Zach and I love all things Southwest. The flavors and spices of Southwestern cuisine come together in such a magical fashion that any excuse to cook Southwest is an exciting day in this household! But really, is there ever an excuse to not cook Southwest!? Today we have for you our take on the classic Sope dish which has derived from the mexican town of Culiacán, and has somehow traveled its way through Mexico and into southwestern United States. It has arrived into the heart and soul of each and every Southwestern food junkie.
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This Sope dish is just a tad different from the rest. Instead of individual Masa shells loaded with delicious toppings, we’ve created a Sope Salad. By layering the ingredients on top of one another and intermingling the use of fresh greens, we think we’ve created someone special for all to enjoy! Add a Fresh Tomatillo Salsa, and it’s just light enough that you could almost call it a Tomatillo salad dressing!
From chiles and tortillas and blue corn and more, the element of flavor that derives from Southwestern cuisine is just unending. And if you have even the slightest edge of creativity, you can take any Southwestern ingredient, combine it with another Southwestern ingredient and create something truly special. This includes the combination of beer! Which this wouldn’t be “cooking and beer,” if there wasn’t some type of beer involved. For this recipe, we recommend an American-style India Pale Ale. For example, Dogfish Head’s 60 Minute IPA would do just the trick. There are just enough floral notes in this IPA to compliment this dish. American-style IPAs go great with many Southwestern-style and Mexican-style cuisine, so I would make the recommendation to keep your fridge stocked with IPAs if you plan on eating a lot of Southwest-style food!
We hope you enjoy!
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