Short on ingredients, it's the process that transforms chiles and tomatoes into a sauce that has an incredibly robust tomato base with an earthy heat throughout—ready to make the best enchiladas ever. More

Dallas loves its Tex-Mex and there's perhaps no greater dish that illustrates the philosophy behind the hybrid Mexican and American styles of cooking than the enchilada. There seem to be as many Tex-Mex places in Dallas as there are people, so whittling it down to just nine was a tall task. Nonetheless, these are some of our favorite examples of the versatility, creativity and history the enchilada can capture. More

Over my holiday in Santa Fe, I met up with cookbook author and long-time Tesuque resident Cheryl Jamison who, along with her husband Bill, leads culinary tours in France and has written James Beard award winning-books on everything from New Mexican cuisine to outdoor smoking and grilling. We dined at The Shed, a Santa Fe staple on Palace Avenue in the historic plaza district. The Shed can only be described as cavernous, a space that's comprised of a series of vibrantly decorated, eclectic rooms. When Cheryl told me that her favorite on the menu—the number five enchilada plate with red chile—is the one dish that she and Bill can't help but order every time, I chose the plate straightaway.... More