Bienvenidos a Palomas! It's fiesta time!

What could be more authentic than Mexican food south of the border? One need not travel far to reach Palomas, Mexico, just a short drive from Columbus, New Mexico.

As you walk across the border, check out the pink building about a block down on the left. Not only will you discover Mexican wares inside the Pink Store, but just beyond its doors is the elaborate Casa de Pancho Villa restaurant.

You'll enjoy chile laden Mexican dishes cooked up by owner Sergio Romero while serenaded by roving Latino musicians.

Truckers love 'em!

Diners sit at tables whose legs are dressed in denim jeans. Adjacent walls are filled with momentos left behind by satisfied customers. Look up, and you'll see hundreds of baseball caps dangling from the ceiling. Entree: Ground beef burrito topped with tomatillo sauce served with Spanish rice and refried beans.

Entree: Green chile burger served with all the fixin's and fries.


General Pershing Burrito

Tomatillo Sauce

• 20 tomatillos, canned or fresh cooked
• 10 oz. of cream of mushroom soup
• 1 jalapeno
• Blend for two minutes.

Spanish Red Sauce (4 servings)

• 1/2 tomato, cubed
• 1/4 onion, chopped
• 1/2 tomate (tomato powder)
• 1 clove garlic peeled
• 1/4 cup corn kernels
• Garlic powder, to taste
• Salt, to taste
• Water
• Fill a blender half full with water. Add all but the corn to the blender and blend to a smooth consistency. Empty blender into a bowl and stir in a corn.

Spanish Rice (4 Servings)

• 1 cup long grain rice
• Vegetable oil
• Red sauce

1. Saute rice in oil, stirring untill golden brown.
2. Add sauce.
3. Cover and simmer 20 minutes.

Burrito Carne Molina (Meat Stuffing)

• 3/4 lb ground beef
• 1 large potato, diced
• 1 tomato, cubed
• 1/2 onion, chopped
• 1/2 cup water
• Salt and pepper to taste
• Brown ingredients over low-medium heat until very little liquid is left (meat shouldn't be too dry). Drain, if necessary. Add Red sauce (recipe above).

Preparation of the Final Plate

1. Heat a flour tortilla
2. Add carne molina.
3. Roll up, place on plate.
4. Top with tomatillo sauce.
5. Add rice and frijoles on the side.
6. Garnish with shredded Mennonite cheese, shredded lettuce and cubed tomatoes.
   

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