This is from the January, 1985 issue of Gourmet - one of those issues that's filled with fantastic food and intriguing articles. Trolling through I found a wonderful photo of a young Jacques Pepin, some souffle recipes I can hardly wait to try, an ode to parsley, an article on young American cheesemakers. And part one of the series on The Cuisine of Mexico by the always wonderful Elisabeth Lambert Ortiz.
In this article she's dealing with dried chili peppers, offering recipes for moles, tingas, and pipians. The recipes all sound wonderful, but this one, pictured above, sounds both easy and very delicious. Here's the recipe.
