Run Through the Pain

Run through the pain.

That's what runners do.

Or at least that's what I'm trying to do. If it's unbearable, then I stop and walk--or rest--but before I let it get to that, I'll do everything I can to stick to the plan. So today, after my morning run, I stopped at the convenience store to buy several things. Tylenol Extra Strength, Icy Hot gel, Bandaids and a couple bags of ice. The cashier (who knows me since I have frequented this store ever since I moved to Boston) looked at me and asked what was wrong. I said, it's the running; she frowned and shook her head as she rung up my purchases.

I'm at the end of week seven,  so I'm scared to think about the following 10 weeks of my life. But just like I mentioned on a previous post about running pain being bearable, this fear is also bearable. More than that, it's exciting. I'm pushing my body to new levels and hopefully, come the end of the summer I'll have pushed enough to conquer the 26.2 miles.

Phew, felt like I was writing a personal essay. This whole overhaul on my body might be getting to my mind.

I'll move on to more happy things. FOOD.

Summer calls for something fresh, and my schedule calls for something quick a wholesome. So why not combine the two? Whip up some salsa and add it to your favorite grilled fish.

Mango Avocado Salsa
Makes about 4 servings.
Active and total time: 15 minutes.

• 1/4 cup finely chopped red onion
• 1 teaspoon finely chopped jalapeño or other chile
• 1 mango, peeled and chopped
• 1 avocado, peeled and chopped 
• Juice of 1 lime
• 1 tablespoon olive oil 

1. Combine the first four ingredients in a medium size bowl and mix well. Add lime juice and olive oil and stir. Season with salt and pepper. Enjoy!!

Batalla de Puebla

Hello hello blogosphere. I'm here to deliver the much anticipated blog post about the most celebrated Mexican holiday in the United States--notice I didn't say America because I feel strongly against the definition of a country with the name of a continent. Ironically, it is also the least celebrated holiday in Mexico.

That's right folks, 5 de Mayo is not a work holiday in Mexico, it is not a lets-wear-sombreros-and-drink-margaritas day, and it most certainly not our 4th of July. What it is, is a day to commemorate the first battle in which Mexico defeated France; and a day of hope for the Mexican military forces. Go nuts with the Wikipedia article here.

That said, I have to admit that this holiday is a great opportunity to showcase Mexican gastronomy. It is great motivation for any passionate foodie--and even more for us Mexicans--to put together a gourmet meal. And this year was no exception: I'm proud to say (or write) that for the first time ever, I made a batch of traditional green salsa from scratch.

You may be laughing at the fact that my super proud moment consisted of throwing some ingredients into a blender and simmering the mixture for a while, but salsa is everywhere in Mexican cuisine. It is in enchiladas and chilaquiles, and huevos rancheros and enfrijoladas; atop tacos and molletes, and sopes and fajitas. It is a great dressing for meat and an even better dip for totopos (tortilla chips). If you have salsa, you're all set.

Here my is meal for my cinco de mayo: marinated fajitas, mango pico de gallo, loaded guacamole Enjoy!

Marinated Chicken Fajitas with Lime (adapted from Martha Stewart)
Active time: 20 minutes. Total time: 30 minutes + marinating.
Makes about 6 servings.

• 4 tablespoons olive oil
• 1 tablespoon chili powder
• 2 pounds skinless boneless chicken breast halves, cut crosswise into 1/2-inch thick slices
• 2 large bell peppers, cut into 1/2-inch thick strips
• 1 large white onion, halved and sliced lengthwise

1. In a large bowl, whisk 3 tablespoons olive oil, garlic salt and chili powder in a large bowl. Add chicken, bell peppers and onion. Season with salt and pepper and toss to coat. Place in a Ziploc bag and let stand in the refrigerator for at least one hour and up to four hours. 
2. Heat remaining olive oil over medium high heat in a large saucepan or wok. Add chicken and vegetables and cook, flipping once or twice, until chicken is done, about 5 minutes. Serve hot with tortillas, guac and salsa.