Francisco de Goya is one of my favorite painters. I learned about this painter while taking an Art History Class. When I went to Europe I was able to see some of his paintings at the Louver in Paris. Some of his paintings are portraits but others are landscape and war depictions. One of his most famous paintings is "Intruder King" this is a war painting but what is interesting about it is that the viewer is watching people interact like a movie. Some of his later work can be quite disturbing. An example of this is the painting "Satan Devouring His Son." This sequence of paintings were completed later in Goya's life. They are to symbolize the evil in humanity. I wrote a paper on this subject last year and compared it to Lord Byran the writers poetry. Some trivia remains that Goya put these grotesque paintings all throughout his house and especially in his dinning room.

Andalusian Horses

Caballos Andalusian son españoles son una raza hermosa. La raza Andalusian que se conoce como un caballo de batalla durante siglos.

Few people know that I love to ride horses. I pretty much grew up in a barn and have been riding since I was a little girl. When I was a teenager I began taking lessons with an equestrian trainer and began to practice Dressage and Hunter Jumping. Although, I have mainly rode Thoroughbreds and Quarter Horses I have always admired the Spanish breed called the Andalusian. My trainer Jennifer Leach owned a beautiful Andalusian named Diablo and yes he was quite mean but he was solid black and so beautiful. Diablo sometimes means devil in Spanish so sometimes we called him Devil. I grew to love Andalusian horses for their beauty, power and movement. Jennifer would ride Diablo under Dressage saddle up to third level. I wish that I had a picture of Diablo but I have found a horse that favors him.

Some characteristics of the Andalusian horse is that they have compact bodies, with short backs, and are overall just very sturdy horses. Their manes and tails are very long and they usually have black hoofs. As one can tell the Andalusian breed is very elegant and noble looking. They have dished faces with wide set intelligent eyes. Their long forelocks usually cover their eyes adding a bit of an exotic look. The Andalusian breed has been around since the 15th century with very little changed to their conformation. Built for power and bravado this breed is most revered as a war horse for Spaniards. Today Andalusian's are used most prominently for Dressage but also for Show Jumping and Driving. 

For a brief description of Dressage, it is a French word for training. Some call it the dance between horse and rider but really it is so much more. Like most sports the most skilled make Dressage look effortless. The most simple explanation of the sport is to develop  the horse’s natural athletic ability and willingness to work making him calm, supple and attentive to his rider. Here  are some pictures of beautiful Andalusian's practicing Dressage: 

Mezcal a Mexican Spirit

Una bebida auténtica en México se llama Mezca. Está hecho de una manera tradicional. La bebida está hecha de la planta de agave.

Many people are familiar with the Mexican liquor tequila yet few know of the other Mexican spirit called Mezcal. Actually Mezcal is a name for the plant maguey sometimes referred to as the agave plant. Technically Tequilla is a form of Mezcal. Mezcal is made most prominently in  the state Oaxaca. Mezcal is still made in the traditional way that it has always been made. The natives of Oaxoca roast the agave plant in the ground under plants and wood fire. The plant is distilled in copper pot stills. There are many varieties of the spirit.

Here are some pictures of making Mezcal: 

Sometimes the liquor can be aged in barrels turning it to an amber color. The younger version is clear and less complex in taste which also sells for less. This beverage is growing in popularity worldwide. I have yet to try it because it is not sold in the Appalachian Mountains but I cant wait to try some when I go to Mexico over Christmas break. I'm also excited that the spirit is made authentically by locals and is quite cheap. Although I have heard to watch out for the bottles that are sold with the worm because they can be very strong or my lingo "they can be throat burners." But if you buy the type with the worm in the bottle, embrace the culture by swallowing it.

There is a saying for this drink:
“Para todo mal, mezcal; para todo bien, también.”
“For everything bad, drink mezcal; and for everything good, you also should”

Cooking Authentic Mexican At Home

Hoy voy a estar tomando una salsa auténtica general se sirve en los restaurantes y la cocina en casa. El nombre de esta salsa es baraccha.

At my favorite Mexican Restaurant Papas and Beer my favorite salsa is called Barracha. I have always been interested by how different it is from other salsas. This salsa appeals to my taste for very spicy sauces, and it can be dipped with chips or on most any dish such as tacos.

One of my favorite things to do on the weekend is cook with my boyfriend and family. We are always trying to cook new foods. The other night we decided to do shrimp tacos. I decided to try making the barracha that I always eat at Papas and Beer. I searched google and found a good recipe for the salsa. Although, it is not the exact recipe that Papas and Beer serves it was turned out good anyway. The recipe that I found is below. I am not one to follow recipes so I took the liberty to add and change a few things. For some bitterness I also cooked a pablano pepper with the other ingredients. During the blending process I added fresh cilantro which adds a great taste. I also added the juice from a fresh squeezed lime which added a little acidity.

We cooked the shrimp on the grill with salt and pepper. Then we prepared homemade pico de galo. Prepare the corn tortillas by warming them up in a skillet. Put sour creme, Mexican cheese, shredded lettuce, and sliced avocados, barracha salsa, and pico de galo in separate bowls and set them out buffet style. Your friends and family will have a great time making there own tacos. 

This meal is delicious and healthy. Anyone could cook this meal at home. If you like beer I recommend eating this meal with Dos Equis. 

Salsa Borracha Recipe

Ingredients:
2 medium sized tomatoes
1/4 cup white onion (large pieces)
2 garlic cloves
2 Jalapeno peppers
Salt and pepper to taste
1 teaspoon oregano powder
beer or tequila (very small amount)

Preparation:
Cut tomatoes in half, remove unwanted parts. Cut stems off peppers. Add a little olive oil to skillet and add tomatotes, onion, garlic, salt and pepper (to taste), and oregano. Toast everything on a high heat until tomotes, peppers, and onions are blackened. Remove everything from pan to a blender and blend until fairly smooth. Add to a serving bowl, then add a an ounce of beer or a splash of tequila to taste. 

Mexican Cuisine in the Mountains of North Carolina

Soy interesado en el alimento mexicano. Papas and Beer es un restaurante mexicano muy bueno en North Carolina. Estos son algunas fotos y la información de Papas and Beer. 

I first went to Papas and Beer five years ago with my boy friend Brett Hodges. At that time in 2005 Papas and Beer only had one location. Since 2005 Papas and Beer has grown and opened three new locations although the original location on Highway 25 of Hendersonville North Carolina is the most popular. Owners Lary Huerta and Victor Huerta grew the company by bringing California style Mexican Cuisine to the mountains of North Carolina. By bringing authentic mexican family recipies to the Huerta family has became a local favorite. I joke to say that I will have my wedding reception at Papas and Beer and it may not be too far from the truth. In fact my future mother in law had her wedding reception at Papas and Beer, it was a memorable event to say the least. 

What make this restaurant so amazing are the fresh ingredients that they use and the little details. For example, before the meal a waiter or waitress brings you homemade bean dip and chips. They also have a wonderful salsa bar and of course it is free. My favorite salsa on the menu are the yellow and green barrachas, which are incredibly spicy and flavorful. Anything you order on the menu will be excellent but, Sizzling Enchiladas is the best! They serve this dish on a cast iron skillet that they use to cook three enchiladas on. When you receive this dish it will come to you actually sizzling and bubbling with cheesy goodness. 

The authenticity and friendly atmosphere makes Papas and Beer the best Mexican restaurant on the East Coast. I have included some pictures of my meal this afternoon.