Featured in Issue 199
Red Mole with Potatoes and Nopales (Papasmole)
A mixture of smoky, spicy anchos and mild and fragrant guajillos are the base for this rich red mole.
Ayocote Bean Tlacoyos
Crisp, chewy corn masa encloses refried ayocote beans in this tasty Mexican street-food.
Tomatillo and Serrano Chile Salsa
Char-roasting tomatillos and green chiles lends a faint smokiness to this classic salsa verde.
Tomato, Guajilo, and Ancho Chile Salsa
Roast dried chiles in a comal or skillet before using them in this fiery salsa roja.
Andy Ricker’s Pantry Guide to Perfect Pad Thai
Missing your Thai restaurant stand-by? To replicate the real-deal at home, stock your pantry with these essentials.
The Best Chocolate In Africa
How one Tanzania chocolate company is helping farmers grow better cacao—and demand a better price.