Saturday, May 06, 2006

I thought I'd find lots of Cinco de Mayo posts this week, but I only found a few. Not surprisingly two recipes were inspired by Rick Bayless. If you are ever in Chicago do yourself a favor and check out his restaurants Frontera Grill or Topolobampo next door. The Mexican food is refined, authentic and simply amazing.

I'm not the only person to go to Italy and miss Mexican food. Italian-based blog Porcini Chronicles features a recipe for the delectable sounding Tequila-Drunken Pinto Beans with Cilantro and Bacon.

Culinary in the Desert shares a recipe that uses Mexican chocolate. Read the whole post here or skip ahead to the recipe for Mexican Chocolate Pie Bars. Like Joe says, naughty but oh so good!

As some of you may know, I subscribe to an organic produce delivery program from Capay Fruits & Vegetables. This week I include a post honoring immigrants from one of the farmers.

One other late addition--Elise of Simply Recipes reprises recipes for Guacamole, Tomatillo Salsa Verde, Enchiladas and Quesadillas from her archive.