Chile

This uncooked tomato sauce is a staple in the Mexican kitchen and is often served in small bowls and placed on tables as a condiment. It is a simple sauce to prepare, just be careful not to overprocess because it’s meant to be a rustic sauce with a coarse texture.

This recipe is commonly referred to as Pico de Gallo (rooster’s beak). I suppose it is because the ingredients are all chopped up as if they were broken up by a bird’s beak. It is one of my favorites since it is not only delicious but also low fuss. Don’t worry about chopping the vegetables into uniform sizes or shapes and certainly don’t feel compelled to measure any of the ingredients. This chunky sauce goes well with almost every Mexican dish and is the classic accompaniment to serve with tortilla chips.

This has become my favorite sauce—for now. Its fresh flavor, vibrant color, and slight heat (which you can control with the amount of jalapeños you add) are the reasons why. And once you discover how easy it is to prepare and how long it keeps in the refrigerator, I don’t doubt it will become a favorite of yours, too.

Roasting—or rather toasting—vegetables is one of the most important techniques in Mexican cooking. Because the roasting is done on the stovetop and not in the oven where the vegetables can steam, the flavors developed are very deep. Make sure to include some charred pieces of vegetable skin—they will add an incredible smoky flavor to your recipes.

This is the perfect side dish on so many levels. It brings color and flavor to the table without competing with other dishes, and adds brightness to the table with the fresh cilantro garnish. Once you realize how easy the rice is to make and how well it reheats (allowing you to make it ahead of time), you will find yourself making it over and over again.

This is an incredibly satisfying stew that gets better as it ages, so think about making extra to keep as leftovers. The smoky chipotles add a depth of flavor along with a spicy heat. To tame the heat, you can reduce the number of chipotles or serve the stew with Mexican crema.

Mexican chorizo has a flavor all its own. It is not only easy to make, but its ingredients are also commonly found in your local supermarket. Unlike its Spanish cousin, this chorizo is not cured or smoked. And because most Mexican recipes call for the chorizo to be removed from its casing, stuffing it is not necessary. Just measure out the chorizo into small portions before storing, and it is ready whenever you are.

This classic dish proudly displays the colors of the Mexican flag, which is most likely why it’s referred to as “belonging to Mexico” (a la Mexicana). It’s also where the fajita probably got its start. A quick sauté of traditional ingredients—tomato, onion, and chiles—shows how delicious and simple Mexican food can be.

The most difficult part of making these ribs is waiting for them to be ready. And the best part is that they practically make themselves. It is said that ribs should be cooked low and slow, and this recipe does just that. Cumin, oregano, and chipotle chiles slowly infuse into the meat of these ribs for 3 hours before they are glazed with honey and adobo. A winning combination!

Meatballs are the ultimate comfort food. And while these are satisfyingly delicious, they also pack a spicy punch. The chipotles add an unexpected smoky heat to the tomato sauce, which only gets better with time. So make them in advance for a no-stress meal, and make sure to make extra so you can have some for leftovers.

Mexicans refer to this dish as manchamanteles or “tablecloth stainer” due to the delicious deep red sauce that is made from dried chiles and spices. The sauce has an underlying sweetness that is very addicting. And because this dish improves with age, you can make it days in advance or enjoy left-overs days later.

The shrimp in this recipe are cooked in a manner that is referred to as enchilado, or in a chile sauce. While the shrimp go well served atop crisp fresh lettuce and a crunchy tortilla, they can also be served over a bed of white rice with extra sauce drizzled on top. Either way, you will find the shrimp to be as versatile as they are delicious.

Stuffed chiles—a.k.a. chiles rellenos—are only as good as their stuffing. These are made with corn, cheese, and crema, combining sweet and salty with some mild heat. But dare to experiment by adding mushrooms, ground meat, or chorizo to the filling for a heartier version. This eye-catching appetizer also makes for a great side dish.

Talk about a crowd-pleaser. This version of a fundido—a Mexican fondue—is incredibly addicting. I challenge you to walk away from this melted gooey cheese mixed with meaty chorizo and spicy poblano chile strips. It is impossible!

The combination of shrimp and green chiles is fantastic on these quesadillas. It doesn’t matter what size shrimp you buy because you’ll have to cut them up anyway, so save some money and buy the smallest frozen shrimp they have.

If you make these for your friends, make sure you eat some right away, because they will evaporate if you walk away. Megan and I like our salsa saucy, more like a picante sauce, so we add some tomato sauce. But, if you like chunky salsa, you can skip the sauce and just use the diced tomatoes.

The Aztecs were such trendsetters. Although it’s become fashionably chic, from Soho to South Beach, to spice up chocolate with a bit of chile pepper, in fact it’s a custom that goes back more than a thousand years. And I wonder if, even back then, there were paparazzi stalking luminaries in Central America, hoping to catch them in spicy situations. When your guests taste this decadent, zippy chocolate ice cream, you’ll understand what all the fuss is about—and perhaps develop a few overzealous followers yourself.

While this relish boldly says, “I am mint!,” it also has a bite from chile, ginger, and raw onion. Lime juice and sugar tame and unite the ingredients. This, along with the Tamarind and Date Chutney (page 220), provides just the right bright accents to Indian Samosas (page 115).

A simple, everyday relish from India, this condiment adds a wallop of fresh spiciness to food. Each cook has a different take on green chutney, and many add chopped onion and grated coconut. The straightforward approach here keeps the flavors bright. Green chutney is purposely hot, but feel free to seed the chiles or use a less-alarming chile, such as jalapeño, for less dramatic results.

Used in Chinese, Japanese, and Southeast Asian cooking, chile oil is easy to prepare at home, and it’s infinitely better than store-bought. Its intense heat enlivens many foods, especially dumplings, which benefit when chile oil is part of the dipping sauce or used as a garnish. Some cooks add aromatics, such as ginger, star anise, and Sichuan peppercorns, to the oil, but I like to keep the chile flavor pure. While you may use other cooking oils, such as canola oil, my preference is for the kind of peanut oil often sold at Chinese markets, which is cold pressed and filled with the aroma of roasted peanuts. It is texturally light, has a high smoking point, and offers a wonderful nuttiness that pairs well with the intense chile heat. Lion & Globe peanut oil from Hong Kong is terrific. Use just the infused oil or include the chile flakes for an extra brow-wiping experience.