Tacos, Hold the Truck

We walked leisurely through the Tucson Botanical Gardens today with our friend Alex; she is visiting from New York.

The exhibit has been extended through August 31, 2017. If you are in Tucson, and you haven't seen it yet, now is the time!

Photo by Markipedia.

It includes an evocation of Casa Azul (Blue House) - the home Frida Kahlo shared with Diego Rivera in México City. You will be delighted by the colors, textures, and creativity they had in this home.

Additionally, there is a gallery of photos by Nikolas Muray taken between 1931 and 1941, depicting a colorful and intimate glimpse into the life of the legendary artist. Elsewhere around the grounds you can see replicas of Kahlo’s paints, brushes, and pastels. So inspired was I that I imagined getting out my pastels and doing something with them.

But reality took hold. My talent might once have been in my drawing, but now it's in the kitchen.

Thus, to the kitchen I went, armed with Frida's Fiestas - Recipes, and Reminiscences of Life with Frida Kahlo, written by Kahlo's stepdaughter, Guadalupe Rivera with Marie-Pierre Colle. (The book is available to purchase in the Botanical Gardens' gift shop.)

I purchased the book several years ago because it had a recipe for Chiles en Nogada (chiles in walnut sauce), the dish served in México on el Día de la Independencia in September. The combination of the green chiles, creamy white walnut sauce, and pomegranate seeds on top mimic the colors of the méxicano flag.

Today, I reopened the book and decided to make two fillings for some fresh tortillas I had picked up from Tucson Tortilla at this morning's farmer’s market. Robert grinds his own blue, yellow, and white corn to make some of the best tortillas I've tasted.

Both recipes are from the book; the shrimp filling is intended for tacos. The Rajas con Crema was meant as a topping for a corn pudding, but I thought it might make a great taco filling.

I was right! Both fillings were beautiful, colorful and flavorful - and also approximated the colors of the méxicano flag. We served it with a bottle of 2016 Grenache Blanc from Acquiesce Winery and Vineyards in Lodi, California. Susan Tipton, co-proprietor of Acquiesce, told me that this wine goes really well with Mexican food – we all agreed. Next week, I will be reviewing a sister wine from Acquiesce - Belle Blanc. 

Buen provecho!

~ David

Rajas con Crema

4 tablespoons butter

1 large onion, peeled and thinly sliced

4 poblano chiles, roasted, peeled, and seeded *

salt and freshly ground pepper

1 cup Mexican crema, or crème fraîche

fresh corn tortillas, for serving

Heat the butter in a large skillet and sauté the onion until transparent. While the onion is cooking, slice the poblano chiles into 1/4-inch strips. Add them to the onion and continue cooking for 2-3 minutes. Season with salt and pepper, then add the crema. Mix well and heat until it is bubbling. Serve in a bowl with fresh heated tortillas on the side.

Serves 4.

Shrimp Tacos

4 tablespoons butter

1/2 large onion, peeled and chopped

4 serrano chiles, sliced

3 medium tomatoes, peeled, seeded, and chopped

salt and freshly ground pepper

1 pound cooked medium shrimp, peeled **

fresh corn tortillas, for serving

lime wedges, for serving

Heat the butter in a medium skillet. Sauté the onion and chiles until soft, then add the chopped tomatoes and cook until tomatoes have created a sauce. Season with salt and pepper. Add the cooked shrimp and heat for two minutes. Serve in a bowl with fresh warm tortillas on the side. Squeeze a little lime juice over each taco.

Serves 4.
        Notes: 

          * I used shishito peppers because I had them on hand. 

          ** I used steamed shrimp, but will try grilling them 
          next time for added flavor.

Frida's azure blue provided a wonderful backdrop for plants - and bugs! Photos courtesy of Markipedia.

The smokey red gives good contrast to Diego's ceramics and green plants. Photos courtesy of Markipedia.

Photos courtesy of Markipedia.