Chile

Serrano Chile

Mexican cooking authority Diana Kennedy has said that the Serrano chile has the shape of a bullet. One could say that it tastes like one too! Serranos are spicy. However, as with most chiles, you can pump down the heat by removing the seeds and veins. They have, like the Jalapeños, a dark and deep green color,…

Pickled Jalapeños: Basic Recipe

Pickled Jalapeños are a very popular garnish, topping or side for plenty of Mexican foods like tortas, tacos, quesadillas, grilled meats, rice, beans, tostadas… just to name some. So much so, that in many Restaurants, they are placed in the center of the table along the side of salt, pepper and a breadbasket. Many people nibble on…

Jalapeño Chile

This is probably the most well known fresh chile outside of Mexico. It is extremely popular inside the country as well. It looks a bit similar to the Serrano chile, and can be used interchangeably, thus they are many times confused. They are both dark green, with a shine to them, and carry a small…

Poblano Peppers: How to Prep

Poblano peppers, or chiles, are rarely used in their raw form. While some ingredients are ready to jump in your mouth or in the pot, like an apple or a carrot, others have to go through a couple steps to bring out their finest qualities in flavor, color and texture. But those extra steps are…

Tex Mex or Mex Tex: Take Two

Talking about American foods enriched by Mexican ingredients, I can’t leave out those tasty, juicy and smoky Ancho Chile hamburgers. My mother used to make them for our birthday parties as me and my sisters grew into teenagers. We felt more hip having funky burgers instead of kid sized tacos. Plus, they were a hit with…

Ancho Chile

The Ancho chile is a stellar ingredient in Mexican cuisine. It is probably the most used dried Chile throughout Mexico and no wonder why: Its flavor is unmatchable. The Ancho is the Poblano Chile that has been ripened to a deep red and then dried. This concentrates the already exuberant and fruity flavors of the…