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, meaning the South Side was around well before Prohibition and Capone’s arrival in Chicago.

1/2 bunch fresh thyme, (about 2 dozen sprigs).6 sprigs fresh Mediterranean oregano or 1/2 teaspoon dried Mexican oregano.

1/4 cup dark raisins.3/4 cup blanched almonds.6 to 8 cups homemade chicken or pork stock, with the cooked meat shredded and reserved.

1 1/2 ounces Mexican chocolate, coarsely grated or finely chopped.1 thick slice day-old challah or brioche, crushed to fine crumbs.

Zarela Martinez leaves in the veins of the chiles— the hottest part—but you can cut them away if you want to tone down the heat.

Rinse the chiles under cold running water and shake off the excess moisture, but do not dry them.With these filters in place, the list shrinks considerably.

Then editors fan out, and they eat — often five or six meals a day..The sheer enormity of the task tends to force perspective.

When one dish stands out among 15 you've eaten that day, you know you've hit on something truly novel.Kate Krader, Food & Wine restaurant editor and lead architect of Best New Chefs from 1995 to 1999 and 2003 to 2016, still remembers the standout dishes she ate during those years with epiphanic clarity.. Billy Farrell/Patrick McMullan via Getty Images.