We started this lunch with a bowl of sopa de conchitas—chicken broth with pasta shaped like little shells. I have never seen this shape of pasta in the US and Aurea was surprised to hear that. In keeping with the shell theme, there is also a bread in Oaxaca shaped like a shell called pan de concha, a type of pan dulce (sweet bread).
The soup was followed by salad with mango and grated carrots, Spanish rice, and tasajo de rés (jerked beef). For the rice, Aurea minced the onion, sautéd it, then added dry rice, chicken broth, parsley, and tomato sauce and let simmer until the rice was cooked.
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