Luis Miguel López Alanís of Morelia, Mexico, writes: "Although I grew up in Mexico, it was in Chicago of all places that I learned to cook Mexican food. During the two years I lived there, I missed my country's food so much that I wrote to my mother in Zitácuaro and asked her to send me recipes so I could cook for myself.
"Now I work as a tour guide in Michoacán, my home state, where I lead tours on Morelia's colonial history and architecture, and show tourists the Paricutín Volcano and monarch butterfly sanctuaries. And sometimes I do restaurant and market tours. Whenever business slows down, I enjoy cooking for my family. Of course, what I make depends on what my wife, Verónica, has in mind. Thanks to her, I've learned more great recipes, like the enfrijoladas from her home state, Tlaxcala, and her lively avocado and tomatillo salsa."
Enfrijoladas are a popular breakfast dish in Mexico.
Queso ranchero is a mildly salty cheese that crumbles easily; also labled queso fresco or queso casero. Queso cotija or mild feta can be used instead.
