As many of you know, my husband is from the coastal state of Veracruz. The state borders the Gulf of Mexico and has been influenced by trade from Europe and Africa for centuries. The cuisine of the Veracruz region is a direct reflection of this influence. Many recipes incorporate ingredients like plantains and peanuts (from Africa), as well as olives, olive oil, and capers (from Spain).
More often than not, I find myself making soups for dinner. I like that preparation requires very few dishes and as a result, clean up is a breeze. Soups are something that you can make ahead of time and heat up the next day, and the best part is that the flavor is usually better when they sit overnight. I love coming home from a day at school knowing that a warm and tasty bowl of soup will be waiting for me.