Last night I was really winging it with our dinner's rice and bean dish, I was inspired by the flavors of my all time favorite taco served at
Agua Verde. Said taco is constructed on a corn tortilla with yams, black beans and a creamy sauce of unknown origin but tasting so delicious to bring the whole dish together perfectly. I am happy to report that it came together as I had hoped and was a crowd pleaser. Tonight, as has been the case most nights this month, we are dining on leftovers. So with my trusty cast iron pan to reheat, (favored method in these parts as we are one of few American family kitchens sans microwave), a squeeze of lime and toss of cilantro leaves to freshen up flavors we will dine again on rice and beans.
Last night I was really winging it with our dinner's rice and bean dish, I was inspired by the flavors of my all time favorite taco served at Agua Verde. Said taco is constructed on a corn tortilla with yams, black beans and a creamy sauce of unknown origin but tasting so delicious to bring the whole dish together perfectly. I am happy to report that it came together as I had hoped and was a crowd pleaser. Tonight, as has been the case most nights this month, we are dining on leftovers. So with my trusty cast iron pan to reheat, (favored method in these parts as we are one of few American family kitchens sans microwave), a squeeze of lime and toss of cilantro leaves to freshen up flavors we will dine again on rice and beans.
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