main dishes

Mar

20

Enchiladas with chicken, peas, almonds and raisins

My grandmother Lupe was famous for her cooking in our neighborhood. Even within our family of excellent cooks, she stood out and everyone loved her cooking. Today at the hospital, I saw two of my mother’s cousins 2nd cousins, Angie and Louise whom I hadn’t seen in years and they were talking about the enchiladas she made with chicken, almonds, raisins and peas. I has almost forgotten about those.

The enchiladas are made with shredded chicken, jack cheese, slivered almonds, raisins and fresh peas. The chile is red, smokey and the perfect compliment to the mild flavors of the filling. I know it sounds odd, but they were delicious enchiladas and ones that everyone talked about for days after eating them for how unusual and good they were. She would do some with corn tortillas and some with flour tortillas. I liked the ones done with flour tortillas especially because they simply melted in my mouth.

Grandma Lupe’s Enchiladas with Almonds, Peas and Raisins

2 pounds of shredded chicken

tortillas (corn or flour or both if you like)

oil

red chile sauce (see recipe below)

1 cup of slivered almonds

1 cup of raisins

2 cups of fresh shelled peas

1 onion diced

1 pound of jack cheese

Fry the tortillas in hot oil until softened on both sides, and set aside.

Dredge a tortilla in the red chile sauce, fill it with chicken, cheese, a sprinkle of almonds, peas, raisins and diced onion then roll it and place into a baking dish.

Repeat until all your chicken or tortillas are used up, top the enchiladas with more of the cheese and sauce, bake at 350 degrees for about 15-20 minutes.

Serve.

Red Chile Sauce for Enchiladas

1 packet powdered chile California

1 bay leaf

flour

chicken broth

Brown about two tablespoons of flour in a cast iron skillet, add the packet of powdered chile California and the bay leaf, slowly add in the chicken broth whisking the mixture constantly so it doesn’t clump up. It’s almost like making gravy. You don’t want it too thick, just a velvety sauce so if it appears too thick, add in more broth.

Chicken Enchiladas with Peas, Almonds and Raisins
My grandmother Lupe was famous for her cooking in our neighborhood. Even within our family of excellent cooks, she stood out and everyone loved her cooking. Today at the hospital, I saw two of my mother’s cousins 2nd cousins, Angie and Louise whom I hadn’t seen in years and they were talking about the enchiladas she made with chicken, almonds, raisins and peas. I has almost forgotten about those.
The enchiladas are made with shredded chicken, jack cheese, slivered almonds, raisins and fresh peas. The chile is red, smokey and the perfect compliment to the mild flavors of the filling. I know it sounds odd, but they were delicious enchiladas and ones that everyone talked about for days after eating them for how unusual and good they were. She would do some with corn tortillas and some with flour tortillas. I liked the ones done with flour tortillas especially because they simply melted in my mouth.
Grandma Lupe’s Enchiladas with Almonds, Peas and Raisins
2 pounds of shredded chickentortillas (corn or flour or both if you like)oilred chile sauce (see recipe below)1 cup of slivered almonds1 cup of raisins2 cups of fresh shelled peas 1 onion diced1 pound of jack cheese
Fry the tortillas in hot oil until softened on both sides, and set aside.
Dredge a tortilla in the red chile sauce, fill it with chicken, cheese, a sprinkle of almonds, peas, raisins and diced onion then roll it and place into a baking dish.
Repeat until all your chicken or tortillas are used up, top the enchiladas with more of the cheese and sauce, bake at 350 degrees for about 15-20 minutes.
Serve.
Red Chile Sauce for Enchiladas
1 packet powdered chile California1 bay leafflourchicken broth

Mar

17

Carne de puerco con mole y nopales (Pork with cactus in red mole sauce)

family recipes / main dishes Posted by Gina Ruiz / 1 comments

In my family, we all have our favorite things my Grandma Lupe cooked. I was just visiting my Aunt Jessie in the hospital and we were of course talking about food. I asked her what her favorite thing was that my grandma cooked and she immediately smiled and said, “the mole with nopales and carne de puerco.” Immediately, my mouth started to water in memory. I haven’t had those in years and we chatted for a bit, talking about the ingredients and how to make it.

The mole was different than most, very piquant and delicious with a tangy, smokey flavor that haunts my memory. I’ve never tasted mole like hers for nopales (cactus) and carne de puerco (pork) anywhere else. The nopales are de-thorned, washed and sliced into 1-inch sections, then boiled with quartered onion for about ten minutes, then drained and set aside. You can make them ahead of time and refrigerate them to save time.

