Chile

Use this smoky, chile-based Mojo Rojo sauce to add color and heat to blanched cauliflower, green beans, or broccoli.

Make this brisket a day ahead, then reheat and serve for a no-stress dinner party centerpiece.

These savory, and slightly sweet, greens are also great served with pork.

The backbone of this bowl of New Mexican soul is large kernels of dried hominy, which need to be soaked overnight. This spin on the classic posole recipe might be the most delicious party food on either side of the Rio Grande.

Canned beans are your friend in this garlic shrimp recipe.

You can reheat this ooey-gooey queso fundido dip in a skillet, or keep it warm in a fondue pot. Save this recipe for your next taco night.

Larb is one of our favorite recipes to make for friends and family. Adjust the amount of chiles and Sriracha as needed.