I have never seen the “American Type(Red Sauce)” here in the US.
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Ah, thx for clarifying. I love that stuff 
So many delicious Asian vegetables out there!
The American type Enchiladas suizas I have had have not been red. They have been white sauce topped , sometimes white and green, often topped with a lot of melted cheese. Usually chicken inside. No red sauce.
Like this
The red sauce Enchiladas and green sauce Enchiladas are usually the other alternatives to the Enchiladas Suizas on the menus that have all 3.
The Enchiladas Suizas I’ve had in the States haven’t resembled the recipe from Mexico City.
Interesting. The ones referenced in the NYT Article are with a Green Sauce enriched with Cream which is typical for Enchiladas Suizas in Mexico and round here.
I have never seen a White Sauce used in Mexico or the western US.
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Air France continues to have very good lunch/dinner (always hard to determine time on those long flights) on their trans-atlantic flights. There are many restaurants which don’t serve food on that level (pasta had a very good texture). The first dinner also included three cheeses but that was too much food on that day.
First dinner
Eggplant caviar, pickled zucchini, flaxseed
Wheat berry and ewe’s cheese salad, diced marinated salmon, herby mayonnaise
Duck lasagna, black current sauce, sauteed mushrooms and baby spinach
Crispy tarte tartine
Second dinner/lunch
Penne pasta with lemon and pistachio, parsley jus, soybeans, baby spinach
Madeleine sponge cake
Orange and pink grapefruit
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Eli, I would love to join you and your wife for one of your meals, but, unfortunately, it will not be possible for a number of reasons.
Continue to enjoy!
bcc
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Too bloody hot to cook, too bloody hot to even waddle my arse down the street for take away…
Salad to the recue! Romaine/marinated veggies and tomato/ can of Italian tuna in olive oil(with a splash of hot sauce) and shaved Parm/Regg.
Gonna be just as hot tomorrow, so it might be another salad day.
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Burger porn. 
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Porn-alicious 
Yay! I’ve waiting to see that!
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It continues to be unbearably hot so, like @PedroPero, salad to the rescue! I had a deconstructed salade niçoise using canned tuna and sundried tomatoes, beans, a potato, a tomato, an hbe and kalamata olives. We won’t be getting a respite from the heat until Wednesday. I am going to live for that day!
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A decidedly Autumnal dinner, because it was supposed to be cool and rainy today!
Which it was.
Until it stopped.
And humidity kicked in for the impending heat over the next few days.
A/C to the rescue.
Pork tenderloin with a blood orange marmalade and ginger glaze/sauce.
2/3 cup marmalade
1/2 - 1 Tbsp grated fresh ginger
2 Tbsp fresh lime juice
1/2 Tbsp teriyaki sauce - maybe 1 Tbsp?
2 tsp freshly minced garlic
Roasted the oiled and peppered tenderloin for about 20 minutes at 350°, then spooned some sauce/glaze on top to finish cooking…maybe another 20-25 minutes?
Mashed sweet potatoes and sautéed sugar snap peas, red bell pepper, and onions with Penzeys Tuscan Sunset and s/p were the sides.
There was wine.
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Thank you 
One of these days, If you are ever in NJ, we would live to meet you.
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Mrs. P made a burrata salad with heirloom tomatoes, fresh basil from the deck, with reduced balsamic dressing. She also added some jamón wrapped around Humboldt fog cheese, toasted pine nuts, and drizzled with reduced balsamic.
We also enjoyed the excellent eggplant boat, fried green tomato, and pork. belly burnt end leftovers from last night. It all went great with an excellent cabernet.
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Pork/eggplant Parmesan and garlic toast. Roasted garden tomatoes topped with Italian breadcrumbs, mozzarella, parm for him. Before the photo was taken with fresh basil.
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My band had a late afternoon gig in Satan’s armpit 
aka outdoors for a late summer picnic series. Gah.
I really don’t know why I book these shows when I kinda hate everything about them. Oh, riiiiiight. That darn ca$h! 
At least there was a bit of a breeze & we had attentive folks who tipped nicely. We even sold 5 CDs (!!!) cuz the crowd tends on the older side.
My PIC had marinated BISO chickie thighs & make aji verde for Peruvian chicken that he has pretty much mastered by now. He prefers to roast the thighs in the oven vs. grilling — never mind that neither of us wanted to spend even another second outside — but since it was already 8pm by the time we got home he gave the air-fryer a shot. I stir-fried an entire bag of mung bean sprouts with a splash of rice wine, soy sauce & chili crisp.
The thighs took less than 20 min…. probz bc they were BLSO thighs.
Everything was so hot when we plated you can see the steam coming off. And that aji verde is fantastic: spicy and herbal and creamy & I can’t wait to dip MOAR things in it!
One thigh is leftover, and a buncha sprouts for a post-workout lunch.
Martinis in a bit for dessert. ‘tis a Sunday after all
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Seared and roasted chicken thigh, charred corn with onion and red mini bell. Parsley sprinkle over all. Green and red cabbage slaw, carrot, parsley with mayo, vinegar, sugar, curry powder dressing, topped with cashews. For some strange reason I was craving a Manhattan.
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Fried chicken sandwiches on store-bought buns with garden slaw.
ETA: More blueberry pie for dessert.
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Grilled burger
“Chinese” cucumber salad - to consume my required one garden cuke per day
Last package of last year’s frozen local Lima beans
Pan-roasted garden shishitos with sea salt
And another serving of the blueberry galette I made yesterday
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I for one would love a daily ‘mandatory’ cucumber.
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