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  • How-To

    Quick & Delicious: Dishes Inspired by International Cuisines

    With ingredients that are readily available in well-stocked supermarkets, Kate Hays has put together seven recipes based on the cuisine of Thailand, Mexico, Morocco, India, and more. They can be…

  • Article

    Cooking with Fresh Green Chiles

    Learn to coax the best out of four common fresh chiles, and make some great Tex-Mex favorites

  • Recipe

    Red Chile Sauce

    You’ll only need about 2 cups of this sauce to make the enchiladas, but any leftover sauce can be used to coat baked chicken, to flavor rice, or to mix…

  • Recipe

    Grilled Thin Pork Chops in Adobo Paste

    These thin pork chops could also be dredged in flour and pan-fried. 

  • Recipe

    Agujas (Grilled Chuck Steaks)

    Agujas (pronounced ah-goo-haas) are thin, very flavorful chuck steaks. The secret of this dish is that when high-fat meat cooks over a low fire, it will be charred and impregnated…

  • How-To

    Barbecuing Northern Mexico Style

    Cooking over charcoal or wood, invariably mesquite, is the heart and soul of northern Mexican cooking. In this article, James Peyton tells you what you'll need for northern Mexican-style barbecue…

  • Recipe

    Watermelon Agua Fresca

    A refreshing agua fresca is a popular drink in Mexico and all over Latin America. Agua frescas are basically fresh ripe fruit juices, sweetened and served over or blended with…

  • Recipe

    Arroz Verde (Green Rice)

    Rich and refined, arroz verde is one of the most popular dishes I present to cooking classes.

  • Recipe

    Arroz Rojo de Chile Ancho (Ancho Chile Red Rice)

    This earthy, brick-red rice is made by frying the uncooked rice with a purée of ancho chiles. The addition of milk tones down some of the chile-induced heat.

  • Recipe

    Arroz Huérfano (Orphan’s Rice)

    In Mexico, arroz huérfano is often served at lunch or for a late, light supper, accompanied by a bowl of soup and perhaps some tacos.

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