We are featuring Hispanic recipes in this week’s issue and I shared one for sopapillas.
When I think about Mexican food and the making of it, I am reminded of simple recipes like nachos and chalupas and more time consuming enchiladas with homemade chili.
My mother made great chili. While mine never turns out exactly the way hers did, it is pretty darn close.
It may be that I don’t use cubed meat or real chili pods that have been steeped and scraped. Perhaps if I crushed real garlic and grounded comino seeds it would taste more like hers, right?
Mom entered the Cowboy Homecoming Chili Cook-off many moons ago when it was still held near Ricks Co. parking lot. She worked for the First National Bank and her friend and co-worker Charlie Smith brought her the roast meat she had requested. The only thing, he had them trim all the fat away. Mom took one look at it and said “You can’t make good chili without fat! Go buy me a pound of fat.”
If my memory serves right, I think she won third place with her chili. It was her first and last cook-off, I do know that.
I looked for her recipe through all her files and couldn’t find it. Some recipes exist only in some cook’s memories.
The way I see it, traditional recipes are treasured and the stories behind them even more so.
Hope you enjoy the recipes that have been shared this week.
That’s the way I see it, let me know your view – email me at firstname.lastname@example.org, or write at P.O. Drawer 880, Pleasanton, TX 78064. SUE BROWN is the Editor of the Pleasanton Express. Contact her at 830-281-2341 or email@example.com.