1.   Bins of dried chiles, dried shrimp, beans and rice stand alongside brown cones of sugar and vats of freshly fried pork rinds.

2.   - Dried chiles need air to prevent bug infestation.

3.   A dash of color from ubiquitous dried red chile wreaths and strings known as ristras.

4.   Also place some dried chile flakes in a small serving dish with a spoon.

5.   Cut off stems and slit open the dried chiles with a knife and remove the seeds.

6.   Dried chiles are whole, crushed, flaked or ground.

7.   From canned Mexican chipotle peppers in adobo sauce to ristras -- strings of dried red chiles from Mexico and New Mexico -- owners Cheri and Wilton Lee offer it.

8.   He uses three kinds of chiles, including roasted dried green chiles.

9.   Or they can be rolled in a mix of crushed spices such as dried chiles and cumin for a more robust flavor.

10.   Quintana believes the flavor is in the seeds but advocates taking seeds out of large dried chiles.