UPDATED June 17th, 2017 Chiles, both dried and fresh, are the kings of Mexican cooking. They form the base of so many popular dishes: salsas (draped over enchiladas, drizzled on tacos), homestyle guisados (such as pork in green sauce), or special-occasion dishes such as moles and pipiánes. In almost all cases, dried chiles are rehydrated in […]
Dried chiles are easy enough to use in Mexican cooking—the difficult part is recognizing what makes each individual chile unique. To that end, here’s part two of our Chile Primer. The first article covered the ancho, guajillo and pasilla. This round covers three more popular dried chiles, all of which should be available at your […]
Editor’s Note: May is National Salsa Month and we’re celebrating with a salsa that steps up the heat…in a delicious way. Enjoy! HOW TO MAKE STREET SALSA AT HOME The first time street salsa combusted in my mouth, I was standing in front of Tacos Picosa, a México City taco stand shoved into the back […]
Editor’s Note: May is National Salsa Month and the perfect time to introduce our newest Mamiverse Food Contributor, Lesley Tellez, who shares with us her thoughts and a recipe on what she considers “the most perfect dried chile in the world.” Welcome Lesley! This is Part One of Lesley’s look at Chiles & Salsa. Around […]