This recipe was both my first and last taste of Chicago on my visit in October.
It’s Emeril’s recipe.
My niece substitutes tortilla chips for the homemade corn tortillas.
Good with several squirts of lime.
We also had arrachera (grilled skirt steak marinated with onion, cilantro and lime).
If only you could smell this photo.
In California, we’ve eaten virtually the same thing, but it was called Carne Asada.
Can anyone explain the difference between Asada and Arrechera?
:: an aside ::
It is on my Bucket List to learn to make refried beans as good as
the Mexican restaurants. I’ve tried, I’ve fiddled, I’ve cooked many
a pinto bean. But, man, it’s never the perfect consistency.
Any suggestions on making the perfect refried beans?
:: close aside ::
I did learn a fun tip. You probably already know it.
But I don’t get the Food Channel.
So new discoveries are still mine to make!
To warm a tortilla, just do this:
I took more pictures of cute kids who share bloodlines with me.
A boy absorbed in a book—yeah, we’re related.
This smile makes my heart thump. Those eyes!
Compare young man (half Mexican, half mostly Dutch) on left
with picture of me (mongrel English/Dutch) on the right.
Isn’t that something?
This girl has the name I chose, but never got to use.
She’s a keeper!
Family and food.
The perfect recipe for a memorable trip.