Our favorite Super Bowl recipes

🥑 Nadia's guacamole is a big crowd favorite (and no, it does not have cumin — how did that become a thing anyway?!) .

• The recipe is simple: Mash ripe avocados with plenty of lime juice, finely chopped onion (red or white is fine), finely minced cilantro, one or two jalapeños or serranos, and a diced tomato. Add salt to taste.
• In honor of Bad Bunny's halftime performance, she also recommends making arroz con gandules and tostones — crispy, twice-fried plantains. For the rice, use pigeon peas and don't forget the sofrito — it's what gives all Puerto Rican food that iconic sazón!

🍖 Claire has been making barbecued pork ribs for years, but after going to Rendezvous in Memphis, she realized she had to up her game.

• She swears by this recipe and uses a spice rub mix from Gorilla BBQ in Pacifica. The best part is you can chop them into individual ribs, making them great for sharing.

🌶️ Shawna's family opts for simplicity with chips and salsa.

• Since her parents didn't grow up with football, they didn't host watch parties. But they tuned in the three times the 49ers made it to the Super Bowl after 2000.
• They lost every time, but at least the spicy pico de gallo was always a hit!

🍲 Our editor Geoff stands by the humble Mississippi pot roast, an easy crowd-pleaser with just five ingredients.

• On the morning of the game, toss a 3- to 4-pound chuck roast into your crockpot. Add a packet of ranch dressing powder, a packet of au jus gravy mix, a stick of butter, and four or five pepperoncini peppers.
• Throw that on low and then go live your life for eight hours. When you return, your kitchen will smell so savory. Shred the meat up with some forks, try not to eat it all while standing there, and serve with some nice rolls and provolone for your guests to make sandwiches with.