A Religious Experience Involving Chorizo

It may just have been indigestion, but in the early hours of this morning I believe I had a vision. The Supreme Being informed me that it wasn’t “Let there be light” at all, that had been a misunderstanding. It’s “Let there be chiles.” So now I’m a prophet; my holy book is James Peyton’s La Cocina de la Frontera; and by way of religious observance I am to eat lots of Mexican food.*

Dad got me a copy of the Peyton book for my birthday, and it’s great the second time around. Last night I made his homemade chorizo recipe, which was so good it brought tears to my eyes. I was swooning so hard I forgot to take a picture. With it we had along green chile enchiladas filled with goat cheese, Steaming Soupy Beans, and carrots.

Maybe not everyone has had a chance to eat beans this way, from Mexican Family Cooking by Aída Gabilondo:

Cook a pot of Anasazi or pinto beans with plenty of water. Add salt halfway through cooking time.

To serve, place a portion of beans in a soup bowl. Top with a teaspoon of olive oil, a teaspoon of vinegar, ¼ teaspoon of crumbled oregano, and chopped green onions.

*This is a great religion, really. Anyone can join. The other two rules are to be nice to people, and—She specifically mentioned this—don’t start wars.