Thursday, July 30, 2009

On A Quest For...The Real Mexico Chiquito Hot Sauce Recipe

The other day my son came in from Charlotte, NC, and the first place we immediately must visit before grandparents, before family, and before got it... was Mexico Chiquito. This great tasting cuisine (sure, you can call it that) has been a staple for me and my family since the 1960s.

I remember my tenth grade Spanish class (taught by Mrs. Bernice Hunt...oops, I meant to say Senora Hunt) visiting the original Mexico Chiquito in Rose City's, Prothro Junction (it was Protho Junction back then.) We had to order everything in Spanish, as well as, talk to each other in Spanish AT ALL TIMES. It was a very quiet meal. I remember ordering the Original Mexican Dinner which continues to be on their menu to this very day. This huge amount of tacos, enchiladas, tamale, cheeses, sauces and guacamole always has and continues to come with a special little tomato juice cocktail (LOVE IT), the wonderful, sweet, sweet, sweet (don't ever spill on your blouse because it will never come out) red punch, and a delightful little saucer of sherbet (which by the way is suppose to settle your bulging stomach.) And, all this is served with their bottomless corn, tortilla chips and famous Mexico Chiquito Hot Sauce.

I had tried for years to duplicate this hot sauce concoction (with inadequate results) until one day, my kids found the true recipe on the Internet...yes, the real McCoy..the Real MacKay...oh, whatever! It is such a simple recipe, I can't believe I couldn't figure it out myself. I always added much more stuff than was necessary. Anyway, I guess I don't know everything (SHOCK)and my kids really are able to teach me something (DOUBLE SHOCK)...if I only listen.

Also, it is nice to be able to enjoy the Mexico Chiquito experience these days in Levy on Camp Robinson Road in North Little Rock along with my other Levy Rat friends. And for those in between visits to the restaurant, here's the true Mexico Chiquito Hot Sauce Recipe (I think): In a food processor put 1 heaping teaspoon of Minced Garlic, 1 medium fresh, Jalapeno Pepper, and 1/8 teaspoon Salt. Process into a paste, then put into a bowl. Lightly process one large can of HUNTS Whole Tomatoes in the processor. Do not liquefy!! Pour the tomatoes into the bowl of paste and mix together. Refrigerate for that true MC taste. Tip: Process and sterilize in quart jars so you are able to ship to love ones who live far away. Enjoy!

Friday, July 17, 2009

On A Quest For...A Teeny Weeny, Little Bitty, Microscopic, Morsel of Courage

The other night, #3 and me had dinner with the neatest couple! Did I just say...neatest? I meant to say something like...coolest or most interesting or very fascinating. Anyway, we all seemed to have a lovely time as we conversed about new and exciting things. Mainly, their interesting lives. Yes, there is a slight bit of covetousness involved here, however, the subject of this post is not to talk about other people and their interesting lifestyle, rather it is to contemplate about how my life has turned drastically dull (did I say...dull? I meant to say something like...boring or deadened or even sluggish to say the least!) and especially to talk about how I really need the courage to continue working on my Bucket List!

I know I've talked about my seasonal depression in past posts, but this is different. I have a big case of the Bucket List Blues. By this I mean, I have no courage to do the things I really want to do before I leave this wonderful place called earth. I'm even scared to get on a plane these days! How do I get this thing called courage? That's all the Cowardly Lion wanted in a place called Oz. This is not a rhetorical question...I really need to know. Where do you get your courage to do the things in life that are most important to you, when the Wizard of Oz is not around to hand out a bowl full of it for all us cowardly lions?