The poblanos help to bolster the already smoky flavor of the chorizo and add a bit of a spicy kick
Growing up in Los Angeles, so much of what I ate for dinner was a hodgepodge of different cultures. On Tuesday nights, gringo-styled tacos with cumin-scented ground beef and chunky stripes of sharp cheddar cheese graced our tables. Friday nights? Well, those reliably meant that some sort of fried fish was on the menu. Sunday nights always belonged to soulful Southern classics like smothered pork chops, cider-braised collard greens, and gooey macaroni and cheese.
Those Southern dishes reached back to Ringgold, Louisiana, the small town where my great-grandparents lived with their children. In the early 1940s they fled the state as a part of the Great Migration, which saw an estimated 6 million African Americans leave the South seeking refuge from racial terror. After they reached Los Angeles, my family settled in what was then farmland in Compton.
As a child, it wasn’t unusual for me to visit my great-grandparents for a feast and have enchiladas served with a steaming plate of gumbo, or chili-laden enchiladas alongside a heaping platter of crispy fried chicken. The memory of those feasts followed me when I left the West Coast to move down South: So much of the food that I created in my own kitchen was a deep reflection of everything I grew up eating.
Inspired by those Mexican flavors, this recipe for red beans and rice marries two of my favorite childhood food experiences. Instead of the customary andouille sausage, I chose to incorporate Mexican chorizo. Unlike the Cajun meat, chorizo is a fresh sausage that gets its smoked flavor from the addition of brick-colored paprika. I also subbed poblano peppers for green bell pepper, which is a sacred part of the.
I love to eat this simply, as a few ladles of beans served over long-grain rice with a few dashes of hot sauce. Every spoonful reminds me of home, and how lucky I was to grow up experiencing the flavors of two rich culinary cultures.
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