All over the Mexican republic, you will find arroz served as a side in fluffy pilafs, sprinkled in chicken soups, used as a binder for albondigas, or used as the base for morisqueta, Mexico's unsung rice-bowl hero found in regions along the Pacific, specifically Michoacán.. Bone-in beef short ribs are essential for maximum flavor and texture in this dish.
Seedless watermelon, cut into 2-inch cubes.8 plum tomatoes, with the seeds, prepared as "fillets".
1/4 cup Spanish extra-virgin olive oil.Fresh herbs or herb flowers (such as lavender or borage), for garnish.On bamboo skewers, alternate the watermelon cubes and tomato-seed fillets.
In a small bowl, mix the lemon juice with the oil, vinegar and half of the lemon zest to make the dressing.Arrange the skewers on a serving plate and pour the dressing on top.
Sprinkle with sea salt, the remaining 1/2 teaspoon of lemon zest and the herb flowers.
José's tips: Ideally, you should use a microplane for zesting the lemon.But Catherine said, "Well, we do have some other things.
"At the time, they had grits and cornmeal, which I started buying from them.After a couple of years, something happened with Mike's crop and he kind of got out of the side gig.
It was like, "Okay, the crops are ruined.I'm not going to try again.".