Posts Tagged ‘crema mexicana’
Black Bean and Corn Tostadas
Vegetarian • Tags: crema mexicana, fried, Los Angeles, Mexican, queso fresco, salsa, summer, tostada
It’s October, and we can officially say that the summer sun is behind us. Perhaps. You see, here in Los Angeles, it was up to 113 degrees into the last week of September. While the rest of you had already put away bathing suits and pulled out jackets, we were standing in front of air conditioners set to full blast. There were power outages across town. Popsicles were eaten with wild abandon. It was, without a doubt, stiflingly hot. If you do not live in Southern California, it may be difficult to understand, but it is true! It’s difficult to heat up an oven or stand over a bubbling pot when the temperatures are rising at such rates. In less than a week, the mercury-filled thermometers have dropped at least 20-30 degrees, and now October’s serving up chilly, gray, rainy days. It looks like summer is gone, but who knows. The weather monster does like to pull tricks on us. While we wait for him to let us know his next move, check out one of the last summer perfect recipes in our repertoire.
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Avocado Dip
Starters • Tags: appetizer, avocado, cilantro, crema mexicana, party
Potato, potahto, tomato, tomahto. You can interpret the lyrics of this old song as literally or figuratively as you like, but today, we’ll go with the latter. What makes guacamole guacamole? This dip was taken to a potluck dinner party during the dead of fall. If someone asked what it was, one could easily have said ‘Avocado dip’. And that is what was said. Funny enough, someone said ‘You make a good guacamole for someone from the East coast.’ The fact that East coasters may or may not be able to make guacamole is a side issue, and if anyone wants to chime in on that one, they are welcome. The funny part was that he called this guacamole. This is in no way to call him out, but it does raise an interesting question about how people classify what a dish is and what it definitely is not. In our opinion, this is a dip all the way, but what if it had been chunkier and studded with tomatoes (tomahtoes, if you prefer) and onions? What would you call it then?
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