As summer continues, and the heat along with it, we've been looking to hot climates to get an idea for they traditionally eat. We were thinking about the beach and tacos (which we do from time to time) and ended up on Mexico's Yucatan Peninsula. So, we decided to get a little playful this week and riff on one our of favorite dishes at Good Stock - the al pastortaco - and turn it into a soup.
Our version of this soup is made up of adobo-roasted chicken, corn stock, onions, garlic, cilantro, and epazote. We are going to garnish it with tortilla strips and roasted pineapple. We love this fun escape of a soup and hope you do too.
For our salad, we were thinking about cooking in the style of a pibil, or smoking or slow-roasting food. We decided to do that with sweet corn, which you know by now is one of our favorite seasonal items right now. This refreshing salad is made up of smoked corn, swiss chard, summer squash, ninja radish, jicama, and chayote. We dress it with an orange-habanero vinaigrette for brightness and a little zip. So tasty you won't even realize how healthy it is.
Here's to eating something delicious this week!