Last summer I ended up with a glut of jalepeños, and not knowing what to do with them, I decided to pickle them. I’ve never been a big jalepeño eater, and I didn’t really have high expectations for them. I thought they might very well end up as forgotten pickles, but in the end they were quite a hit. When I visited my brother Dave a few months ago, I found him jealously hoarding the brine in the jar long after the last pickle slice had been consumed. My sister Meg has placed a special order for 4 pints this year. We like to put these on tacos, quesadillas, or eggs and grits, or to chop them up and add them to salsas and tomato salads. Continue reading
When I was just out of college and my cooking repertiore was still pretty limited, I used to make a casserole beans and tomatoes layered with corn tortillas and cheese, a recipe my mom used to make from one of her Williams-Sonoma cookbooks. As tasty as it was, my roommate Leslie and I doubted its authenticity as a Mexican dish. It just seemed to us a bit like something out of The Family Circle Illustrated Library of Cooking, and we dubbed it Fiesta Casserole.
Perhaps this recipe was a little more authentic than we gave it credit for, because this week I picked up a copy of Rick Bayless’s Mexican Kitchen and found a couple different variations on this theme. This one is rich and smokey, and tastes almost chocolatey, like mole, even though there’s no chocolate in it. It will take you the better part of an afternoon to make, but it’s definitely worth it. Continue reading