New Mexico Chile
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.]
By Rick Bayless
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.
By Eric See
Chile-Braised Chicken Tostadas
Dried chiles add tons of complex flavor to this saucy, shreddable chicken with little extra work—our kind of cooking.
By Christina Chaey
Shrimp Tostadas With Herbed Mojo de Ajo Slaw
The shrimp is even better when it’s grilled.
By Rick Martinez
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