Unforgettable Rice from El Chepe

I wish each day had ten more hours so I could tell you about so many dishes already.

This is how behind I feel in all I want to share: Six weeks ago our family came back from the Copper Canyon in Mexico. I took notes, pictures, short videos, interviewedcooks, planted myself in their kitchens until forcefully uprooted by my husband, and ate like a mad woman from any interesting sounding dish, which was practically everything (partly with the purpose to come and tell you all about it...).

Then we came home, and life got in the way... I took longer to launch this site because I wanted to add more sections. By the time it was ready, so many weeks had gone by, I was eager to share more recent food excursions from my kitchen.

Yesterday, these red tomatoes reminded me of my delayed purpose. They looked perfectly ripe to become the base for that Mexican Style Rice we ate at the Chepe train (formally known as the Chihuahua al Pacífico). It was unbelievable. Not only how good it tasted, but where and how it is made, every day.
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