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, and then dropped a jar of pace picante right in the middle of their martha stewart moment. the only logical answer to this asymmetrical spread is that many non-mexicans are intimidated by salsa's chief ingredient: chiles — especially those dried ones. mexico counts types of chiles that cooks use fresh

you to work with. and with some basic knowledge of the techniques shared by mexican cooks throughout the country's culinary regions, using chiles to make salsas, marinades, stews, and more could become your newest kitchen hobby. here's how to get started. creating a base for salsas having access to fresh...

https://www.eater.com/21324179/how-to-cook-with-chiles-homemade-salsa-mexican-dishes

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luckily, there are tons of places around the state to get a good taste of it. during my time in meghalaya, i ate a lot of dishes by the khasis , a mongoloid tribe that, along with the jaintia and garos, make up much of the state's population. meghalayan cuisine is largely made up of spicy, flavorful meat

and fish dishes with rice. pork, which is a rarity in other parts of india, takes center stage here, and beef is also a popular menu item. to say i was blown away by the sensational flavors of meghalaya is an understatement. i only spent four days there, but during that time, there were several instances...

https://davidsbeenhere.com/2019/11/15/12-meghalayan-dishes-you-must-eat-in-meghalaya-india/