J: While I was in Chicago, I made Sunday Dinner for Jeff and Anne and a few of their friends. I pretty much made my standard fajita recipe, which is not really authentic, as far as I know, but my friends seem to like it. I made some with chicken and some with just vegetables. For the chicken, cut a few chicken breasts into strips and brown them on high in a wok or skillet. For both the meat and veggie versions, cut a few onions, red bell peppers, and green bell peppers into strips and fry them on high in another wok or skillet. Mix some of the veggies with the chicken and leave the rest in their own pan. I used four half breasts, half an onion, one green, and one red bell pepper in one pan. In the other, one onion, and two of each color pepper. Of course you'll have to adjust depending on the size of your crowd and the proportion of carnivores. To both pans, add a one pint tub of fresh (good) store bought salsa. I don't know if you can get fresh salsa there, but I assume you can. Only use salsa from a jar ("Neww Yorrk City?!") as a last resort. Make some from scratch if you have to, but I like some of the store bought fresh stuff here, and Chicago had some good stuff. By the way do you get the "New York City" commercials for Pace picante sauce there? Also add about a tablespoon of pureed chipotle adobo. Mix well. Let that simmer for a little while. I guess it doesn't have to be too long. I usually let it go while I do the rest of the stuff (grate cheese, warm tortillas, etc.) Five minutes before you serve it, add a cut up tomato to each pan. If it starts to dry out, add a little water to keep a little sauce in the bottom, but you shouldn't cover the stuff with liquid. I served this with warm corn and flour tortillas, pepper jack cheese, guacamole, sour cream, salsa, onion-radish relish, and Mexican rice. I would have served beans, but the grocery near their house didn't have any beans besides kidneys. Guacamole contained: Avocados, chopped cilantro, chopped tomatoes, chopped onions, cayenne pepper, and lime juice, all to taste. Mexican rice: saute a chopped onion and a few minced garlic cloves in a little oil. Add 1 cup of brown rice and saute for a minute or two. Add a small can of diced green chiles and a 14 ounce can of chopped tomatoes, drained but reserve the liquid. To the reserved liquid, add enough water to cook the rice (to make 2 cups). Add whatever salt you normally add to brown rice (if any) and cook normally. Onion-radish relish: One white or other sweet onion, finely chopped, 12 radishes (about), finely chopped, one handful cilantro, chopped, and the juice of one lime. In Baja, they always seem to have onions, radishes, limes, and cilantro at taco stands so I just combine them all together. Fairly easy and an old stand-by here in San Diego; big hit to Chicagoans. Sorry I don't fry the shells and use the taco shell stand anymore -- fat, you know. Bruce