We were invited to Con Agra Foods to do a dinner for the production line employees. The boss wanted something special for the 90% Latino workforce so we agreed to do posole and a few other favorites. Then he made the mistake of posting the menu in the lunchroom a few days before. The employees were stoked, posole! Then they found out some white guy was making it.
At Con Agra every time I entered the building to get water or use their test kitchen oven I was met with stunned silence and disbelieving stares. Once the initial shock wore off the questions came "Who made the posole?... Who taught you to make the posole?... Do you have a Mexican Grandmother?" Me. Me. No.
I didn't let on that years of eating posole I have come to the conclusion mine is better than any Mexican Restaurant's I have had the pleasure to have. But definitely not better than Ruth Moya's Mother's version, a former 7th grade science student. That was the best posole ever.
La Calanderia Chips, mild red salsa, spicy roasted tomatilla salsa
Warm La Calanderia corn tortillas
Corn on the cobb, butter, cojita cheese, chili flakes, lime
Tamales from Dora's Worm Ranch (non ww people, a bait shop - really, maybe best Mexican food in town)
Posole, cabbage, lime
Dessert: Ice cream, stewed nectarines, cinnamon
After the meal the boss asked around. Rate it 1 to 10. All responses 9 or 10, a few even said "best posole I have ever had". I was chatting with an employee later and he asked "Did you make all this?" Yep, but bought the tamales. And he gave me the best compliment I think possible. "It tastes like Mexico."