Americans have had a love affair with Mexican food for years, but now we’re beginning to explore regional Mexican flavors. Look for chamoy sauce, which is a condiment made from apricot, lime, chiles, and other spices. Spice pastes from the Yucatán called recados will also show up on menus, and tomatillos will make an appearance in savory cocktails. From the coastal Brazilian state of Bahia we’ll see the seasoning blend called tempero baiano, a combination of oregano, parsley, pepper, and cumin. Cassava flour, made from a root, will be used to make gluten-free Brazilian dishes.