There aren't any Mexican restaurants around Saint-Aignan, or even up in Blois, the big town about 25 miles north of Saint-Aignan. There's one in Tours, 35 miles to the west, but I've never been there. Luckily, the local supermarkets stock tortillas, corn chips, salsa, fresh cilantro, hot sauces, corn, pinto beans, and red beans (all in cans). They're all good products IMO, so we keep tortillas on hand and cook our own Mexican-style foods a few times a month. We don't have any problem finding avocados, tomatoes, and rice...
We made tacos a few days ago using some leftover chicken along with fresh lettuce (Belgian endive, more exactly). I made guacamole with fresh tomatoes, chili powder and spicy hot salsa, a couple of nice avocados, and some beautiful fresh cilantro leaves.
This is Walt's well-assembled taco
The two photos just above show what my tacos looked like. They weren't as pretty as Walt's; they were messy but delicious. I think I overdid the crème fraîche don't you?
How they look is, delicious! I have tacos a few times a month as well.
ReplyDeleteBettyAnn
If I had creme fraiche, I would overdo it also! Endive is a unique taco ingredient.
ReplyDeleteLooks so good Ken! I always think of sour cream as a California Mexican food thing. I never saw it in Texas growing up where the Mexican food was lots of onions, yellow cheese and red chilli sauce.
ReplyDeleteLucky you - avocados with no tariffs! I've been making taco salads, tostados, quesadillas and tacos! Too much creme fraiche? To each his own is my favorite thought.
ReplyDeleteOh, wow, that looks tasty!
ReplyDelete