There’s a saying in Mexico that “There is no date that is not reached and no deadline that is not met.” And so it was, on June 24, that Gilberto Salazar and I had the pleasure of welcoming John Dennison and his guest, Rosemarie Conde, to my home for the purpose of preparing a meal featuring vegetarian dry chili together. John had won my Vegan cooking lesson as an auction prize at the February anniversary party of Amigos de los Animales. He kindly presented us with some fresh asparagus and arugula when he arrived.
Our appointment was in the kitchen, where, after we all had enjoyed a glass of white wine, we began to become acquainted with the ingredients for the vegetarian chile relleno (its colors, textures, aromas). Gilberto supported me, as always, by taking photographs of this very pleasant occasion.
While waiting for the food to be ready, we gathered in the living room to get to know one another a little more. Then John and Rosemarie came back into the kitchen to help me finish preparing the chili. When all was ready, we went to the terrace, where the table had been previously set for the four of us.
The menu offered for this dinner included three courses. The first course was a Cordoba-style vegetarian salmorejo, a traditional Spanish cold soup featuring tomatoes, bread, extra-virgin olive oil, garlic, and chopped hard-boiled egg, chosen because of the hot weather Guanajuato was experiencing that afternoon.
The main course was stewed ancho chili, served with a filling of avocado and vegetarian “pork rinds” on a mirror of black bean sauce and bathed in a subtle piloncillo sauce, accompanied by steamed white rice.
For dessert we offered a homemade mango-flavored mantecado/snow. All was paired with a semi-sweet German white wine.
Altogether, it was a very enjoyable afternoon. And it gave Gilberto and me the opportunity to make two sensational new friends. Thank you, John and Rosemarie!
Un abrazo fuerte until the next Amigos de los Animales event.
