The Mexican drink: Margaritas
Make the simple syrup. On a small plate, combine the zest of 1 lime with 2 tbsp salt and 1 tbsp sugar. For each margarita, fill a cocktail shaker with ice. Add 80ml tequila, 60ml freshly squeezed lime juice, 10ml orange liqueur (such as Cointreau, Triple Sec or Grand Marnier) and 30ml simple syrup. Cover and shake for 30 seconds until mixed and chilled. Wet the rim of a chilled glass and press it into the lime, salt and sugar mixture to coat. Strain the margarita into the glass and serve.
The Mexican burger
Follow the basic burger recipe, adding 100g finely chopped chorizo in the pan with the onions, then cool and add to the burger mix along with ½ tsp cayenne pepper. In a bowl, combine 1 chopped avocado with 2 deseeded, chopped red chillies, 2 tbsp chopped fresh coriander, the juice of ½ a lime, 2 chopped spring onions and some salt and black pepper. Spread sour cream on the bun tops and salsa on the bottoms. Layer up the guacamole and some chopped lettuce to your liking.
The Mexican side: Lime and coriander corn
Preheat the barbecue to a medium heat. Remove the husks from 2 ears of fresh corn and cut each into six pieces. In a bowl, toss the corn with 1 tbsp olive oil and ¼ tsp each salt and black pepper. Setting the bowl to one side, place the corn on the barbecue and cook for 10-12 minutes, turning occasionally, until tender. Move the cooked corn back to the bowl and toss with 4 tbsp chopped fresh coriander and the juice of ½ a lime.
The Mexican sausage dog: Chorizo taco dogs
Follow the basic sausage dog recipe but use 4 lengths of chorizo sausage in place of regular pork sausages. Use soft, bready rolls in place of the buns and omit the onions and peppers, topping the hot dogs instead with grated Cheddar, lettuce, jalapeños, salsa and sour cream.