Viva Mexico!May/June 2012
Published May/June 2012
A Mexican lager in a chili-cheese dip? Instant fiesta!
These vegetarian enchiladas are stuffed with tender chard and black beans and ooze with chili-and-dark-lager sauce.
Smoked lager and chipotle pepper spice up skirt steak that's as good in these tostadas as it is in your run-of-the-mill taco.
Slow-cooking pork butt in a combination of salsa and IPA yields meltingly tender meat to tuck into soft-shell tacos.
A finished plate represents the Mexican flag: green chilies (stuffed with pork, apples, raisins and spices), a white walnut cream sauce and a crown of bright red pomegranate seeds. Our version has a lambic touch.
Freshly roasted chilies and pork combine in a hearty stew; a crown of cornmeal dumplings makes the meal rib-sticking.
Our version of mole is made ultrarich with Mexican chocolate and a whole bottle of roasty stout.