Comfort Food Mexican Style

On these cold winter nights, we usually want to cozy up to some comfort food, and that typically means American classics such as pot roast with mashed potatoes, stew or mac and cheese.

Not that there’s anything wrong with that. But other international cuisines have their own versions of comfort food that you might enjoy for a change of pace, including Mexican.

Scotts Valley has some great Mexican restaurants where you can get some tummy-warming food.

Maya Mexican Restaurant is a favorite of Scotts Valley locals. Maya is a great destination on a cold day for lunch or dinner, and the menu includes all the Mexican classics you love. The service is friendly and if you like a margarita with your chili verde, there’s a full bar.

Taqueria Los Gallos

This popular taqueria has two locations in Scotts Valley: One on and one in . Los Gallos offers casual dining, decent prices and delicious Mexican food such as chorizo and eggs, a bargain-priced half-roasted chicken with rice and beans and fajitas that are sure to warm you up, especially if you ask for a side of jalapeños.

Tucked into a corner at the north end of Scotts Valley Dr., Café Carlos serves up a large variety of homey Mexican food. Enjoy the homemade roasted salsa and chips while you check out the menu with dishes such as crab or shrimp enchiladas, shrimp soup, steak picado and chicken mole.

Or, if you’re in the mood to cook up something in your own snug kitchen, I have a recipe for tortilla soup that’s the perfect antidote to a cold winter evening.

Tortilla Soup

This is a wonderful and comforting soup to enjoy on a cold winter night—and easy to make!

Ingredients

* 1 onion, chopped

* 3 cloves garlic, minced

* 1 tablespoon olive oil

* 2 teaspoons chili powder

* 1 teaspoon dried oregano

* 1 teaspoon cumin powder

* 1 can crushed tomatoes (28 ounce)

* 3 cans chicken broth (10.5 ounce)

* 1 cup whole corn kernels, cooked

* 1 cup white hominy

* 1 can chopped fire roasted green chile peppers (4 ounce)

* 1 can black beans, rinsed and drained (15 ounce)

* 1/4 cup chopped fresh cilantro or parsley

* 2 boneless chicken breast halves, cooked and cut into bite-sized pieces

For garnish, one or all:

* corn tortillas fried or toasted and cut into one-inch strips

* sliced avocado

* shredded Monterey Jack cheese

* chopped green or purple onions

* fresh lime wedges

Directions

1. In a medium-size pot, sauté onion and garlic in oil over medium heat until soft. Stir in chili powder, oregano, cumin, tomatoes and broth. Bring to a boil, and simmer for 5 to 10 minutes.

2. Stir in corn, hominy, chiles, beans, cilantro or parsley and chicken. Simmer for 30 minutes.

3. Ladle soup into individual serving bowls, and top with your choice of garnishes.