I've been to Mexico once or twice, but that doesn't mean I know a thing about Mexican cuisine. As a child and teenager staying in completely touristy Mexican resorts, I thought being adventurous meant switching between hard and soft tacos or stealing sips of someone's Corona. That whole story is an excuse for the "Mexican" dinner I made for some neighbors this evening. It's not Mexican. It has salsa and cheese and tortillas, but it's not Mexican. It was, however, pretty tasty. I started with a spicy tomato, cheese and spinach dip: The dip was served with some garlic cilantro salsa and some fresh, homemade store-bought tortilla chips. I'm not kidding, that dip was incredible. I had to write the recipe down for someone and Tim requested I make it again soon. Like, tomorrow. The recipe I started with is HERE , but I made a lot of substitutions/changes to it so it looked more like this. Ingredients 1 Jar of Salsa (16 ounces) 10 ounces of ...
Ultrarunning in Kalamazoo on a ketogenic diet