Tonight we had Pork Tamales and Chicken Tinga Tamales we had made and frozen last year, with Salsa de Jitomate and Chile Pequin, a recipe from Chef Ana Garcia of La Villa Bonita Culinary Vacations. We had them with the Topolo "Caesar" Salad from Rick Bayless' Mexican Kitchen. Both were delicious! The wine was a Puerta Bonita G5 Garnacha Reserve 2008. Great with the spicy meal!
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