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Chef John uses classic techniques to bring out more intense flavors in this classic avocado dip.
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A warm and spicy black bean soup.
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An easy variation on classic chiles rellenos--they're rolled instead of stuffed. Cotija cheese adds a genuine flavor of Mexican cuisine, but feta can be used as a substitute.
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A surefire potluck hit, this spicy casserole is a healthier, baked version of beef chiles rellenos, with roasted poblano peppers and cheese!
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A bold green tomatillo and chile salsa has the authentic taste of grilled, charred peppers and fruity, tangy tomatillos.
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A simple but tasty chili recipe using ground elk meat as the base. Best served with Mexican style cornbread.
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Corn, stewed tomatoes, pinto and kidney beans are heated together with a bit of cayenne and tomato sauce in this quick meal.
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