The Top 10 recipes of 1991

1 pound flank steak 1 whole onion Salt 2 ounces guajillo chiles 1 large tomato, peeled 1 clove garlic 1 pound onions, sliced 2 tablespoons oil 1 to 2 chipotle chiles Dash dried oregano 8 tostada shells 1/2 pound queso fresco, crumbled Sour cream Place flank steak, whole onion and salt to taste in large saucepan.

Note: When we were putting together the “Mexico in L.A.” issue, we suddenly started discovering great Mexican food all over the city.

Note: Jim Dodge is one of the world’s great bakers.

Note: To our surprise, we discovered while voting for the top dishes of the year that many of our favorites came from the vegetarian issue we did last fall.

Note: Considering the number of recipes we run in the course of a year, it’s a little embarrassing to put something as childish as caramel corn in a small list of favorites.

Note: This recipe was contributed to the potluck issue by Charles Perry, who calls it the world’s most elaborate melted cheese sandwich.

Note: Cambria winemaker Signe Zoller contributed this recipe to our issue about the Santa Barbara wine region.

Note: Another recipe from the vegetarian issue.

Note: You probably won’t want to make this peach pie right now.

Note: A chef’s secret from Saverio Posarelli of Gladstone’s for Fish, this stew was beloved by everybody on the Food staff.