While reading an old copy of Texas Highways, I came across a recipe for a dish called Sopa Tarasca. It was a pureed bean soup topped with fried tortilla strips and avocados. It sounded like one of my favorite party dips mixed into a stew. I immediately wanted a bowl.
What is interesting is that I had lived for over half a century before coming across this dish. I’ve been a fan of soups for a long time. . .
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