Chris and I share a passion for really good authentic Mexican food. My husband has cooked his way through two of Rick Bayless‘ cookbooks and watches Mexico, One Plate at a Time every time it is on, literally, when he is off work he plans his day around what time Little Ricky comes on, watching the same episodes over and over.
At one point in my childhood my father had a friend whom made frequent trips to Mexico, they worked out a trade in which the friend would return with authentic ingredients not available at the Jitney Jungle in the 80’s and Daddy would cook a meal for everyone. I also made five mission trips to Saltillo, Mexico as a teen. A group of ladies from the church would prepare our meals, I think I was the only catholic school girl that knew, that the incredibly flavorful meat we were eating was goat, but I dare not tell. The smells of fresh corn tortillas, cilantro, chorizo and lime excite all of my food senses.
From what I found, this seemed to be the only food lacking in New Orleans. So we were eager to return to our favorite Mexican grocery in Pearl, Mississippi, Supermercado Los Angeles. Supermercado is owned and run by a very nice helpful couple. They have a decent selection of Mexican produce including cactus paddles, espazote, cilantro, lime, fresh peppers, white onions, etc. There is a good meat and cheese counter at the back, they make their own chorizo, crema and lard for tamales, have a decent bakery selection and a restaurant in the back, set to open in two weeks (9/10). It is a great place to go on a Saturday, there is always a big pot of some meat that has been stewing for hours and a good selection of Mexican street food, elotes and chicharrones.
I hate to start my Mexican dishes with this one, there are many times that Chris and I spend days preparing some fabulous Mexican fare, but this one happened when Chris walked in and said what’s for dinner at 7:30 ( I thought it was more like 5). So I threw something together with our ingredients from Supermercado, and it turned out pretty good, and pretty easy.
Cut potatoes into large cubes and boil them for 10 minutes, then drain. Break up about ½ pound of chorizo into a skillet, allow chorizo to render and cook about seven minutes. Meanwhile, prepare your toppings, I used cilantro, crema, queso fresco and Chris’ hot sauce (look for more about our hot sauce endeavors in a future blog). Add lightly salted and peppered potatoes to the pan with chorizo allow them to cook turning occasionally for another five minutes. ( I used a seco chorizo so not much rendered out to cook the potatoes in, so I added about a tablespoon of olive oil.) Keep on very low eye to keep warm while you prepare your eggs. I prepared my eggs over easy, topped the hash with eggs and a plethora of toppings, don’t be shy with the cilantro.
I purchased some beautiful, incredibly sweet silver queen corn at the Mississippi Farmers Market this week. The corn would have been great all by itself, but I had promised elotes. To prepare the elotes, boil corn, brush lightly with mayonnaise, sprinkle queso anejo all over corn and then finish with a very light dusting of cayenne or your favorite ground chile mixture.
Foodsource:
Supermercado Los Angeles
3157 Highway 80 East
Pearl, MS 39208
601.936.8986
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