Chiles (La cocina de patricia quintana) (Spanish Edition)

Mexico offers us a rich variety of peppers, or chilies, that are distinguished by their bite, texture, aroma, and color. Learn the characteristics of each and soften or sharpen your taste by combining them with other flavors. Patricia Quintana reveals her secrets in this extraordinary book. The chili pepper is the soul of the Mexican kitchen. Patricia Quintana presents diverse recipes featuring various presentations—fresh peppers like the Serrano, which offer an explosive taste whether in fresh or cooked salsa; the poblano with its brilliant green skin; the mora, morita, pasilla oaxaqueño, and chiplote meco, which are derived from different varieties of jalapeño; the pasilla or mulato with its plum like flavor—all of which are a festival for the palate.