 Meal/Course - Lunch
This recipe comes from Sam Etheridge, formerly of Ambrozia, now of Nob Hill Bar and Grill in Albuquerque, NM.
Common throughout the Southwest in home cooking but not so common in restaurants (who knows why?), this savory shredded meat burrito is a meal in itself. The word machaca is derived from the Spanish machacar, to pound, an apt description of the appearance of the meat. This recipe is from our late friend, Barbara Graham.
This recipe can be stuffed in enchilads, tacos, sopalillas.
This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here. 
A Recipe From:Mexican ModernNew Food From Mexico
by Fiona Dunlop
Photographs by Jean-Blaise Hall 
Make sure to keep an eye on your quesadillas while they're cooking; you don't want to overcook the cheese, which should ooze gradually into the fish to create a mixed and delicious flavor. You can substitute any type of fish for marlin.
This recipe and others can be found in the following article: A Recipe From:Mexican ModernNew Food From Mexico
by Fiona Dunlop
Photographs by Jean-Blaise Hall
This recipe is a great lunch salad.
This recipe and others can be found in the following article: Bugged Out in Thailand! By Paul Ross |
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