A specialty of the southern Italian Basilicata region are their mild, bright red Peperoni di Senise. Once dried, they are used ground as a mild but flavorful powder, but also fried until crispy, then called “Peperoni Cruschi” (pronounced crusskee).
Marvelous Mixiotes
Being raised in northern Mexico, I had never heard of mixiotes until I was about 28 years old when I moved to Mexico City.
Tacos al Pastor
Tacos al Pastor are the best introduction to tacos to a rookie. They’re very popular on the street and easy to make at home. So far no one that I offered them to has disliked them. In the absence of a vertical grill, use a horizontal grill and cook in low heat. Tacos al Pastor Print Recipe Heat Scale: Mild …
Pomegranate Chicken
Spicy pomegranate chicken has been done in more ways than a bad sitcom or a Hallmark movie. It’s just a great basis for experimentation.
The True Identity of the Jalapeño
The Mexican Association of Food Packers is now appealing to the European Union to recognize the geographical origin and denomination for jalapeños—and chipotles—to be Mexico only.
Cheese Manzanos
Chiles manzanos are very attractive to birds while in the bush, they are also very attractive to the eye in the market and on a plate. They are fiery but the cheese should help in that department.
Lamb on Poblanos with Caldillo
A versatile dish that’s easy to prepare, freezes well, and it’s appropriate for lunch and dinner.