Another WOW moment in our culinary journey. This post is for my buddy Brenda because she wants it. I’ve noticed posts of late really tend toward Mexican/Southwest cuisine. We really like this style of cooking but maybe we’re in a rut. I don’t know. So, I was going to post some really terrific European dishes. Nonetheless, Brenda asked me what we had for dinner last night and I told her we had fish tacos. She wanted to know what was in it so I told her. She said it sounded great (It is) and what were we fixing tonight. I laughed and told her we were considering doing it again because it was THAT GOOD. She asked me if I would post it here, so here it is. Thank Brenda because I wasn’t going to post it for a while as I am missing some photos (which I will have to post later) but… Continue reading Tacos de Pescado al Mojo de Ajo (Fish Tacos with Garlic Salsa)
Super Bowl Nachos! It’s that time of year and the diet goes out the window. It’s been doing that of late. Tasty little treats with crispy tortilla chips, sharp cheddar cheese and Jalapeños en Escabeche. This recipe for pickled jalapeños is the best I have ever eaten and is what makes these Super Bowl Nachos, among other remarkably tasty treats. 🙂
Have I mentioned I love Mexican food? Pozole (Pork and Hominy Stew) on a cold winter day is fabulous. Pozole is a traditional soup that originated in the pacific region of pre-Columbian Mexico. It is a well known cure for hangovers and is often eaten in the wee hours of the morning as a preventive. There is Pozole Blanco (white), Pozole Verde (Green) and Pozole Rojo (Red). Opinions on Pozole run the gamut among Mexicans like Chili with Texans and Gumbo with Cajuns. Pozole Blanco is colored mainly by the corn. Pozole Rojo adds blended rehydrated red chiles darkening the color adding an earthiness, richer character and depth of flavor. Pozole Verde adds tomatillos, pumpkin seeds, and cilantro. This recipe is a very authentic, traditional Mexican Pozole Rojo (No canned hominy here). I hope you enjoy it.
I am a Chilehead and I make no apologies about it. You know you’re a Chilehead If:
- You don’t have to worry about your roommates stealing your food
- Your Chile recipe is in violation of more than one nuclear weapons proliferation treaty
- Your used kleenex tissues glow in the dark
- Your kitchen utensils were designed and built by NASA
- You’re tired of people asking about those dried Thai chiles floating around in your breakfast cereal
- Your pepper garden is visible from the Moon
- You have to file an environmental impact statement every time you make a batch of salsa.
- You throw a scrap of food to the dog and he looks at you as if to say “you must think I’m an idiot”
- More than half of the souvenirs from that last tropical vacation were hot sauces and spices
- You can correctly spell and pronounce chipotle and capsicum, and you know to which food group they belong. Continue reading Pickled Chipotle Chiles
I like Mexican Food. As a young boy, my family traveled in Mexico for family vacations. I still remember the sites and smells of the various places we went; the street taco stands, tamale vendors and men walking the streets with live cabritos hanging in a bunch over their shoulders. The food was always wonderfully aromatic, full of spice and loaded with carbs. As I got older, at first, the carbs seemed to hang with me; now they seem to hang on me. As a result, we don’t eat a lot of Mexican food anymore. Nonetheless, there is always that hankerin for some good ole Mexican food. While there are several taquerias near the house, inasmuch as Baby Lady is from El Paso we try to cook Mexican food at home. This recipe was my Mexican food fix and the downfall of my diet and healthy lifestyle, at least for a day.