Hailing originally from Chicago, well, okay actually New Orleans (but it gets complicated from there) I felt obligated to write the obligatory Giordano's deep dish Chicago-style pizza post, especially since I was able to eat there recently after a year-long hiatus of not eating there. It was also a year-long hiatus from writing in proper English so....

Actually, Chicago style pizza isn't all that great (gasp!). And like most official opinions, that one is based on personal preference and eating habits. Anyway, I'm going to write my first post about two easy, homecoming dishes I made for myself after a year of studying abroad and eating only kung-pao chicken.

-Tortilla Soup-
I'm not sure why they call this tortilla soup because there aren't any tortillas in the recipe. All you need to make this at home is onion, garlic, chicken, stewed tomatoes, tomato sauce, zucchini, frozen corn, cumin, oregano, salt, and pepper. Garnish necessarily with fresh cilantro, shredded Monterey jack cheese, and hint o' lime tortilla chips.

What you get is a rich, flavorful soup that can be eaten as a one-dish meal without the kind of digestively stuck feeling that thicker, less acidic soups can give you. The cilantro and lime add the twist for those seeking sensory titillation, and good ol' Monterey jack offers the same melty experience that makes French onion soup so famous. Even my parents liked this and they're the kind of people who don't believe it's Mexican unless there's "taco seasoning" involved.

-Peruvian Purple Potato and Scallion Salad-
I'm not exactly sure what it is about this dish that makes it Peruvian, but I see it as a fresh take on the traditional mayonnaise mess that is often found at impromptu BBQs or company picnics. Not that the mess doesn't have its own special place in my heart, next to Easy Mac and egg salad. Ingredients used: red potatoes, scallions, baked garlic, olive oil, yellow bell pepper, carrots, red onion, black olives, salt, mustard, vinegar, thyme, chipotle puree, black pepper.

It's spicy and pungent without revealing too much - like the lover who left you intrigued but satiated, still wanting more - with textures that range from crisp to velvety. Not to mention, visually speaking, it's exceptionally vibrant in color and kinda like looking at a colorful jar of potpourri. Delicious, sexy potpourri.

It makes sense that some of the first foods I'd want to eat at home are Latin American because 1) Shanghai has a very serious lack of inexpensive but quality Latin American fare and 2) U.S. Americans can no longer ignore the cultural presence of their more flavorful southern neighbors.

¡Que rico!

Labels: latin american, mexican, soup and salad, Tex Mex