We’ve had New Mexico on the brain this week since chatting earlier with Nick Streit of the Taos Fly Shop.
She Who Must Be Obeyed and I fell in love with the cuisine of New Mexico as newlyweds years ago, helped along by a residency mate who grew up in Albuquerque. We ended up very damned nearly taking a job in Albuquerque years ago, and admittedly the food and the amalgam of the Native American, Hispanic, Latino and Anglo cultures there was fascinating. The Northern Rockies eventually won our hearts, though the food culture of the Southwest, Northern New Mexico in particular, has always been a favorite.
A few years ago found us in Pagosa Springs after fishing around Chama and we had a wonderful Mexican meal at a little out of the way eatery there. They served a house made Cilantro Tomato Vinaigrette on SWMBO’s salad that was out of this world, enough so that we ended up fighting over who finished it (she won, dammit). It took a mighty effort but the matron of the kitchen finally reeled off from memory this recipe (which we’ve downsized as at was in huge volume).
Even though some of us try, man (and woman) can’t live by protein alone; your daily salad or grilled vegetables will take on a whole new perspective with this drizzled over. Best within a few hours of blending, and if you’re a cilantro fan you’ll can’t believe you’ve lived without this one for so long.
1 and 1/2 cups diced seeded fresh tomatoes
1/2 cilantro leaves and tender stems
1/2 cup oil of your choice
1/4 cup white wine vinegar
1 tsp fresh ground pepper
3/4 tsp granulated garlic
1/2 – 1 tsp good chili powder
All the juice from one good-sized lime
Kosher salt to taste (probably in the range of a tsp)
Dump everything into your trusty food processor or blender and process to the desired consistency; we like to leave a bit of texture in this one.
Serve liberally over the greens of your choice; last night we had grilled fajitas over a mixed green salad with corn, bell peppers, green onions, avocado and black beans mixed through. Hot damn.
Enjoy.
