If you have been following my blog for a while you know that I like to explore cuisines from many different parts of the world. Outside of the cuisine of my Southern U.S. upbringing, I am particularly inspired by French, Italian, Mexican, and Asian influences, along with what has often been labeled “California Cuisine.” Tonight I return to Mexico.

The burritos are composed of classic Mexican cheese sliced and melted in a shallow earthenware casserole dish with pre-cooked chorizo sausage and then stuffed into heated taco-sized flour tortillas and served with the sauce, rice, and beans.

The dessert fritters are a classic Sonoran dish. The flour-spice-egg dough is dropped
by rope-sized pieces through a pastry bag into hot oil and fried until crisp on the exterior. After draining on paper towels, they are lightly coated with granulated
sugar while still warm. These can be made ahead.

Queso Chihuahua and chorizo burritos with onion-lime-sour cream sauce
Arroz Verde (green rice) with cilantro and poblano chiles
Braised black beans

Mexican fritters

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