I wrote this posts as part of my participation in a blog tour on behalf of Johnson & Johnson Consumer Inc. McNeil Consumer Healthcare Division, the makers of PEPCID®, through Mom it Forward Blogger Network. I received compensation to thank me for taking the time to participate, all opinions expressed are my own.
G and I rarely see eye to eye when it comes to food, and deciding what restaurant to dine out is always a power struggle.
While I love seafood (shrimps, please!) in any form, he won’t touch my precious crustaceans with a ten-foot pole. And while he’s happiest with a thick slab of rib eye done rare, I won’t have any of that bloody gore.
But if there’s one thing we can both agree on, it’s our deep affinity for Mexican food. We eat it at least once a week! From burritos, street tacos, chili rellenos, fajitas to menudo, you name it, we love it. I think it’s because we live in Southern California and we’re fortunate to have convenient access to Mexican groceries and food courts. In fact, just within a ten-mile radius from our house, there are at least four Mexican restaurants G and I frequent.
Like I said, G is a beef kind of guy while I am the seafood person in our duo.
His order would always be in the lines of shredded beef tacos or wet carne asada burritos while I, on the other hand, would get whatever seafood dish they have on the menu. The mariscos platter at El Cholo is my hands down favorite! Chock-full of lobster, scallops, and shrimps in a spicy tomato sauce, it’s truly a seafood lover’s dream! And don’t get me started with Senor Campos‘ shrimp fajitas! Loaded with succulent shrimps, bell peppers, onions, and mushrooms, it’s heaven on a sizzling plate!
And the best part of these Mexican meals? We get to wash down all that great food with margaritas!
Unfortunately, these big, bold flavors I voraciously enjoy come with a hefty price. Mere minutes after I’ve polished my plate and drink, I’d feel a burning sensation in my chest due to heartburn. If you suffer from GERD (gastroesophageal reflux disease) like I do, you know how uncomfortable it can get when acids escape from the stomach and regurgitate into the esophagus. It’s uncomfortable enough to make me want to swear off my favorite foods! The fact that I am *sob* overweight, a heavy smoker, love caffeine and an occasional glass of wine, and overindulge in rich, fatty foods, heartburn is always a looming possibility.
Fortunately, PEPCID® products help me manage my symptoms. One tablet before meals and I am able to continue with my culinary adventures with no fear. Lucky for me, PEPCID® products work fast and last all day or all night!
Here’s an interesting history tidbit. Like the Philippines, Mexico was also colonized by Spain for 300 some years. It’s not surprising then that we share some cultural and culinary traditions brought by the long Spanish rule. Tamales, cocido, and arroz con pollo are just a few of their dishes that remind me of our beloved cuisine.
There’s even Mexican pork adobo! However, while our local adobo is stewed in vinegar, soy sauce, and garlic, the Mexican version uses a thick paste concoction made with pureed dried chili peppers, tomatoes, and other spices. Cooked low and slow in this hearty sauce, this Mexican-style adobo is hearty, spicy and anything but short on flavor. Serve it with Spanish rice and warm tortillas, and you have a meal to remember. Enjoy!
- 12 dried ancho chiles
- 3 dried guajillo chiles
- 1 roma tomato
- 1 small onion peeled and quartered
- 4 cloves of garlic peeled
- 1/4 cup cider vinegar
- 1 tbsp dried oregano
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1 tbsp oil
- 2 lbs pork butt cut into 2 inch cubes
- 1 cup water
- salt and pepper to taste
- In a skillet over medium heat, add chiles and roast, stirring regularly, for about 20 to 30 seconds or until lightly browned. Remove from pan and place in a bowl with enough hot water to cover. Soak for about 15 to 20 minute or until softened. Remove and discard stems.
- In a blender, combine stemmed chiles, tomato, onion, garlic, vinegar, oregano, cinnamon, cloves, and salt and pepper to taste. Process until smooth and the consistency of a thick paste. Set aside.
- In a thick-bottomed pot over medium heat, heat oil. Add pork and cook, turning as needed, until lightly browned. Remove and discard any excess oil from pan.
- Add chili paste and stir together to fully coat meat. Add water and bring to a boil, skimming any scum that may float on top. Lower heat, cover and cook for about 1 1/2 to 2 hours or until meat is fork tender and sauce is reduced. Season with salt to taste. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Heartburn affects more than 25 million adults everyday and can strike at any time! If you’d like more information on PEPCID® products and PEPCID® brands, visit their website or connect on their PEPCID® Facebook page. For more food inspiration and to follow local food journeys of featured tastemakers, visit @PEPCID on Instagram.