No ingredient is more fundamental to Mexican food than the colorful chile. Here I introduce my favorite chile pepper types and their uses.

Let’s make the best “Colorado” Style Chile Rellenos. I live in Southern California with a ton of great Mexican food available. So I have had some outstanding Mexican food all my life and consider the cuisine one of my favorites. I have to admit that there are probably many folks […]

UPDATE: It’s been brought to my attention that the name of the peppers featured here is not “pequin”. Common names given to these are “tepin” or “chiltepin…

Chile Relleños, Roasted Poblano Peppers, Stuffed Peppers, Cheesy Poblano Enchiladas, Chile Relleño Enchiladas

This quiche-like casserole made up of layers of green chiles and cheese is a meal even the most novice cook can put together!

I grew up eating tamales for breakfast. We'd often spend short vacations in northern Mexico, and every morning, my dad would take one of...

This recipe for authentic chiles en nogada based on an old family recipe from Yuriria, Guanajuato that dates back to the 1950's. Filling includes beef, pork and biznaga, candied cactus that gives the dish a delicate sweetness.

Chile is not wildly famous for its gastronomy. And that’s probably because most of the country’s typical dishes are not fancy or complex, let alone

Don’t let the little size fool you. Chiltepe is one of the hottest chilies, but with the right recipe, you can tame it and enjoy it with many dishes.

Make and share this CHILE RELLENO SOUP recipe from Food.com.

This tender cornbread is packed with corn, cheese, and Anaheim or Hatch green chiles for a flavor-packed side dish.

Ancho chiles are a staple in Mexican cooking. Their mild heat and sweet, smoky flavor are unique and can enhance the flavor of many recipes!

Our favorite tips and techniques for cooking with fiery and smoky dried chiles, like anchos, guajillos, chiles de árbol, and more.

I thought it would be fun to share a piece of the MasterChef Finale menu… Salsa Macha! Spicy, smoky, and crunchy, it’s one of my most favorite flavors in the world!

These chile-drenched turnovers bring the heat (along with the beans and cheese). The golden, stuffed turnovers we ate at Mary & Tito's Cafe in Albuquerque, New Mexico (read about our visit here), came smothered in a lightly spicy green chile sauce that beautifully coated every bite. To re-create them, we made a quick recipe for refried beans enhanced with porky lard and onion. We then stuffed the beans and some cheddar cheese in a homemade flour tortilla dough. Sealing the dough with water and twisting the sealed edge kept the filling from oozing out while frying. Without access to New Mexican chiles, we approximated their flavor using Anaheim chiles and a jalapeño. Broiling the chiles added smokiness while intensifying their sweetness for a punchy chile sauce.

Making your own Harissa paste is incredibly easy and once you taste it, you won't be able to stop using it. Perfect as a marinade for meat or a fiery dressing for roasted vegetables.