While it might not look like a chile pepper, that’s exactly what chiltepín is. These small, berry-like chiles are taxonomically referred to as Chiltepín Capsicum annuum var. Glabriusculum, making them ...

When it comes to dry chiles, the smaller it is, the bigger the kick. Sure anchos and guajillos have great depth of nutty flavor and make great everyday sauces, but you’re not going to lift a bland ...

Welcome to Sonoran Arcana, a column seeking to probe the margins of Arizona cuisine and define a more specific, novel cuisine that has emerged in America’s great Sonoran Desert: New Arizonan. Here, we ...

A good plate of Sinaloa-style aguachile starts with liquid hot peppers, lots of lime, and freshly butterflied, raw shrimp. The flavor and heat build like a strong corrido: dramatic and full of ...