EditorialGuajillo chiles are prepared at La Escuela de Gastronomía Mexicana, a culinary school in Mexico City, in May 2023. (Adrian Wilson/The New York Times)
EditorialGuajillo chiles are prepared at La Escuela de Gastronomía Mexicana, a culinary school in Mexico City, in May 2023. (Adrian Wilson/The New York Times)
EditorialGuajillo chiles are prepared at La Escuela de Gastronomía Mexicana, a culinary school in Mexico City, in May 2023. (Adrian Wilson/The New York Times)
EditorialGuajillo chiles are prepared at La Escuela de Gastronomía Mexicana, a culinary school in Mexico City, in May 2023. (Adrian Wilson/The New York Times)