Mexican cooking is renowned for its extensive use of a wide range of chillies to produce dishes that are not only hot and spicy but which also have an intense flavour and richness. Many fresh and dried chillies are introduced in the first pages of this book and the comprehensive chilli directory explains all you need to know about the most common varieties. The recipes themselves also make recommendations for which kind to use. Dishes included are classic chilli favourites, such as Turkey Mole, as well as lesser-known, but equally fiery, fish and vegetable dishes like Sea Bass with Orange Chilli Salsa.