The traditional Belize Garnache recipe, that I posted nearly two years ago, is still getting plenty of views. Belize Garnache is a popular appetizer or light lunch that is very refreshing! The basic rules for the ingredients of a Belize Garnache are a crisp grilled tortilla, refried beans, cabbage, carrots, vinegar and sea salt. Lime juice is usually squeezed over the Belize Garnache by the customer. Belize Garnaches are meant to be light and refreshing, so no meats are part of the recipe. The combination of sea salt and vinegar sprinkled over a Belize Garnache creates a refreshing pickled flavor that is perfect for a relaxing patio snack during a hot afternoon. I did not want to stray from the basic Belize Garnache concept when creating this fancy recipe version. Refried black beans replaced the refried pinto beans for a little bit richer flavor. Savoy cabbage was the featured cabbage for this recipe. Sweet yellow carrots, instead of regular carrots, were added and they gave this garnache an interesting sweet carrot flavor. Red jalapeno pepper was added instead of green jalapeno. Red jalapeno has a nice mature jalapeno flavor that is mildly spicy. A sprinkle of slightly salty cotija cheese adds to the refreshing salty effect, so less sea salt is needed when seasoning this Belize Garnache. Today's Belize Garnache recipe is within the bounds of tradition. The ingredients that were chosen were selected for their gourmet qualities. This fancy Belize Garnache version has a very nice flavor!
Mosaic Canyon - Death Valley: The Mosaic Canyon is located on the mountain crest by Stovepipe Wells in Death Valley. Mosaic Canyon is worth taking the short side trip on the rough dirt access road. The canyon is a mass of multi colored rock shades that run for short length patches in all directions, like mosaic art. The dirt road is designated for only 4 wheel drive high ground clearance vehicles. Any vehicle with standard pickup truck ground clearance is good for this road. Most times the road is smooth, but after a rain, the road becomes cluttered with large rocks that can damage small vehicles. Mosaic Canyon is not a safe place to be at, if rain is in the forecast. The dirt access road runs parallel to a major mountain dry wash that can quickly turn into white water rapids during a rain storm. If it looks like rain, then save the trip to Mosaic Canyon for another day. The view from the crest of the mountain where Mosaic Canyon begins overlooks Stovepipe Wells, Mesquite Dunes and the Devil's Cornfield. A view of the western part of Death Valley can also be seen. Temperatures get extremely hot in Death Valley, so bring a few extra gallons of water and non perishable food, in case car problems arise. Gas and groceries are available at Stovepipe Wells. The day that I visited Mosaic Canyon, the temperature was about 120 degrees. I had already hiked two other scenic destinations in Death Valley that day, so hiking the Mozaic Canyon was something I decided to save for another day. A half mile hike from the end of the dirt road is all it takes to get to the mouth of the short Mosaic Canyon. The views from the end of the dirt road are pretty too. The day after I visited Mosaic Canyon, a big rain storm hit and a massive flood rolled down the mountain dry wash. Stovepipe Wells had to be evacuated, because of the flooding. I do seem to bring rain wherever I go! We had three big rain storms at Furnace Creek while I was there last summer and one resulted in major flood damage. Three big rain storms at the hottest place on earth is kind of rare. By the way, the world record temperature of 136 degrees at El Azizia, Libya was finally officially denied by the Geneva Convention, because of known faulty temperature recording equipment. The current world record for the hottest place on earth is now officially Furnace Creek in Death Valley with a temperature of 134 degrees! I worked at the hottest place on earth during the two hottest months of this year. You might say that I cooked in the real Hell's Kitchen! They do not call it Death Valley for no reason at all!
Belize Garnache of Whole Wheat Tortilla, Refritos Negros, Yellow Carrot and Queso Cotija: Place 4 to 5 ounces of refried black beans in a small sauce pot. (Canned refried black beans are fine for this recipe.) Add 1 small splash of water. Place the pot over low heat. Gently heat and stir the refritos negros, till they become warm. Keep the refritos negros warm over very low heat. Heat a large saute pan or a griddle over medium/medium low heat. Brush the pan with melted lard or vegetable oil. Place a 10" whole wheat flour tortilla on the griddle. Toast both sides of the tortilla, till it becomes almost crisp. Spread a thin layer of the warm refritos negros over the tortilla. Sprinkle a layer of very thin sliced savoy cabbage over the refritos negros. Sprinkle som crumbled cotija cheese over the cabbage. Sprinkle some thin julienne sliced sweet yellow carrot over the garnache. Sprinkle small diced seeded red jalapeno pepper over the garnache. Sprinkle some sliced green onion over the garnache. Sprinkle a little bit of rice vinegar over the garnache. Sprinkle some coarsely ground sea salt over the garnache. (Do not add too much salt, because the cotija cheese is already salty!) Serve with lime wedges on the side.
A Belize Garnache is usually folded by the customer after a sprinkle of lime juice is added. This fancy Belize Garnache certainly is refreshing and light! Yum! ... Shawna
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