Supersweet, watered-down milk shakes are nobody's idea of a good time. Tyler Malek, head ice cream maker at Salt & Straw in Portland, Oregon, has a few tips to help you achieve a thick, velvety milk shake every time without turning it into a sugar bomb.
Instead of a fried shell, crunchy tortilla chips mingle in a base of crisp, sturdy romaine. Try leftover mild, crumbly queso fresco in Mexican egg scrambles, burritos, or stuffed poblano peppers. Get tips on making perfect carne asada here.