In the Scrapplean spirit (the scraps of the scraps!), here’s a column I wrote and accompanying recipe–a SSR original. It was originally a sample recipe as part of a job application and I ended up not needing it. Since it would be a shame to see it go to waste:


BestWay, the newest supermercado south of the Beltway, opened last week to fanfare. (Literally. The owners hired a band.) If you’re not already enjoying exotic Central American produce, fresh fish, and delicious tortillas, now you have no excuse to put it off any longer. Try the chayote–a mild squash that can be eaten raw in salads or roasted–or banana chips–not exotic by today’s standards but cheaper than you’ll find anywhere else. In fact, low prices are a hallmark of BestWay, with the store offering unbelievable “quick sale” items. You’ve got nothing to lose by trying a new food.
For example, there’s queso fresco, a Mexican soft cheese that isn’t aged–much like Indian paneer or like cottage cheese. Queso fresco comes in dozens of styles, judging by the BestWay selection, but they’re all mild and soft.
Over at the fish counter, you can choose your own mackerel, tilapia, or red snapper and buy it whole or have the workers clean and filet your selection into gorgeaus piscine pieces. The meat section overflows with poultry, good cuts of steak, and–for the adventurous–tripe and heart. An entire aisle of canned Goya beans is nothing to get excited about, but move one row over and you’ll find powdered drink mixes and spice packets “for flavoring iguana eggs.” Which are, regrettably, not sold at BestWay.

The ingredients for today’s recipe can all be found at BestWay–or visit your favorite supermercado.

Fajitas with Queso Fresco and corn salsa
16 fresh tortillas
1 lb fajita steak
1 package queso fresco (we used a brand flavored with red chilis)
4 medium bell or sweet peppers
2 red onions, chopped
2 green onions, chopped
Cilantro to taste
Lizano sauce
Tomatillo salsa
Corn salsa (see recipe below)

Marinate the steak in your favorite sauce. (We used garlic, cumin, salt, chili powder, red wine, and a healthy dash of Tequiza beer.)
Slice and deseed the peppers. Place face-down on a baking tray, drizzle with olive oil, and bake at 450 for 20 minutes or until browned on top.
Meanwhile, saute the marinated meat and the onions. Remove from heat, set aside.
Warm a frying pan and a little bit of oil. Heat each tortilla for 5-8 seconds on each side, or until the dough puffs up and then deflates.
Serve everything in its own dish and assemble fajitas tableside.

Corn Salsa
1 can sweetcorn, drained
2 jalapeno peppers, diced
4 small tomatoes, diced
2 green onions, chopped
1/4 cup chopped cilantro
1 tsp toasted ground cumin
salt and pepper to taste

Toss all ingredients in a bowl. Let stand before serving.