Carne de puerco con nopales y mole

For the mole:

Chiles California’s (dried california chiles) 8-10 of them

1 small onion

water

salt to taste

Boil the chiles in water with one quartered onion until they are soft about 20 minutes. Scoop out the chiles and onion with a slotted spoon and scoop them out and cool them off. Taking a sharp paring knife, cut into the chiles and remove the stems, veins and seeds then place them into a blender. Blend until smooth.

For the pork:

2 pounds cubed pork (pork shoulder or pork chops with the fat untrimmed)
salt and pepper
1 small onion, diced
1 or 2 cloves of garlic
1 bay leaf

Fry the pork until it is browned and crispy. Start off on a high flame then lower it and stir occasionally, to keep from sticking. The pork needs to be very, very crispy, almost cooked through into hard little nuggets.

Scoop the pork out and drain. Set aside.

Drain off some of the drippings from the pan, leaving about two tablespoons in. Add the onions and sautee them, scraping the from the bottom of the pan. When the onions are nicely browned, add the cooked pork, a clove of garlic and the bay leaf. Cook on low heat for about ten minutes stirring occasionally. Add in the sauce and the reserved nopales and let simmer for another 40 minutes, stirring occasionally.

Remove the bay leaf and the garlic cloves and discard.

Serve with rice, beans and fresh tortillas.

Mar

12

Verdolagas con carne de puerco y chile

family recipes / main dishes Posted by Gina Ruiz / 0 comments

I am longing for sunshine and springtime which has got me thinking about verdolagas. Verdolagas (purslane, pigweed, hogweed) are to me all about spring. They grow wild on roadsides, all through Griffith Park and used to be, near the road where they put the Metro in Highland Park. i know the hills in Lincoln Heights used to get covered with them in the Spring but I’m not sure now. I’ve not been out looking for wild greens in a while. In L.A. they are now more easily found in the markets like Superior that cater to a Mexican/Latino clientele.

When I was a kid, verdolagas grew rampant right on the grass at my grandparents house and in cracks on the sidewalk. My job was to yank them up, but we didn’t throw away our weeds. No que no, I brought them in in a little basket to my grandmother who carefully cleaned them and cooked them in a variety of ways. I loved to much on the cleaned raw greens for the tangy flavor.

Chanfles has a pictorial on how to clean and cook verdolagas here, but the way Grandma Lupe used them in food was different. There are tons of recipes for verdolagas and everyone has their favorite. My personal favorite was verdolagas con carne de puerco y chile.
The pork is cubed, fried till it’s crispy then cooked in a sauce made of cooked verdolagas, caramelized tomatoes and onions, chopped serrano chiles and cilantro. Served with rice, beans and tortillas its an amazing start to Spring.

Verdolagas con carne de puerco y chile

1 bunch of well cleaned verdolagas, ends trimmed then chopped into about 1-inch sections
1 pound boneless pork chops, cubed (get pork with the fat NOT trimmed off)
1 small onion, sliced into rings
1 clover of garlic, minced
2 large tomatoes, diced
3-4 fresh serrano chiles, seeded, de-veined and sliced into thin strips
salt and pepper to taste
chopped cilantro, about 1/4 cup

Boil the verdolagas for about ten minutes. Drain and set aside.

Fry the pork until very crispy and browned. Scoop out and set aside.

In the frying pan, you fried the pork in add the onion and fry until caramelized. Add the tomatoes, chiles and garlic and cook down until you have a soupy sauce. Add salt and pepper to taste and chopped cilantro, then add the pork.

Simmer on low heat for about 20 minutes, stirring occasionally.

Serve with rice, beans and warm tortillas.

Sep

17

Fiestas Patrias Dinner Downsized

family recipes / main dishes / salsa Posted by Gina Ruiz / 1 comments

Fiestas Patrias is a big deal for me. I usually go all out and have a big party, invite tons of people, make mountains of red, white and green food, have papel picado and paper flowers decorating the house, my Aztec dancer group dances, the big Mexican flag is out, there’s music (sometimes mariachis) and we all go out the door at midnight and scream at the top of our lungs, “Viva Mexico! Viva Zapata! Viva la Patria!”

Yeah, we’re those crazy, noisy, party-loving Mexicans down on your block.

