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Mexican Sopes by Karl Petzke
Smoky Chipotle Salsa with Pan-Roasted Tomatillos by Rick Bayless
Chiles Rellenos Rancho Gordo by Steve Sando
Spicy Tequila Shrimp by Nielsen-Massey Vanillas
Spicy Pepita Brittle by Charity Ferreira
Chile-Spiked Chocolate Cakes by Roberto Santibañez
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The book is finally out, and readers, Portuguese aficionados, and cooks have been asking whether they can get an autographed copy. Considering you’re scattered all over the United States, it’d be impossible to put together …
Here the classic daisy cocktail, a concoction of juice, champagne, and grenadine, is dressed up with ginger liqueur for a festive holiday starter.
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The Day of the Dead recipes sound luscious and vibrant. The chili-spiked chocolate cake will make a unique addition to our table. Rick Bayless is right about the depth of flavor one finds in a smoked chipotle salsa. In summer I serve this with grilled vegetables. Big hit. Mix a small amount in a Bloody Mary.
Denise Fondo
Add a little sass to your table with sugar skulls and pan de muerto (bread of the dead) which is often formed into bone-like shapes. We’re usually in Scottsdale for El Día de los Muertos where it is evident that the Spanish Conquistadors were fighting an uphill battle when they tried to eradicate the “pagan” ritual.