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Pollo adobado, a traditional Mexican adobo-marinated baked chicken dish, is bursting with flavor from a guajillo pepper and tomato sauce.
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An easy porchetta breakfast sandwich, with fried eggs, Calabrian chile aioli, and arugula on toasted buns.
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This authentic Mexican pork stew with guajillo and ancho chile peppers is full of smoky, complex flavor.
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Layers of canned green chiles and cheddar cheese are baked with an egg filling. This casserole is also great when made with fresh long green chiles. Makes a wonderful brunch dish, but we also have it for lunch quite often.
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This salsa features watermelon in place of tomatoes, as well as sweet onion, garlic, and serrano peppers.
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Slow-cooked chicken with a zesty orange juice, spice, and habanero jerk marinade.
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This Brazilian dish may contain a few unexpected or even unfamiliar ingredients, but they are easy to find online and worth the search The result is a tropical fish stew mellowed by slices of plantain and coconut milk and accompanied by the traditional hot sauce called piri-piri and farofa, the toasted cassava-meal accompaniment Farofa is served all over South America with all kinds of dishes; this version, with caramelized onions adapted from Felipe Amaral in Rio de Janeiro, was my favorite
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Chili con Carne! With chunks of chuck roast, browned in bacon fat and cooked with red kidney beans, red chili and chipotle chili, onion, garlic, jalapeños, tomatoes, and lime juice. Top with grated cheddar and chopped red onion. So GOOD!
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A side dish of cabbage and carrots with a sweet, spicy kick of vinegar and hot chile pepper makes a great accompaniment for jerk chicken or pork.
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Get Dry Rub Recipe from Food Network
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Make your own creamy Baja-style sauce for fish tacos using sour cream, mayonnaise, seafood seasoning, cilantro, and ancho chile powder.
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Get Sweet Potato and Star Fruit Chaat Recipe from Food Network