Roberto Stantibanez appears in the following:
Wednesday, October 24, 2012
We explore the many variations of chilies and where they’ve traveled around the world since the start of the Columbian Exchange. Roberto Stantibañez, chef at Fonda and author of Tacos Tortas and Tamales , and food historian Dave Dewitt of Fiery-Foods, author of the Chile Pepper Encyclopedia explain the origins and wide variety of chilies, and talk about how they're used from Mexico to Thailand.
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