The day after Super Bowl could pose two distinct challenges for some of us who may have over-indulged last night: What to do about the chips and salsa leftovers, and what to do about the dull pounding in our head.
One compassionate reader shares her remedy for curing both. “I got this recipe from a Bed & Breakfast cookbook compiled by innkeepers in New Mexico & tweaked it to my husband’s tastes,” said Martha Frank. “It’s something for the Monday morning after Super Bowl…the recipe deals with hangover issues,” she added.
I trust Martha with my hangover, as well as my leftovers. She’s demonstrated her spicy culinary aplomb via her online comments regarding my Southwest-inspired blogs.
Martha spends summers in Ann Arbor and winters in Red River, New Mexico. “Here in northern New Mexico the influence of TexMex & Aztec cooking is somewhat attenuated because it’s at the limit of the chile & the corn ranges (altitude, mainly),” says Martha.
“The Spanish settled this far, and introduced wheat, so northern New Mexico cuisine is based on sopapillas & flour rather than corn tortillas.”
Martha continued, “New Mexico is the only state with an official question, ‘Red or green?’ Chiles, of course,” she said, “and the insider’s answer is Navidad, or Christmas.”
Take note, America–enlightened New Mexico politics parallels their citizenry palate with inspiring results. “We all believe that Governor Richardson was able to achieve rapport with the North Koreans by judicious use of green chile stew,” says Martha.
Hmmm…perhaps I’ll invite some world leaders over to a backyard barbecue this summer.