I am fortunate that although I no longer reside in Mexico, I can still enjoy many of the same dishes there due to the availability of ingredients here in the USA. This is particularly true of chiles. I've found that even in western Massachusetts I can still get dry and fresh chiles de arbol, chipotle, serano y jalapeño.
I am a particular fan of jalapeños and am able to find a reason for eating them at nearly every meal. There are many great towns and villages in Mexico named for this chile, my favorite being Xalapa de Veracruz (pronounced Jalapa as in jalapeño). It is a great university town with cool air, great food, mountains, and Olmec ruins close by.
This dish I prepared tonight in made of pureed tomatoes, sauteed onion and garlic, olive oil, salt, and elbow macaroni. The essential ingredient that makes this bowl of ordinary pasta complete are jalapeños escabeche or pickled jalapeño.
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