In Albuquerque, N.M. there is a small chain of locally owned fast-food restaurants called Bob’s Burgers. Although Bob’s is best known for the Ranchero Burger, which comes on a soft bun, smothered in super hot chile, the taco burger’s queso topping is absolutely irresistible. This version will get you close, but not quite all the way to the real thing – and also probably halfway to a heart attack.

Ingredients

• ^{1 1/2 pounds ground chuck}
• ^{1/2 teaspoon salt}
• ^{1/2 teaspoon freshly ground black pepper}
• ^{4 pre-made taco shells}
• ^{1 cup chile con queso (recipe follows)}
• ^{1 cup shredded lettuce}
• ^{1 tomato, diced}

Instructions

^{Preheat a charcoal or gas grill.}

^{In a large bowl, combine the ground beef with salt and pepper and gently form the mixture into 4 wide, flat patties. Do not squash the patties!}

^{Grill the burgers over high heat until they reach the desired level of doneness. On a cooler part of the grill, heat the taco shells in a small flame-proof baking pan.}

^{As soon as the burgers are cooked, slice them in half and put them in the taco shells. Top with warm chile con queso, followed by diced tomato and shredded lettuce. Serve immediately.}

This is a simple but classic method of preparing any firm, white-fleshed fish in the Philippines. To make the coconut vinegar, soak 2 tablespoons of grated coconut in 1/4 cup white vinegar for 30 minutes. You can use a fish basket on the grill so the fillets don’t stick. Serve with an Asian hot sauce as described above. Note: This recipe requires advance preparation.

Ingredients

• 4 cloves garlic, minced
• 1/4 cup coconut vinegar
• 1 small chilli, such as serrano, seeds and stems removed, minced
• Salt and freshly ground black pepper to taste
• 1 pound fish fillets
• Vegetable oil

Instructions

In a bowl, combine the garlic, coconut vinegar, chilli, and salt and pepper and mix well. Reserve some of the marinade for basting. Place the fish fillets in a shallow bowl and pour the marinade over them. Marinate for 30 minutes.

Brush the grill with vegetable oil and grill the fillets over medium-hot flames for 4 to 5 minutes, turning once. Remove from the grill, top with the reserved marinade, and serve immediately.

As in the dish above, split the Western eggplant in half lengthwise if that’s what you’re using, or leave whole if you are using the slim eggplants.

Ingredients

•    2 slim eggplants or one Western eggplant
•    1 tablespoon chopped parsley
•    2 chopped green chillies, such as serrano, seeds and stem removed, minced
•    2 tablespoons soy sauce
•    1/2 cup white vinegar
•    Juice of one half lemon
•    1 small onion, chopped
•    1 medium sized tomato, deseeded and chopped

Instructions

Over a medium fire on a grill, cook the eggplant, turning it around regularly so each part of it is exposed evenly to the fire, until the skin is charred and the eggplant is soft. Let cool slightly, then peel off the skin. Roughly chop the eggplant, then mix it with the rest of the ingredients in a bowl, and serve.