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Parisian Food is wonderful, but try to get mexican food in Paris, and you will be dissapointed (in my experience at least). They used chevre in a bland black bean soup which spoiled my appetite (although that is quite impressive because I can ALWAYS eat). So while we are preparing to cook in Paris, we want some delicious mexican-inspired recipes to bring with us. With B as commander, we prepared a delicious and easy light lunch today and make a lovely presentation on the side of hanger steak or pork loin. use your imagination! Sorry I do not have exact measurements, we did most of it to taste... which is half the fun. So if you need exact recipes, don't use this one :)


  • 4 Big ripe tomatoes
  • 1 can cracked hominy
  • 1 small sweet potato
  • 1/2 bell pepper
  • 2 jalapenos
  • 1 anaheim pepper
  • olive oil
  • 1/4 cup red onion
  • salt and pepper
  • red pepper flakes


  • cut of the top 1/2 inch of the tomato and clean it out so there remains a little tomato bowl with about a 1/4 inch side. use the guts of the tomato to saute with the red onions, a generous pour of olive oil, salt and pepper to taste and some red pepper flakes to taste.
  • to add a little flavor, add bacon or salt pork to the broth.
  • while that is simmering, dice the sweet potato and peppers so they are all about the same size dice. first saute the sweet potato with olive oil for about 5 minutes, add the hominy for another 5 minutes, then add the peppers and saute all together until the potatoes are tender. mix with the tomato/bacon sauce and fill the tomatoes.
  • roast the filled tomatoes at 350F for about 15 minutes, place the top back on the tomatoes and you have a lovely delicious light lunch or side dish.

Categories: Mexican  Side Dish 
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