Tuesday, February 23, 2021

You Have to Believe We Are Magic

My mom's fresh enchilada's featuring her secret sauce and Mexican rice.  Before the restaurant and before my mom started to loathe cooking at home, she used to make these enchiladas by dipping the corn tortilla in a hot pan of just made sauce, then she'd fill them with shredded cheddar cheese and onions, roll them and top with more sauce and lettuce and onions.  She was like a short order cook passing the plates as they were made and you ran to the table to eat them right away, so the lettuce would be crisp and cool and the flavor - texture combination stayed on point.  They were light, fresh and the sauce was the highlight.  As a kid, I loved them because they were her 'signature' enchiladas and never have I experienced them since at a restaurant or relative's house.  I love to think that during her lifetime she could acknowledge her amazing gift for what I call the Goldilocks touch.  My sister Rachel has it too.  Somehow whatever they make becomes the magical balance of exact seasonings to bursting flavors.  It's subtle and perfect at the same time.  

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