Lightly toast chiles in a dry saute pan over moderate heat until soft and aromatic. Soak in warm water to cover 10 minutes. Puree chiles and water in blender until smooth. In a large skillet over medium heat, toast corn until lightly golden about 5 minutes. Cool completely and coarsely grind in a food processor until it resembles cracked wheat. Place in a bowl and cover with water and soak 10 minutes, then drain completely. Bring chicken broth to a boil and add ground toasted corn and seasoned chicken legs. Return to a boil, reduce heat to medium low and simmer, stirring occasionally, 30 minutes. Add chile puree, herbe sante and tomatoes and continue simmering 20 additional minutes or until chicken is cooked through, remembering to stir occasionally to keep corn from sticking. Serve chicken legs in shallow soup plates with tomato pieces, and plenty of sauce. Serve with a salad and bread for mopping up the sauce.

by mail order from Amazonas Natural Food. P.O. Box 5478, Sherman Oaks, Ca, 91413 (818) 9821377. They may also know of a Latin market in your area where you can buy their products.

Herbe sante, also known as root beer plant, is available in some Latin markets or by mail order from Burns Farms, 16158 Hillside Circle, Monteverde, Fl, 34756, (407) 4694490.

Oaxaca, Days Of Mescal And Roses

Peggy Morgan <75402.3465@compuserve. Com> on 97