Chile pasado is a Mexican method of preserving green chiles. You char the green chiles, skin them and then dry them out for use later.
How-To (DIY stuff)
Spanish Butifarra is a great basic sausage recipe to learn: Pork, salt and pepper, maybe one or two other spices.
How to cook bonito, a cousin of the tuna, along with a recipe for smoked bonito. Tips and techniques on cooking the much maligned bonito.
Dysphania ambrosioides is a secret ingredient in many Mexican recipes, including this epazote salsa recipe.
Salt cod fritters, Spanish style. Called bunelos de bacalao in Spanish, you can make these with any salted fish.
Stuffed grape leaves are a fantastic vehicle for all sorts of tasty fillings. These are vegetarian stuffed grape leaves.
Lambsquarters are considered a weed but are really a fantastic edible green that probably lives in your yard right now.
This is a simple, basic flat iron steak recipe you can use as a template. Grilled, flat iron steak is a tender, tasty cut of beef, elk, bison or moose.