Of the things I miss most from America-land, proper Mexican food is pretty close to the top of the list.
I crave the staff lunches made by the Mexican woman who was a prep chef in a Denver restaurant where I waited tables. The dark, 20+ ingredient mole poblano, the spicy rice, the salsas, the fresh vegetables, the hot tortillas. It was fresh and clean and filling.
My eyes glaze over when I think about the road-side shops in Mexico where a $1.50 fish taco comes out of the kitchen as a piece of perfectly grilled fish perched on a handmade corn tortilla. The variety of salsas and pickles and sauces are what make the meal, as you build your own right at the table.
- Salsa verde is supposed to be quite mild, I don’t do mild well so I tend to add quite a bit of chilli to this, make it to suit your taste.