From Mexico to New Mexico. My 2 favorite New Mexicans put together a truly stunning dinner party this weekend. The food was killer, but what impressed me just as much was the concept. They created a symphony of a menu. Some people say success lies in writing what you know. I say, cook what you know. They certainly did, with a classic menu of enchiladas, rice, black beans, tomato and spinach salad (interesting: no dressing, and the better for it), and of course, Angela's famous chocolate chip cookies. Pay careful attention to this photo essay on assembling Frank's enchiladas. Note to us gringos: there's no tomato in enchilada sauce. Admittedly, he cheated a bit by using a prepackaged seasoning mix, but it consists mostly of paprika, chili, onion, and garlic. First fry the corn tortilla in a bit of oil, then submerge it in the sauce before assembling it in the pan. After each layer of tortillas, add a good handful of cheddar and asiago cheese (the mixture is crucial to my mind). Frank divulged that his enchiladas have become even better since he's doubled the amount of cheese. No surprise there.
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