Yesterday afternoon was hot and humid: perfect weather for spicy foods, some chips and salsa, and anything else that might remind you of a classic Mexican feast. With the Mexican theme in mind I headed for the Market District to prepare a few Mexican dishes.
Keep in mind that most of these dishes are a product of working in the kitchen side by side with all my Mexican counterparts. As a Spanish chef I had never before encountered these flavors in Europe until I came to the U.S. and worked with South Americans and Mexicans. These experiences and flavors have greatly enriched my life and menus.
I prepared a traditional refried bean dip. Also a grilled pineapple and red onion salsa and Arroz con Pollo. This chicken and rice dish is probably one of my favorite South American meals.
Alba Flamenca was also there at the Market District. They provided Flamenco music and dance. So we celebrated a Mexican holiday weekend with a Spanish chef, Spanish musicians, and Spanish dancers, but hey–just like everybody is Irish on St. Patrick’s Day, I guess everybody is Mexican on Cinco de Mayo.
It was great fun!