We call 'em chayote here in the Southwest - You may know 'em as mirlitons. Whatever you call 'em, they are really good and do a great job in this unique salad. You use a vinaigrette to pickle the onions and also to add a little bite to the sweetness of the chayote. It's a traditional salad around the winter holidays here.
Oh, man - A big ol' platefull of chicana is one of the greatest southwestern comfort dishes there is. Chicana is to beef what carne adovada is to pork, lovely marinated beef strips slowly simmered in a savory sauce. The aroma of the cumin and tomatoes fills the house. Spicy? Oh, if you like it that way you can make it that way. This recipe has just enough spicy heat to tingle the back of your tongue, but certainly not enough to make you sweat or head for the ice cream carton.
Believe it or not, some burgers are meant to be eaten with a knife and fork. One of my favorites is that way - this one! It's a grilled burger served open-faced and slathered with a good helping of chili that's homemade especially for this application. It takes a little effort to put it all together, but nothing about it is difficult...and it is soooo worth it! Serve with an ice-cold beer and a little greenery on the side.