In Spanish they’re called the “plátano macho.” In English: plantain. The literal translation from Spanish to English is pretty spot on: macho banana. A big, manly banana with bravado. The King Kong of the starchy, golden fruits. They’re also macho intimidating. As big, starchy, and cumbersome as they are, I’ve really never done anything with…
Category: Salsas
Chipotle Black Bean Salsa & Baked Tortilla Chips for Michael
Back in high school in Milwaukee, Wisconsin, my little brother Michael and I would race home to the kitchen impatient and ravenous for sustenance. For me, I needed to calm the storm of angst and hormones feverishly brewing inside. For Michael, to refuel the enormous man-boy body he possessed by age 14. We got…
Roasted Tomato Salsa
Prepackaged salsas used to have a hold on me. My favorite, Mrs. Renfro’s, knew just what I needed in a good salsa: a subtly roasted flavor, slightly chunky texture, a teeny bit of spice. She dominated my shelves for years with her perky little label and her chubby glass jar. She kept a firm hold…
Grilled Guacamole
Unfortunately, there were no picnics, sparklers, or blueberry and strawberry flag cake this past Wednesday to commemorate the 4th of July in Mexico. The day passed like any other, however I did delight(or so I thought) my students with stories of Independence Days past while dreaming of roasted corn and beach volleyball. So, when my…
Chia Pico de Gallo
I love me some pico de gallo. Fresh, simple, insanely healthy, and beautiful to boot, this recipe is a simple spin on a classic. Here’s my only gripe about pico de gallo; it’s best drenched in lime juice and super ripe tomatoes. But all that liquid can leave you with soggy tortillas and chips. So…
The Wild Bohr 