Hola Amigas (y Amigos)!
I didn’t have to think too hard this month to decide which recipes that I wanted to share with you. Although I owned an Italian restaurant in Seattle for 25 years, my entire kitchen staff is from the state of Michoacán, Mexico, and the food of their country is the one that we have made over and over again for restaurant family meals and celebrations. As you may have guessed from the photo accompanying this post, what you are looking at is our end-of-the-shift family meal. These tried-and-true dishes are at the heart and soul of my repertoire. I hereby bring you “McElroy Family Favorites!”
My dear friend and chef, Javiér Arevalo, taught me how to make many dishes from his homeland; including homemade tortillas, Pico de Gallo, Tomatillo Salsa, and his famous Mexican Rice, for which I am most grateful. Other recipes that I’ve used over the years came from a much beloved and tattered issue of Bon Appetit, “The Soul of Mexico,” published in May, 2003.
The recipes that I’ve included here read more like an entire menu that you can divide up between cooks. Start the evening off with Rosé Sangria and Shrimp Cocktail, then move on to Crispy Pork, Mexican Rice, Pico de Gallo, and Tomatillo-Avocado Salsa. Include beans if you like (no recipe given here), and make sure to have plenty of tortilla chips and steamed corn tortillas on hand to go with the carnitas. Other optional ingredients to have on hand to accompany this feast would be bowls full of chopped white onions, diced avocado, sliced jalapeno peppers, and cilantro sprigs. The Cajeta-Almond Tart served with ice cream makes for an impressive finale.
I hope you have success and find these recipes easy to execute. I’m happy to answer any questions you might have. You can contact me at firstname.lastname@example.org.