Use Wagyu, well-marbled New York strip steaks, or flank steak for this recipe from 2019 F&W Best New Chef Caroline Glover. As for the panzanella, a crusty, high-quality sourdough will stand up to the seeded salsa verde here without disintegrating.

EVA KOLENKO / FOOD STYLING BY CARRIE PURCELL / PROP STYLING BY NIDIA CUEVA Carne asada has its roots in the northern Mexican states of Sonora and Nuevo León, which were home to a thriving cattle industry and consistent access to the freshest and best beef in the country. Balanced by intense umami notes from Worcestershire and dark Mexican ale, this carne asada also gets an underlying sweetness from fresh citrus juice.

Miami barbecue has a decidedly Latin accent; grilled steak is often seasoned with mojo. Master griller Steven Raichlen‘s Cuban vinaigrette starts with lots of thinly sliced garlic fried in olive oil and seasoned with oregano and cumin, then gets a blast of zestiness from lime and orange juice.