
Chicken with Ancho-Peanut Sauce
WHY THIS RECIPE WORKS: A specialty of the Puebla region, pollo encacahuatado is a chicken dish with a thick, hearty sauce made with tomatoes, ground

WHY THIS RECIPE WORKS: A specialty of the Puebla region, pollo encacahuatado is a chicken dish with a thick, hearty sauce made with tomatoes, ground

WHY THIS RECIPE WORKS: Pipian verde, or pumpkin seed sauce, is a traditional Pueblan sauce that can be served over anything from chicken to pork

WHY THIS RECIPE WORKS: The boldly flavored, vibrant Mexican sauce known as adobo is made by combining dried ground chiles, spices, herbs, and salt with

WHY THIS RECIPE WORKS: Hailing from the Puebla region of Mexico, mole poblano is a rich, deep red sauce made from chiles, nuts, spices, fruit,

WHY THIS RECIPE WORKS: Posole is the Mexican name for both hominy (dried field corn kernels treated with lime and boiled until tender but still

WHY THIS RECIPE WORKS: Rooted in the flavor profile of the classic Oaxacan mole called manchamanteles (literally, “tablecloth stainer”), this spicy, sweet, and savory stew

WHY THIS RECIPE WORKS: We wanted a recipe for this popular soup (known in Mexico as sopa Azteca) with authentic flavor and a streamlined method.

Prep time: 10 minutes (not including time to make zoodles) Cook time: 10 minutes Yield: 4 servings INGREDIENTS: ½ pound boneless, skinless chicken thighs

When I started posting recipes on YouTube, one of the most requested recipes was for KFC, otherwise known as Korean Fried Chicken. Coated with a

In Egypt, from where mulukhiyah (Jew’s mallow in English) originates, people eat it as a soup, either on its own, or with rice, meat, and


