You might think that when an exotic ingredient makes it onto fast food menus across the USA, its authentic culinary life is pretty much over. But just because Americans have embraced the chipotle doesn’t mean its power is diminished; in fact, you could credit the chipotle with kicking American taste up a notch (so to speak!). Though today you will see this spicy, smoky and fantastically versatile chile in virtually every realm of the food world, it wouldn’t have gotten where it is today on good looks alone. And we think every American pantry should contain at least one can of chipotles in adobo, to be opened in case of food blandness emergencies.

Chipotles are jalapeño chiles that are fully ripened and then dried over a wood fire. It takes about ten pounds of fresh jalapeños make one pound of chipotles. It is thought that the Aztecs developed the smoke drying process for these thick, fleshy chiles because they were prone to rot when air-dried; the smoke-dried chiles have a much longer shelf life. Chipotles can be purchased in their whole, dried state, as chile powder or canned in adobo, a mixture of vinegar, spices and tomato sauce. The finest quality chipotle is the “chile ahumado”, also known as “tipico” or “meco.” More common in the United States is the “morita,” which is not smoked as long as the ahumado, and is usually less expensive.

The chipotle knows virtually no culinary bounds, although we think it is at its best when combined with rich ingredients like sour cream, mayonnaise, or soft cheeses. There is no better secret ingredient for vegetarian dishes that need a little smokiness, such as braised winter greens or a pot of beans. Add chipotles to chicken, beef and pork marinades for a rich spiciness. Stir a few tablespoons of minced chipotles into cornbread batter, all the better with a handful of shredded cheddar. We could go on—but we’ll let you do that. There is no limit to the dishes you will appreciate more once you’ve opened up a can of chipotles!