Last year, I didn’t host the party. I was ill and battling something for months that made me incredibly tired, a slacker blogger and have serious lack of stamina to stand in a kitchen for hours cooking. This year, I had thought I could do it. I’m feeling great actually so I was geared up to throw a huge one and make up for last year. Then I got the call from my daughter telling me she was HIV+. I suppose this has no place on a cooking blog, but it’s my blog and my life so there you go. Welcome to my world. She’s my only daughter. I’ve three sons and one daughter. After finding out, I went to bed for a little over a month and barely left it. Not like me at all. I’m usually the optimist and the “let’s fix it” person. Not this time. This knocked me down hard and it took a long time getting back up. I’m up. I’m fighting because that’s me. I’m learning all I can and I’m being strong for my girl.

As far as Fiestas Patrias goes, I decided not to do it at all. Not in a party mood, although I did go to Olvera Street for a little while to get my fill of it on Sunday afternoon. Check out my photos of the event there, si quieren.

Sep

03

Call Me Crazy – Cream Puff Crazy

baked goods / Challenges / desserts / drinks / main dishes Posted by Gina Ruiz / 1 comments

So there was this chocolate sauce just sitting in my fridge, left over from the eclairs. The chocolate glaze was in there too. Seriously, they were calling me, begging not to be left in there on their own. Several times, i walked over and thought maybe I should make more eclairs. Maybe creampuffs. No, it’s too hot. Then today it got to be too much. I finished the chapter in the book I was reading and headed for the kitchen . I sat at the table with the recipe and my cup of coffee and decided to go for it.

The chocolate glaze had hardened so I set it in simmering water. I decided to do the same lavender-orange pastry cream since it turned out so delicious and decided at the last moment to pour a little lavender into the chocolate glaze. I love lavender chocolate.

The pâte à choux was easier to do work with this time. I’m not sure why but it was. In fact, the whole thing was so simple, I am worried for my hips. I could easily make these all the time.

I piped big fat circles onto parchment paper covered baking sheets and set them to bake. I know! Baking again in August. Crazy I tell you. Estoy pero bien loca. That means I’m pretty crazy in Spanish.

The circles puffed beautifully, everything went like clockwork. I decided to scoop the remaining chocolate sauce on the bottom of each cream puff, then load it with the cream and top with glaze. They were delicious, rich and sinfully decadent.

I think I’m going to live to regret having these in my repertoire…you see my dilemna.

Aug

18

Arroz con pollo

chicken / family recipes / main dishes / rice Posted by Gina Ruiz / 5 comments

Arroz con pollo

delicioso!

I’ve been craving my grandmother’s arroz con pollo for a couple of days now. I’ve been a little obsessed actually. I can’t remember when the last time I had it was, but it had to have been when I was in my teens. I tried making it a couple of times when I was married, but it just didn’t work out. Neither did the marriage.

Today, Marissa and the kids came by and I decided to give it a shot. I pulled out rice, onions, garlic, red peppers, the Bijol (a Mexican spice blend), saffron and oregano. I didn’t have peas but Marissa doesn’t like them anyway, so I figured we were good to go.

I handed Marissa the camera and got to work chopping onion into nice thick squares, slivers of garlic, rounds of red pepper. Jasmine and Aiden started to get excited and Aiden helped pour out the oregano. I only know my grandmother’s recipe, which is no recipe – it’s a handful of this, a bit of that, un poquito aqui, un manito aya. I hope my readers can figure it out from the pictures and the story because this time, this time it was like my memories of a fluffy mound of golden delicately flavored rice that melted on the tongue and the tenderest, chicken falling off the bone and flavored with the soul of the crocus. It was magical.

Arroz con pollo/Chicken with rice

One cut up chicken
Enough olive oil to coat the bottom of a large frying pan
1 onion
five cloves of garlice, sliced thinly
chopped red peppers (not the hot kind)
dos manotes de arroz (two big handfuls of rice)
a manito (little handful of oregano) I think this ended up being about a tablespoon
un poquito de saffron (a little bit of saffron) like a pinch
un poquito de Bijol (about a ¼ tsp)
salt and pepper to taste
peas (optional)
chopped tomatoes (we were out of fresh so I used a 16 oz can of stewed)
water

Coat the frying pan with olive oil and let it heat on the stove. Not too high a flame, you don’t want smoking oil. Just get it nice and hot.

Wash the chicken pieces and pat them dry. Season with salt and cracked pepper.

Add the chicken to hot oil and let fry till crispy brown on one side, then turn and do the same with the other side. It takes as long as it takes. Use a lid or it will pop all over.

