ABUE L I T A ’ S
AN AUTHENT I C TASTE OF MEX I CO IN RVA
When many Americans think of Mexican food, their minds often go straight to the ubiquitous (and often bland) ground beef tacos, burritos, and jarred salsa they grew up with. That’s not even remotely close to what you’ll find at Abuelita’s. Located on Midlothian Turnpike in Richmond’s Southside, Abuelita’s specializes in guisos , exceptionally rich and flavorful slow-cooked Mexican stews. True to its name — an affectionate term for a grandmother in Spanish — Abuelita’s food feels like home cooking at its best. You’ll have to visit Abuelita’s Instagram page (@AbuelitasRVA) to see what they have on the menu on any given day. If you go on a whim, you can expect to see dishes such as tinga de pollo , shredded chicken in a tomato and chipotle pepper sauce; bistec con nopales , steak with tender pieces of cactus; or hongos en crema , mushrooms in a cream sauce. A typical order includes a choice of one or two guisos, fresh tortillas, rice, beans,
We recently visited Abuelita’s for a celebratory lunch after settling a large case. Because neither one of us could pick just one, we each ordered two guisos. As always, everything was amazing. A word of caution though: This is real comfort food. If you want to have a productive afternoon, maybe stick to just one dish.
and items from the salsa bar, which include a terrific blend of pickled red onions and habanero peppers to add some heat to the equation. Abuelita’s also offers a rotating cast of traditional Mexican soups — like pozole and menudo — as well as homemade tamales on Sundays.
–Benjamin P. Kyber
PESTO CHICKEN WITH BLISTERED TOMATOES
SUDOKU
Brighten up after a cold, dark winter with this fresh and flavorful springtime dish
DIRECTIONS
INGREDIENTS
1. In a large ovenproof skillet over medium-high heat, add 1 tbsp olive oil. 2. Season chicken with salt and pepper, and add it to pan. Cook chicken for 5 minutes on each side, then remove pan from heat. 3. In a bowl, combine panko, Parmesan cheese, and butter. 4. Spread pesto over chicken and top with panko mixture. 5. Broil chicken for 2 minutes on high heat until browned. 6. In a skillet, heat remaining oil over medium-high heat. 7. Add tomatoes and cook for 6 minutes. 8. Add garlic and cook for 30 seconds, stirring constantly. 9. Season tomato mixture with salt and pepper, and add red wine vinegar. 10. Serve tomatoes with broiled chicken.
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2 1/2 tbsp olive oil, divided
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4 boneless and skinless chicken breasts, pounded to a 1-inch thickness Salt and pepper to taste 1/4 cup whole-wheat panko 2 tbsp Parmesan cheese 1 tbsp unsalted butter, melted 6 tbsp spinach pesto 2 cups cherry tomatoes 1 garlic clove, thinly sliced 1 tsp red wine vinegar
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SOLUT ION
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Inspired by CookingLight.com
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