This traditional Mexican table sauce is normally made in a molacajete, or 3 legged stone mortar, but a blender or food processor are acceptable substitutes. Serve with tacos, tostadas, burritos, etc., or use it as a wonderful barbecue sauce.

From Tlaxcala comes a wonderful sauce that utilizes chipotles, or any 
type of smoked chile. Most commonly, chipotles are smoked red jalapeños. 
This is a table sauce served at room temperature to spice up any main 
dish, including meats and poultry.

This subtle blend of chocolate and chile is from Puebla, where it is 
known as the “National Dish of Mexico” when it is served over turkey. 
This sauce adds life to any kind of poultry, from roasted game hens to a 
simple grilled chicken breast. It is also excellent as a sauce over 
chicken enchiladas.

This particular version of sangrita, or "little bloody drink," comes
from Chapala, Mexico, where the bartenders have not succumbed to the
temptation of adding tomato juice to this concoction, as the
norteamericanos do. The bloody color comes from the grenadine, so this
is truly a sweet heat drink that is also salty. Some people take a sip
of tequila after each swallow of sangrita, while others mix one part
tequila to four parts sangrita to make a cocktail.

This traditional Mexican sausage is often scrambled with eggs or served with huevos rancheros (this chapter) for breakfast. Unlike other sausages, it is usually not placed in a casing but rather served loose or formed into patties. Only a small amount of chorizo is used in this recipe, so freeze the rest in small amounts. Top the scrambled eggs with New Mexico Red Chile Sauce . Serve this with Red Homefries for Breakfast and Refried Beans of Choice . Note: This recipe requires advance preparation

A Recipe From:

Mexican Modern

New Food From Mexico

by Fiona Dunlop 

Photographs by Jean-Blaise Hall