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Every now and then, the Chef at Santiagos will take a time out to make a wonderful lunch special. This time, Karina took careful attention to a dish that we all know and love: Chile Rellenos.
She describes her creation,
"Shrimp Stuffed Chile Relleno topped with Tomatillo sauce, melted oaxacan cheese, tomato, cilantro and a side of red sauced cheese enchilada. Your choice of two of our famous sides, roasted corn, refried beans, rice, or black beans. (I sauteed the shrimp with roasted poblano peppers)"
So if you are lucky enough to be in the Arizona area, come on down to the best authentic Mexican Restaurant north of the border and have our luncheon especial.
Continuing on our topic that does not get enough attention, that being our choice of sides, brings us to black beans. The history of black beans is ancient. They were first domesticated over 7,000 years ago in the region of South America now known as Peru. Since the beans grew readily in warm weather and preserved well, they quickly became an integral part of the South American diet.
The flavor of black beans is hearty and rich, and sometimes compared to mushrooms. When combined with whole grains such as Santiagos other side, Spanish rice, black beans make a complete protein; more importantly, these two sides complement each others flavors as well. So the next time you come to Santiagos, order the side of black beans to enhance your dining experience.
