Chile
Corn and Green Chili Chowder
A thick, rich soup that's very satisfying on a cold day, especially with warm tortillas or biscuits alongside.
Crab, Chili, and Avocado Tostaditos
Mini-tostadas are a popular Mexican bocadito, or finger food. Cotija is a crumbly white cheese sold at Latin markets and some supermarkets (feta cheese can be substituted.)
Pat's Chicken with Peaches and Jalapenos
By Patricia Thieffry
Chicken in Green Pumpkin-Seed Sauce
Pipián Verde con Pollo
Serve with Classic Red Rice and tortillas.
Red Chili Powder
By Stephan Pyles
Achiote Butter-Basted Turkey with Ancho Chili Gravy
Achiote paste is a combination of vinegar, spices and annatto seeds, which have a unique, earthy taste. Basting the turkey with butter and achiote yields a moist, richly flavored bird, and the slightly piquant sauce is a refreshing change of pace from traditional gravy. Offer your favorite mashed potatoes, and pour a Pinot Noir.
Fish Wrapped in Banana Leaves with Chile Rajas and Crema
Rajas is the Spanish word for "strips," and in the Mexican kitchen it generally refers to strips of chile.
Active time: 1 1/4 hr Start to finish: 1 1/2 hr
By Claire Archibald
Guacamole with Pear and Pomegranate Seeds
By Diana Kennedy
Nasi Goreng: Indonesian Fried Rice
For good Nasi Goreng, the rice should be cooked 2-3 hours before it is fried, so that it has time to become cold.
By Sri Owen
Pinto Bean Enfrijoladas
These cheese-stuffed corn tortillas, baked under a blanket of warming pinto beans and topped with tangy sour cream, are the perfect post-holiday breakfast.
By Luis Miguel López Alanís
Charred Tomato, Chipotle, and Mango Salsa
This recipe can be prepared in 45 minutes or less.
Halibut steaks and pork tenderloin are two of our favorites with this fiery side.