I love Mexico and one of my favorite places to go there is San Miguel de Allende. San Miguel is a historic town founded in 1592 and is located 170 miles north of Mexico City. I purchased my Talavera dishes for my tablescape in a small village outside San Miguel called Dolores Hidalgo.
The margarita glasses and shot glasses (used as votive holders) were purchased in San Miguel.
Dolores Hidalgo is where I purchased the aforementioned sinks that I posted about that are now sitting in my garage. Yes, I can get a bit caught up in the moment. But, I actually use the Talavera plates. Mexican food is handsdown my favorite food and since Nashville is lacking in 'good' Mexican restaurants.....I am forced to attempt cooking it myself.
My fiesta tablescape would not be complete without my chips and salsa sombrero. My mother bought it for me 30 years ago as a wedding gift.
I bought the plastic chargers from the clearance bin at T.J. M after Christmas, $9.00 for a box of six. I love the random quanity; of course there couldn't be eight to a box!!!
The Talavera plates were $1 a piece and the salad plates and bowls were $.50 each. I bought an eight place setting along with several serving pieces. I spent less than $25.00. Best of all, I didn't pay shipping. My friends drove a huge cargo van and brought back my purchases for me. Very sweet!!!!
I'm excited about Foodie Friday this week; the theme is Cinco de Mayo. I've got my menu planned and can't wait to share with you my recipe for Miss Elsie's Black Beans. Elsie was a very good friend of mine when I lived in Houston; she was originally from Guatemala. I envied her kitchen skills; she was one of those women that could walk into any kitchen and get busy (so not like me!!!). Miss Elsie passed away from ovarian cancer. I think of her everytime I use one of her recipes. She was a dear friend and kitchen mentor.
Today I made pork tamales and Miss Elsie's black beans in preparation for my Cinco de Mayo celebration meal. But first, I would like you to meet two of the reasons I cook the dishes I do. They are my two kids. David, who just turned 30 on Saturday (yes, he's single ladies and he is one fine young man!!!). At age two he declared his dislike of cheese. There was no tempting him; no trickery or bribery worked. Imagine having a child that doesn't like mac and cheese!!!! Hannah my sweet daughter, is married and has blessed me with two grandsons, Beckham (4) and Crew (3). She wasn't as picky, she did like cheese, she just didn't like to eat. The reason I tell you this is that I was thinking about my Cinco menu and the fact that I have never been able to prepare those fabulous, cheesy, tex-mex type casseroles that are so tasty and easy.
Last year I took a cooking class to learn how to make tamales (David loves tamales) at Viking Cooking School. It was so much fun and I left feeling like I could tackle the job. They are easy, just time consuming. So today I prepared tamales and will freeze some for next week. I also prepared Miss Elsie's black beans.
Miss Elsie's Black Beans
Look and rinse 1c. dried black beans. Place in a small crockpot, cover with water and let cook until tender. (I start them in the morning for dinner the same evening).
Saute two garlic cloves, 1/2 c. green pepper, 1/2 c. onion in two tablespoons of olive oil. Add cooked black beans and 1/2 c. chopped cilantro. Season with oregano, cumin, salt and pepper. Add 1c. of water or vegetable broth. Simmer for 30 minutes or so and serve over rice or quinoa.
Here is her secret ingredient:
Yep, you guessed it....it is a dash of freshly ground nutmeg. Elsie always added a dash of nutmeg or cinnamon to her latin dishes.
Now that the beans are cooking it's time to start working on the tamales. I cooked a pork roast yesterday. Today, I cleaned, roasted, simmered, and removed the skins of ancho peppers.
Soaking the cornhusks. If you are wondering why the lid is so small, the husks will float.
Infusing the pork with ancho pepper sauce and seasonings.
Mixing the masa.
Not pretty I know. But they turned out great, spicy and tender.
Tamales steamin', black beans cookin'....time for a break.
Dinner time! And yes, I'll have mine with cheese, please. I can't wait for my Cinco de Mayo fiesta meal next week. I will be cooking chicken fajitas and fried plantains in addition to the tamales and black beans. And to quench the thirst....Sangria! Ole'!
Thank you Susan at Between Naps on the Porch for hosting Tablescape Thursday and Michael at Designs by Gollum for hosting Foodie Friday.
Have a wonderul weekend!
Nola @ The Bloom Girls
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