I use more tomatoes than my dad, but we both like it spicy. (I see where I get my funny use of terms now.) The ratio of ingredients also varies. That is mostly because some people like my dad cook the tomatoes slightly, while others like me cook the tomatoes until they are pasty and smooshy looking. What's more, I always have oil, eggs, tomatoes, onion and either jalapeño or serrano chilies handy.Īlthough the ingredients are always the same, versions can vary. They are easy to make, super tasty and dress up a breakfast in a wink. But these are the ones I prepare the most at home. There are countless egg dishes in Mexican cooking, one better than the other. As he cooked, he used strange and probably nonexistent terms to describe what made his eggs so tasty: "See how I am un-rawing the onion and mushing the tomato?"
But the last morning he couldn't help it.Īs he tied one of my aprons around his waist, he announced, "I am making the best Huevos a la Mexicana that you have ever tried in your life." So we chopped just enough onion, fewer tomatoes than I would have wanted, and a lot of jalapeños. Dinner was a reuben with lots of dill pickles and a potato salad. The next morning, after lox and bagels at home, we went for a late Texas-style barbecue lunch. Dinner came around soon enough along with steaks, baked potatoes and a Mexican Chayote salad I snuck in there.
When he lost all patience, he dragged me to the pizza place and then had a hot fudge sundae from across the street. The next morning we were at the pancake place in front of a double stack of buttermilk pancakes with butter, extra maple syrup and bacon. There were also refried beans and white rice, as they are such friendly sides to tacos.Īfter he made it clear that he didn't want anything Mexican for the next 3 days, making me laugh so hard along the way, we set off to satisfy his cravings. Since my dad loves them, I received him with three of his favorites: Chicken Tinga heavy on the chipotle, beef cooked in a green salsa with cubed potatoes and nopalitos, cactus paddles sauteed with onion, Guajillo chilies and corn. There are plenty of fondas, or small restaurants, that specialize in them throughout Mexico. Guisados are Mexican-style stews, which can be ladled into warm corn tortillas. no tacos or anything Mexican, OK?" my dad said, after devouring the welcoming meal I prepared for him, which happened to be Tacos de Guisado. "All I want is a hamburger, a hot dog, a pizza, a nice big steak, some Texas-style barbecue and a big plate of pancakes. See also: Tales of eating with Mom Contributed Storiesįrom Pati Jinich, Host, Pati's Mexican Table Pati starts us off with a story below about her dad. The best stories, lightly edited and condensed, are published on this page. It's family, right?Ĭontributors to Once Upon a Table received a menu of recipes developed especially for Father's Day. Be it about your father or about the father who lived next door, we want to hear your stories - both warm and dysfunctional. We want to hear your family tales and cook the recipes that link you to your family table. It is the time of year to step up and give a nod to parents of every stripe.
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