म्म्म्म. The Kitchen of Inebriation

Mmmm...
This is how we do it in the undulating kitchen:

Simmer Chayote (a.k.a. Merliton) with Jalapenos.
The Peppers' texture is mellowed by squash, the squash's subtlety set afire by the chilies.
Drain 'em, chop 'em up with Avocado, Cilantro, Chipotles. It's just enough smoky red to accentuate the layers of soft, creamy greens; the herb and pepper's vivid viridian to the squash and stone fruit's berylline subtlety. Sultry, creamy, sinfully sensuous textures playing footsie with cheek-reddening heat.

Fresh Corn still on the cob, whole Tomatillos, quartered Red Onions and navel Oranges, whole Jalapenos and cloves of Garlic, Coriander and Cumin seeds, a little Thyme: toss in olive oil and roast together.
Fresh, sweet Costa Rican Pineapple, cut 3/4" thick on the latitudes: smear it with Date Sugar, Molasses, Olive oil, Cayenne, roast it 'til it softens a little, 'til it browns a bit, 'til all those earthy flavors really lock tongues with the sunshine, 'til Soil brings Sun closer to the ground without compromising either's intensity.
After all that roasting, everything falls beneath Knife: cobs kerneled, vegetables and pineapple chopped, caramelly oranges squeezed over all. A handful of chopped fresh Cilantro. Good sea salt. Smoked Paprika.

Lasciviously rub cold muscle, Rib Eye, with Spice, --Spice!-- complex and hand-mixed; a great part of the mix's heat supplied by homegrown, home-dried, home-ground chili peppers from a friend in New Smyrna;
This Spice is so spicy, it sends me into convulsions of sneezes when Red, Red Meat hits hot Cast Iron.
Sear it. Bloody rare. Cut on diagonal, 1/4" thin or so.

Tortillas (masa o harina), warm and soft, homemade if I'm not too muddled to deal with all that kneading and rolling.
Perfectly ripe, raw Avocado.
Two really stoned and inebriated cooks, terribly in love and surprisingly self-satisfied.

Tuck in.
Let the grinning begin!
Let Fingers and Teeth commence their voracious degustation!