The coming of summer is a good excuse to splurge on Mexican-food favorites and sip a few margaritas. Traditional Mexican food is rich with traditions of deep-flavored dried chilies, silky smooth ...

Heat a cast iron skillet or comal over medium heat. Add chiles and toast on all sides until fragrant and darkened in color. Transfer to a bowl and cover with hot water. Let soak 30 minutes. Add onion ...

1. In a heavy, dry skillet, char the onion and garlic until dark on all sides. 2. Add the water (it may sputter), chiles, sugar, vinegar, cinnamon, oregano, clove, and salt. Bring to boil, lower the ...

2021 F&W Best New Chef Fermín Núñez employs a full cup of pungent cilantro leaves and stems along with tart, fresh tomatillos, mixed chiles, and tender scallions for a raw salsa that goes well with ...