Sanborns & Salsa
John & I frequently eat lunch on the weekends at Sanborns Restaurant. Most tourists know this eatery since they sell travel insurance at the border & have a very extensive breakfast menu that appeals to many American travelers. Sanborns claim to fame is being the origin of Chicken Enchiladas or Enchiladas Suisas. Sanborns waitresses wear a traditional Southern Mexico attire which makes me think of those little dolls we used to get at shops along the border in Texas. Our favorite Sanborns was in Durango where the location was in an old Spanish Colonial building. Whenever we have lunch there it is served with salsas & a basket of fresh bread, Gamesa crackers & small Mexican style tortilla chips. The salsas are freshly made each day & then served in a small gravy boat. My Spanish tutor, Lily gave me the recipe for her favorite Aguacate Salsa. When we were at the Abastos Mercado last week they sold a vast amount of fresh Avocados in every size you could want! The best Avocados in Mexico are the small bumpy green variety much like our Haas Avocados at home. We take advantage of the wide variety of fresh produce Mexico has to offer, that is... the things we recognize. There are some fruits & veggies that we still wonder about! It seems to be uncharted territory some days!
Salsa de Aguacate
3 Jalapenos (less if you want), blackened or raw, seeded & stems removed
1 -2 Avocados, diced
1 Tomatillo, cut into quarters
Cilantro, loosely chopped
Put all in a blender or molcajete then thin out with small amount Crema, or Sour Cream, salt & pepper to taste.
*Crema~ Crema Pura de Vaca is used in many dishes here. It just thins this recipe out, so it is easier to dip. I buy small glass jars of Lala Crema.
salt & pepper to taste, then garnish with sprigs of Cilantro & serve with chips or Fajitas. Nice to serve this from a traditional Mexican Molcajete.