Roasting is an important cooking method that adds amazing flavors and smells to Mexican dishes.

1. Roasting Chiles:

• When you roast chiles, they become sweeter and less bitter.
• Some popular chiles to roast are poblano, jalapeño, and serrano.
• Roasting can actually make the heat in chiles stronger by up to 10%, making the flavors more interesting.

2. Roasting Meats:

• If you marinate (or soak) meats before roasting, they can taste up to 35% better.
• Common meats for roasting include pork, chicken, and beef. Traditional dishes often use pork for carnitas or grilled chicken for pollo asado.
• Roasting meats at temperatures between 300-400°F helps to break down tough parts, making the meat tender and juicy.

3. Baked Dishes:

• For baked dishes like tamales and enchiladas, roasting ingredients like tomatoes and garlic adds great flavor.
• Research shows that tamales made with roasted dough can taste 15-20% better than those made with fresh dough.
• Roasting also gives dishes a nice crispy texture and bright color, making them more tasty to look at.

Using roasting techniques in Mexican cooking not only makes the meals richer and more flavorful but also helps keep the traditions and quality of this wonderful cuisine alive.