Sitting together on the couch, my husband and I look over magazines we've been too busy to read. We planned and put on the 1st Annual NM Traditional Chile Summit. We're working on the Traditional Chile Day at the Legislature. Reading is a luxury at this point.
Unfortunately, we've both hit on recipes for Posole in some major foodie magazines. They've got it all wrong. They make it too complicated. What's best about our culture's food is the complexity of tastes from simple ingredients.
During the Traditional Chile Summit, I asked our Keynote Speaker, Miguel Santistevan what he thought about the menu. Beans, posole, tortillas, cookies, clementines, punch, coffee, water, and of course the star: pots and crockpots of traditional red and green chile. Miguel said he loved it. He said it was basic: beans and corn. And, that if "people didn't like beans and corn they were going to HAVE to get to like them, 'cuz that is the way we are going."
This week I made my husband fideo. He'd never had it. I told him it's like Chicano Mac 'n Cheese; something simple to feed the kids. But, if you ask me, it's one of the best dishes I make. Fideo. Fideo and Beans. Fideo, Beans, and fresh Tortillas. Because when life is good, it's simple.
