Caldo de siete mares: farewell meal for one of our houseguests. The soup had shrimp, catfish, and bay scallops (so, maybe dos mares plus a river?) with chayote, zucchini, and potatoes, simmered in chicken stock with a pureed and fried spice paste of guajillo chiles (toasted and soaked), garlic (roasted), Mexican oregano, cumin, and black pepper. Served at the table with cilantro, chopped white onion, and lime wedges.
Arroz verde al Poblano: jasmine rice fried with white onion and garlic, then steamed with a blended mix of roasted chile Poblano, cilantro, parsley, and chicken stock.
