… when I was seventeen-ish I went to visit one of my closest friends at her university in Ponoma, Southern California. Shannon and I have been friends since we were both at school in London way too many decades ago to mention in polite company and after we both left school she made the choice to go back to her parents native America to study whilst I stayed in london and went to art school. Shannon and her family had always been a bit nomadic and I think she carried this on into her university years as Ponoma wasn’t the only school she studied at but I remember going to visit her there and in particular I remember a night out with her and her parents who also happened to be visiting at the time… we went to a Mexican restaurant and as Ponoma is quite far in-land it has a close afinity to all things Mexican. It was a very very good restaurant. The food was good enough for me to remember it all these years later and of course i’ve loved Mexican food ever since… but I particularly remember the margeritas… funny that?
roasted vegetable fajitas
Of course i’ve been searching for that authentic taste ever since and these wonderful Old El Paso spice blends go some way to bring that taste of Mexico back to me. This is a very lazy-man’s way to cook the vegetables (no surprises there from me then…) and can be done either in the oven or wrapped in foil on the barbecue, which I think is rather wonderful as it means you’re not standing over a hot stove frying all night and can have fun with your guests instead! – I’ve also included a recipe for homemade soft tortilla which in my opinion makes a lovely rustic difference to the proceedings but if you don’t have the time or inclination then of course there is a plethora of decent shop-bought ones readily available.
eat and of course, enjoy!
I was commissioned to write this article by the kindly people at Old El Paso and a version of this recipe will be published on their website