Once the chicken is browned completely, scoop it out and set it aside on a platter.

Drain the oil from that pan and pour it into another large skillet (one that has a tight fitting lid).

Add the oregano, garlic, saffron, and peppers to the same pan and deglaze it with about a cup of water. Set that aside.

Heat up the oil in the second skillet. Add in the onions and about two cups of long grain rice and let brown completely, stirring constantly with a wooden spoon.

When it’s all browned, add the water and spices from the deglazed pan to the rice. Add salt to taste, I’d say about a teaspoon.

Add the chicken pieces one by one, skin side up around the pan. Add just enough water to be about a half inch from the top of the pan. Cover, lower flame to the lowest it will go and then simmer for about 40 minutes. The rice should be fluffy and golden and the chicken so tender it falls apart at the touch of a fork. All the water should have been absorbed by the rice.

Serve and enjoy!

Buen provecho.

May

21

Enchiladas de Jocoque (White Enchiladas)

family recipes / main dishes Posted by Gina Ruiz / 4 comments

One of my favorite recipes that my grandmother Lupe made was her enchiladas de jocoque. She rarely made them, probably because of the unavailability of jocoque in Los Angeles in the 1960’s and ‘70’s when she was teaching me to cook. When she did find jocoque, it was because someone brought it to her from their farm. I remember once my Tio Maximo brought her some and with it she made these delicious enchiladas that I never forgot. Later, she taught me how to make them using buttermilk in place of the jocoque. Now, luckily jocoque is readily available in most Los Angeles grocery stores. If you’re in a location that doesn’t have jocoque, use buttermilk instead. If you can’t find crema, use sour cream. It won’t be as smooth or delicate but they’ll be really delicious. My grandmother never measured so you’ll have to judge by the photos. It’s an involved process, but well worth it.

Grandma Lupe’s Enchiladas de Jocoque

About twenty corn tortillas (it depends on just how many you want to make)
Olive oil for frying
Queso fresco (available in most Mexican markets, use Monterey Jack if you can’t find it)
Crema
Jocoque
1 onion, quartered
5 cloves of garlic
Spanish olives without the pit or pimento, I usually buy the ones with pimento and then pick them out
Tomatillos milperos or regular tomatillos (for this recipe, I used both)
Salt to taste
White pepper to taste
Roasted poblano chiles, seeded, de-veined and sliced into strips
cilantro

Roast the poblano chiles on a comal or in the oven till they are tender and the skins are evenly roasted. Wrap them in a wet cloth to let the skins steam off and put to the side.

Once the poblanos are cool, quickly skin them and then split them with a knife to remove the seeds and veins. Cut into thin strips.

Husk and wash the tomatillos. Add to a saucepan of boiling water along with the onion and garlic. Let boil till the tomatillos change color and the onion is translucent. Let cool.

Using a slotted spoon, scoop the tomatillos, onion and garlic into a blender or food processor and puree. Add salt to taste. Add in a handful of cilantro and puree again. If you can’t find cilantro, Knorr makes a delightful cilantro bouillon cube which really comes in handy if you’re mid recipe and realize you forgot the cilantro. You get the same taste but miss out on the nice dark flecks of dark green. Turn of the blender when the sauce is smooth and pour it into a bowl. Set aside. If you have lots of this left, you can add chopped green Serrano chiles and it make a great salsa for chips.

Take the olives and remove the pimentos or leave them if you like. Put them in a bowl, drained of their liquid and set them aside as well.

In another bowl, pour the bottle of jocoque and the container of crema and whisk it together. Add a dash of salt and the white pepper. Whisk again. Set aside.

Crumble the queso fresco into small bits. If you are using Monterey Jack cheese, then grate it and set it to the side.

Heat the oil in a heavy skillet. I pour in just enough to fully cover a tortilla, say half way up to the top. Heat the oil on medium heat and start frying your tortillas once its heated enough. Barely fry the tortillas on each side, enough to slightly stiffen them but not hard like a tostada. If they’re undercooked, they will fall apart. Place the fried tortillas on a cookie sheet or a flat plate and let cool.

Now you’re ready to assemble.

Take a tortilla and dip it into the jocoque mixture till its fully coated. Set it on a working surface, I like to use a cookie sheet. Place a few strips of the poblano chiles onto the tortilla, then a bit of the crumbled cheese, then two olives. Dribble a little of the green tomatillo sauce over it and roll it. Gently place it into a baking dish. Do this for each tortilla until you’ve filled the baking dish. You can do more than one if you like. Depends on how many you want.

