I’m not quite sure what has brought on the sudden obsession with Mexican cuisine in Brisbane. It seems to be the flavour of the moment, with numerous restaurants like Guzman y Gomez and the Burrito Bar popping up left, right and centre. But whatever the reason, we’ve embraced the Mexican fever at home and have started a bi-weekly tradition of Mexican feasts. Although, there are only so many tacos and burritos a person can take, so I have extended my repertoire, and in the process, have discovered some fresh Mexican flavours. One dish that I really enjoyed was sopa de lima which translates to lime soup – a Yucatan specialty. Like burritos or tacos, you can still get everyone involved in the dish, by placing the bits and pieces in bowls, the soup or stock in a large jug, and have everyone assemble their own creations at the table. It’s a very light, fresh soup, which I think is much better suited to summer than winter. The soup, or broth rather, is based on the chicken stock that you have to make first. The avocado, corn chips, coriander, chilli, lime and feta give it great contrasting elements which really make the dish. The great thing is, you can keep some of the chicken aside, and serve it with burritos or tacos afterwards if you just can’t get enough of the Mexican favourites… it’s great panfried with some cumin and garlic.
