. With a long, serrated knife, cut cake in half horizontally. Leave bottom half on cake pan bottom. Lift off cake top and set, cut side down, on a flat plate.

7. Put cake bottom (with pan base) on a wire rack set over a rimmed baking sheet. Poke cake bottom all over with a toothpick, being careful not to poke all the way through. Slowly spoon enough warm tres leches sauce (about 1 cup) over cake bottom to saturate well but not cause it to ooze. Let stand until cool, about 10 minutes.

8. Make filling: Reserve several raspberries to go on top of the cake, then put remaining fruit in a bowl and mix gently with granulated sugar. Set aside. In a chilled bowl, use a mixer to whip cream until it holds soft peaks and is thick enough to spread. Add vanilla and powdered sugar; mix well.

9. Scoop about 1 1/3 cups whipped cream onto cake bottom and spread level to edge. Dot with sugared raspberries, pushing them down into cream. Carefully set cake top, cut side down, onto cake bottom and neatly align. Poke top all over with a toothpick as before, then slowly spoon about 1 cup tres leches sauce evenly over cake top to saturate well. Smoothly frost top and sides of cake with remaining whipped cream; transfer to a clean serving plate. Cover cake without touching (invert a large bowl over it) and chill at least 2 hours. Cover and chill raspberries if held longer than 2 hours. Cover and chill remaining tres leches sauce.

10. Uncover cake and decorate with reserved raspberries. Serve with remaining tres leches sauce.

Note: Nutritional analysis is per serving.