Traditionally, this dish is made with poached chicken, but you can save time by using store-bought rotisserie chickens. Just make sure you buy chickens without any special flavoring; if that's all you can find, try to remove all of the skin. You can use any kind of dried red chile for this recipe; anchos, guajillos, pasillas, whatever you have on hand. Look for ingredients like canela and masa harina in the Mexican foods section of your supermarket, at a Latin American grocery, or online. Serve the pepian with plenty of white rice and fresh corn tortillas.
This particular ceviche is spicy because the addition of a fair amount of crushed ajís or whatever dried chiles you have available. The use of corn and sweet potatoes signal this dish as being very typically Peruvian. Serve it as an entree for lunch or dinner on those hot and sweltering days of summer. Note: This recipe requires advance preparation.
These are some of the most common tamales in the Southwest. They can be found in restaurants, cafes and in the coolers toted by strolling vendors. Everybody loves them, so make a bunch and freeze any leftovers. This recipe makes enough pork filling to make another batch of tamales, but you can always just use the extra pork for burritos.
The technique of treating corn with lime to remove the tough outer skin was probably passed on to the Pueblo Indians of New Mexico by the early Meso-American cultures. The corn, called posole, is the main ingredient used in the dish of the same name. Hominy can be substituted for the posole corn; although the taste will be different it will still be tasty.
Treating corn with lime to remove the tough skins was probably a technique the early Meso-American cultures passed on to the Pueblo Indians in New Mexico. This corn, called posole, is the basis of this dish of the same name. A traditional dish during the holiday season, it is considered to bring good luck through the year if eaten on New Year's Eve. Any cubed pork will be fine in this recipe but I like to use the chops so I can flavor the stew with the bones. Posole is served both with the chile in the stew and also with the sauce on the side. I serve it with some chile sauce in the stew and additional sauce on the side for guests to at their own discretion. Note: This recipe requires advance preparation.
Although the word "colorado" here refers to the red color of the chile rather than the state of the same name, this dish is commonly prepared there--and all over the Southwest. Serve these red chile potatoes in place of hash browned potatoes for a terrific Southwestern breakfast.
Ceviche is made all over Central and South America, so it is no surprise that it has become popular in many Miami restaurants. The citrus marinade creates an opaque color and firm texture that mimics the effect of traditional cooking. In celebration of Miami chefs' tendency to borrow from many different sources to create a their own recipes, I have come up with a version using the Peruvian garnish of sweet potatoes, the Ecuadorian addition of roasted corn and a combination of seafood that you are likely to find at a typical Miami table. For a glamorous touch, serve the Ceviche in martini glasses. Note: this recipe requires advance preparation.