All summer long this was my “beach day” staple. Every “Fun Friday” we packed up the beach bag, sun umbrella, sunscreen, water socks, sunglasses and volleyball and headed out to the beach to soak up some rays with the rest of the Italians. Into my cooler went a couple of Peroni (beers), waters, Shrimp Cabbage Dip and Mexican Seven Layer bean dip. It was just so easy to prepare, pack and eat on the beach.
We are finally back “home” in Italy after two days of traveling and three days of jet lag. It’s been a whirlwind of getting our cell phones running, updating our Permesso di Sorggiono (Permission to stay in Italy filed at the local commune) and checking on my Citizenship documents. We have eaten the pizza, sipped the cappuccino’s, devoured the Cornetto (breakfast pastries) and slurped the gelatos. We reunited with friends over apperetivo and pasta.
In California it is very common to enjoy all of the many delicious recipes and foods of Mexico. I first ate this soup in my 20’s, it was prepared by a friend who was not of Mexican decent but being from Southern California she always loved a good Taqueria! We were always on the look out for the best nachos or those huge burritos stuffed with carnitas, beans, rice, cilantro, onions and chili.
We are finally back “home” in Italy after two days of traveling and three days of jet lag. It’s been a whirlwind of getting our cell phones running, updating our Permesso di Sorggiono (Permission to stay in Italy filed at the local commune) and checking on my Citizenship documents. We have eaten the pizza, sipped the cappuccino’s, devoured the Cornetto (breakfast pastries) and slurped the gelatos. We reunited with friends over apperetivo and pasta.
Shrimp Tacos originate from California, Baja California that is, and they are definitely my “go-to” dish. I first had them years ago at a restaurant in California and quickly went home and came up with my own version. They are fast and easy to make and I usually have the ingredients on hand.
Living in Italy is great and the food is fantastic but a California girl can get a real craving for Mexican food! One of my favorites is Chili Rellenos, those roasted green Poblano chili’s stuffed with creamy white cheese, dunked in fluffy beaten egg whites and fried up into a soft puffy soufflé of deliciousness.
The first thing I had to do when I arrived home to California was cook up some Mexican food! My “go-to” dish was Chili Rellenos with green sauce. You can find my Chili Rellenos recipe in on www.thehomesteadtraveler.com, but here is the recipe for the Salsa Verde!
