11 dried Mexican chiles to know and love, plus how to use them. A beginner’s guide to the pantry workhorse of Mexico. By Stacy Adimando and Gonzalo Guzmán/Saveur. Published Oct 5, 2019 1:30 PM EDT.

The wall of dried chiles at the Mexican grocery store is always mesmering to me—a mural with colors ranging from bright red to black that exudes the aroma of fruit, chocolate, raisins, and nuts ...

Mexico counts 64 types of chiles that cooks use fresh, dried, roasted, or smoked. You’re unlikely to find that kind of variety in the U.S., but your local supermarket or Mexican market ...

Fiery and flavorful, Camarones a la Diabla features juicy shrimp simmered in a bold chile-tomato sauce for a quick and spicy ...

He shares a recipe for salsa using dried chipotle and árbol chiles from his cookbook, Mi Cocina: Recipes and Rapture from My Kitchen in Mexico. Makes 1 ½ cups. 4 medium Roma tomatoes (1 lb ...

The difference between chile powder with an "e" and chili powder with an "i" is not a matter of phonetics, like tomato, tomahto. They are not the same ingredient. As a food editor, when I review ...

Chili comes in all shapes and flavor combinations, but I can’t help but feel thankful for the abundance of dried chiles in New Mexico, which after much learning, cooking and tasting has allowed ...

For example, make a chiltepín escabeche by mixing sliced carrots, Mexican oregano, cumin seeds, garlic, and salt for a briny-spicy side. Sun-dried chiltepíns have far more applications, ranging ...