Poblano Chile

Chiles Rellenos con Huevos y Tocino con Salsa de Queso Chihuahua Translated, Las Ventanas al Paraíso means "Windows to Paradise." With an ocean view from nearly every room, four infinity pools that seem to stretch to the sea, and a personal escort to your room (no front desk), the name is no exaggeration. The peacefulness is a sharp contrast to the bustle of Los Cabos, just outside the property's doors. If you can bear to venture outside your beautiful room, try the resort's two restaurants — the Sea Grill, where you'll find contemporary Mexican offerings like this breakfast version of chiles rellenos, and The Restaurant, which uses local ingredients to create delicious Mediterranean-inspired dishes.

Tomatoes and bell pepper also give color and flavor to this impressive side dish.

Tomatillos are the key ingredient in this alluring green sauce. They have an unusual and pleasant tartness that works well with a variety of dishes. I pair this mojo with a grand Fish in Foil . The sauce has the brightness of a lemon with the attendant complexity you'd expect of the other ingredients that go into making it.

Ground turkey would make a fine substitute for beef in these Southwest-style burgers (grill until cooked through).

Helen Yard of Flagstaff, Arizona, writes: "I fell in love with Latin food after spending some time in Central America and Mexico assisting with bird studies. Now I study birds along the Colorado River back here in the States. We've got a crew to cook for us in the field, but when I return home I never miss a chance to get busy in the kitchen. " Serve for breakfast with hot buttered tortillas. A poblano is a fresh dark green chile, often called a pasilla, and is available in the produce section of most supermarkets.

This recipe can be prepared in 45 minutes or less.

(Chile Verde Con Carne or "Caldillo")

Chicken in Pumpkin-Seed Sauce

Brian Polcyn of the Five Lakes Grill in Milford, Michigan, has updated this Mexican favorite by oven-roasting the stuffed chilies rather than coating them with batter and frying them. The chilies are presented on a bed of rich-tasting caramelized onions.

Poblano and jalapeño chiles, tomatillos, and cilantro account for the recipe's title. Serve with: Mexican beer, warm tortillas, green salad, and lemon sorbet.

Pan-roasting or toasting in a dry cast-iron skillet is a cooking technique used often in Mexican cuisine. We use it here to bring up the flavors of corn, onion, and pumpkin seeds. We created this salad as a main course, but it's also a terrific side dish. Active time: 50 min Start to finish: 1 hr

There are many versions of special-occasion green rice in Mexico. My current favorite is this one, green with the richness and welcoming spiciness of poblano chiles, backed up by herbal cilantro and sweet onion and garlic. This full-flavored rice can accompany a simple grilled fish or chicken or any dish that weaves a little green chile into its sauce. The rice is made pilaf style, like most Mexican rices, meaning that the raw rice is fried first so that the grains will be separate when cooked. Dependable as that method is, this rice comes out a touch sticky because of all the poblano pureed into the broth. I make it ahead, spread it onto a baking sheet to cool and allow excess moisture to evaporate, so the rice will fluff up into separate grains. Then I reheat it in a steamer.