Imagine a patty melt but made at a diner In Mexico. Spicy chiso replaces the beef And it's seared until browned and Dripping with flavor. Then it's layered With sweet caramelized onions, roasted Pablanos and sarranos, melted queso Chihuahua. Then it's smashed between Sourdough sllicked with mayo and crisp To perfection. It's golden, gooey, bold, And full of sasson. This melt brings the Heat and might just ruin you for all Others.
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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