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For a better meatless meatball, look to coastal Mexico, where you can find brighter variations made with seafood. This version is served in a tomato-y broth with lots of fresh cilantro.
Thanks to a Philippines-Mexico connection, coconut shows up in sweet and savory recipes: ceviche with poached shrimp, coconut limonada and coconut raspado with jammy plums.
Chilaquiles rojos and verdes inspired by a beachside shrimp burger in Puerto Vallarta and the transporting hoja santa eggs at Cocina de Huma in Oaxaca.