Here’s the recipe we served to our friends in Italy. In parentheses are the Italian ingredients we used as substitutes. I have adjusted the recipe to serve four to six. Serve with refried beans and guacamole.
This is adapted from The Chile Pepper Encyclopedia (William Morrow, 1999). Here is the beef stew or macaroni and cheese of New Mexico--a basic dish with as many variations as there are cooks. Add a warmed flour tortilla and you have a complete meal.
Here is chef Wil Heemskerk’s take on ceviche, the dish that uses citric acid to "cook" the fish. Virtually any fish can be used in this dish, but Wil prefers strongly flavored fish like tuna or kingfish. Serve this as a fancy appetizer.
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.