Cinco De Mayo is today, but there’s still time to plan a kick-ass Mexi-menu. You can’t go wrong with this basic guajillo adobo sauce from the excellent Mexican chef Roberto Santibañez, whose Brooklyn restaurant Fonda is the go-to haute Mexican spot for in-the-know New Yorkers.

Depending on where they live, Mexican cooks build on this simple recipe by adding cloves or cinnamon or oregano, so feel free to tweak the recipe yourself by adding just a hint of spices—a clove or a few peppercorns, for instance. But first, try it at its most basic and see how just a few ingredients can add up to such great flavor. I love to marinate fish and shrimp in this adobo, but it’s also delicious with meats like chicken and steak.