Having lived in San Diego for a while, I draw a lot of inspiration from Mexican cuisine, where fruits, spices, and chocolate are often paired together.
It's bright, a little sweet, a little tart. It's followed up with a wonderful warmth from the chili.
Chipotles will make [the filling] smokier and a bit earthy, while recommending the mild, slightly sweet ancho chiles as providing extra complexity without too much heat.
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