|Image from the Projects Abroad blog, which has a recipe for gorditas.|
Concord Bookshop. It being Pi Day, we could not resist having a look. We had already decided to wimp out and have pizza pi for dinner, so buying a pi book would be our feeble nod to the occasion.
Inside we found a wonderful book store, certainly the largest independent book store I've seen in ages, and larger than most chain stores. If the town of Concord were not so stingy with parking (60-minute maximum), we might have lingered longer than we did. But we did stay long enough to find a book each. Pam -- the real ∏ enthusiast -- found Teeny's Tour of Pie, which is certain to make its Nueva Receta debut in the near future.
I was drawn to Latin American Street Food, by Sandra A. Gutierrez, the subtitle of which is practically a geography lesson: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina. Gutierrez is also the author of The New Southern-Latino Table: Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South -- an other geography essay in the making.
|Image: Trip Advisor, since I don't have any photos from my 1985 visit.|
With all that in mind, it seems strange to make street food in a New England kitchen in the winter, but that is what we are doing. We let our daughter browse the book, and she quickly identified Aguachile de Camarones, a Sinaloan dish that Gutierrez names Kick-in-the-Pants-Spicy Shrimp in Chile-Lime Dressing. The title is a whole list of reasons for this to appear on Mesa Hayes-Boh.
The recipe starts with instructions to cook and then cool shrimp, but we always keep cooked, frozen shrimp on hand, so I thawed a pound of shrimp in water and then drained it thoroughly. In a blender I placed 3 finely chopped and seeded serrano chiles (but they were New England grocery-store serranos, so they had very little effect), close to a cup of cilantro, a couple of cloves of garlic (frozen from last autumn's farm box), a shallot we had on hand (the recipe calls for a small red onion), and a cup of lime juice. The recipe calls for fresh lime juice, but this is March in Massachusetts, not September in Sinaloa, so that would have cost a fortune. I compromised by squeezing three limes (with our citrus press) and topping up a cup with bottled juice.
|Diego and I|
This meal, of course, was begging to be paired with some sort of beer, and we tried a second opening of a special Scottish ale I recently concocted. I described it in some detail in the Heritage Chili post last month, but did not open it until about 10 days ago; it was not fully developed at that time, and I was a bit worried. But when Pam opened it this evening I could tell all was well, and it turned out to be quite a nice ale, and a good accompaniment, not as appropriate at Negra Modelo, but at least as delicious.
The meal was a hit, and to turn this into a complete "Mexican Party with My Parents" -- as our daughter called it -- we watched Frida together and had some Mexican hot chocolate at intermission.