¡Buen Provecho!

Monday is market day in Armeria, the next little town. One of the main streets is closed and vendors set up their stalls, selling everything from toilet paper to large tools, food, clothes, plasticware of every description and for every use, shoes, underwear, artificial flowers, sewing and embroidery supplies, toys, watches, herbs, spices, beans, and of course, fruits and vegetables. There is also the chicken man, who sells ALL parts of the bird, and the shrimp lady who sits in the middle of the walkway with buckets of big, raw shrimp, fanning away the flies with a towel. Believe it or not, these are the best shrimp around: $10 pesos a kilo, or about $4.70 US a pound. There is also the plant man who sells beautiful flowers and other plants for the garden.

This morning's market had some gorgeous red strawberries, 50 cents a pound US; avocados, 5 for $1 (imagine!), and the banana man was back with his tables loaded with several different varieties including plantains, regular Chiquitas, and the tiny, intensely sweet kind that are sort of sticky and slimy (not my favorites). The tomatoes were not great, and there were no redondos, the little round zucchini that are so sweet. Juice oranges are just coming in and are still puckery and tart. Pineapples looked very good, but I already have one. No mangoes yet; too early. Ditto papayas that are fit to eat. The plant man had some beautiful bouganvillia in lovely colors; I bought one in salmon pink for $25 pesos ($2.25 US) to go in the back garden against the wall.

I decided to make Albóndigas for dinner since I already have some redondos from last week and some good fresh oregano from Jack's garden. I had to get onions, garlic, some tomatoes and some meat. I went to our local butcheress, Pina, to buy my ground beef and ground pork. I am glad to see she is still in business. She has the BEST pork tenderloin on earth. Really.

It's time to start cooking the local cuisine. This is basically meatballs, but not like your Mother used to make, unless she learned how in Mexico. Absolutely wonderful.

Albóndigas en Salsa de Jitomate y Chipotle
(Meatballs in Tomato and Chipotle Sauce)

3/4 lb. ground beef
3/4 lb. ground pork
2 small zucchini, chopped

2 eggs
1/4 t oregano (more if fresh, chopped)
8 peppercorns
3/4 t salt
1/4 t cumin
Small onion, chopped
2 cloves garlic, chopped

2 lbs. tomatoes
3 to 4 chiles chipotles en adobo sauce (canned)
3/4 cups chicken broth

Mix together meats and zucchini.

IN A BLENDER, blend eggs, oregano, peppercorns, salt, cumin, onion, garlic. Add to meat mixture, mix well. Set aside, covered, for several hours if you like.

SIMMER TOMATOES for about 5 minutes to loosen skin. Remove skin, chop coarsely.

IN A BLENDER, puree tomatoes and chipotle chiles. Set this sauce aside for several hours if you like.

TO COOK

Heat sauce in large flameproof dish on top of the stove. Bring to a boil and cook over high flame, stirring constantly for about 5 minutes to thicken. Reduce heat, add chicken broth and bring up to the simmer.

Form the meatballs, about 24 in number. When sauce is simmering, add meatballs. Cover and cook over low flame about 50 - 60 minutes until done. Zucchini will still be slightly firm.

Serve over rice or pasta. The sauce will be rich and spicy. Cold beer should temper the fire!


Chopin is on the CD, the rice is ready, the Albóndigas are done, the sunset is over, and it's time for dinner ¡Buen Provecho!