6 minutes ago
Sunday, June 12, 2011
One of my favorite grocery stores here in Tucson, Arizona is called Food City. There are a few small versions of the store scattered around town but the the big super store is by far the best. It carries all the basic items found in any market but what makes it so special is the vast assortment of products from Mexico along with exotic produce and hard to find ingredients necessary for Mexican cooking. There are bins with dried cinnamon sticks, and cones of cane sugar. Mounds of chilis from anaheim to the extra hot habaneros. Edible cactus pads called nopales (Yum!) money drawing room spray, colorful cleaning products, statues of catholic saints, an entire row dedicated to dried herbs and spices.
Today I was in search of the delicious queso fresco to use in a summer salad.
Here's my recipe for Sonoran Style Pasta Salad:
1lb. Whole wheat penne pasta cooked
1 can black beans drained and rinsed
1 cup sweet corn- fresh or frozen
3/4 cup chopped cilantro
1/2 cup chopped mango
3 scallions chopped
1 cup crumbled queso fresco
1 cup mesquite grilled chipotle chicken sausage or chicken breast (optional)
3 tablespoons lime juice
1/4 cup olive oil
1/4 teaspoon red chili powder
1 tablespoon salt
Combine all ingredients in a large bowl. Chill salad at least two hours before serving. Sprinkle top of sald with a little crumble queso fresco and serve.