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#mexican food

Today’s quarantine lunch: SOPITA

This is like a Hispanic Top Ramen. It’s cost effective and the taste is amazing. You do have to make it from scratch so there’s no “add water, toss it in the microwave” process.

Unfortunately, I didn’t cook this, just ate it!

Side note: that’s the habanero molcajete salsa I was talking about in yesterday’s post.

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“Mexican food is an aphrodisiac which excites the passion for living. It courts, seduces, ravishes, then cherishes all five senses… “~Richard Condon, The Mexican Stove: What To Put On It and In It, 1973

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It’s not Persian-themed, but it is one of my favourites - Cochinita!

Andrea found the banana leaves a few weeks ago and they’ve been in the freezer waiting for the right moment. First, she slow-cooked the pork shoulder in an achiote marinade, all whilst wrapped in banana leaves, and then she also whipped up some fried black beans & onion, and red onion and habanero! 👩🏻‍🍳⭐ Add in my oddball side salad, and some new tortillas we’ve just discovered, and we had a mini Mexican feast 😊😊

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