Chile

Medallones de Filete con Mantequilla de Tres Chiles Gaia, a beautifully restored house-turned-restaurant, located in one of the country's oldest cities, blends Mexican and Mediterranean cooking. One of the best dining spots is upstairs overlooking the patio and garden. If you get a chance, take a peek at the bottom of the pool. Legend has it that the mosaic of the fertility goddess was created by Mexican artist Diego Rivera for Mario Moreno (known as Cantinflas), the famous Mexican actor who once lived in the home. At Gaia, french fries sprinkled with cayenne pepper accompany the beef.

"When a friend celebrated her birthday at El Teddy's in New York City's TriBeCa, I really enjoyed trying the innovative dishes there," says Thea DeSando of New York, New York. "But the one thing I couldn't get enough of was the salsa—smoky and full of tomato flavor. Is there any way you can get the recipe?"

This Cambodian curry is traditionally made with beef, but Mao Sokhen says his American friends prefer the chicken variation. Though you can use any brand of Thai red curry paste and Asian fish sauce for this recipe, Mao likes the brands recommended below because he finds they produce a dish that is closer to classic Cambodian flavor.

Chiles Rellenos con Huevos y Tocino con Salsa de Queso Chihuahua Translated, Las Ventanas al Paraíso means "Windows to Paradise." With an ocean view from nearly every room, four infinity pools that seem to stretch to the sea, and a personal escort to your room (no front desk), the name is no exaggeration. The peacefulness is a sharp contrast to the bustle of Los Cabos, just outside the property's doors. If you can bear to venture outside your beautiful room, try the resort's two restaurants — the Sea Grill, where you'll find contemporary Mexican offerings like this breakfast version of chiles rellenos, and The Restaurant, which uses local ingredients to create delicious Mediterranean-inspired dishes.

Tomatoes and bell pepper also give color and flavor to this impressive side dish.

Green chilies and cilantro add some zip to this main course.

Tomatillos are the key ingredient in this alluring green sauce. They have an unusual and pleasant tartness that works well with a variety of dishes. I pair this mojo with a grand Fish in Foil . The sauce has the brightness of a lemon with the attendant complexity you'd expect of the other ingredients that go into making it.

The abundant use of leafy greens is one of the hallmarks of the food of the African continent in general. Here, the familiar collard green, which has become emblematic of African-American cooking, is given an Ethiopian twist in a dish that can be served either warm or at room temperature.

Ground turkey would make a fine substitute for beef in these Southwest-style burgers (grill until cooked through).

Helen Yard of Flagstaff, Arizona, writes: "I fell in love with Latin food after spending some time in Central America and Mexico assisting with bird studies. Now I study birds along the Colorado River back here in the States. We've got a crew to cook for us in the field, but when I return home I never miss a chance to get busy in the kitchen. " Serve for breakfast with hot buttered tortillas. A poblano is a fresh dark green chile, often called a pasilla, and is available in the produce section of most supermarkets.

At the restaurant, the lamb is served with cilantro-corn mashed potatoes.

One extremely popular fish in Bombay, India's financial center, is pomfret, found in most coastal areas of the country. In one of my favorite pomfret preparations, called patrani macchi, the fish is stuffed with an herb paste and steamed in a banana leaf—which lends a unique fragrance and makes an attractive presentation at table (but should not be eaten). As pomfret is difficult to find in most parts of the United States, we suggest salmon, which is equally delicious.

To make this recipe even easier to prepare, substitute three tablespoons diced canned green chilies for the fresh Anaheim chili.

Moist, with subtle heat from the chipotles.

Great on its own or served alongside grilled fish, chicken or steak.