Yesterday, I talked about how to turn dried, Mexican chiles into powder or paste that can be used in any number of dishes. Today, we’re going to put those ingredients to use in a batch of chili con ...

Yesterday I picked up two bags of dried chiles from a small Mexican grocery on Prospect Road near Dixie Highway. The place had a small but decent selection of dried spices, but the peppers were far ...

This story was originally published in MIX magazine on March 3, 2012. By Ivy Manning You wouldn't be caught dead with a tin of preground pepper, and your nutmeg is always freshly ground from the ...

This pollo guisado builds deep flavor from the start by salting and searing the chicken, rendering flavorful fat for the sauce base. The meat simmers with tomatoes, potatoes, and carrots until tender, ...

Ancho chiles are super popular dried peppers in Mexico and the American Southwest. They taste mild and earthy, which makes them perfect for tons of different dishes. People use them as a main ...

Now that we’re squarely in October, observers of National Chili Month can get down to business. Yes, chili is one of those foods so revered that it gets a whole month of honor rather than just a day.

We asked experts how they cook authentic birria tacos, from choosing the right chiles to perfecting the rich consommé and crispy, flavor-packed tortillas.