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I had to laugh at myself a little bit after I made this month’s Secret Recipe Club recipe. Because last month I made Chicken and Rice a la Lowcountry South Carolina. And I realized that this month I made Chicken and Rice a la Mexico. But you know what? Who cares. It was AWESOME.
I was assigned to La Cocina de Leslie this month. At first I was a wee bit scared about venturing out of my comfort zone, because she shares authentic Mexican recipes. Leslie, a mom of 4, grew up in Southern California but moved to Mexico, where her husband grew up.
I love cooking Mexican food, but I think what I usually make (Mom’s Enchiladas, Smokehouse Maple Fajitas, Mexican Corn Dip) is a little (cough) less than authentic. Leslie showed me I shouldn’t be scared! I actually bypassed a few recipes because they seemed TOO simple to share here (like Camarones al Mojo de Ajo, garlic shrimp) when I had such a vast wealth of recipes to pick from.
In the end, I stumbled upon Leslie’s recipe for Arroz con Pollo y Frijoles, Mexican rice and beans. It didn’t have any ingredients that were too foreign for me to find here (we don’t have a huge Hispanic population in Chattanooga) and sounded amazing. And it was. SO AMAZING. We ate the rice mixture burrito-style, with thick flour tortillas, sour cream, lettuce, and cheese. Everything came together simply, and the flavors worked so well.
And now I want to make EVERYTHING from Leslie’s site.
As a sidenote, I also made these Caramel Pecan Paletas, with some melted chocolate drizzled in to make them “Turtle Popsicles.” Unfortunately I had a hard time getting them to release from my molds, so I didn’t get a good picture. But they were delicious, too!