It’s been a few years, but the sister-in-law asked me to make cheese enchiladas for her birthday. As usual, I put on the full spread with elotes – plus chips, guacamole, pico de gallo, chicharrones, salsa verde, taqueria pickles, pickled red onions and guajillo chili oil. My wife made tamarind agua fresca with chimoy rim dip.
There was supposed to be Pernil al Horno… But even after of slow roasting for eight hours, it was tougher than leather. No idea where I went wrong there. Still, it was more food than we could eat.
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I had squirreled away two special beers for just this occasion: A Lo Hencho – a wild ale aged in tequila barrels – from Ravenna and Mescafé – a wild ale aged in mescal barrels – from Ale Apothecary.
Jouer avec le feu. 