On today's episode Zarela and Aarón have the studio all to themselves as they discuss Chile Colorado (the pepper, rather than the dish that shares its name). They walk home cooks through the process of buying, storing, preparing dried chilis and what tools work best. Zarela explains her mother’s traditional method for a Chile Colorado base, and Aarón tells listeners how he has incorporated these flavors at his restaurants. They also share stories from Aarón’s childhood in NYC and Zarela’s at the ranch in Chihuahua.

For more recipes from  Zarela and Aarón, visit zarela.com and chefaaronsanchez.com

Z&A

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