It's time to put winter to bed. Say goodnight to heavy, cream-laden carbs and rich slabs of gravied meat.

Spring is a renewal reminiscent of the bright, fresh flavors of early onions and aromatic herbs. It beckons for pops of color and the complementary zing that citrus and chiles bring. What better way to celebrate a seasonal rejuvenation than with Hispanic cuisine?

Though the love we have for Mexican food is undeniable, Hispanic cuisine goes beyond tacos and guac. Mexico alone has so many regional differences that are often overlooked as dishes get Americanized. Central America, South America, and the Caribbean also have their own unique ingredients and dishes worth paying homage to on today's menus. With folks still not traveling like they used to — you have the opportunity to take them to new places, while also honoring the impact of Latin culture in the United States, with some simple menu additions.

Tame the Heat

It's a common assumption that all Hispanic dishes are spicy, yet while Mexican fare has a lot of chile-based sauces, food gets milder as you move into Central America. In the Caribbean, you're more likely to find flavors of garlic and cilantro — even tropical fruits like mango and guava — over hot peppers. Take a tip from South America and make a mild sofrito, a base of sweet bell peppers, onions, garlic, and tomatoes that you can build upon. Try adding briny capers and olives for a classic Cuban ropa vieja. If you do opt to crank up the heat, offer a citrus or milk dessert — we're looking at you tres leches cake — for a palate-calming course diners can't turn down.

Tackle Easy Transitions

There's going to be that one person reluctant to be pried away from their chicken quesadilla. Nudge the cautious eaters into uncharted territory by introducing them to international foods with a familiar presentation. The yuca root is the russet potato of Latin American cuisine, so give it a peel and turn it into crispy oven-baked fries alongside a chipotle crema. Grated yuca can also be pattied up and fried like potato pancakes. Heap a scoop of fresh pico de gallo and sliced papaya on top for a funky twist. The starchy plantain isn't as sweet as its banana cousin, so it has a variety of enticing applications, from being fried up for sturdy tortilla chip alternatives, to being caramel-glazed and served alongside succulent seafood.

Embrace the Eccentric

While you cater to the less-adventurous eater, don't forget to entice those guests who live for trying new things. Pork belly used to impress; now it's as common as chicken wings. That just means "boneless/skinless" is moving over for the tastier bits other countries knew about all along. Fry up pork skin — or chicharrones — for a crispy topping to any savory dish. Marinade liver or heart in red wine vinegar and aji pepper and serve up skewers of the beloved street food of Peru next to a cob of corn. The possibilities are endless when your menu becomes a passport.