Longleaf Stories

full circle in the hundred acre wood

I visited Ciudad Obregon, Mexico a few years ago. Food memories from that trip reasserted themselves this morning. It was there I first encountered spicy chilaquilies for breakfast. Chilaquilies is a casserole layered with enchilada sauce, corn tortillas, cheese and spices. Luscious papaya nectar assuaged the blossoming fire in my mouth.

It was in Obregon, as well, that I first tasted three wonderful soups: tortilla, cactus and posole. The posole is an earthy, hominy-based stew.

My luggage was much heavier on the trip home. Hoping to recreate these food memories,and walk the tree-lined streets of Obregon again in my mind, I had filled my bags with chipotle and ranchero sauces from a local cannery, along with bags of dried chiles and small dried pink beans.

My planned banana and muffin breakfast is sounding a little bland.

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