The Corner Chronicle
Chimacum, Washington, Tuesday September 18, 2018
Honor your Beloved with FOOD FROM HERE!
October 24th, 2011 by Katy McCoy

OCT 26 – NOV 1:  An especially fun week at the Corner as we celebrate “The Day of the Dead” with special prices on Mexican Foods that herald mostly from the Pacific Northwest (sorry, nothing we can do about the avocados and limes!)  Come enjoy our “El Día de los Muertos” alter, load up your shopping basket, and look to the following recipes for inspiration.  Cooking feeling like a bit much right now?  We’ve got you covered with Mama Harvest’s ready made tamales.



  • Mama’s Harvest Tamales – pork, chicken, veggie & cheese, and vegan.  Made in Chimacum.  Enjoy them at the farmers markets?  Now you can have them at home too!
  • Port Townsend Brewing Company – Golden
  • Jalisco Fresh Corn Tortillas from Shelton, WA
  • Organic Sweet Creek bottled Enchilada Sauce and Sweet Creek Pickled Jalapeño Peppers from Elmira, Oregon
  • Que Pasa Corn Chips from Richmond, BC
  • Avocados and Limes, alas from elsewhere



photomontage of Heidi's simple nachos in the making


1. Preheat oven to 450 degrees
2. Spread on a baking pan:
    • 3/4 lb Que Pasa Corn Chips
    • 1/2 lb grated Greenbank Farm sharp cheddar
    • Can of Amy’s refried beans
    • 4 chopped Sweet Creek pickled jalapeños
3. Bake for 15 to 20 minutes until cheese starts to turn golden.
4. Assemble favorite toppings:
    • 1/2 bunch chopped cilantro
    • Favorite salsa or three (mine is Secret Aardvark Habanero sauce)
    • Quick guacamole:  Smash 2 avocados.  Mix in: 1/2 – 3/4 cup sour cream and 2 – 3 chopped canned chipotles.
5. Set your table with plates and napkins. Serve wedges of nachos with a pie server. Pass toppings. Enjoy with a favorite beer – a fine choice: Port Townsend Golden Ale.

festive photomontage picturing an enchilada feast


Preheat oven to 350 degrees
  • 2 yellow onions, chopped
  • 3 cups corn kernels, fresh or frozen
  • 2 T. olive oil
  • 2 lb jack and/or cheddar cheese, grated
  • 24 corn tortillas
  • 2 jars (32 oz total) Sweet Creek organic medium enchilada sauce
  1. Saute onions in olive oil five minutes. Add corn & cook another five minutes.
  2. Heat enchilada sauce to bubbling. Sauce needs to be hot enough to soften tortillas. This is the key.
  3. Use a 9 x 13 inch baking pan.
  4. Dredge tortilla – using tongs – through the hot enhilada sauce, put dredged tortilla in pan.
  5. Sprinkle tortilla with few tablespoons of cheese, add a couple of heaping spoons of corn/onion mix.
  6. Rolls tortilla and push to end of pan (or more simply layer flat like a lasagna)
  7. Repeat, repeat, repeat…
  8. Pour remaining sauce over rolled enchiladas.
  9. Sprinkle with grated cheese.
  10. Bake for 20-25 minutes, until cheese on top is gold and bubbly.
  11. Enjoy

photomontage of Mexican slaw being assembled

KATY’S FAVORITE PEPPER SLAW from a favorite cookbook, “Cocina de la Familia” by Gig Harbor’s Marilyn Tausend  (to perfectly counterbalance the cheesy goodness above!)


      • 4 c. finely shredded cabbage
      • 1/3 c. olive oil
      • 1/2 small white onion finely chopped
      • 1 red and 1 orange or yellow bell pepper seeded and cut into very narrow slices
      • 1-2 fresh jalapeños
      • pinch of dried oregano, preferably Mexican
      • 5 Tbsp red wine vinegar
      • 1 Tbsp sugar
      • ~1 tsp sea salt


      1. Place the cabbage in a large bowl.
      2. Heat the oil in a medium skillet over medium heat.  Add the onion, bell peppers, jalapeños, and oregano and lightly saute.  Add the vinegar and sugar, and bring just to a simmer.  REmove the pan from the heat and let the mixture cool slightly.  When barely warm, pour it over the cabbage and toss thoroughly.  Sprinkle on the salt.
      3. Let the slaw season for a least 1 hour in the refrigerator, tossing it occasionally.

One Response

  1. Bonnie H. says:

    Great recipes – thank you. Can’t wait to make them. Love that you are featuring and identifying local/state products.