You have probably noticed a lot of Mexican recipes going up on my blog lately. It could be due to the fact that Mexican is one of my all time favorite ethnic foods, or it could be that I’m gearing up for my trip south of the border tomorrow. Yep, you heard me right. I’m headed to Mexico, the land of sun and tamales, for five whole days.
A few months back I saw a tweet pop up regarding Food Blog Camp 2011. I checked out the link in relishing detail and decided, come hell or high water, I was going to figure out how to get myself there. So I tracked down a good friend to watch the kids, grabbed a free plane ticket using our credit card miles and officially took the Mexican plunge. My bags are packed and I still can’t believe I’m actually going.
In honor of big event, I’m am putting up yet another Mexican dish (the last one for awhile, I promise). This one is a quick and easy snack that didn’t last more than a few minutes in our house. The boys (big one included) were all huddled around the basket eating as fast as I could cook them up.