New recipe, March 23, 2013

From Rick Bayless' Mexican Kitchen, Tinga de Pollo y Papas (Smoky Shredded Chicken and Potatoes with Roasted Tomatoes). This is pretty easy but has amazing flavors--we give it a 5--you must make it (and you get to pick how spicy by deciding how many chipotles to add). Perfect for our snowy day. Served with a green salad with watermelon radishes. As you can see in the background, these have a green skin and a beautiful blush pink center, and a sweetness most radishes don't have. I've only found these in the spring at the Whole Foods on Cherry Creek--a rare treat!

Wine: Joseph Drouhin Chorey les Beaune 2010. Who'd have thunk a Burgundy would be a good match to Mexican? But the fruitiness and earthiness are great with this dish, and the tannins are quite mild, do it works well.