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Cuisine - Vegetarian
Credit for this tasty recipe goes to Mary Jane, who baked this banana bread on one of our visits to Albuquerque. While MJ used a chopped fresh habanero, I replaced it with a colorful mix of chopped candied peppers, making it almost look like a fruit cake.

(Pot of Vegetable Stew with Chiltepins)

Like most stews, this one takes a while to cook, about 4 hours. It is interesting because it contains a number of pre-Columbian ingredients, namely Chiltepins, corn, squash, potatoes, and tepary beans. The spicy heat can be adjusted by adding or subtracting Chiltepins.

This is a basic Chiltepin soup. This one is for true garlic lovers. Serve with flour tortillas.
'Rotis are traditional fare throughout the Caribbean and have been called a West Indian version of a burrito. The bread wrapper is East Indian in origin and always contains something curried. '
The combination of fresh fruit and chile produces a salsa that goes well with lighter fare such as grilled chicken or fish. This will keep for up to a week in the refrigerator.
These slivered reddish gems are the perfect addition to every Mexican meal. Ophelia’s have the best flavor and crunch, and, though cebollas are intended to be condiments, her guests often find it difficult not to pile their tortillas full. Add slivered chiles, a little or a lot, for some heat.
The classic combination of cheese and green chile appears here as a soup—rather than a dip or 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.
The final result of this stuffed chile salad is the pleasantly contrasting flavors of the sweet stuffing, the smoky chiles, and the tangy vinaigrette. Piloncillo is unrefined, dark brown sugar that is sold in Mexico in cone shapes, and you can purchase it in Latin American markets.
 

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