"Mexico is home to more than two hundred variations of chiles, stemming from some sixty-four distinct varieties, and almost every meal in the country is eaten with some form of a chile-based dish. Ranging from eye-twitchingly spicy to robust, from sweet to smoky, chiles are pureed into sauces, stuffed whole, chopped, roasted, powdered, pickled, and used as rajas or strips. More than in any other national cuisine, chiles are utilized as a good as much as a spice throughout Mexico. As a chile vendor at Mercado de la Bola in Mexico City affirms, The chile is the flavor of Mexico. Its the seasoning of our foods. Its part of the national identity. The Mexican Chile Pepper Vookbook is the first book to explore the flories of Meican regional coooking by focusing on this single, but endlessly variable, ingredient. Authors Dave DeWitt and Jose C.

Marmolejo feature more than 150 recipes that celebrate the role of chiles across appetizers, soups and stews, tacos, enchiladas, tamales, moles, and vegetarian dishes. Comprehensive glossaries of Mexican chiles, cheeses, and food terminology are also included. Savor the history, culture, and recipes of Mexican regional home cooking highlighted in this unique, full-color cookbook and explore the various chile peppers showcased in this spicy trek south of the border. The only thing left to do is decide which recipe to try next!" --.