A crowd favorite and hero of the plant-forward kitchen, chickpeas, also known as garbanzo beans, are a versatile ingredient in sweet or savory recipes. Widely known for its high protein and fiber content, this pulse is found in many Middle Eastern and Indian recipes, including hummus, falafel, salads, pastas, and […]
Makes 8 servings This recipe uses freshly fried tortillas, but you can substitute store-bought corn tortilla chips. Add shredded cooked chicken, grilled shrimp, or pulled pork, if you like.
There are two basic types of peppers: sweet peppers and chiles. Sweet peppers are sometimes called bell peppers because of their shape. Sweet peppers of various colors have similar flavors, though red and yellow varieties tend to be sweeter. Chiles, an important ingredient in many cuisines, are available in various […]
Makes 1 lb Raisins can be used instead of cherries, but the sweet-tart flavor and plump juicy flesh of the cherries make the mixture extra special and are well worth the expense.
Use this glossary to help identify chiles in recipes or to pick out what to try next! FRESH CHILES Anaheim (C. annuum) These light-green, rather flat-looking chiles will measure about 6 inches long and 2 inches wide, gradually tapering to a blunt end; they may have squared-off or sloping shoulders, […]
Chiles are actually a fruit that belong to the genus Capsicum. Most of the chiles found in Mexico belong to the Capsicum annuum species, save for the chile manzano (C. pubescens), and the chile habanero (C. chinense). Based on archeological remains we know that chiles were being consumed over seven […]
Makes 8 servings
Makes 6 servings This recipe makes more sauce than you need, but it will keep well, so you can use it again in a few weeks. These noodles are great with shrimp, but you can make it vegetarian with crispy tofu or sautéed mushrooms.
Makes 4 to 6 servings This easy soup manages to preserve the elusive flavor of the avocado. Use only very ripe avocados for this soup. If you buy avocados that aren’t ripe yet, you can speed the ripening process by placing them in a paper bag with an apple and […]
Makes enough for 16 chimichangas
Makes 1 cup sauce This Argentinian-style sauce is used in the region to top grilled meats, but you can use it alongside grilled or roasted vegetables, a roasted chicken, or even stirred into a simple soup. Experiment with herbs, like mint, as a less traditional topping for roasted lamb. Chef’s […]
Makes 4 to 6 servings Note: Use any leftover cooked meat, like carnitas, roasted chicken, or beef. You can also add sautéed zucchini or chayote to increase the amount of vegetables, if desired.