With the NASCAR Sprint Cup series at Phoenix International Raceway for the Good Sam 500, I knew I’d want to make some standard Southwest recipes. The favorite foods of Phoenix are not that different from ours in San Antonio. We both love our rice, black beans, and corn. So my family and I are having goat cheese and black bean dip to start off, followed by black bean burritos with rice, and Mike and I will wash it down with some cold margaritas. There is something comforting and celebratory about Southwest cuisine. The flavor combos, the texture, and the companionship all combine in the perfect way. Growing up in San Antonio, I have been blessed with the best in Texas/Mexican food. I take for granted all of the options at my disposal. My friends in other states are jealous of the spice options and chorizo options at my local HEB. I often gloat by sending them pictures of my grocery trips. I know that’s terrible, but I can’t resist! So, as I brace myself for the likely Harvick win, I will indulge in the comforts of Southwest food. Maybe I’ll have an extra margarita if that number 4 is leading toward the end!
Black Bean and Goat Cheese Dip
