With all this talk of Mexican goodness this week, we asked local DigBoston comrade and bona fide Mexican vato (by way of SoCal) Anthony Madrigal for his never-fail dish. The result: his “Mexican Flag.”
STEP 1: Get some real chips (corn tortillas cut into wedges, then fried in manteca or oil)
STEP 2: Get your red. At my house, it’s El Pato mixed with canned Hunts tomato sauce. Mix. Can’t get your mitts on some El Pato. The following will do: Tapatío, Cholula, just not Sriracha. This is Mexican, not Thai.
STEP 3: Pour the first two together in a frying pan, bring everything together on medium heat, stir, and let it become a hot mess.
STEP 4: Decorate with your chosen green and white. Cilantro, avocado, jalepeño slices, even scallions will do. For the white, add onions, Monterey Jack cheese or cotija (fresh Mexican cheese), eggs (depending on where you’re from, Mexicans will either argue for or against the huevos) crema or sour cream. Just no Greek yogurt or anything healthy like that. Keep that bullshit out of my kitchen.
STEP 5: Sit. Get a michelada or some horchata and eat. Puto.