There was a lot of food and wine involved during those two long weeks where we unnoficially “opened” our pied-á-terre for friends and family. We ate unbelieveable amounts of grilled fish and seafood, which was freshly caught le jour/soir même. It is not by chance we choose Carro in South of France (Provence) as our french home. This tiny, cute village has nothing chic or overstated in its footprint, the only thing that makes it remarkable is its (also quite small) Marché de Poisson (fish market). Rumour has it, even famous three Michelin star chefs such as Passedat come to this port from time to time to get his hands on some extraordinary oursins (sea urchins).
Black zapote (or sapote) is a fruit native of Mexico and Central/South America. It is a seasonal fruit that starts to be seen in mercados (markets) on September just in time for Independence day, and that will see its end in December, by Posadas time. However depending the region of the country you can get zapotes earlier in July. Next to mameys and chicos, they are the ugliest-mexican-fruits-with-weird-names-group but with rich texture and fullfiling flavors.
Probably is this lack of attractiveness the reason why black zapotes aren’t used in many ways (which is a shame).
No matter if you are five, eighteen or forty four, you will always be her baby and she will always be there for you.
Better than diamonds and specially better than vacuum cleaners (don´t go there, just don´t go) our Moms prefer simple things like hugs, kisses and maybe one sweet treat (or two). My Mom still keeps those handmade letters I wrote for her when a was a little girl. Isn´t that cute?
As any other Mexican kid I grew up eating aguacates (avocados) next to everything; huevos (eggs), frijoles aguados, refritos o chinitos ( soupy beans or refried beans) toasts, tortas ó tacos de aguacate con sal (avo & salt tacos or tortas) when we just got back from school , sopa aguada (thin angel hair pasta in tomato broth) and as arroz rojo (mexican red rice) topping de rigueur.
I should start this post apologizing for the lack of blog publishing but instead lets´focus on the bright side of life. Shall we?. Let´s talk about making and eating cacahuates enchilados (spicy peanuts) while sipping cervezas by the pool. So, yeah, let´s stay basic. This recipe is a simple one, like seriously simple but so delicious you will eat this by handfuls. It´s salty and spicy and so open for twists or additions in terms of chilies or spices. Hope you play along.
In my (mexican) family we tend to eat this during weekend´s parriladas (bbq) as a botana (finger food) to whet the appetite. I suggest to also pair them with long conversations over a lounge chair. They go terribly well with watermelon & coconut slushies, agua de horchata (cinammon rice milk) or Palomas.