If you ever plan a trip to come visit me in New York, it is imperative that you understand: I am a terrible tour guide.

So when I lead you aimlessly around the East Village, the Lower East Side, Nolita, and Soho for three days straight, you shouldn’t take it personally.

My parents were pretty gracious about it this past weekend when they came from Maine for a visit. They followed me without complaint as I ambled us around between random activities that I had scheduled, like meeting my cousin for lunch followed by an impromptu trip to Little Italy for coffee at one of a dozen identical outdoor cafes. This was after we spent 45 minutes watching the dogs at the dog run, another activity that I find fascinating. 

I’d also booked us for a tour at the Tenement Museum. If you’ve never been, I really hope that you make it there soon. The museum has preserved a tenement building and set up the apartments to tell stories of the people who lived there during different periods of New York City history. The guides do an amazing job bringing the stories to life.

On Sunday we braved Katz’s deli where we hoovered whole pounds of meat in one gross sitting (and many sour pickles too), and then, too full to stay awake, headed back to the apartment, where we took a group nap. I should make T-shirts: “I came all the way to New York City, and all I got was a few hours shuteye!”

Sometime in the late afternoon, I finally started cooking the Mexican feast that Brian and I had planned for our last evening of their trip. I had selected a number of easy recipes that I had never tried from the most recent Bon Appétit, so I wasn’t too stressed.

These two recipes were the best of the bunch. The mango-avocado salsa was absolutely perfect. It helped that the mangoes I picked up at Whole Foods were the best of the season – juicy and sweet with firm texture. The avocado was also primo – and I love when I don’t have to touch every one in the bin before I find one that isn’t rock hard. Unlike most mango salsas I’ve tried, this one does not rely on a vinegar base and has mint as the fresh herb, instead of cilantro. It provided a nice contrast to the shrimp that Brian grilled for our meal.

The beans were also really tasty, with their nice spicy flavor from the chorizo and cumin, which get sauteed in the pot with some cilantro before adding the beans. I wasn’t expecting too much of these beans, but they were deliciously hearty and paired nicely with the salsa, shrimp, and everything else on they plate. I served them with a drizzle of chipotle cream – which gave them a smokey kick.

It was the first visit we’ve had from my parents since we moved into our new place a little over a year ago, so it was really nice to finally be able to kick back and enjoy a meal with them in our space. I always find it a little amusing when I stand back and watch us interact as adults together. They’re so used to me being the kid, and I’m still subconsciously stuck in a time where they were the figures of authority, I think it feels a little surreal for both parties when we have our rare visits together. It always feels like we’re evolving, which is a good thing.

Spicy Black Beans with Chorizo and Chipotle Cream
Adapted from Bon Appétit June 2009

Beans:

1 1/2 cups dried black beans (about 10 ounces)

2 peeled onions; 1 halved, 1 chopped (about 2 cups)

1 bay leaf

1 teaspoon dried oregano (preferably Mexican)

2 tablespoons olive oil

2 links fresh chorizo sausage (6 to 7 ounces casings removed)

2 tablespoons finely chopped fresh cilantro plus additional for garnish

2 garlic cloves, minced

2 teaspoons minced seeded jalape&entilde;o chile

1/2 teaspoon ground cumin

Chipotle cream:

1/2 cup sour cream

1 1/4 teaspoons chipotle-flavored hot pepper sauce or ground, dried chipotle peppers

1 teaspoon fresh lime juice

For beans: 
Place beans in large saucepan. Add enough water to cover by 2 inches. Let beans soak overnight.

Drain beans. Return to saucepan. Add onion halves, bay leaf, and oregano. Add enough cold water to cover by 2 inches. Bring to boil, reduce heat to low, and simmer uncovered until beans are very tender, stirring occasionally, 1 1/2 to 2 hours (depending on age of beans). Drain beans, reserving cooking liquid. Discard onion halves and bay leaf.

Heat oil in heavy large deep nonstick skillet over medium heat. Add chorizo and cook until brown, breaking up with back of spoon, 4 to 5 minutes. Using slotted spoon, transfer chorizo to small bowl. Add chopped onion to drippings in skillet. Cook until soft and golden brown, stirring often, about 10 minutes. Add 2 tablespoons cilantro, garlic, jalapeño, and cumin; stir 1 minute. Add beans, 3/4 cup reserved cooking liquid, and chorizo to onion mixture. Stir to distribute evenly. Simmer over medium-low heat until heated through and flavors are blended, 3 to 4 minutes. Season to taste with salt and pepper.DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool, then cover and keep chilled. Rewarm over medium heat before serving.

For chipotle cream: 
Whisk all ingredients in small bowl to blend. Season to taste with salt. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewhisk before serving.

Transfer beans to large bowl. Garnish with chipotle cream and chopped cilantro.

Mango-Avocado Salsa
Adapted from Bon Appétit June 2009

1 mango, peeled, pitted, diced (about 1 1/2 cups)

1 large avocado, peeled, pitted, diced

1 large shallot, chopped (about 1/4 cup)

1 jalapeño chile, seeded, finely chopped (about 1 1/2 tablespoons)

2 tablespoons finely chopped fresh mint

2 tablespoons fresh lime juice

Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD: Can be made 2 hours ahead. Keep chilled.