#2: San Luis Potosí

Named after King Louis IX and somewhat incongruously, a Bolivian city known for its silver deposits (also discovered by early settlers in what is now SLP; unlike their Bolivian counterparts they didn't strike it rich) - SLP lies in the north central interior, at the cross-roads of 3 major cities - Mexico City to the south, Monterrey to the north and Guadalajara to the west. San Luis Potosí is Mexico's industrial heartland, known for its mining and automotive industries (GM and BMW both set up large plants there). The capital city is also named San Luis Potosí (whose city centre is also a Unesco World Heritage site known as Camino Real de Tierra Adentro).

Now for the food. Today I made green enchiladas SLP style ('potosinas'). Enchiladas are ubiquitous in MX and are simply tortillas dipped in a chile sauce (hence the name), filled with cheese or protein, and usually topped with traditional toppings - in my case crema, fresh cheese (I used queso doble crema maxing out the creaminess), and chopped onion.

These enchiladas are easy to make and oh so delicious.

The key is make your own tortillas and salsa. Never buy them. The green salsa is simply a handful of poached tomatillos blended with milk, a few serrano chiles (milk really cuts the spice so 4 serranos were fine), cilantro, garlic and salt - and then reduced in a bit of oil with sour cream mixed in at the end (I believe that's what makes it potosino?). Then dip your tortillas in it, put some shredded chicken in, roll em up and top with whatever you like. I love the tartness of the tomatillo and the spiciness of the serrano, and the creaminess of the salsa and the crema on top. Easy peasy lunch!

If anyone can clue me in on what makes this enchilada (which are common through MX) SLP style, I'd be grateful!

Next up, I turn up the heat and head down to the state of Yucatán!

(photo credit for SLP city shot: dbimages / Alamy Stock Photo)