Thanks to Patrick Hancock, executive chef at El Pinto Restaurant for the concept for the sauce recipe. For the chicken, I used The Old Spice Shack’s Country French Rub, and it was delicious. Note that the sauce can be pureed or not, and that it is the most brilliant purple color that you will ever see.
This layered dessert is unique in that it can be cooked on the grill. It does have chile in it, so it can become an honorary member of the barbecue inferno. Don’t worry, ancho powder is quite mild, with a nice raisiny flavor. The finished dessert has a cake-like topping and a chocolate syrup on the bottom. You can serve it with whipped cream, or to be truly decadent, with the Rum Glaze.
This is one of the most delicious Mexican coastal fish recipes. It is served in Veracruz, the area of Mexico most influenced by Spanish cooking, but is popular all over the country. Often the snapper is dusted with flour and pan fried, then covered with a sauce, but we prefer ours beach-style. We grill it over wood or natural charcoal (gas is acceptable, too) and then serve it with the sauce on the side. Charring the tomatoes on the grill adds a smoky dimension to the sauce. This elegant and colorful fish is served with white rice and additional pickled jalapeños.
The word capon translates as "castrated" but in this case merely means seedless. Yes, dried chiles such as anchos and pasillas can be stuffed, but they must be softened in hot water first. They have an entirely different flavor than their greener, more vegetable-like versions.
The final result of this stuffed chile salad is the pleasantly contrasting flavors of the sweet stuffing, the smoky chiles, and the tangy vinaigrette. Piloncillo is unrefined, dark brown sugar that is sold in Mexico in cone shapes, and you can purchase it in Latin American markets.
Translated as (Fruit-Stuffed Poblanos With Roasted Tomato Salsa)
Here is another variation on stuffed chiles, this one courtesy of Zarela Martinez, formerly of Zarelas Restaurant in New York City, who says that her version is based on the classic recipe served on national holidays in Mexico. She, however, bakes the chiles instead of deep-frying them. No matter—Zarela says the dish was “one of our most beloved at Zarela.” From the article "Perfectly Pungent Peaches" by Dave DeWitt here.
From the famous iconoclast and author of The Great Chili Confrontation, here's the recipe that infuriated Texans after it was published in Holiday Magazine in 1967. Smith had the gall to title his article "Nobody Knows More About Chili Than I Do." Once again, the directions are in Smith's own words.
Albuquerque-area resident and vegetarian cookbook author Nanette Blanchard has self-published a booklet of her favorite southwestern plant-based recipes. Fiesta Vegan: 30 Delicious Recipes from New Mexico contains her take on traditional recipes such as Posole, Calabacitas, Sangria, and Capirotada. Each of the recipes includes a color photo and a nutritional analysis. Fiesta Vegan also offers a list of online sources for specialty ingredients and recommendations for New Mexico stops for food-lovers. The 40 page booklet is available either in print or as a .PDF download. You can also find a Kindle version without photos; information on all the booklet versions is on her web site here. Blanchard also maintains a food blog, Cooking in Color.
If you can’t find prepared tostada shells you can simply serve this recipe on top of your favorite brand of tortilla chips. The Spicy Chile Sauce is also a great accompaniment to your favorite scrambled tofu recipe.