While venturing on the Salsa Trail in Eastern Arizona, we knew we had to have one meal at El Coronado restaurant in Safford. Mary’s salsa won first place in the First Annual Salsa Fest in the Professional Category in 2007. At the same time, it tied for first place in the People’s Choice Category. Whereas she guards the secret ingredients in her prize winning salsa, she shared with us a recipe for the Salsa Verde. We tasted both and understand why she won.

Norm tried the Steak Picado, made with sirloin, tomatoes, green chili, and onions and I had the Green Chili Chicken Enchilada. We were both quite pleased. When I asked what gave the enchiladas a kick, she explained the Salsa Verde is used with the enchiladas. Since Mary had shared the enchilada recipe at the 2007 Salsa Fest, she eagerly gave us a copy to go with the Salsa Verde.

Mary Coronado is the owner of El Coronado and her daughter Della and son Marco both work with her. Mary purchased this business in 1983 and is delighted to have her children cooking. When you walk into her restaurant, you have the initial feeling of an old fashioned soda shop—long and narrow, simple and clean, with good food.

We sat and talked with Mary and Marco for over an hour. In addition to her Chicano home style cooking, Mary is always willing to create a new approach in preparing an old dish. She is delighted that her children want to carry on her tradition. We found her dishes to have some unusual twists. Mary also offers a good American sandwich menu. Besides dinner, El Coronado is known for its breakfasts, and is usually packed during breakfast hours.

Now I really do not want to give you salsa recipes from others without including one of my own. While I was living in Charlotte, I was asked to do a demonstration at one of the local farmers’ markets. The criteria were to use ingredients that were available that June morning. The first fruit salsa I tasted, and then made was with mangos. Due to my being in the Carolinas at the time, I adapted it to local fruit, peaches and blueberries.

El Coronado Salsa Verde

½ Cup of chopped green chili
2 Minced green onions
3 Minced jalapeños
5 Chopped tomatillos
½ Cup of chopped cilantro
Salt to taste
Garlic to taste
1 Teaspoon cumin
1 Teaspoon crushed oregano

Stir lightly
In addition to adding this on top of various dishes, it also is great on eggs, as a dip or a marinade.

El Coronado Green Chile Chicken Enchiladas

Sauce:
1 Can cream of chicken soup
1 Can chicken broth
16 Ounce sour cream
3 Finely chopped jalapeños
¼ Chopped white onion
½ Chopped green chilies
Add garlic & salt to taste

In a casserole dish:
Cover bottom with corn tortillas
Then add cheese and shredded chicken
Add enchilada sauce
Repeat layers as desired
Bake at 375 degrees for 45 minutes.

Drizzle some Salsa Verde over the top and around the sides when serving.

 Maralyn Hill’s Peach & Blueberry Salsa

2 Peaches, peeled and diced (I originally used Mangos)
¼ Cup blueberries
2 Tablespoons lime juice
¼ Cup diced red peppers
2 Tablespoons fresh chopped chives
1 Medium size shallot, diced fine
2 Teaspoons sugar
½ Ounce rum
2 Teaspoons chopped cilantro

Directions:
1. Add all ingredients in stainless steel, glass, or enamel bowl.
2. Let sit in refrigerator for 1-2 hours to allow the flavors to marry each other.
3. Remove from refrigerator and place a large spoonful over salad, fish, chicken or pork.

Salad
2 Cups fresh greens
¼ cup goat cheese crumbles
¼ cup toasted pecans

Directions:
1. Mix all ingredients together.
2. Arrange on plate.
3. Top with Peach & Blueberry Salsa.

Paopao Cocktail...with a "Pow"!

This favorite fall sparking wine cocktail is the one Maralyn and I may choose for the Thanksgiving dinner we will be cooking on TV! Please do not laugh, at least until you watch us.
Created by Wine Director, Theresa Paopao (pronounced "pow-pow"), and James Beard award winning Chef, Ana Sortun, this sparkler is sweet and fragrant. Ana was named Best Chef: Northeast, in 2005, for her restaurant Oleana in Cambridge, Massachusetts.  I will be sipping the Paopao when in Cambridge again this fall.

Makes 6 Cocktails.

 8 Cardamon pods
1/2 Cup water
1/2 Cup sugar
1 Cup of pear juice or pear puree (try to find an all-natural juice)
1 Teaspoon freshly squeezed lemon juice (about 1/4 of a lemon)
1 Bottle sparkling wine such as Cava or Proscecco

Note: Proscecco is from Northern Italy and has a straightforward taste and very generous bubbles.

Brenda C. Hill and Maralyn D. Hill were featured guests on the online radio show, Eat, Drink & Be Merry! that aired on September 26, 2008. To listen to the entire, unedited show, please click here. To listen to Brenda and Maralyn discuss the recipes above, please double click on the Play Button below.

 

Maralyn D. Hill and Brenda C. Hill: Maralyn Hill and Brenda Hill, (not related) have been working together as friends for over twenty years. They have shared joys, sorrows, and worldwide adventures and married men with the same last name. They are the authors of ‘Our Love Affairs with Food & Travel - Recipes & Tips from Chefs Around the World’, Master Chef Hervé Laurent’s ‘Cooking Secrets—The Why and How’, and their new book '$uccess, Your Path to a Successful Book'. Read more about Maralyn D. Hill and Brenda C. Hill.	Send Page To a Friend
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