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New Mexico Chile

Lamb Chili

Serve this flavorful chili with chopped green onion, cilantro and red bell pepper.

Mussels in Romesco Sauce

Romesco sauce, a piquant mixture of chilies, nuts, and tomatoes, is a typical seasoning for seafood in the Catalan province of Tarragona. Although fresh coriander is not an ingredient found in the traditional Spanish pantry, its flavor lends a nice touch to this dish.

Mellow Red Chile Salsa with Sweet Garlic and Roasted Tomatoes

[This salsa is a primary ingredient in the recipe for Red Chile Rice with Shrimp and Bacon.]

Spaghetti with Spicy Tomato Sauce

(SPAGHETTI ALLA CHIUMMENZANA) This recipe can be prepared in 45 minutes or less. To eat this dish the Caprese way, serve the pasta very al dente.

Broiled Fish with Garlic Oil and Dried Chile

Besugo a la Parrilla Besugo translates as "red sea bream," which is the type of fish the restaurant uses for this dish; the bream is grilled, then deboned and served whole. Red bream is difficult to find in this country, so we've substituted red snapper, and we've chosen to broil fillets to keep things simple.

New Mexican–Style Breakfast Burritos

This breakfast burrito recipe from Eric See requires shredded hash browns and New Mexico chiles. And that’s perfectly fine by us.

Chile-Braised Chicken Tostadas

Dried chiles add tons of complex flavor to this saucy, shreddable chicken with little extra work—our kind of cooking.

Shrimp Tostadas With Herbed Mojo de Ajo Slaw

The shrimp is even better when it’s grilled.
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