Touching the base with food is Floyd's idea of a short visit: only a meal in a new country can validate your claim that you've been there. When we finally stumbled over a resto still open at such a late hour, he went safe ordering a steak. I remained true to myself and tried something I had no idea what it was. It turned out a hearty stew with potatoes, carrots, pieces of pork and lots of beans. It was very filling and delicious, leaving a pleasant warm aftertaste of smoky spiciness. In my mind this became for ever bonded with the sense of imminent danger lurking outside.
When back home two weeks later, I made a few attempts to recreate that taste of Mexico. I searched online cookbooks for hints, tweaked the ingredients and cooking times and after a few almost-there tries finally hit the spot. So here we go. It is actually quite simple. Measures are approximate and I don't think Mexican people stick to mathematically verified recipes themselves.
- Peel and chop some potatoes and carrots, set aside.
- Chop and fry lots of onions in vegetable oil.
- Add some smoked bacon and keep frying.
- Add the potatoes and carrots. Fry until almost ready.
- Add canned beans as desired.
- Add some chopped chipotle peppers.
- Add some starch mixed well with cold water.
- Let stew for a while.