This is by far the most unusual barbecue sauce in Latin America. Because it contains fresh avocados, it must be used immediately and cannot be stored. Use it to marinate and/or baste grilled or barbecued shrimp, beef slices, or chicken.
Tortas are sandwiches and they are made with Mexican bolillo rolls. Similar to crusty French rolls, they are the most popular bread in Mexico after tortillas. Surprisingly, ham and cheese is a common torta combination although almost anything can be used as a filling, including beans. I’ve taken some liberties with the mayonnaise by adding chipotles, but it tastes so good with any number of fillings, I had to include it.
Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations
This classic sauce is thought to be of Tunisian origin, but is found throughout all of Africa. It is used to flavor couscous and grilled dishes such as Kebabs. Harissa Sauce reflect the region's love of spicy combinations all with a definite cumin and coriander flavor. Cover this sacue with a thin film of olive oil and it will keep up to a couple of months in the refrigerator.
From one of my far-flung writers, Linda Lynton, this recipe is a basic sauce from northern India and Nepal. She noted: “Although this specific recipe was given to me by a Patna housewife, some peasants originating from a remote Himalayan village in Central Nepal and housewives from an equally remote village in North Bihar gave us the same recipe.” Use it as a topping for chicken, fish, or vegetables.
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.