Sopa azteca (or sopa de tortilla)
This traditional Mexican soup is extremely flavourful, it’s often enjoyed as an aperitivo (appetizer) before other, heavier dishes.
Ingredients:
8 tomatoes
half an onion
1 clove of garlic
salt and pepper
1 L of chicken broth and
1 cube of dry consommé
a handful of tortilla strips
a pinch of dried chipotle peppers
1 avocado
cubes of Mexican cheese (like queso quesadilla or asadero) or mozzarella to taste
1.) Cut the tomatoes, onion, and garlic into cubes.
2.) Fry onion until transparent.
3.) Add garlic and let sit for a minute or so.
4.) Add tomatoes, cook until soft and water has evaporated from the pan.
5.) Add the chicken broth, salt, pepper (to taste) and the consommé.
6.) Cook until boiling, and then let cool.
7.) Blend mixture, in two parts and then strain.
8.) Pour soup in to bowls and garnish with fried tortilla strips, a dried chipotle pepper, avocado slices and cubes of cheese.
(makes about 4 servings)
Margaritas
This popular, and potent, cocktail pairs well with most summer appropriate meals. Serve the margaritas to guests from a large pitcher and colourful glasses and it can double as a centerpiece on your table. Margarita glasses, though fabulous, are not necessary.
Ingredients:
1 cup of tequila
1 cup of triple sec
the juice of 20 limes
1 cup of sugar
salt, for the rim
1 lime, cut into wedges
(makes about 6 servings)
1.) Combine tequila, triple sec, lime juice, and sugar in a pitcher, making sure that all ingredients are thoroughly mixed.
2.) Refrigerate for an hour, or until chilled.
3.) Pour salt on to a small plate. Wet the rim of the margarita glasses with a lime wedge and then place rims in salt. Turn the glasses slowly until the rims are generously coated with salt.
4.) Fill glasses with the margarita mixture and garnish with a lime wedge.
—@alejandranikola
