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Chorizo and Potato Torta
Chorizo and Potato Torta
In Mexico, these sandwiches would be made with telera or bolillo rolls (look for them in Mexican bakeries), but any large, crusty sandwich roll will be fine here.
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Chipotle Sweet Potato Gratin
This rich and spicy sweet potato gratin makes a great addition to the Thanksgiving table. And it's especially good if you're travelling to someone else's house for the big meal. It can be made early in the day and reheated when you reach your destination. After baking, cover and chill. Reheat, covered, in a 400°F oven until hot, about 15 minutes.
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Chilled Avocado Soup with Salsa Garnish
Be sure to use Hass avocados, the small pebbly-skinned type. They are much more flavorful than the large, shiny-skinned variety.
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Churros
Have these churros with a cup of Spicy Mexican Hot Chocolate.
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Chili
Ancho chiles are dried poblano peppers and are the classic ingredient used to make this style of chili. Look for sour salt in gourmet store.
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Chipotle Salsa
Like most fresh salsas, this is low-cal and fat-free. Store it, covered and refrigerated, for up to 1 week.
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Chorizo, Artichoke, and Three-Bean Salad
The chipotle puree for this recipe is very simple to make—and great to keep on hand for cooking. Empty the contents of a can of chipotle chilies in adobo sauce (try La Morena brand) into a blender and process until smooth.
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Crab and Goat Cheese Empanaditas
These mini empanadas are great served with mango chutney. The recipe makes about 30 empanaditas.
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Cocido de Garbanzos
Pancetta makes a good subsitute for tocino.
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Crab and Avocado Quesadillas
These quesadillas are made with avocados and reduced-fat cheese for a vastly improved fat profile (way less saturated fat and plenty of good-for-you fats from the avocado). Serve the quesadillas with a small dollop of fat-free sour cream and some Pico de Gallo on the side.
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