Chiles at Dos Caminos

At Dos Caminos, we use a variety of chiles in our dishes. In guacamole, we use a combination ofjalapeños and serranos. In our table sauces, we use chiles de árbol, habaneros, and serranos. We add dried chiles to many of our sauces, such as pasillas in the sauce for the Shrimp Empanadas and mulato and ancho chiles in Mole Poblano.