Author: JoAnn Cianciulli
This easy, slow-cooked chili is not your average "bowl of red." With chicken, sweet potatoes, tomatillo salsa, and pinto beans, it's more of a cross between...
Author: Rhoda Boone
Author: Peter Hoffman
This is a spicy yet balanced salsa for green sauce lovers.
Author: Rhoda Boone
The tortillas and filling are layered (instead of rolled) to reduce prep time.
(Mole Negro de Teotitlán) Mole Negro is the state dish of Oaxaca, the king of moles. It also happens to be the most difficult to make. People pride themselves...
Author: Zarela Martinez
While tamales are one of Mexico's most famous street foods, they are also one of its most popular party foods, which is fitting since a tamal is packaged...
Author: Lourdes Castro
This smoky chipotle and tomatillo salsa is an excellent dip for crudités, tortilla chips, or tamales. Use more chiles for a spicier salsa.
Author: Zarela Martinez
When you're grilling, you might expect grilled vegetables with a straightforward dip, but here I've paired just-cooked vegetables with a grilled dip.
Author: Eric Werner
Home turf: New Mexico Local flavor: Southwestern-style chili is all about the chiles (with an "e"), as in this pillar of regional cooking, chile verde....
Author: Jeanne Kelley
Author: Luis Miguel López Alanís
Author: Zarela Martinez
When tomatoes are at their best, we recommend making the salsa roja. During the rest of the year (even in winter), tomatillos still have plenty of flavor...
Author: Rick Martinez
A traditional street food in Nigeria, these skewers of beef, chicken, and shrimp are highly seasoned with a spice mix of ground peanuts, cayenne, ginger,...
Author: Kwame Onwuachi
Author: Andrea Albin
Author: Bon Appétit Test Kitchen
Oaxaca is known for its moles, and there are countless types. This recipe features dried red chiles and is often served with poultry.
For a salsa that won't send smoke shooting from your ears, be thorough about removing the seeds from the chiles-and even scraping out the ribs, the hottest...
What's better than a griddled burger with the crispiest exterior? One that comes sandwiched between a vibrant tomatillo salsa and topped with a runny fried...
Author: Jason Mann
Rich skirt steak begs for an assertive, acidic accompaniment. The tomatillo twofer showcases the fruits different personalities: In the cooked salsa,...
Author: Ian Knauer
This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.
Author: Pati Jinich
Author: Sergio Remolina
In Oaxaca, green mole (_mole verde_) is one of the seven famous moles-with fresh herbs giving it fabulous color. This version is sometimes called *mole...
Author: Cecilia Hae-Jin Lee
Author: Lourdes Castro
Author: Bobby Flay
Any easy Mole Poblano recipe. This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch...
Author: Sergio Remolina
An easy Salsa Verde recipe
Author: John Rivera Sedlar
Author: Melissa Clark
Author: Marilyn Tausend