Chile

Cut to look like cucumber spears, zucchini makes terrific pickles.

A flavored salt ground with cilantro, mint, and various spices. 

These grilled fish tacos will be a hit at any BBQ. Serve with guacamole and pico de gallo.

These bone-in chicken thighs are rubbed with cilantro, mint, and chiles.

This Orange-and-Chile Roast Chicken brings together all the many lessons I’ve learned from roasting chickens over the years.

Tacos Árabes are a specialty of Puebla, home to one of Mexico’s most significant Lebanese communities. At most stands, the pork is cooked on a spit, then shaved off, shawarma-style. But for this recipe, you don't need a spit.

This Mexican seafood cocktail gets its name because it is tossed with a bracing mix of tart, pungent, and spicy ingredients.

This hearty black bean soup gets lots of heat and flavor from a purée of chipotle peppers and garlic.

Lima, or sweet limes, are the key to the citrus flavor of sopa de lima Yucateca, but bitter orange also works well in this Mexican soup.

Caldo de camarón is a classic cantina dish, offered two ways, on its own or with the vegetables and shrimp.

Garnishes make tortilla soup special (and famous)—top each bowl of sopa de tortilla with a combination of crispy tortillas and creamy avocado chunks.

Mala dry pot may be hot pot’s soupless cousin, but don’t mistake this lack of soup for lack of flavor. 

Caldo de oso is traditionally made with catfish, though any white fish will work in this soup, a specialty of Chihuahua in Mexico. 

Chili oil is a Chinese pantry staple that's easy to make at home. 

Don't skip the garnishes on this vegan red pozole recipe; you need them for both texture and flavor.

The magic is all in the sauce.

Squash’s natural sweetness shines next to savory fermented black beans.

Vegan mapo tofu is possible because its essential ingredients are the fermented black beans, chili bean paste, Sichuan peppercorns, and ground red chiles.

Turmeric gives these spicy sesame potatoes their beautiful golden color.