When it comes to Cinco de Mayo cooking, I’ve got these things going for me:
- I lived in way southern Texas (San Antonio) for four years. Hot is my only comment.
- Southern Colorado has been our home for most of twenty-two years.
- I’ve studied cooking more than a few times at the Santa Fe School of Cooking.
- My late dear friend and brother-in-law, Alfred Barrionuevo, was from Mexico and began his professional career as a chef. If you were in the kitchen with him, he was the teacher, and he had extraordinary passion for his cooking. Not only that, his much-loved mother–fondly called “Abelita”–passed on her simplest and best “Mexican” rice recipe to my sister, who then gave it me –nothing written down, you know. My version is in this post.