This dish came out of my strange imagination earlier today and made its way to my stomach tonight.

Mexican-style Spaghetti

• One 15 oz can tomato sauce
• One 8 oz can Mexican hot-style tomato sauce
• One 4 oz can diced green chiles
• One large onion, diced
• Garlic, 2-4 tbsp crushed or diced

Fry garlic and onion in 1-2 tbsp oil (I used extra virgin olive oil) for about three minutes, then add onion and cover. After about two minutes, season this with cumin, ground coriander, black pepper, and ground chile de arbol. After another five minutes, add the can of diced green chiles and cover on medium high heat. Wait another five minutes, then add the Mexican hot-style sauce, and after another three, add the tomato sauce. Let cook for 30-40 minutes, covered, stirringly occasionally.

You’ll want to cook some spaghetti here: Today, I used rice spaghetti-style pasta, but you can use whatever you like.

• 2 mini sweet bell peppers or 1 bell pepper, sliced
• 2 yellow chili pepper, sliced
• 2 jalapeño pepper, sliced
• 1/2 large onion, sliced

Fry vegetables for about 5 minutes in 1 tbsp oil. In another pan, fry (without oil) small corn tortillas, one-by-one. You’ll probably want six or seven, but you may want to make them as you make the meal so you can have them hot.

Serve spaghetti with sauce, top with a small amount of fresh cilantro and serve with vegetables and tortillas on the side. I ate some spaghetti inside the tortilla as a make-shift taco and it was delicious, but I also ate the spaghetti with a fork, too. Don’t be afraid to adventure.