Comments on: Skillet Tacos with Tomatillo Salsa and Hopi Purple Beans

By: Em Gomez

Em Gomez — Mon, 13 Oct 2008 03:46:54 +0000

I made this tonight and it was delicious!

By: Becky

Becky — Wed, 13 Feb 2008 18:50:11 +0000

Hi Shoebaby (cool moniker!),

I assume you’re in St. Louis then? I got mine at Jay International, but there are also all those great new Latin grocery stores on Cherokee street. If you’re in the county, I bet Global Foods on Kirwood/Lindbergh would have it too.

By: shoebaby

shoebaby — Wed, 13 Feb 2008 15:13:03 +0000

I want to try this recipe soon but where do you buy your Chihuahua? I haven’t looked furvently but I haven’t come across it either. I assume you buy it somewhere in the city and Schnucks and Dierbergs won’t have it.

By: Becky

Becky — Tue, 12 Feb 2008 19:46:38 +0000

Frondmaker,

I actually thought about goat cheese, but decided the flavor wouldn’t be quite right. The Chihuahua did okay when I put a lid on the skillet and let it heat up in there. It got soft and melty, and the flavor worked. If you try goat cheese, let me know what you think.

By: frondmaker

frondmaker — Tue, 12 Feb 2008 14:30:51 +0000

This looks delicious. But I’m wondering about the cheese — you mentioned wanting a soft cheese, and Chihuahua isn’t really, is it? Do you think something like goat cheese would work? I love the idea of the cheese being soft enough to “melt on contact”.