Filling and tasty, Enfrijoladas wrap some of the main flavors and textures from Mexico’s cuisine in their fold. The soft corn tortillas, that you can make or buy ready made at the stores (if you buy them, go for the unrefrigerated ones). The rich, straightforward and creamy seasoned bean puree, which also goes by frijoles colados, in which they are dipped in and smothered everywhere…
Avocados are, to me, amongst the most sensuous, luscious and luxurious of ingredients. Add how delicious, soft and subtly flavored they are, and you get a clear winner for Valentine’s Day.
I am not one to prepare for disasters. People can tell me a thousand times that severe thunderstorms are approaching, that a dry spell is forcasted or that a shortage of something essential like water (or coffee) will happen, and no, I will not be among the first to run for shelter nor stock up on provisions.
Right off the bat, you must understand: I heart chorizo. Especially the kind I grew up eating in Mexico. It comes in deep-burnt-reddish links of fresh, moist, exotically seasoned ground meat that, once fried, becomes crisp and filling bites with bold flavors and a thousand uses. My oldest son’s quick choice for breakfast is chorizo fried until it browns and crisps, with a side of white toast.
For Labor Day, our friends Jeannie and Bill invited us to their farm on the Eastern shore. Jeannie said snacks and grown up drinks are welcome. We can’t wait! Since we are going to be a large crowd, meals there are so leisurely and her family likes to try new things, I want to bring an interesting and friendly snack.
“All I want is a hamburger, a hot dog, a Pizza, a nice big steak, some Texas style bar-b-q and a big plate of pancakes… no tacos or anything Mexican ok?” My dad said, after devouring the welcoming meal I prepared for him, which happened to be Tacos de Guisado. After he made it clear that he didn’t want anything Mexican for the next three days, making me laugh so hard along the way, we set off to satisfy his cravings.
Ay, ay, ay! Patita, espérate mamacita! My nanny repeated, as she snatched the hot plantain tightly wrapped in aluminum foil, from my hands. Her hands were more resistant, she insisted, as they were older and had cooked so much. She would hold my chosen package with an open hand, so the camotero (sweet potato street cart man, who also sold plantains) could tear up the foil.
Some people get motion sickness when they travel. Some people get hungry. I am among the latter. The minute I step on whatever will transport me from one place to another, my mind swims through related food memories… and I just have to eat. So since I know I will have a craving for something other than a moist, soggy, chewy and never-ever crunchy baguette from the Amtrak train, and after being so spoiled with the food from El Chepe Train, I am packing my own Torta.
I am so surprised tostadas haven’t become wildly popular in the US. Here are some reasons for my surprise…They can be assembled in a couple minutes, as ingredients can be prepared beforehand or store-bought.
In Mexican cooking, corn is eaten and drank, in just about every possible way… Esquites, freshly shaved corn usually cooked in a buttery broth with epazote leaves and Serrano chile, is one of the most popular takes. So much so, that my boys counted eight Esquite street carts in the small down town square of Chihuahua, when we were there last month.