Limes (Recipe: Mexican tortilla and lime soup)
Olé Olé Week, Day Three.
Ten years ago, Ted's aunt and uncle retired to a small town on the north shore of Lake Chapala, in central Mexico.
We love to visit. Great weather. Great food. Great location, in a town popular with artists and artisans, very traditional and yet just 45 minutes from Guadalajara, Mexico's second-largest city, with its four-story Mercado Central, museums, and culture.
Their house sits uphill from the center of town, where there's a small market for daily needs, and an outdoor farmers' market a few times a week. A short walk from their house, a storefront tortilleria sends the aroma of fresh corn tortillas into the neighborhood.
Even closer to home -- right out their back door, in fact -- Ted's aunt and uncle planted a couple of lime trees. When we visit, we sit outside on the patio, overlooking the lake, sipping limeade or something stronger, made with fresh lime juice.
You might be thinking, big deal, lime trees in the back yard. Believe me, when you live in New England, back yard lime trees are just a dream.
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