It was 1963 and I had just married the man of my dreams. He was a handsome dark haired Mexican. Of course he loved all kinds of Mexican foods and I could only cook and egg.

Though trial and error and watch my mother-in-law I started to learn the basics. A wonderful cousin also gave me good recipes as well as good advice.

Soon I was making homemade flour tortillas and rice and beans, all from scratch

One of the delicacies that many Hispanic families love was Menudo. This is a spicy soup made with tripe and hominy. I learned to make it and to love it, but my kids would turn up their nose.

It was then I decide to make up a recipe that would be similar but have no tripe. So the results are what I call Mexican Soup.

Mexican Soup

Ingredients:

1 and lbs stew beef

(cut in cubes)

2 tabs Chili powder

1 heaping tsp ground cumin

1 heaping tsp garlic powder

1 6 oz can tomato sauce

4 or 5 medium potatoes

(peeled and diced)

I 8oz can white hominy including liquid

Cooking oil

Water

6 beef bullion cubes

In large pot pour about 2 table spoons cooking oil. Brown beef in oil. Stir until brown on all sides. Turn down to medium heat. Cover the browned meat with chili powder. Add ground cumin, garlic powder, tomato sauce, diced potatoes and white hominy including liquid. Cover with water.

Stir well and add beef bullion cubes. Heat on high until soup starts to boil, then turn down to medium and cook until potatoes and done. Stir frequently.

May need to add more water as the soup cooks down.

Serve with flour or corn tortillas.