A lime-beer-scallop ceviche gets a sweet, hot crown of crunch and a sprinkle of cilantro.

Freshly roasted chilies and pork combine in a hearty stew; a crown of cornmeal dumplings makes the meal rib-sticking.

Smoked lager and chipotle pepper spice up skirt steak that's as good in these tostadas as it is in your run-of-the-mill taco.

These vegetarian enchiladas are stuffed with tender chard and black beans and ooze with chili-and-dark-lager sauce.

A finished plate represents the Mexican flag: green chilies (stuffed with pork, apples, raisins and spices), a white walnut cream sauce and a crown of bright red pomegranate seeds. Our version has a lambic touch.

Our version of mole is made ultrarich with Mexican chocolate and a whole bottle of roasty stout.

Slow-cooking pork butt in a combination of salsa and IPA yields meltingly tender meat to tuck into soft-shell tacos.

A Mexican lager in a chili-cheese dip? Instant fiesta!

This Ghana-born soup’s a rich, addictive mix of sweet, salty and spicy thanks to sweet potatoes, chicken, peanut butter and a godly amount of cayenne pepper.

This light but fiery salad is the perfect accompaniment to grilled meats and beer-battered fish.

Hot peppers, allspice, cloves, ginger and cumin combine with Red Stripe to make an intoxicating marinade that injects the meat with fire.

A savory plate of Creole shrimp for one that comes together in minutes with the help of an amber ale.

The dark fruit notes of a Belgian dark strong ale play off of this duck sausage’s earthy spice.

Bayou Teche brewer and certified Cajun Karlos Knott whips up his own beer-infused, Cajun-style mustard.

A traditional Louisiana shrimp stew revved up with a grassy pale ale.

For these collards, a Southern chef pours in a stout; the result is mouthfuls of meaty greens with a richness you can only get from roasted malts.

Spicy and bold with a slight sour bite, we’ve given Buffalo sauce a hefeweizen’s subtle sweetness.

This British-by-way-of-India classic is a fabulous, IPA-spiked mix of spicy, sour and savory centered on a masala spice blend.

You'll feel the heat from this tapas bar classic, a platter of potatoes accompanied by a smoldering tomato “salsa brava.”

A beer in the brine makes this corned beef totally sandwich-worthy.