My first mole, my first tamales, my first horchata. But her son had moved to another country and so more than ever before, she was facing a lot of competition for his attention.I was in heaven (well, maybe not , but it did prove a handy distraction to FFB’s mother scowling a hole through my skull.*) * 15 years later, I have a bit more perspective on why this must have been the case. Bringing me into the fold made me the biggest attention vortex in his life.Traditionally made with pork rubbed in Achiote paste, marinated in Seville orange juice and wrapped in banana leaves, I have adapted the recipe for the more Northern home kitchen.Seville oranges are in season right now, but they do not provide much juice so, unless you’re buying a bunch for marmelade-making, that’s a pretty sizable sunk cost.Using a combination of regular orange juice, lime juice and white vinegar emulates the flavour close enough for this purpose. I am lucky to live in a place dominated by Asian culture- banana leaves and other exciting ingredients are easy to come by, but I appreciate not everyone can just stumble across them.Let’s make it easy for everyone and skip them, using the slow cooker instead to keep the moisture in the meat.When his parents split up, his Dad and step-mum moved up north to Victoria, BC- my hometown.
Not once.) It was one of those formative moments in life where you just kind of leap and everything is new and scary but exciting and so you just story later…). I had never experienced a taco in a freshly made corn tortilla before.
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Top it all with the traditional pickled red onions (you know I love those anyway- see here and here) and some fresh cilantro- YUM.
Some people like to add some queso fresco to the top as well but, for once, I have to skip the cheese myself. To each their own, though, give it a shot if you stumble across some crumbly, fresh Mexican cheese. I love traditional Mexican delicacies like mole poblano and tacos de lengua.