In the latest entry on Immigrant Kitchens Lindsay Sterling learns how to make Mexican Chilaquiles from Azminda Cansino (read the recipe, see the photos and watch the video).
For days I looked forward to this. “Life is good” shirts and spare tire covers didn’t look sarcastic anymore. We’re going to get to learn chilaquiles, whatever they are, and I know they are going to be out-of-this-world amazing because real immigrant food always is. On Wednesday an hour before we were to cook, I was in downtown Portland when I got a foreboding email from Azminda. “I have two drawbacks,” she wrote. Her blender broke, and she couldn’t find green tomatoes at Hannaford, Shaw’s, or Walmart. Of course she couldn’t, poor thing! I had to save our cooking session