Traditional Pima Posole
When you think of the Southwest, you probably think of the summer heat. OK, so that’s the number one answer. Number two has to be the incredible blend of cultures. The Heard Museum in Phoenix is dedicated not just to preserve, but to advance the culture of the Native Peoples of the Southwest. This weekend the Heard hosted their annual Indian Fair and Market. Native Peoples gathered from all over the country representing Nations as far away as the Aleutian Islands in Alaska.
I learn something new every time I go. This year, I gathered an abundance of new treasures. A new bean dish is one of them.
Now, I have a confession to make. I don’t like beans. I know! I know! How can I live in the Southwest and not love beans? It’s easy. Just leave them on your plate.
Pima Posole is a traditional recipe from the Pima Nation that uses tepary beans and wheat berries. Yes, wheat berries, not corn. Apparently, the tiny tepary beans are native to Arizona. The wheat berries are something of a surprise to me, too.
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I love sweet potatoes like a fat boy loves cake. Sometimes I even crave them.
And, sweet potatoes are a good thing to crave: they are one of nature’s most nutrient-dense foods and are full of anti-oxidant and anti-inflammatory goodness. The old saying about apples should be replaced with “A sweet potato a day keeps the doctor away.” Bring on those beautiful orange root veggies, I say!
I decided to scratch my sweet potato itch this time by making a soup – and I think the sweet richness pairs well with smokiness, so I added chipotle peppers and smoked paprika.
This soup is so easy, that’s it’s almost not even a recipe: just throw everything in a slow cooker and let it simmer away all day – your house will smell amazing, BTW. Then, top with some roasted sweet potato chunks, cilantro leaves and pecans and – HOOOOOoooooo Ray – Sweet Potato Heaven!
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I’ve found it. Enchilada Heaven. It’s been right under my nose and I never even suspected it. Blanco Tacos + Tequila on Scottsdale Rd. puts a modern spin on traditional Mexican and Southwestern food.
Cheese Enchiladas with Creamy Ancho Sauce
I drove by Blanco the other day. The bright blue umbrellas over the patio tables caught my eye. They look so fun, like they’re saying, “Hey! The beach is right over here!” I found myself wishing I had time to stop. Not today though, too busy as usual. Secretly, I was glad for the excuse to keep going. Blanco is one of my favorite Tucson restaurants and to tell you the truth, I have been afraid to try the Blanco Tacos + Tequila that opened here in Scottsdale. What if it isn’t as good as the one in Tucson? Can’t live up to expectations? So, I just on drive by.
Yesterday, after an incredibly long and hectic couple of months, I decided I had to get away. You know, like that Pina Colada song. So, I called my husband and told him to meet me at Blanco to “plan our escape.” He was even more reluctant to try Blanco than I was, but for different reasons. He’s not a fan of “modern” Mexican food. He’s an old school, Mexican food lover. You know, the “brown, hot and plenty of it” kind that’s not really authentic Mexican at all, it’s more of a Southwestern border invention. Pleasing both of us could be impossible.
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Tags:
ancho chile,
Blanco Tacos+Tequila,
cheese,
corn,
cream,
enchiladas,
green chile,
pork,
Scottsdale,
shrimp,
tortillas
