If you can't find guajillo chiles, use New Mexico or Californian chiles, and for moritas, try chipotle chiles in adobo.
Author: Rick Martinez
Inspired by Mexican pacholas, these extra-thin beef and pork patties are spiced with cilantro, chili powder, and garlic. Topped off with a simple raw corn...
Author: Anna Stockwell
An ancho chile rub serves double-duty in this dinner: it's the sweet and zesty rub for the tenderloin, and the seasoning for the roasted veg.
Author: Anna Stockwell
This one-skillet breakfast is perfect for chilly holiday mornings that call for hot melted cheese and eggs with as little work as possible. Use your favorite...
Author: Anna Stockwell
This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don't like spicy dishes, omit (or...
Author: Rick Martinez
The secret to cooking squid so it's tender, not tough, is to cook it very quickly in small batches. Tossed with crunchy cucumbers, peanuts, and fresh red...
Author: Anna Stockwell
Tom Yum is made so many different ways that no two batches are really ever alike. Simultaneously spicy, tart, and sweet, this soup grows on you the more...
Winter's answer to the grain bowl, this feels super hearty and satisfying.
Author: Claire Saffitz
This is probably the most famous lentil dish coming out of India-yellow lentils tempered with spices and the usual holy trinity of garlic, ginger and chile....
Author: Anjali Pathak
A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.
Author: Chris Morocco
These bright zesty pickles are equally at home in a cocktail as they are in a salad, with pâté, or as part of a cured meats and cheese board.
Author: Mindy Fox
My fried rice axiom is this: always use a little more ginger than seems appropriate. This is especially true with this fried rice version, enriched with...
Author: Sara Dickerman
These plump, fried hors d'oeuvres, a seafood variation on Chile's signature baked onion-and-meat-filled empanadas, are hot and juicy. Have plenty of napkins...
Author: Ruth Van Waerebeek
Smoked pork hocks don't just add meatiness and body; they release smoky, salty notes as they cook, seasoning the beans in the process.
Author: Chris Morocco
The sweet, spicy, and tart flavors in this coconut-turmeric relish make it a perfect match with cauliflower.
Author: Claire Saffitz
Choose shallots that are all about the same size so that they soften evenly as they cook. And if spicy is not your thing, skip the Fresno chiles.
Author: Molly Baz
Soy adds saltiness along with a deep color to these skewers; the glaze would also be great on short ribs.
Author: Chris Morocco
Caramelized onions and poblano peppers would be delicious and will lighten up the filling.
Author: Rick Martinez
If you can't find yuzu kosho, combine 1 1/2 tsp. lemon juice, 1/2 tsp. orange juice, and a pinch each of finely chopped serrano and kosher salt.
Author: Zach Pollack
Courtesy of The Good Stuff Cookbook by Spike Mendelsohn, these French fries are an ode to fragrant fresh herbs.
Relish to most of us conjures expectations of tang. So, think of this salsa recipe from Rick Bayless as a variation on relish.
The flavors of Spain shine in these spicy, Manchego cheese-topped burgers. Plus, dinner can be on the table in less than 20 minutes!
Este pollo se cocina sobre la estufa con una combinación de chiles que les encanta a todos.
Author: Sonia Ortiz
Este arroz es sabroso, rápido y sencillo de preparar. Como acompañante, es especialmente útil para dar color a platos mexicanos.
Author: Sonia Ortiz