The word chowder comes from the French chaudiere meaning caldron, which traditionally were the iron pots used to cook soup, and the term refers to a thick soup or stew. This chowder combines two native Southwestern ingredients, chile and corn. The chipotle chile gives the soup a rich smoky taste which compliments grilled foods, but other chiles can be substituted. Jalapeños, serranos, and green New Mexican chiles are also tasty substitutes. This soup can be made heartier with the addition of crab, clams, shrimp, or chicken.
Although it’s easy to prepare and extremely tasty, believe me, this ain’t your grandmother’s cheese ball. Although this type of appetizer has graced party tables for years, this one will soon become a new favorite. I use pecans because they are so plentiful here, but substitute walnuts or almonds if you prefer.
Serve this more northern version of the Mexican drink as a chaser to straight tequila in a glass rimmed with salt. Sip the tequila, then the sangrita, then suck on a lime slice. Repeat the procedure as often as you dare! Or, mix the tequila into the sangrita.
The attitude comes from the green chiles--they definitely add the spice and heat for this otherwise ordinary dish. I like to stuff a small wedge of jalapeño Monterey jack cheese into the center of the pepper just before it’s finished cooking. That adds even more "attitude"!
Puttanesca, or the prostitute's pasta, was so named because it's so quick and easy to make that working ladies could prepare it between clients. This is a favorite summer entree of mine because it takes advantage of fresh vine-ripened tomatoes.
This is the classic Spanish sausage which was later transplanted to Mexico and flavored with different chiles. Traditionally, the links are air-dried in a cool place before being refrigerated. For a great breakfast treat, remove the sausage from the casings, crumble and fry it in a pan. Add eggs that have been whisked and scramble them with the sausage. Serve with a chile sauce made from pimentón. You will need a sausage stuffer attachment for your grinder for this recipe. In some versions of this recipe, other seasonings, such as cinnamon and coriander, are added.
This traditional tapa is not anything like a Mexican tortilla. A Spanish tortilla is a large, thick, omelet-like cake made with potatoes and eggs and is served at room temperature. Romesco sauce is an all-purpose Spanish sauce that is served with a wide variety of dishes. From the Tarragona region, this Catalan sauce combines two of the most popular horticultural imports from the New World---chiles and tomatoes. The sauce gets its name from the romesco chiles that are used but are not readily available outside of Spain. The combination of ancho and New Mexican chiles approximates the taste.