Bistec de Palomilla.
It was a holy moment.
A very thin sliced top sirloin, marinated in garlic, lime and onion.
Quick-fried, smothered with onion, topped with fresh parsley.
There was so much emotion that went into this dish.
Read about it here.
And don’t question those holy moments when they come and surprise you.
They are a gift.
Ay, Marta, reading these cooking entries of yours always make me appreciate what my Mom puts into her cooking all the more. I need to start paying more attention. She cooks for me every Sunday. I’m 46, she’s 80. I can’t even think of the day que me falte without having a major panic attack.It’s time for a Marta’s Kitchen book. Better yet, get an agent and contact the Food Channel!! You’d be great on TV…I’m sure of it! Rachel Ray who?
Mario -I’m glad I’ve made you appreciate your mom’s cooking. Every Sunday?? You, sir, live a charmed life!
If I was on the Food Channel. . . would someone else clean the kitchen for me? What a GREAT plan!! 😉
That looks soooo delicious!!
Every Sunday indeed. That’s our day together. And she always makes enough for me to bring home to have for lunches and to give to my best friend (Americano) who LOVES her cooking. Cuban Moms rule!I am serious about the Food Channel bit…you’d be grand! Look into it, chica.
All these hours later, I still can’t read your post at Babalu without crying. Bistec Palomilla is one of my favorites, so I have to get past the tears and copy your recipe. If you get on the food channel, I volunteer to clean your kitchen. 🙂