Although mostly authentic, I don’t think folks down in Mexico would really garnish their corn soup with a southern American “fish-fry” staple such as hush puppies. But this worked folks. The “pups” were seasoned with chipotle chili powder (to give a subtle “bite”), and dropped by scant teaspoons into the hot oil and fried until crispy, providing a wonderful crunchy note to the soup (as in “soup and crackers”).

Corn soup garnished with a drizzle of roasted red pepper puree and miniature hush puppies; grilled pepperjack cheese and tomato quesadilla; salad of shredded lettuce and avocado with lime-sour cream dressing

Mexican Chocolate and Rum Parfait

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