My adovada recipe comes courtesy of Rocky Durham, culinary director at The Santa Fe School of Cooking, who knows his way around chiles — fresh and dried. The first time I made it, I was so impressed ...

1. Rinse and dry the chiles, then toast them in a dry cast-iron pan over medium heat until they puff a bit and become fragrant, 2 to 3 minutes. This probably will need to be done in batches. Cut the ...

This exciting recipe from Milk Street uses Mexico chilies that provide a mild earthiness and subtle sweetness. The recipe also incorporates guajillos, which add a fruity quality and hints of smoke.

As they are ground, dried red chilies release an aroma that is “so sweet, so pungent,” said David Tanis, co-chef of Chez Panisse, in his new book, Heart of the Artichoke (Artisan). Just the thought of ...

1. Preheat the oven to 350 degrees. Heat oil in a large skillet and brown pork in batches over medium-high heat, then set meat aside. Add onion to the skillet and saute until golden. Add garlic and ...

If there was a singular dish that stood out as a New Mexico staple, Carne Adovada just might be it. This Southwest-style stewed pork dish features a bold spiced sauce made from dried chiles and ...

My accountant recently turned me on to this west-side suburban Mexican joint that’s been a fixture in the ‘hood for years, and while we don’t always see eye-to-eye when it comes to food, he steered me ...