Today’s dish is special. Not over-the-top, zillion-ingredient, four-hours-of-prep special. Just yummy special. Chilaquiles are one of my FAVORITE Mexican dishes to order out, particularly for brunch. Particularly if I overdid it with the wine the night before. They are crunchy, creamy, spicy, cheesy, and….well, need I say more?…
I am so excited to tell you about today’s recipe.
The theme of today should be: FLAVOR! Like, shout-from-the-rooftops flavor bombs of awesomeness. Too much? Nah. I don’t think so. #dramatic…
Fresh rhubarb, you elusive plant.
I searched high and low for you these past couple weeks. I went to six different groceries stores, two of which were Whole Foods and one a Wegman’s (who usually carry EVERYTHING), in the hopes of getting my hands on you….
Today’s recipe may be of the polarizing variety. Are these tacos trashy? Or are they genius?
Half of you are probably grossed out by this idea, and the other half are totally picking up on what I’m putting down.