This may seem an improbable melding of short ribs and anchos and red wine. Authentic Mexican? Nah. Worth making? Heck yeah.

This crazily creative departure from convention jumbles together scallops, jicama, peanuts, and pork rinds to stunning effect.

This roasted chiles recipe lends a smokey, indefinably authentic flavor to all manner of Mexican and Tex-Mex dishes. Here’s how to do it flawlessly.

A Mexican staple, this sauce of sorts is essentially fresh salsa that’s named, curiously, for a rooster’s beak.

A mango banana salsa recipe? It may sound odd, but with its mix of fruit, chiles, and onions, it’s sublime with fish tacos, chicken, even tortilla chips.

This Southwest chile cheese fondue is brimming with chile ingredients, cheese, and spices. This is a fondue with brio. Dip chorizo for a flavor blast.

Unlike traditional chiles rellenos, these are baked, not fried. But don’t hold that against them. Bet you can’t even tell the difference.