From the little village of Chimayó, New Mexico comes what many chileheads consider to be the finest tasting red chile. We use it in our enchilada sauces and for making rubs such as this one.
Texas Beef Brisket New Mexico-Style
Okay, okay, we borrowed a Texas technique for beef brisket and changed the rub to reflect our chilehead tastes.
The Largest Port in Mexico: El Mercado de La Viga
El Mercado de la Viga is the largest seafood market in Mexico, responsible for supplying Mexico City metropolitan area—more than 22 million inhabitants—fruits de mer on a daily basis.
Chimayó Chile Steaks with Chipotle Potatoes
From the little village of Chimayó, New Mexico comes what many chileheads consider to be the finest tasting red chile. We use it in our enchilada sauces and for making rubs such as this one.
Chile Peppers and the Incas
The people of the Andean region of Peru, Ecuador, and Bolivia still eat basically Incan food that has been only slightly modified by the meats and vegetables introduced by the Spanish.
Mirichi ka Salan (Mild Chiles in a Nutty Sauce)
Chef Sundeep Bhagat from Lucknow, La Porte’s specialist in vegetarian cuisine, created this marvelous recipe for chile lovers that combines the fresh pods with coconuts and other nuts.
Drying Chile Peppers the Old School Way
Here is the way green chile was preserved before the invention of canning and freezers.
