I’ve had the pleasure of visiting Mexico on several occasions for business and totally enjoyed the time I spent there. The people are warm and gracious, the margaritas are refreshing and the food . . . Well, the food is divine. I could probably eat Mexican food every day and not complain!
My experience with Mexican culture and the many Mexican-Americans in the Jersey Shore area is what led me to make the hero of SINS OF THE FLESH, Mick Carrera, a Mexican-American. As for the heroine, she is Mexican-Irish, a nod to my editor at Grand Central Publishing as well as to two cultures rich in the arts.
There are a number of scenes in SINS OF THE FLESH where the characters are enjoying Mexican food prepared by Mick’s mother at his family’s Mexican restaurant. I’ve shared some Mexican/Tex-Mex recipes with you in the past.
There was my ever popular party food – the layered Tex-Mex dip. You can get the recipe for that Tex-Mex dip, by clicking here.
My friends at Cuervo, who are celebrating their 250th anniversary, have a mess of great margarita recipes at their site. You can check out the Cuervo Margarita recipes by clicking on this link.
But now, another recipe for one of the foods that you’ll see in SINS OF THE FLESH and it’s a simple one. While I love enchiladas and tamales, they are a lot of work. This is an easy recipe and one which you can use for your next party or as a side dish to your tacos, burritos or even as a topping on your hamburger.
- 2 ripe Florida Avocados (or 4 ripe Hass Avocados)
Juice of two limes (about 1/4 cup)
1 teaspoon ground cumin
2-4 shots Cholula or Tabasco hot sauce (to your taste or omit if you do not like spicy)
2 tablespoons olive oil
1 tablespoon chopped fresh cilantro
1/2 cup medium onion finely chopped
1 clove garlic finely minced
2 ripe Roma Tomatoes, chopped
1/2 cup queso fresco, crumbled
- Slice the avocados in half and remove the seed. Scoop out the insides of 3/4 of the avocados. Leave 1/4 to the side for now.
Mash the avocados with a fork and add the lime juice and remaining ingredients. Mix together.
Chop the remaining 1/4 avocado into small pieces and add to your mixture. If you’ve chosen to add the tomatoes and queso fresco, add the tomatoes now and 1/4 cup of the queso fresco.
Mix all the ingredients lightly. Garnish with the remaining queso fresco.
I hope you’ve enjoyed today’s Tuesday Tip. Just to make it all clear and legal, Cuervo is one of my clients, but I’m recommending their products because they make a wonderful tequila! FYI – If you ever have a chance to visit the city of Tequila in Mexico, see if you can spend some time at Mundo Cuervo, a cultural center established by Jose Cuervo and dedicated to Mexico and the history of tequila. I’ve been there and it is absolutely amazing!