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Yoo Eatz

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every dish has a story

Salsa VerdeOct 10, 2011

Salsa verde is the other salsa. Sure, it's pretty and stands out against the array of its generally red-hued cousins. But throughout my life, its sourness kept it from making the cut at salsa bars until about 10 years ago, when I came to my senses. At a Mission District taqueria, I once ordered chile verde on a whim, wooed by its comfort food properties, and I was struck by how that tart tomatillo flavor accentuated the sweetness of the pork. Now that I have revealed my love affair with this meat, it's easy to see why salsa verde is now a staple for our carnitas nights. If raw tomatillos are too sour for your palate, try roasting them before blending to get a mellower, more robust sauce. For the recipe, read on.

ChilaquilesAug 26, 2010

I love breakfast for dinner. And I love Mexican food. So Mexican breakfasts for dinner? Simply heaven. Chilaquiles aren't always eaten at breakfast, but top it with an egg, and it makes for a really luxurious way to wake up on a Sunday ... and perhaps the perfect way to top off a busy day.

Read on for the recipe.

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