While the Italian cuisine will always have a special place in my heart, I have to say that I am particularly fond of the Mexican one as well. I mean–burrito, taco, enchiladas. What’s not to like? One of the best meals of my life was at a Mexican restaurant, stuffing myself with fajitas.
Something that comes to my mind when I think about Mexico in particular is HOT–and I mean, really really hot. And I am not talking about hot as in oh-my-God-what’s-up-with-this-weather (although that too), but about chili peppers.
You’ve probably seen videos of people testing their limits and see just how much hot chili they can endure.
In my case, I didn’t force my luck, but I discovered that not only do I tolerate jalapeños, but that I actually enjoy their flavor.
Although I am eating them as I am supposed to, they don’t even have to be hot, as there are sweet hybrids retaining the flavor and look of jalapeños, for those who have low tolerance for spicy food. Jalapenos are a terrific source of vitamins, specifically C, E, B6 and K.
But what happens if we mix Mexico and Italy together on a plate? Jalapeño risotto happens–and trust us, you will not regret cooking it.