Earlier this month you may have read my post about becoming a foodie penpal. Well today is the day that all the foodie penpals share about their boxes. My box came from a lovely woman named Emily from Midland, Texas and within it was all kinds of Texas delicacies like Texas Trash (a sweet concoction kind of like puppy chow) and Amazing Corn (kind of popcorn but kind of not). I was especially excited for the Hatch Green Chiles in the box because they were perfect for a Mexican-inspired dish that I learned from my Aunt Ethel. Aunt Ethel was my dad’s oldest sister and since she didn’t have any kids of her own, she loved to spoil her nephews and nieces with her amazing cooking. She made the best fried chicken, red velvet cake, and ranger cookies that I’ve ever had. Another one of her great recipes were her enchiladas. With my Hatch Green Chiles, I had everything I needed to make them for dinner last night.
Aunt Ethel’s Chicken Enchiladas (yields 4)
- 2 large chicken breast cooled and cubed or shredded
- 1 cans of cream of chicken soup
- 1/4 cup milk
- 8 oz. sour cream
- 4 oz. diced green chilies
- 1/2 bunch of green onions, chopped
- 1 pkg. large flour tortillas (I substitute whole wheat tortillas instead)
- 1.5 cups of shredded cheddar cheese
- Spray 10 x 15 glass baking dish
- Mix soup, milk, sour cream, chilies and green onions. Spread one cup of mixture on bottom of baking dish. Reserve 1 ½ cups for top.
- Add chopped chicken to remaining mixture. Spread a roll of filling across the center of the tortilla. Roll and place, seam down, in pan. Cover with remaining sauce and cheese on top.
- Bake at 375 degrees for 40 minutes.
Thanks to Emily for all the great Texas goodies!
In the past, if I heard anyone speak with an accent, I would always wonder where they were from but would never ask. I thought it might be rude or make them feel uncomfortable. Well, I’ve thrown that notion out the window. For someone who is trying to be global from home, that just won’t work. Over the past several weeks, I came in contact with three individuals who were clearly not born in the U.S. based on their accents. Rather than just smiling politely and going my own way, I took the risk of asking where they were from.
The first was a Mexican man who was working at a restaurant here in OKC. I noticed he was a little shy telling me where he was from, but when I immediately responded that I had recently been to Mexico and really enjoyed exploring it, his mood visibly changed. He began to tell me about his hometown, how long he had been in the States, and then asked me my opinion on safety in Mexico. He said he had not visited home in years, but based on the news, he questioned how safe it would be to return to Mexico with his family.
My second experience was with a man who had recently come to the United States from Iraq. He told me about having to leave his wife and baby daughter in Baghdad but has hopes that he will be able to bring them over soon. He told me he wants to get his master’s degree in engineering and how his father went to college in the U.S. at the University of Georgia. We ended up spending several minutes talking about taking the TEFL and the quality of the Georgia football team this year.
The third person I met owns a furniture store in Atlanta and moved to the U.S. from Turkey 18 years ago. But before coming across the pond, she also lived in France and the UK. She talked about having her mother still in Turkey and the challenges of going back home to see her three or four times a year. She told me how she speaks four languages and her brother speaks five. We talked about technology and how something that is suppose to help connect us, often disconnects us from the person sitting beside us.
What I’ve been discovering is that behind the accent there is a story. Leaving your home country and moving is never easy – there are language challenges, family left behind, and new customs to learn. And while I certainly hope that I’m not offending the people I meet, I am so curious to hear about their stories. I am entranced as they tell about what they’ve overcome to be where they are, and I’m eager to hear why they left the familiarity of home to come here. In the end, each time I ask the question “Where are you from?” I believe I am taught something new about the world that I never would have learned if I had to decided to be just be polite and mind my own business.
While in Minnesota with family and friends, I was in charge of bringing a craft for the kids. Ranging between the ages of 2 and 9, I wanted to come up with a fun idea that incorporated culture but that everyone could participate. So after a trip to Michael’s, I decided to do a photo booth but the kids would make their own props. I came prepared with Venetian masks, Mexican sombreros, and word bubbles with international greetings for the kids to decorate. In the end, both the adults and the kids enjoyed our international craft time.
If you want to host your own internationally themed photo both, here’s what you need:
- Black plastic masks
- Glitter glue
- Decorative duct tape
- Construction paper
- Wooden dowels
- Hot glue gun
- White sheet for back drop
When Hubby and I were in Mexico last month, I discovered Chilaquiles – a traditional Mexican breakfast made with chips. My favorite version was called the country breakfast and included chicken, a tomato-based sauce, and lots of queso fresco.
Traditional Mexican Chilaquiles courtesy of On the Road
So today when we went to Cafe Kacao, a Guatemalan breakfast place here in OKC, and I saw a similar dish, I had to try it. What they called Migallas, was almost a perfect replica of the breakfast dish I thoroughly enjoyed in Mexico. A combination of chips, eggs, jalapenos, queso fresco, and red and green peppers, Migallas was was well flavored and filling.
Migallas served with fruit in a sweet cream, fresh tortillas, & delicious black beans.
Check out this recipe from Simply Recipes for the basic Chilaquiles. Feel free to add eggs, chicken, pork or steak to make it a hearty dish.
A little Guatemalan coffee made breakfast perfect!
Since we didn’t leave the region of Jalisco, I decided I could not apply what I learned to all of Mexico. It would be like applying everything you experience in NYC to the rest of the States…and as a Southerner living in San Diego, I know that would be ridiculous. But I did learn a good bit and found a lot of things that were surprising.
Do not play Punch Bug. For some reason the VW Beetle is a very popular automobile in Puerto Vallarta. You’re shoulder will end up pretty sore.
Saying “buenos dias” is just plain old common courtesy. Whether we were entering a store, the elevator, or passing someone on a small street, everyone said “Buenos Dias.”
Locals eat really early. If you want a good local meal for dinner, plan to eat around 5pm because most restaurants close at 6pm.
Salsa is not just for dipping chips. We had some incredible local breakfast foods all served with salsa.
Jaliscienes value their salsa variety. Even at the tiniest taco shop, three types of salsa were served.
Horses are still a common mode of transportation in the country.
They people of PV have so much more patience than the average American. They patiently wait until the customer is done to bring them their bill. They patiently assist foreigners as they linguistically stumble with their 8th grade Spanish. And when it comes to the arts, their patience is absolutely astounding.
When Hubby and I got married two years ago my cousin got us a molcajete from Williams Sonoma. We had recently discovered that we loved guacamole and were so excited to make it “the real” way. That is all I’ve ever used my molcajete for. As far as we were concerned, molcajete = guacamole maker. But now that we’re in Mexico, we’ve discovered it has a lot more uses than to just make awesome guac. In addition to having guacamole made at our table, we’ve also enjoyed freshly-made salsa and stew made and served in a molcajete. Newly aware of its additional uses, I thought I would do some recipe research to share. Here’s what I’ve found:
Rudy’s Molcajete Mixto Recipe – a mixed grill of carne asada, nopales, chicken, shrimp, jalapenos, and chorizo sausage served with queso fresco, avocado, and lime
Mexican Style Meat and Vegetable Stew – a chicken, flank steak, and bacon in a tomato based broth
Seafood Molcajete Recipe – shrimp, scallops, and chicken sausage served hot and spicy in the molcajete
Currently our molcajete is in a storage unit in Augusta, Georgia but once it’s out, I promise to try these and share how they go.
Have any molcajete recipes to share?
Courtesy of davedworkin.com. My own pics are still to come!