|
|
|
Chile - Pasilla
This subtle blend of chocolate and chile is from Puebla, where it is
known as the “National Dish of Mexico” when it is served over turkey.
This sauce adds life to any kind of poultry, from roasted game hens to a
simple grilled chicken breast. It is also excellent as a sauce over
chicken enchiladas.
A Recipe FromMexican Modern:
New Food From Mexico
by Fiona Dunlop Photographs by Jean-Blaise Hall
|
|
Featured Rapid Recipe
|
Created by Marley84
Brazil, the largest country in South America, was colonized by the Portuguese hence the spelling empadinhas or empadas. This Bahian-style empada filling can also be made with scallops or for a variation, used in puff pastry.
|
|
|
Copyright© 1997-2013, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.
