“Chicken” and Bean Burrito with Pipian Verde

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

My introduction to Mexican foods was in the early 1980s, when Javier Lopez came to work with us from his homeland in Tlaxcala, Mexico. It became a love affair that continues today. He taught me so much about his family recipes, but I think the most important lesson he taught me had to do with the use of chiles. Until then, I always thought of chiles as hot peppers, and I used them (mainly jalapeños) as a spice to add heat to a dish. Javier taught me to use chiles as a vegetable. He taught m