This last weekend it seemed time to use my few costeño chiles from Oaxaca and I made Chilate de Pollo from Diana Kennedy's seminal Oaxaca al Gusto. Despite being beautiful, it's actually a very functional cookbook.

This dish is basically a chile-epazote sauce thickened with masa. Elsewhere in Mexico, it isn't thickened and is more like a soup. If you like epazote, you will love this dish.