The week before my sister left (she was staying with us for a little over two months this summer while she completed her summer associateship here in Chicago), she treated J. and I to a little home cooked meal:
Our family has a deep and abiding love for Mexican cuisine, so these chicken tostadas (recipe here) went over really well. Crispy fried corn tortillas topped with refried black beans, shredded roast chicken, lettuce, cotija cheese, avocados (my current obsession), and a few healthy glugs of hot sauce (naturally!) were served up alongside some chipotle-buttered sweet corny-corn cob ears.
Food coma and belly expansion ensued... but was easily overcome by sipping down a cerveza or two!