“Chicken” and Bean Burrito with Pipian Verde

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