Claire Archibald

Rajas is the Spanish word for "strips," and in the Mexican kitchen it generally refers to strips of chile. Active time: 1 1/4 hr Start to finish: 1 1/2 hr

When buying the dried chile for this recipe, be aware that a pasilla de Oaxaca is not the same as a regular pasilla chile. The former is smoked and has a very distinct flavor.

This recipe makes much more dough than is needed for the Mushroom and Butternut Squash Empanadas with Smoked Chile and Tomatillo Sauce , but it freezes beautifully, wrapped well in plastic wrap and sealed in a plastic freezer bag. (Defrost the dough in the refrigerator for 6 to 8 hours before using.) At Café Azul, Archibald also uses this pastry for pies and tarts. Active time: 15 min Start to finish: 1 1/4 hr

When Archibald makes this recipe, she uses a kind of apple called Yellow Transparent, grown in the Pacific Northwest. We substituted Macouns, Fujis, and Jonagolds (which hold their shape during baking), all with great success.

This recipe is an accompaniment for Apple Crisp with Prune Tequila Ice Cream . Active time: 30 min Start to finish: 2 days (includes macerating and freezing)

If you can't get cotija cheese, you can substitute feta — it's stronger in flavor and a bit saltier than cotija, but it works fine. Archibald also makes a version of this salad topped with shavings of Manchego cheese.