Chile

Feel free to use whatever fresh chile you can find, but remember that this sauce is supposed to pack some heat.

Make a big pot of this rich, meaty chili, a side of cornbread, and then never leave the couch.

We understand if the nori is a deal-breaker; just make sure to give the almonds a good toast to bring out their flavor if they are looking a bit pale.

You know the soup and salad deal? Well, this is our take on combining the two into one dish.

Instead of just using plain rice, make your own medley! Try a mix of white rice, millet, and/or quinoa, which all cook in about the same time. You can also sub kale for the Napa cabbage.

We love the just-set creamy texture of a stovetop frittata, but it does make it a little scary to handle. if you aren’t sure about inverting it to get it out of the pan, we have your back. Instead of flipping, transfer it to a 350° oven to finish cooking through.

Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.

The chile butter is just that—mixing Calabrian chiles with butter—for this ridiculously easy appetizer.

Before you panic about the habaneros—we've got a trick in this recipe that mellows out the spice. A lot.

Aguachile, literally meaning chile water, is traditionally made with chiles, cilantro, onion, lime, and, yeah, water.

This simple tuna tartare is your entry point for eating raw fish.

Broccoli can take more heat on the grill than you might think; it won’t taste burnt unless you actually set it on fire.

Pro move: Save the spicy broth and sprinkle with some chopped cilantro or scallions to sip on later.

The chicken bouillon, though optional, adds a hint of umami and a richness that you won’t get otherwise.

The shrimp is even better when it’s grilled.

Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.

We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!

This is the time to break out the grating attachment to your food processor.

Look for basmati rice with a slightly golden hue—that indicates that the rice has been properly aged.

Feel free to sub store-bought tortilla chips for the tostadas.