The stomach ache and the disappointment over the previous night's CHILE COLORADO both disappeared in time for dinner last night. This one was another winner, one that made me realize how I love doing this project and hope that those of you reading will experiment with the recipes. Remember, just write and ask, and I'll be happy to send them along.
We started eating before dinner last night with an old-fashioned GUACAMOLE DIP, a 1960s Southern California version of the real thing. It's simple: mashed avocado, mayonnaise, salt, pepper, garlic powder and a sprinkling of lime juice. You cream these ingredients together, then garnish with diced tomato and thinly sliced green onions. YUM. We served it with a crispy flatbread, and really enjoyed it. Not very Mexican, but close.
Dinner was SOPA DE HABAS (fava beans) and corn muffins called FEATHERLIGHT INDEED. The SOPA DE HABAS was made from a recipe in one of Diana Kennedy's Mexican cookbooks, and the muffins were made from a recipe I've had for 30 years. It is from a hotel in Mexico City that agreed to share this recipe with the readers of some magazine years ago. When the chef was asked if his corn muffins were light, he replied, "Featherlight indeed." I have called them that ever since.
The SOPA DE HABAS was easy and economical to make because it had no meat - just ingredients we had on hand! They were: onions, garlic, tomatoes, cilantro, salt and water! I thought it would be boring, but it was absolutely delicious, and as Diana Kennedy recommends, we garnished each bowl with dried chile pasilla strips that I'd cut and fried rapidly in a minimal amount of olive oil. The sopa must have been good - Javier ate two bowls and told me that it was just like the one he had growing up! Can't ask for a compliment better than that.
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