I always associate the month of March with ITB- a travel trade show held in Berlin. And I always link ITB Berlin with my dear friend Michaela Wein and the stunning German countryside. So, as ITB begins in two days, I would like to pay special tribute to this dear friend by sharing her story and recipe, which she contributed to my e-cookbook ‘A squirrel in your kitchen.’ Although Michaela and I knew each other through the world of technology, it wasn’t until January 2008, a day after her birthday that we genuinely met. My trip to Germany in probably the coldest month of the year turned out to be a rather interesting and enlightening experience indeed! I mean, how much can you possibly learn about someone in just a few hours, simply by sitting in the car’s passenger seat, let along, discover so many similarities amongst you?! We covered sports in chapter 1, as Michaela was a triathlete, who today enjoys skiing and cycling, just to name a few of her pastimes… Chapter 2 covered her wedding, possibly the only scenario that would ever appeal to me if I ever tied the knot… And, finally, my favorite subjects: alternative therapies, holistic treatments and spirituality. ‘Nothing in life is a coincidence, my dear Mahi,’ she tells me. And I couldn’t agree with her more! Michaela’s recipe hails from Mexico, a dear place to her heart, where she lived for a number of years. TACOS WITH CHICKEN FILLETS Ingredients 400g chicken fillet 8 taco shells 2 onions ½ red pepper ½ green pepper 200g kidney beans 2 tbsp vegetable oil 240g minced tomatoes 2 garlic cloves chili powder salt and pepper Preparation Wash the chicken fillet, pat it dry and cut in thin stripes. Cut the onions in rings and mash the garlic. Cut the pepper in small pieces. Wash the kidney beans (out of a can) in cold water and drain. Fry the chicken stripes in vegetable oil, and when almost cooked, add the onions, garlic, salt and pepper and steam cook everything for about 15 minutes. Add the tomatoes and beans. Season to taste with salt, pepper and chili powder and braise/pot roast (a combination cooking method using both moist and dry heat. The food is first cooked at a high temperature and then finished in a covered pot with a variable amount of liquid) for about 15 minutes. Warm-up taco shells in pre-heated oven. Remove from heat and fill up the taco shells with the chicken mixture. This is ideally served with guacamole and fresh salad.