Chile

Scallops: so meaty and delicious and yet so easy to overcook. That’s why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.

Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.

Let’s put it this way: If you like salsa verde, you’ll love charmoula, a spiced marinade central to Algerian, Libyan, Moroccan, and Tunisian cooking. 

This pineapple-jalapeño relish, along with paprika honey mustard and Canadian bacon, helps make up the Hawaiian Dog.

What's the move when it's 100 degrees out and the last thing you want is full-dairy ice cream? This chile mango sundae, of course.

Thai seasonings add punch to this vibrant and herby salad; peanuts and celery keep it crunchy.

We modified Contramar’s whole-fish method with individual fillets, which are easier to handle—but the flavor is the same!

Charring the tomatoes and vegetables plays up their sweetness and adds smoky, bitter notes. This goes great with quesadillas, grilled snapper, and pork.

Don’t braise your short ribs—grill them. They’re intensely beefy, with gorgeous marbling that encourages crispy bits.

You can always ask your butcher to slice the pork shoulder on the electric slicer for you, which will ensure even pieces and save you time.

The key to this adobo is truly burning the chiles and spices. Not browned, not toasted—burned. Try this at home; just open the windows and turn on the fan first.

Though Birrieria Zaragoza uses goat, this deeply spiced braise is equally good with lamb.

A cooling and crunchy green version of the typical tomato-based salsa.

Looks like a perfectly innocent bowl of apricot jam, burns like a bright and fruity pepper jelly.

If we had to give this salsa a heat index rating, it would get three out of five chiles.

This sandwich alone is worth the trip to this five-table restaurant in the western suburbs of Chicago.

Translation: Garlic shrimp. Which explains why there’s a clove of garlic for every shrimp in this saucy dish.

Spicy beers? Just trust us, they're amazing.

This will become your new go-to favorite spicy condiment. It pairs particularly well with our Aromatic Shrimp and Noodle Medicine Soup.

Four Horsemen’s glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn’t make you go through all that if it wasn’t worth it.

If you can find Chihuahua cheese for this, use it! If not, Monterey Jack can be subbed. Not the same, but still crazy good!

Smoked pork hocks don’t just add meatiness and body to this chile verde recipe; they release smoky, salty notes as they cook, seasoning the beans in the process.

Try this roasted garlic chili sauce smeared on pork, folded into scrambled eggs, or tossed with rice.

Spoon some of this butter over a pork chop during the last minute of cooking.