Recipes

Canela, often called Mexican cinnamon, differs from the harder, sharper cassia cinnamon commonly found in the United States....

Blue posole is made from heritage blue corn that has been nixtamalized—soaked and cooked with mineral lime to...

Chile caribe is a traditional Southwestern chile preparation made from crushed dried red chile pods, seeds and all,...

For generations, pinto beans have been a cornerstone of Southwestern and Northern Mexican cooking, valued for both their...

Dried corn husks are more than just a wrapper for tamales—they are an essential link to one of...

Chipotle chiles begin as ripe red jalapeños that are slowly smoke-dried, a preservation method rooted in Mexican culinary...

Chipotle powder, made from smoke-dried jalapeños known as chipotles, brings a deep, slow-building heat and unmistakable wood-fired character...

Made from corn that has been nixtamalized, dried, and finely ground, masa harina tortilla grind is the essential...

Finely ground from nixtamalized corn, masa harina tamale grind is the foundation of one of the most beloved...

Small but powerful, chile de árbol is prized for its sharp heat and bright, clean flavor. Named for...

Made from fire-roasted green chiles that are dried and finely ground, green chile powder delivers the unmistakable flavor...

Broad, dark, and gently wrinkled, the ancho chile is the dried form of the poblano, prized for its...

Ground from heritage varieties of corn long cultivated in the high desert, blue corn meal is a cornerstone...

At the heart of New Mexican cuisine, red chile is more than an ingredient—it’s an identity. Made from...

Posole is corn that’s been boiled in a lime solution until the hulls loosen, then dried—a traditional process...

Sun-dried red chile pods from Southern New Mexico are prized for their rich, earthy, and slightly sweet flavor....

Named for their distinctive rattle—cascabel means “little bell” in Spanish—these small, round chiles have been a quiet cornerstone...

Along with the mulato and pasilla chiles, the ancho forms part of the celebrated “holy trinity” of chiles...

Smaller and darker than many dried chiles, the Morita is a smoked, red-ripe jalapeño—its name hinting at the...

Long, smooth, and deep red, the Guajillo chile is one of the most essential building blocks in Mexican...

A staple since the time of the Ancestral Puebloans, chicos are made using a centuries-old method. Sweet white...