Name: Beef with Three-Chile Butter
Yield: Makes 6 servings
Ingredients: 2 dried guajillo chiles, stemmed, seeded, thinly sliced; 2 dried ancho chiles, stemmed, seeded, thinly sliced; 1/2 cup (1 stick) butter; 3 shallots, chopped; 2 whole chipotle chiles (from can), drained, stemmed, seeded, sliced; 1 cup water; 2 tablespoons chopped fresh chives; 1 3-pound beef tenderloin roast; 6 tablespoons olive oil; 2 teaspoons salt; 1 teaspoon ground black pepper; 1 tablespoon chopped fresh parsley

Medallones de Filete con Mantequilla de Tres Chiles

Gaia, a beautifully restored house-turned-restaurant, located in one of the country's oldest cities, blends Mexican and Mediterranean cooking. One of the best dining spots is upstairs overlooking the patio and garden. If you get a chance, take a peek at the bottom of the pool. Legend has it that the mosaic of the fertility goddess was created by Mexican artist Diego Rivera for Mario Moreno (known as Cantinflas), the famous Mexican actor who once lived in the home.

At Gaia, french fries sprinkled with cayenne pepper accompany the beef.

Recipe notes

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