As the days get longer and warmer, the trees sprout new leaves and the land is green with new growth, we look forward to turning the page on winter and embracing the rebirth and renewal that comes with spring.
Both pre-Colombian pagan rituals and Christianity (with Easter) celebrate the change of seasons and one of the traditional foods served is spring lamb. This week at Comal we brought in and butchered a whole local lamb. To celebrate the change of seasons, will be serving lamb barbacoa quesadillas made from the shoulders and shanks, and will also be serving a “plato fuerte” of spring lamb.
Like our other large plates, meant to be shared by 2 or 3 people, we will be serving sliced leg of lamb spit roasted over fire along with grilled chops. They will come with a salsa encacahuatado (a chile and peanut sauce) first of the season English peas tossed with chile arbol and mint, and of course, rice, beans and tortillas.
While the rains that came with winter this year were much needed, I can think of no better way to celebrate the arrival of sunnier days than with a margarita on our lush patio and spring lamb on the menu.