Pour a little of the jocoque over the top of the enchiladas in the baking dish. Sprinkle crumbled cheese over it and dribble on some green sauce. Garnish with a few olives and bake at 350 for about twenty minutes.

Serve hot out of the oven with rice and beans or a simple salad. We usually have them and nothing else. They don’t last long.

Apr

14

Avocados Stuffed with Tofu & Quelites Ceviche

main dishes Posted by Gina Ruiz / 2 comments

When I was a little girl, I was fascinated all the things my grandparents could do with and knew about plants. That fascination deepened as I grew older and even now, the sight of hollyhocks or lamb’s quarters growing on the side of the road always makes me want to stop and forage.

My grandmother’s knowledge of the healing properties of plants was formidable and I wished I had thought to write everything she showed me down into notebooks when I was little and even a teenager. With the arrogance of youth, I’d thought she’d always be around and she’s not so I have my memory to rely on. I also rely on books about herbs and wild plants as well as the internet. Nothing beats my grandmother’s stories though. She knew the name of every plant and flower and she always knew a story for it, a legend or a myth. She’d tell me when the best time to gather them, which way to cook or prepare them to maximize their healing properties. I loved walking outside with my grandmother and a basket. We’d stop and gather, clip and she’d tell me the story behind each plant we picked. Those were magical times.

My grandfather, another formidable source of gardening lore, was a little different, He knew how to plant, when to plant, ingenious ways to irrigate like his amazing maze of glass coffee jars that poured water and re-directed it into the different furrows of his garden. What he knew, he used in different ways. He was a healer – you would say masseuse here but that’s not quite accurate. He was a sobador or a huesero. In other words, he healed by massage. That was magical too. People came by the house all the time, and he’d clap his strong hands together and get out his special olive oil and fix em right up. He never took money for it, although people tried and tried to give it to him. He’d say, “no cobramos por ayuda” We don’t charge when someone needs help. I remember a man who brought his daughter often. The daughter had one leg shorter than the other and she limped. It took a few years but my Papa (that’s what I called him) healed her. The last time I saw her she walked without a limp. He would use certain herbs to steep in olive oil for different effects. Thanks to both my grandparents, I’ll never starve if left to fend for myself in the woods or someplace like that.

One of the wild plants my grandmother loved to make was quelites or lambs-quarters. It was a weed that just grew everywhere along with verdolargas (sorrel) in the springtime here in L.A. She made them lots of different ways and I always loved them. To me, the taste was of springtime and summer. I love verdolargas too and their tangy spring taste always makes me smile. The other day at the Farmer’s Market here in town, I came across a man selling quelites and immediately started thinking of cooking them. It had been years since I’ve had them and my mouth was already watering. I bought several bunches to make in different ways and headed home gleefully clutching my bounty. Quelites are very versatile and their taste is somewhat like spinach, only more delicate.

I made chicken soup for the grandkids one day and threw in a couple of bunches of quelites. I know now that lambs-quarters are a powerhouse of nutrition (check out the nutrition table ), so I was excited to feed them to the little ones who were just getting over a cold.

Today I went to a Dodger game and came home hot and hungry. It’s only April but it feels like August. As I type this at 8:30 p.m., my thermometer says its 80 degrees. I wanted something cold and crunchy, something healthy and good and I remembered the quelites. I also remembered that I had tofu in the fridge. Yum! I knew I was going to make faux ceviche, using the tofu as my seafood. If you don’t have quelites in your neighborhood, use fresh spinach or any green leafy. It will be wonderful. I am trying to cut down on my intake of tortilla so instead of a tostada shell, I served the ceviche inside an avocado half. Either way, it’s a fast, yummy, healthy and tasty treat.

Tofu and Quelites Ceviche

I pound extra firm or firm Tofu, diced
2 tomatoes, diced
1 bunch of chopped quelites or green of your choice – for this I used both spinach and quelites
4 sticks of celery, sliced thinly
1 bunch of chopped cilantro (substitute parsley if you can’t find cilantro)
1 bunch of green onions sliced thinly
Salt and pepper to taste
Lemon juice to taste

Chop everything and place in a bowl, gently toss so the Tofu doesn’t break down and serve in a halved avocado or on top of a tostada shell. Add Tapatio or other hot sauce if desired.

Buen provecho!

