With a rich fiery broth studded with sweet lumps of crab meat, this Mexican crab soup, chilpachole de jaiba, is filled with ...

From brisket to sweet tea, these Texas Fourth of July dishes bring bold flavor, big tradition, and Lone Star pride to every ...

Fiery and flavorful, Camarones a la Diabla features juicy shrimp simmered in a bold chile-tomato sauce for a quick and spicy ...

Sol Hernandez stirs the asado de boda, a party dish from the Mexican state of Durango, as she cooks at her home in Denton in April. (Juan Figueroa / Staff Photographer) “This chile was grown by ...

Salsa macha is a salsa primarily made with oil and finely chopped garlic, seeds, and dried peppers, such as morita, chipotle, árbol, and ancho chiles. “It is only made in three states of Mexico ...

It includes dried and fresh chiles, plus green tomatillos, the same veggie in salsa verde, as a base for the tender cubes of pork. Masa harina, or corn flour, helps thicken the chili.

Dried guajillo peppers are a versatile Mexican chili appreciated for their mild heat and touch of smoky sweetness. But for those looking to cook with guajillo chiles at home, an important question ...

Meanwhile, place 4 stemmed dried chiles de árbol in a small skillet and toast over low heat, flipping the chiles occasionally, until darkened in color, about 2 minutes. Turn off the heat. Place 14 ...

1 bay leaf 1/4 cup pumpkin seeds 1/4 cup sesame seeds 1 bag dry corn husks Soak corn husks in water for at least one hour. Place in a bowl. For chicken tamales: Boil chicken thighs or breasts in water ...

The wall of dried chiles at the Mexican grocery store is always mesmering to me—a mural with colors ranging from bright red ...

Now Pugliese, 81, is coming out of retirement for two nights only to salute the restaurant that jump-started his career. He’ll be up to his eyeballs in cilantro, cumin and dry guajillo chiles ...