There are many variations of soup with tortillas throughout Mexico, and this is a variation that is popular in the Yucatán Peninsula.
A spicy curry-pumpkin bisque adds fire to fall cooking, bringing “omf” to comfort food, especially at Thanksgiving, which of all the fall and winter holidays really needs spicing up
Here’s a cold soup with a wonderfully fruity taste. It nicely combines mangos and Scotch bonnet chiles, but you can substitute any fresh chile that you have on hand.
The Jerk Pork Chili looks great, with red color and colorful diced peppers in it. Heat-wise, it’s at the low end of medium but the Jamaican Jerk vibe really comes through quite well.
Adding tomatillos gives the variation of a traditional New Mexican chili a south of the border twist.
Heaven forbid you should have leftover chicken in need of a good home. If so, the chili pot is nice and warm.
This chili is easy to make, cooks in 2½ hours, and combines the best of both red and green chiles.