The difference between chile powder with an "e" and chili powder with an "i" is not a matter of phonetics, like tomato, tomahto. They are not the same ingredient. As a food editor, when I review the ...

Ancho is the term for ripe, dried poblano peppers. Poblanos are large, fleshy, mild chiles that become sweeter and fruitier when they ripen and change color from green to red. Those red peppers are ...

This marinated salsa is chocolaty, sweet, deep, mildly spicy and incredibly interesting. Versions of it are common in northern states of Mexico. Feel free to adjust the sugar to your taste. It is ...

The other night, I got quite high and decided it would be a good idea to make some chili. I had thawed too many sirloin steaks and needed a way to use them, stat. I ground them up with my meat grinder ...

A sauce made with chipotle and ancho chile peppers gives these cheese enchiladas a smoky, earthy flavor. (Gretchen McKay/Pittsburgh Post-Gazette/TNS) Like a lot of Mexican food fans, I could stuff my ...

Joe Yonan's older brother, Michael, who lives in Ballinger, Texas, developed this recipe for The Post when asked to come up with a simplified version of a purist's chili. With only one kind of chili ...

Bill Esparza is a James Beard award-winning food journalist, author of LA Mexicano, and onscreen food television personality covering food in United States and Latin America. Homemade salsas are ...

It's time to get excited about seasonal peppers! Produce expert Josh Alsberg joined us to share his always delicious tips. The first rain is here, but the summer produce isn't quite done - so let's ...