Feb

22

Turkey Sesame Meatloaf with Roasted Cherry Tomato Topping

main dishes Posted by Gina Ruiz / 1 comments

I was recently going through my photos of things I’ve made in the past few weeks to put up on the blog and came across this amazing little meatloaf that I quickly threw together using the left over ground turkey mixture from my albondigas recipe.

The day I made the albondigas, I had far too much turkey mixture left and didn’t want to waste it; so I put it into a loaf pan, put some cherry tomatoes on top, brushed them with good olive oil and sprinkled the top with fleur de sal.

The meatloaf went into a 350 degree oven for about 45 minutes and it was so good. The roasted cherry tomatoes gave it a satisfying topping without the sugar that ketchup would have given it.

It was filling and a perfect way to use the leftover meat from the albondigas. Another plus was that I got two meals out of one recipe and had the night off the following day to relax.

Jan

19

Beef Taquitos ala Sol/Taquitos de rez ala Sol

main dishes Posted by Gina Ruiz / 5 comments

I am a taquito making machine. I can produce 100s of the little flute-shaped delicious finger foods in the shortest amount of time. I’m not quite sure why that is, maybe having four hungry and growing kids who always asked for taquitos (and they were hungry ALL the time) had something to do with it. Maybe it’s that I don’t used that darned toothpick to hold them together.

When I was a little girl, my job was to put the toothpick in the hot taquitos to get them ready for my grandmother to deep fry. It was the only job in the kitchen that I loathed. I hated being bothered with it and always thought there could be a better way. I grew up, had kids and found a better way. I don’t advise everyone to use my method, simply because I have a tendency to just stick my hands too close to hot oil (never been burned) and I would never recommend that to anyone. You can do it using kitchen tongs but in this recipe I didn’t. Aiden had run off with my tongs as he often does with my kitchen tools calling them “my toys” and I couldn’t pry them away for hours. So I used two forks.

You can make taquitos* or flautas as some call them (it means flute) with anything. Shredded chicken, turkey, pork, beef, it all works and is a wonderful way to use left over meat. I even do a special roasted lamb that I baste in tequila just for another taquito recipe and they are to die for. For this recipe, I used shredded beef that I had left over from a pot roast. I just shredded it and set it aside.

I serve these taquitos over a bed of fresh watercress and sliced radishes, then cover them with drizzled crema Mexicana and gobs of mashed avocad0 guacamole.

Guacamole can be made the traditional way, which is just mashed avocados and salt or you can get creative and add more stuff to it. If I’m making it to serve with nion, a little lemon and the liquid from jalapenos en escabeche or fresh chopped jalapenos. For taquitos, I like it plain. I leave an avocado stone in the bowl simply because that’s how my grandmother did it.

Ingredients:

Shredded beef
Corn tortillas (store bought is fine and what I used this time)
Olive oil
Avocados
Crema Mexicana
Watercress
Radishes

some good, hot salsa

Heat olive oil on medium heat.

Heat the tortillas on a comal or right over the flame on your stove which is what I usually do. I usually heat up a big stack and pile them up which keeps the heat in.

Working quickly, add shredded beef to the edge of the tortilla that is closest to you. Make sure you don’t add too much or you will have lumpy, unweildy taquitos that don’t hold their shape or look nice.

Roll the tortilla as tightly as you can and using tongs, grasp it by the middle. Slowly add it to the frying pan of heated oil and hold it there for a bit till the rolled edge hardens enough to hold itself together. Do one after another till there is no room in the pan.

Let fry for a few minutes, then turn. Fry till golden brown and crispy.

Place standing up in a bowl lined with paper towels and let drain.

Serve over a bed of watercress and sliced radishes with guacamole, salsa and cream.

I made a green serrano chile salsa for this. Recipe to follow.

*In San Diego they call them rolled tacos and for some reason, it drives me up the wall. You want to set my teeth on edge call my taquitos rolled tacos and it’s fingernails on a chalkboard. Ugh.

Page 2 of 3«123 »

main dishes

20

Enchiladas with chicken, peas, almonds and raisins

17

Carne de puerco con mole y nopales (Pork with cactus in red mole sauce)

12

Verdolagas con carne de puerco y chile

17

Fiestas Patrias Dinner Downsized

03

Call Me Crazy – Cream Puff Crazy

18

Arroz con pollo

21

Enchiladas de Jocoque (White Enchiladas)

14

Avocados Stuffed with Tofu & Quelites Ceviche

22

Turkey Sesame Meatloaf with Roasted Cherry Tomato Topping

19

Beef Taquitos ala Sol/Taquitos de rez ala Sol

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