Main Dishes

Black Bean Cakes With Tomato Salsa

Makes 4 servings Plant-forward recipes aren’t always vegetarian, but they may use flavorful meats in a supporting role, just like the chorizo in these black bean cakes. For a full vegetarian version, leave out the chorizo and add 1/2 teaspoon (or more, to taste) of chile powder for a little […]


Butifarra (Traditional Peruvian Ham Sandwich)

Makes about 24 sandwiches This recipe makes quite a bit of ham, so you may have leftovers (unless you have 24 hungry people to feed!). You can tightly wrap any remaining pork and freeze for later, if you like. You can find Peruvian-style chile pastes (we use ají panca and […]

Breakfast and Brunch

Chilaquiles With Mushrooms

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. Ingredients 1 lb white mushrooms, sliced ¼-inch thick 1/4 cup olive oil 1/2 medium white onion, minced 2 garlic cloves, minced […]

Sauces, Dressings, and Condiments

Raw Tomatillo & Avocado Salsa

Makes 2 pints Ingredients 2 jalapeños, stems removed, halved lengthwise 10 tomatillos (about 1 lb 8 oz), husked, rinsed & quartered 1 clove garlic, peeled 1 small white onion, peeled 3/4 cup (1 oz) coarsely chopped cilantro leaves & stems 1 small avocado, pitted, peeled & cut into large dice […]

Sauces, Dressings, and Condiments

Salsa Macha

Makes about 4 cups This Mexican sauce is chile-based with the rich flavors of toasted nuts and seeds. Used as a condiment alongside, well, virtually anything, this salsa shines on quesadillas and eggs, rather than as a side for tortilla chips. This blend of chiles gives a spicy, smoky finish. […]