Weir Cooking in the City: The Essential Latin Pantry ON THE SHELVES Beans: black beans (canned and dried), garbanzo beans (canned), pinto beans (canned and dried), refried beans (canned) Chicken stock Chiles: Canned or fresh: serrano chiles Dried, whole and powdered: ancho, cayenne, chipotle, jalapeño, pasilla Chocolate, Mexican sweet Corn oil Grains: barley, quinoa, wheat Herbs and spices: bay leaves, coriander seeds, cumin, dried marjoram, Mexican cinnamon, Mexican oregano, red chile powder, saffron Masa harina Mole Pumpkin seeds Rice Salsa Tomatillos and tomatoes, canned Wine vinegar IN THE REFRIGERATOR Chorizo sausage Cilantro Ezpazote, fresh Masa, fresh Queso fresco (Mexican white cheese) Tortillas (corn and flour) Fresh vegetables and fruits: avocado, corn (white, yellow, black, and purple), garlic, limes, peppers (Anaheim, bell), tomatillos, tomatoes Recipe ©2004 Joanne Weir from Weir Cooking in the City, reprinted by permission.