Chile

Anytime you put crispy potatoes in a warm tortilla, it's a win.

This ingenious technique cooks the chicken in a purse with its own juices and a mix of spices. It slowly simmers the bird to a silky richness—an enticing side of chicken that we rarely see.

These pineapple and pork tacos are the original fusion food—a cross between Middle Eastern shawarma and the guajillo-rubbed grilled pork served by Mexican street vendors. The pork needs to marinate four hours.

In a world where chipotle is almost a supermarket staple, it's fair to say that authentic Mexican food has gone mainstream. And we couldn't be happier: We love the complex layering of flavors in real Mexican cooking. Mole, the signature sauce of Mexico, is a particularly delicious example of this trend. The only problem? Traditional mole usually requires a pantry's worth of ingredients and an entire day in the kitchen. Here, we’ve streamlined the ingredient list—and figured out how to make an incredible sauce in a couple of hours. But this simplified version doesn't skimp on flavor. Mexican chocolate adds an intriguing complexity to the smoky, savory sauce. Stir in some cooked, shredded chicken and you've got a whole new go-to chili.

Pasilla chile oil wakes up lamb meatballs and cucumber while plenty of yogurt keeps the heat in check.

The chipotle butter is also great for topping fish fillets or melting over pasta.

Charring the vegetables adds bittersweet depth; serve leftovers on scrambled eggs.

Freshly squeezed orange juice and dried chiles make short ribs mouthwateringly irresistible.

Authentic barbacoa is a daylong event involving a whole animal and an underground fire pit. This take is easier and totally delicious.

Aguachile is a chile and citrus dressing that's often paired with raw fish. You'll want to drink Bukantz's veggie version right from the platter.

This recipe can easily be doubled for a group. Make sure to check the ribs in a few spots for doneness.

Pass the Pods C'mon, who doesn't love edamame? Consider this the adults-only version: sautéed, spicy, and highly snackable.

A vegetarian twist on a Chinese take-out standard, these sprouts deliver crunch, spice, and zing.

Miso paste increases the umami factor, and broccoli rabe brings refreshing bite to this classic bacon, egg, and cheese pasta combo.

Braising octopus might sound advanced, but it's as easy as simmering a pot of beans.