Scott Linquist offers a pinata full of flavors... Tacos are jazzed, salsa got snazzed, ceviches have heat, moles ain't sweet [and the] chili has meat. —New York Magazine Award-winning chef Scott Linquist transports Mexican flavors (and secrets) from the successful Dos Caminos restaurants to your kitchen table in Mod Mex: Cooking Vibrant Fiesta Flavors at Home. Highlighting regions from the Yucatan to Oaxaca, chef Scott Linquist and cookbook maven Joanna Pruess present more than 125 fresh, inviting and easy-to-prepare Mexican dishes ranging from Quinoa-Watermelon Salad with Arugula and Baja-Style Mahi-Mahi Tacos to Tuna Ceviche with Mango-Serrano Chile Salsa and Chocolate Layer Cake with Morita Chile-Scented Chocolate Mousse.   In addition to a diverse array of recipes and vibrant four-color photography, informative head notes and sidebars throughout the book offer tips on day-before preparation, recipe variations, cultural insights, cooking techniques and more.   From the kitchens at Dos Caminos on Park Avenue, SoHo and Midtown, Linquist satisfies more than 1,000 palates each day. Beyond the three Dos Caminos restaurants in New York City, there are plans for future locations in other major cities.