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Assembly Cut the chiles or peppers in half and stuff each with equal amounts of “cheese” and rellenos filling. Place stuffed chiles on a sheet pan, cover with plastic wrap, and dehydrate 2–3 hours. Serve warm with cacao mole and red pepper sauce. Serves 4–6

Tacos de Tomates al Sol con Crema Cítric: Tomato Tacos with Citrus Cream

These are flavors that anyone would love and be comfortable with. While I push the boundaries with most of my cuisine, I am also aware of the necessity to provide identifiable foods and have to remind myself that something that may appear simple and familiar may not always be. This recipe is straightforward, for sure, but not like any taco you’ve ever had.

Taco Shells

3/4 cup flax meal

3 cups fresh corn

1-1/2 cups chopped red bell pepper

1 cup water

1/2 small red onion

3/4 clove garlic

1 tablespoon fresh lime juice

1-1/2 teaspoons sea salt

2 teaspoons cumin

Pinch cayenne

Cream

1-3/4 cups cashews, soaked 1–2 hours

1/2 cup coconut meat

3/4 cup water

6 tablespoons fresh lemon juice

Zest of 4 lemons

Tomatoes

2 cups sun-dried tomatoes, soaked 30–45 minutes

4 chipotle chiles, soaked 1 hour (reserve soaking water)

Salt to taste

Spinach

4 cups torn spinach

Olive oil to coat

Salt and pepper

Garnish

Cilantro sprigs for garnish

Taco Shells Set flax meal aside. Blend remaining ingredients in a Vita-Mix until smooth. Stir in flax meal. Spread on Teflex sheets in 6-inch circles and dehydrate until able to flip. When tortillas are ready to flip (after 4–6 hours), flip into hard-shell taco shapes using a cylinder to hold taco shell open. Dehydrate another 24 hours.

Cream Blend all ingredients in Vita-Mix until smooth and creamy. Store in the refrigerator until firm.

Tomatoes Place sun-dried tomatoes and chiles in a food processor and add a small amount of soaking water. Add salt as needed. Pulse-chop until chunky.

Spinach Toss spinach with remaining ingredients. Place in a bowl and cover with plastic wrap; let sit 15–20 minutes until wilted.

Assembly Holding the taco shell in 1 hand, fill it with tomatoes, then marinated spinach, and top with Citrus Cream. Place on the plate and garnish with cilantro sprigs. Serves 4–6

Chocolate Ancho Chile Tarts with Lime-Spiced Mango Chutney and Cinnamon Vanilla Cream

I love chocolate and spice or chocolate and salt—perhaps that is why mole is one of my favorite things to eat and the reason I always keep a Jacques Torres “Wicked Chocolate” bar in my kitchen. In this dish, the unexpected spice kick is nicely offset by the cooling quality of the crème anglaise.

Tart Crust

Coconut oil

2 cups Cookie Crumb Flour (see below)

Cookie Crumb Flour

4 cups cocoa powder

4 cups oat flour

1 cup maple syrup

1 cup agave

3 tablespoons coconut oil, melted

1-1/2 teaspoons Himalayan salt

1-1/2 teaspoons vanilla extract

Tart Filling

1-1/2 cups cashews, soaked

1/2 cup plus 2 tablespoons water

1/2 cup plus 2 tablespoons raw agave

1/2 cup melted coconut oil

1/2 teaspoon vanilla extract

1/4 teaspoon sea salt

1/2 cup plus 2 tablespoons cocoa powder

2 tablespoons ancho chile powder

Chutney, optional

1 quart frozen mango, chopped

1/2 cup raw agave

1/2 cup fresh lime juice

1/4 teaspoon ancho chile powder plus more to taste

Pinch cayenne plus more to taste

2 tablespoons lime zest plus more to taste

Vanilla Cream

1/2 cup cashews, soaked 1–2 hours

1/4 cup coconut meat

1/4 cup raw agave

3/4 cup water

1 teaspoon vanilla extract

1/4 cup coconut oil

1/2 teaspoon cinnamon

Pinch cayenne

Pinch sea salt

Tart Crust Mix enough coconut oil into the cookie flour until it holds together. Press very thin into tart shells and chill in freezer before filling.

Cookie Crumb Flour Mix dry ingredients thoroughly. Add remaining ingredients to dry ingredients. Mix well with hands. Crumble into small pieces (no bigger than 1/2 inch) onto dehydrator screens. Dehydrate 3 days. Process in a food processor until it reaches a small crumb consistency. Sift to separate crumbs from flour. Crumbs should