Dip Do-Ahead: This dip can be prepared 1 day in advance. Let cool, transfer it to a coveted container, and refrigerate. Reheat in a sauce pan and then transfer to a fondue pot for serving.

Chorizo:

Chorizo is a Mexican sausage made from highly seasoned, coarsely ground pork. Garlic and powdered red chiles dominate its flavor. Chorizo is sold either in links or in bulk. For the recipes in this book, buy bulk chorizo if available, otherwise, remove the casing from link sausages before browning. Look for Mexican chorizo, which is made from fresh pork. Spanish chorizo, though equally delicious, is made from smoked pork: it is not the type I refer to when I call for “chorizo” in the dip recipes. Though chorizo is not a low-fat ingredient, in small quantities it packs a lot of flavor, which is why I use it in moderation.

Handling and Cutting Fresh Chiles:

Buy disposable surgical gloves at the pharmacy and wear them when you work with chiles. They will keep the caustic compound (capsaicin) naturally present in chiles from irritating your skin-and from burning your eyes if you accidentally rub them after handling chiles.

Chipotle Chiles in Adobo:

Chipotle chiles are smoked dried jalapeños that are canned in adobo (a sauce made from ground chiles, herbs, and vinegar). Look for them stocked with other Mexican foods in super markets.