In the spirit of Mexican Independence Day, Teresa called me spontaneously and suggested we make sopes. (pronounced so-pays) We don't really know the correct way to make it, I apologize to anyone who may be out there saying what the hell? that's not a sope! that's a chimichanga! I love Mexican food but I have no idea what one dish is from the next. I usually just look for whatever has the ingredients arranged the way I like it. Because most Mexican food is just some combination of beans, salsa, cheese, some sort of corn and flour based version of a tortilla, and cilantro anyway. Thanks, I'll have mine shaped like a tube today. Tomorrow I'd like it to look like a burro please.
Our type of sope looks like this.
I like lots of cilantro. It's intoxicating. I'm convinced that it is a descendant from the marijuana family because it makes me so happy every time I eat it. I'd like to plant it in my garden (yard) enabling me to inhale it all the live-long day except the rabbits would get to it and I really don't want tripped out bunnies reproducing all over our postage stamp of a yard. Either that or I'd be explaining "no officer, it really is for medicinal purposes." like those wacked out Californian weed farmers.
Sorry. Sidetracked. ADD.
Also the chorizo is worth mentioning. I dislike sausage with the same enthusiasm I dislike cleaning the kitty litter but this stuff is sooo tasty. It adds just the right amount of saltiness to the savory-ness of the other ingredients.
And the cotija cheese. Mmmmmm. I can't convince anyone who isn't already a believer because it smells like feet. But it's the very best topper for anything Mexican.
Even if the dish is shaped like a burro.
The fact that I had coincidentally made a Mexican dessert (yesterday's post) made my cilantro-induced high reach new levels. It was a meal that was destined for greatness.
Happy Anniversary Tim and Nicole!! 4 years, you guys are still newlyweds!