1. Mix lime juice, chile powder, oil, and salt in a medium bowl. Add steak, turning to coat evenly with marinade. Chill at least 30 minutes and up to 3 hours.

2. Heat grill to high (450° to 550°). Cook steak, covered, turning once, until grill marks appear and steak is slightly pink in the center, about 4 minutes. Transfer to a cutting board, tent with foil, and let rest 10 minutes, then slice thinly to fit in rolls.

3. Open rolls and sprinkle each with about 2 tbsp. cheese. Grill rolls, cut sides up and covered, until crisp and cheese starts to melt, about 1 minute.

4. Fill rolls with steak, avocado, half the jalapeños, and a drizzle of crema. Serve with remaining jalapeños on the side.

*Available at most Latino markets.

Note: Nutritional analysis is per sandwich.

1. Heat oil in a large, heavy-bottomed saucepan over medium heat. Cook onion, bell peppers, and fresh chiles, stirring often, until softened, about 5 minutes. Add flour and stir until peppers are coated and flour is yellow, about 1 minute.

2. Add milk, stirring constantly until incorporated, then add 3/4 cup water, stirring constantly until thickened and hot (the mixture will look pasty at first).

3. Sprinkle in half the cheeses, stirring until melted and smooth. Repeat with remaining cheeses. Add chipotle chiles and their sauce and salt and mix until blended. Serve with tortilla chips.

Make ahead: Up to 2 days, chilled. Bake at 400°, covered, stirring once, until warm and smooth, about 20 minutes.

Note: Nutritional analysis is per 1/4-cup serving.

1. Preheat oven to 400°. Mix 1 tbsp. oil with melted butter, and brush some onto a baking sheet. Heat remaining 1 tbsp. oil in a large frying pan over medium heat; add chile, onion, nopales, and salt; and cook, stirring often, until vegetables soften and start to brown, about 5 minutes.

2. Put 2 tbsp. each cheese and beans and about 1/4 cup of the vegetable mixture onto center of a tortilla. Fold in sides and roll up like a burrito. Set chimichanga onto greased baking sheet, seam side down. Fill remaining tortillas and space about 2 in. apart on pan. Brush remaining butter mixture over chimichangas.

3. Bake, turning halfway through, until browned and crisp, about 20 minutes. Cut chimichangas in half diagonally and serve with salsa and guacamole.

*Buy cut and cleaned nopales (cactus pads) at a Latino market.

Make ahead: Through step 2 up to 5 hours, chilled; bake about 5 minutes longer.

Note: Nutritional analysis is per 2-piece serving.

1. Arrange 2 watermelon and pineapple sticks in a glass; add 1 jicama and 1 mango piece, then 2 strawberry halves. Repeat with 7 more glasses.

2. Mix lime zest and juice, tequila, and agave nectar and spoon about 1 tbsp. over each glass of fruit.

Note: Nutritional analysis is per serving.

1. Mix tequila and juices in a large pitcher.

2. Pour about 2/3 cup tequila mixture into a glass filled with ice. Drizzle in 2 tsp. syrup, stirring slightly to blend. Repeat with remaining glasses.

*Available at well-stocked beverage stores or through desertusa.com

Make ahead: Through step 1, 2 hours, chilled.

Note: Nutritional analysis is per serving.