Mexican

Smoky, earth pasilla chiles form the base of this hearty soup

A mild and savory tuna ceviche from Chef Carlos Raba of Baltimore’s Bar Clavel.

Tomatillos, cactus paddles, and dried fish lend depth and brightness to this fragrant Mexican sauce.

A mixture of smoky, spicy anchos and mild and fragrant guajillos are the base for this rich red mole.

Crisp, chewy corn masa encloses refried ayocote beans in this tasty Mexican street-food.

Char-roasting tomatillos and green chiles lends a faint smokiness to this classic salsa verde.

Roast dried chiles in a comal or skillet before using them in this fiery salsa roja.

Crisp tortillas topped with a plant-based cantina snack.