You learned that tropical cooking relies on a wide variety of fresh and dried chiles, but it’s not all about the heat. Our recipe for Shrimp a la Diabla built a base of flavor by toasting dried guajillo chiles and then simmering them in a tomato-rich broth. Then we rescued jalapeño poppers from the fryer with our easy baked version.
Download the handout we used for this course onboard your Holland America cruise [PDF].