Chili pepper (Capsicum annuum L.) is one of the most important vegetables in the world; it is the most widely cultivated and popular spice. The genus Capsicum has been distinguished by its lack of ...

Preheat a large cast-iron skillet or griddle. Add the pasillas and toast over high heat, pressing them down with a spatula and turning once, until pliable and fragrant, about 1 minute. Transfer the ...

On a recent trip to Oaxaca, I was mesmerized with the fruity, smoky pasilla de Oaxaca chiles so much that I brought back a bag of the chiles, as well as a basalt molcajete, in my suitcase. The deep ...

1. Heat a frying pan over medium heat. Dust chicken breasts with cumin and salt to taste; place in the hot pan. Cover and cook until golden brown, turn them over and cook, uncovered, until the chicken ...

1. Place the pork in a large stew pot with a lid and cover with water. Add 1 tablespoon salt and bring to a boil over high heat. Reduce the heat to a very low simmer, cover and cook until the pork is ...

Mild white fish such as cod, haddock, or halibut simmers in an aromatic broth made from mild chiles in this stew. The pasilla chiles used here, the dried version of fresh chilaca peppers, are mildly ...

No fusion has done more of a disservice to a country's cuisine than Tex-Mex. The unpleasant union is so enduring and deeply-entwined that Mexico's cuisine has been in danger of getting lost in a sea ...

My Mexican grandfather used to say that salads were for rabbits. My Mexican father thinks a good steak cures any stomach ailment. And a Mexican friend used to joke that a pet pig that lived near my ...

1. Bring a large pot of water to a boil. Add the pasilla peppers and cook for 2 minutes. Add the tomatillos and cook for 6 minutes more or until they turn soft and brown. Drain and let cool. 2. Stem ...

This is “You Gotta Try This,” The Bee’s series featuring one particular must-have dish at a local restaurant. Each featured dish is nominated by a reader and chronicled at sacbee.com. Got a menu item ...

Aptos >> On Wednesday, Dec. 6, the dinner-to-go available at Flats Bistro (113 Esplanade) is stuffed Pasilla pepper with Spanish rice and black beans. Thursday it’s boneless chicken thighs with ...