Have you joined the "finger lickin' crowd" yet?  Barbecuing or grilling are truly  a right of summer, though with more automated gas grills--many of us grill year 'round.  We sold out our first Barbecue class a few days ago, so I have set another Barbecue class for Thursday evening, May 8 at 5 PM.  I am putting the class on a discount of $99.00--down from $115.00--even in this time of inflation.  I would love to have you join us.            

Following is the menu--

• My Favorite Baby Back Pork Ribs
• Fiery Hot South Carolina Pulled Pork
• Down Home Louisiana Barbecued Shrimp
• Kentucky's Best Bourbon-Glazed Thighs
• Special, Spicy New Mexico Barbecued Beef Ribs 
• Sauces and Rubs

Tired of your day's daily details?  Perhaps joining us for a terrific and fun fling to Oaxaca June 10-16, might just be a great mood uplift.  Just a few  years ago, UNESCO named Oaxaca the "Most Beautiful City in the World".  I have been visiting Oaxaca for over 50 years and always have a great time.  (I was very fortunate as a child to visit my Aunt and Uncle, who lived there for a few years back then.)

The Ancients found it to be a beautiful place and even built the pre-historic City of  Monte Alban, one of the wonders of the ancient world; which we will visit and learn of their amazing accomplishments.  

We will have three Hands-on cooking classes featuring different Oaxacan specialties.  Oaxaca is well known for its creative and delicious culinary.   

We will also visit several villages known for their crafts such as pottery, colorful wood carving, weaving and more.

On May 22, we are having another, always popular New Mexico Favorites class at 5 PM.  Our next weekend class is July 25-27 and our next week-long class is July 7-11, 2025.

Following is a recipe for a favorite Oaxacan appetizer and photo.

MEMOLITAS

These  appetizers are typical of Oaxaca and are pre-Columbian.  They are very similar to the Clayuda—only more festive with a variety of possible toppings.  They are also similar to a tostado except the Memelitas usually are made from fresh masa—not a previously made or commercial tortilla.

Yield : 8  memolitas

½ recipe corn tortilla

½ recipe refried beans made with black beans

1 Tablespoon bacon drippings or lard

¼ cup chopped onion

1 medium  tomato, chopped and divided

1 clove garlic chopped

1 green chile, parched and peeled and chopped

1 ½ cups cooked chicken, beef or pork, shredded

¾ cup finely shredded Cabbage or Romaine

Queso Blanco or Feta cheese

Crema, optional

Salsa of your choice

1. Prepare the tortilla masa and bake thick (1/8 to ¼ inch) thick tortillas that are about 4 inches round.  Set aside.
2. Prepare refried beans.  Then melt bacon drippings in a small skillet, add the onion and cook until clear, then add the green chile, tomato and garlic and cook until a thick sauce is created.  Add the meat and cook together.  Taste and add salt if desired.
3. To create the MemOlitas, add a thick layer of the refried beans, top with a few spoonfuls of the flavored meat, then sprinkle with lettuce, cheese and garnish with crema.  Serve with Salsa on the side.

 CORN TORTILLAS

The Mayans of ancient Mexico worshiped the god of corn and believed that man was created from corn dough, or masa, meaning that eating food made from corn was a special or even sacred experience.  These tortillas are to be served warm as bread, or fried to become the basis for tacos, tostados, or other dishes.  They can be frozen for up to six months. 

Yield:  12 (6-inch) tortillas 

2-1/2 cups masa from white, yellow or blue corn

1 teaspoon salt

About 1-1/4 cups hot water 

1. In a medium-size bowl, combine masa and salt, and make a well in the center of the mixture. Mix in ½ cup of the water.  Continue adding water a little at a time, mixing well, until a firm dough is formed.  Finish mixing with your hands; this will give the best dough.  It should be firm and springy to the touch, not dry, crumbly, or sticky. 

2. To test, roll a small ball of dough and flatten it between your hands. If cracks form, add more warm water; if it is too moist and sticks to your palms, add more masa.  For the best-quality tortillas, the dough should be easily handled.

 Preheat a comal or well-seasoned skillet until it is very hot. Pull off one ball of dough at a time about the size of an egg.  Keep remaining dough covered with plastic wrap.  Roll each ball until round, then place it between sheets of waxed paper or plastic wrap.  Flatten in a tortilla press or with a rolling pin or the bottom of a cast-iron pan.  Trim the edges, if you wish, to get a round shape. Place the tortillas, one at a time, on the hot ungreased surface and cook 1 or 2 minutes on each side, or until they have brown specks and become “dry” on the surface. Stack them as they cook, and wrap in a warm towel or napkin.