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Dried chiles appear in every corner of Mexican cuisine, from soups and braises to salsas and spice blends to drinks and garnishes. Here are just a few of our favorite ways to use them:
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Asparagus, the very best way: Perfectly cooked, crisp-tender, bright green asparagus doused in olive oil, lemon juice, crunchy salt, pepper flakes, and swooped through mayo (or use any dressing) is my favorite way to accidentally inhale a pound of spears.
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