Tex-Mex is a favorite cuisine in our family. Rice, beans, cumin, chili powder, garlic, cilantro, cheese, etc., it's all good. I love how this recipe combines all those flavors into one big dish. This dish is inexpensive, versatile, full of flavor, and contains a variety of textures. It can be used as a main dish by adding meat to it, a side with or without meat, an appetizer with tortilla chips, breakfast (leftovers topped with eggs and hot sauce), or maybe even a bedtime snack. The vinaigrette can also be used as a marinade or salad dressing for other dishes. It easily feeds 6-8 people.
A few years ago, my hubby and I tried a new restaurant out for Valentine's Day. The restaurant was fantastic, but then, I've come to expect nothing less than that from a Bartolotta restaurant. My hubby had pork schnitzel with arugula, shaved mushrooms, a fried egg, and Foenegreek gouda for his entree and it was delicious. So delicious, in fact, that I had to work at recreating it so we could have it at home with the kids. Here is my version of the Rumpus Room's pork schnitzel.
