The Spirit of Mexico may never leave us but we are certainly going to do just that & leaving Mexico to head back home...
As we leave Mexico & return home I reflect on all the ways Mexico touches our lives. While it is true Texas is never far from Mexico both in distance & cultural connections. During the time we have both lived here & traveled to and from Mexico it has touched our lives in ways one cannot describe or even try to tell someone else. The friends we made in Mexico will be ours for a lifetime & the experiences we had will stay with us even longer. Texas will always be my home & birthplace but Mexico will always have a piece of my heart. **Besides all of the sentiment, I knew it was time to head home to Texas when my husband wanted ice cream & I paid 130.00 pesos for a carton of Blue Bell ice cream. Somethings are just sacred!
I spent last week running around visiting my friends, saying my goodbyes & having a few last cups of coffee. I was able to visit a Festival de Artesanias from Oaxaca which came to town just before we left Monterrey. The festival featured handmade products from across the state of Oaxaca. I was impressed as always by the quality of goods & the skills of the artist from that region. Most of the artist were very friendly & eager to show the wares they had made but one in particular impressed me when she gave me a demonstration of weaving with a traditional back strap loom. Alicia Gomez Navarro showed us several of the weavings she had made several of which depicted animals woven into the patterns. We of course bought some of her beautiful woven pieces, which are true treasures. Many of the typical Artesanias we saw from Oaxaca have been made for generations & the ancient traditions have been handed down from Nahua or Aztec heritage.
A Typical Tex-Mex Breakfast good enough for a meal at any time.
More than once during our moving time period I made up Migas for a meal. When moving easy meals featuring whatever was on hand & didn't require making a run to the "Super" was the comida del día.
"Migas" means crumbs, in Spain the migas or crumbs are actual breadcrumbs mixed into the eggs & scambled. In Texas or Northern Mexico it's Tortillas which are the "crumbs" in the eggs.
Huevos con migas Omlette
3 large eggs
1 Tbsp. Poblano Chili Pepper, diced
1 tablespoon butter
1 tablespoon olive oil
2 6-inch corn tortillas, cut into small strips
1/4 cup finely chopped red onion
1 roma tomato, seeds and pulp removed, chopped
1/2 cup chopped avocado, sprinkled with a little lemon juice
2 teaspoons minced fresh cilantro
2/3 cup grated mild cheddar or Monterrey jack cheese
crema or sour cream
In a small bowl, lightly beat together the eggs, and set aside.
Warm the butter and olive oil in a heavy skillet. Add the tortilla pieces and sauté until softened. Add the chopped onion and sauté until it is transparent. Stir in the chopped Poblano chiles, tomato.
Pour the egg mixture into the skillet, and "scramble" gently eggs are done or set. Remove the skillet from heat, and sprinkle the cilantro and cheese into the eggs, fold Omelette over carefully making certain the cheese is in the center as you would with a regular omelette. the Tortillas add density to folding it over may require both a spatula & silicon spatula. Top with Crema & serve avocado to the side. This omelette serves 2. Serve at once with warm flour or corn tortillas & favorite salsa.
