There are just some things that instantly take me back to my childhood. Sopaipillas do that to me every time. Made by my grandmother, the tender warm pillows of fried dough were sprinkled with cinnamon sugar and drizzled with honey and always disappeared within minutes. She would encourage us to eat them immediately while they were still warm, but it was always said with a wink in her eye – she knew we couldn’t keep our hands off them until there was an empty plate of grease-laden cinnamon-scented crumbs.
My grandmother was the best cook I have ever known (next to my mom, of course!). She was in the kitchen every day and her way with food was astonishing, no matter what she prepared. But unlike her rice and beans, sopaipillas were for special events (as were her bunuelos, too). It was usually Christmas or New Year’s Eve when she would make dough and fry it in her cast iron skillet, and I always wondered why we had to wait so long. To a child eleven months might as well be an eternity.
Traveling the world you’re bound to find various versions of hot-oil-meets-dough desserts, whether it be beignets, youtiao, malasadas, loukoumades or gulab jamun. Unfortunately I adore every single one of them. But sopaipillas top my list, and not just because of their familial significance but also because they are among the most basic of all fried dough desserts. A very simple dough puffs up in the hot oil in a matter of minutes, and when drizzled with honey it’s pure nirvana.
So any dish that I can make one day, eat it the next two or so, and enjoy it every time is a winner in my book. Soups and stews are most always better once they have “set” and allowed their flavors to thoroughly combine. This stew slash thick soup is of no exception. Delicious right out of the pot and just as good the next day, my Mexican Stew is an easy winner.
On a trip to the southern tip of Baja California, I heard about 
I don’t want to lose weight, stand in line at the gym, or make short-lived resolutions for 2014 - I resolve to live in the moment.
On a trip to Northern Spain in the spring, I discovered pintxos.