Search the website

Chile


March 26, 2009

Talking about American foods enriched by Mexican ingredients, I can’t leave out those tasty, juicy and smoky Ancho Chile¬†hamburgers. My mother used to make them for our birthday parties as me and my sisters grew into teenagers. We felt more hip having funky burgers instead of kid sized tacos. Plus, they were a hit with our friends.

They are a snap to make and for the Mexican spin you just need to prepare a seasoning paste with Ancho Chiles.  Anchos, being ultra mild and somewhat fruity with a hint of prunes, make an instant click with the meat.

Continue reading Tex Mex or Mex Tex: Take Two


March 25, 2009
Ancho Chile-thumb-510x342-573

The Ancho chile is a stellar ingredient in Mexican cuisine. It is probably the most used dried Chile throughout Mexico and no wonder why: Its flavor is unmatchable.

The Ancho is the Poblano Chile that has been ripened to a deep red and then dried. This concentrates the already exuberant and fruity flavors of the Poblanos.

Continue reading Ancho Chile

Continue reading
Ancho Chile

COMMENTS (26)


Home | About Pati | TV Show | Cookbook | Pati’s Blog | Contact | Terms of Use & Privacy Policy
© 2010-2015 Mexican Table, LLC. All rights reserved.
 
Newsletter Sign Up