Chile

A spicy, tangy option for anyone who loves to put mayo on burgers.

A saucy dish for those who don’t mind eating with their hands. Serve with plenty of crackers or bread for sopping up every last bit of the delicious liquid, and extra napkins, too!

Reheating the chicken in broth magnifies the flavors of both, and because you’re using rice noodles, the soup won’t get cloudy or starchy. And if it’s a cold you’re fighting, jalapeño and sriracha will help clear those sinuses.

The jalapeño's ribs and seeds are the spiciest parts; be careful not to rub your eyes after handling (or wear gloves)!

Sprinkle the cutting board with chopped herbs dressed with oil and citrus zest before setting the meat on top to rest. The cooked protein will absorb the herbs' aroma.

The secret to this dish is the crunchy and creamy deep-fried avocado.

Top these Tex-Mex-inspired burgers with some melted Monterey Jack and a spoonful of fresh salsa.

Although the recipe calls for chicken, you can serve this nutrient-dense cabbage slaw with any protein you like.

For a hash with plenty of crisp texture, cook it over moderately high heat scraping and folding in the browned bits from the bottom of the pan as it cooks.

Serve these spicy shrimp over greens or on their own as a pre-dinner snack.

For a little less heat, omit the chiles or mustard seeds in this sautéed spinach recipe.

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.