A spicy, smoky Mexican liqueur made with chile ancho, which are dried poblano chiles. These little beauties are macerated in neutral cane spirit for half a year, then blended with a selection of other ...

Fiery and smoky to mild and earthy – Mexico's countless chillies are at the heart of its cuisine. Don't miss our speedy guide to just some of the types you should be trying. Great British Chefs is a ...

This salsa roja, inspired by Flamingo Estate’s dried strawberries flavored with guajillo and Key lime, delights with a sweet-tartness that plays up the spice of the ancho chile. Strawberries ...

This mole negro recipe features dried pasilla, ancho, and morita chiles with toasted almonds, pecans, and peanuts, plus dried ...

And if you are cooking for kids and are worried they won’t tolerate the mild spice from the ancho chiles, you can drizzle chicken and vegetables skewers for them in a bit of olive oil ...

Sanborns, the place where you can get a coffee, a pair of socks, and a full meal all under one roof, is a Mexico City institution. Founded in 1903, it’s the go-to for everything, from a casual ...

This salsa roja delights with a sweet-tart spiciness. Strawberries macerated with lemon juice and light brown sugar enhance the salsa's jammy flavors and complement the heat of ancho chile.

Antioxidant-rich dark chocolate is truly a gift of the gods; since chocolate, in its most unfettered form, has natural ...

Countless hearts were broken when Klondike discontinued this beloved ice cream treat in 2022, but a new incarnation has since debuted on the market.

This mole poblano recipe features chocolate, dried chiles, nuts, seeds, and spices for a traditional authentic mole sauce.

Marvin Woods has so many wonderful recipes, this week’s column is dedicated to them. He shares his recipe for Spicy Pulled ...

Texas chili can be made up to 3 days ahead and refrigerated in an airtight container. Reheat on the stovetop over low heat, ...