Summery Mexican Chicken Stew: A Farmers' Market Treat

The sweltering days of summer always make me crave two things: 1) Something cold. (If it’s bubbly, all the better.) 2) Something spicy.

So when the sous chef mentioned Mexican recently, the wheels started whizzing — talk about a food just perfect with an ice-cold beer on a super hot day. Tacos? Enchiladas? Spicy corn salads? Where to begin?

That’s when I came across a recipe for chicken braised in Mexican spices — a lovely preparation for chicken that leaves you with mounds of shredded meat and a deliciously spicy gravy.

As for what to do with the chicken and gravy, a trip to my Brooklyn farmers’ market seemed to be in order, especially since my Let’s Lunch crew had decided on a local market-inspired lunch dish for August …

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