San Miguel Black-Eyed Pea Spread

San Miguel de Allende is a halfway house for Americans who are

considering a move to Mexico. This beautiful Colonial town is

set in the high desert some ten hours by car from the frontier.

It offers a great climate, beautiful architecture and some of the

best features of Mexican culture without the necessity of

learning the language. A sizable population of Southern

American expatriates willing to entertain at a moment’s notice

means you are never without social opportunities. This is an

example of the cocktail fusion cuisine that can, and often

occurs in such a locale.

3 cups of black-eyed peas, cooked and drained

1 small onion, minced

2 tablespoons of jalapenos, diced

3 tablespoons of sliced green olives

2 cups of Spanish manchego cheese, shredded

Combine in a stoneware pot suitable for baking and serving

and place in a 325 degree oven for 25 minutes. Serve with

totopos or tortilla chips.


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