El chile es el alma de la cocina mexicana. Patricia Quintana presenta aqui diversas recetas entre cuyos ingredientes destaca el chile en sus diversas variedades y presentaciones: chiles frescos como el serrano, que da un picor explosivo a las salsas crudas o cocidas; el poblano con su piel verde y brillante; chiles mora morita, pasilla oaxaqueno y chipotle meco que provienen de distintas variedades de jalapenos; el pasilla o mulato con sus sabores aciruelados; el ancho de gusto suave y perfume aterciopelado…
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