A 3-Chile Salsa with Oaxacan Smokiness
"Oaxaca loves smoky flavours," says Pilar Cabrera, "roasted tomatillos, mezcal, desserts of leche quemada." She is also referring to the smoked chile pasilla de Oaxaca, an ingredient being // read more
Chintextle Sauteed Mushrooms
Chintextle, or chintestle, is a savoury chile paste hailing from Oaxaca, a state known for its distinct culinary riches. The paste, made with the smoked chile pasilla of Oaxaca, or // read more
Oaxaca’s Smoked Chile Pasilla stuffed with Peaches, Ricotta and Walnuts
Summer came and went far too fast. And by the time I caught up with its crazy fast pace, it was gone, but I still had designs on a few summer recipes I did not want to let pass. Case in // read more
Salsa de Chile Pasilla de Oaxaca – Version Two
The smoked chile pasilla de Oaxaca, or chile Mixe ( pronounced, mee-hay) is unique to the state of Oaxaca. It imparts a fiery, smokey flavour to salsas, chiles rellenos, and vinegary // read more
Stuffed Chilie Pasilla de Oaxaca with Cheese
Although deemed a regional dish, I can't recall ever eating it in its stuffed form all the years I've been going to Oaxaca, Mexico. (See note below). I first came across it in Diana // read more
Salsa de Chile Pasilla de Oaxaca, Chiles Cooked in Ash
With a bag of ash from Teotitlan del Valle and a bag of smoked chilie pasilla de Oaxaca, I'm picking up where I left off in December. The smoked chilie pasilla is a unique chile in // read more