I haven’t been to the new Mexican restaurant in Grand Forks, Mi Mexico, but from most of the comments to a poll question on the Herald’s Web site, it sounds like a pretty good place to eat.
I’m a big fan of Mexican food, especially the traditional kind. Don’t get me wrong, there are some really good dishes at the other Mexican restaurants in town, but none of them really features authentic Mexican food.
A few years back, there was a traditional Mexican restaurant in East Grand Forks, and I really enjoyed the food there. But after less than a year, it went belly up. The food there reminded me of some I had eaten years ago at a mom-and-pop place in Topeka, Kan., and another in Grand Junction, Colo., where my brother and sister-in-law live.
For those of you who can’t wait to check out the Mi Mexico’s traditional food, here’s a recipe for sopes, corn tortillas filled with a spicy black bean spread, roasted chicken, lettuce and cheese.
Although they are usually served as appetizers in Mexico, this adapted recipe for sopes is a meal in itself.
2 teaspoon canola oil
½ cup diced red onion
4 6-inch corn tortillas
½ cup black bean dip
1 cup ready-to-eat, shredded lettuce
¼ cup shredded reduced-fat Monterey jack cheese
¾ pound roasted or rotisserie chicken breast, skin and bones removed
1 cup tomato salsa (your choice)
Heat oil in a large nonstick skillet over medium-high heat. Saute the diced onion until it starts to shrivel, about 2 minutes. Remove to a bowl.
Return the skillet to the burner over medium heat. Add the tortillas and warm for half a minute. Turn them over and spread with the black bean mixture. Sprinkle each with onion, then layer with lettuce, cheese and chicken. Remove to dinner plates. Spoon salsa on top or serve on the side.
Yield: Serves 2.
Approximate nutritional analysis per serving: 489 calories, 21 percent of calories from fat, 11.3 grams fat (3.2 grams saturated), 105 milligrams cholesterol, 52.8 grams protein, 44.1 grams carbohydrates, 10.2 grams fiber, 1,210 milligrams sodium.