Posts Tagged “Mexican”
Lovers of Mexican food and Mexican culture, we had enjoyed both Frontera and Topo, but never Xoco, and had heard about their amazing breakfasts and lunches and especially the churros, the Mexican version of our own terribly hip donut.
These stuffed, fried zucchini blossoms are finger food with the crunch of a french fry, but the depth and surprise flavor of the cheese, chives and, of course, the blossom of the zucchini, itself. I’ve never met anyone who doesn’t like them.
I decided to make a savory bread pudding for brunch with my college roommate. I found some recipes on-line and didn’t really like any of them, but with the basics in hand (how many eggs; how much milk; how long to bake; what temperature) I just riffed my way through it.
I reminded myself of those legions of human beings who eat goat all the time. I rolled up that warm corn taco and took a bite. How did it taste, Fellow FoodBeest? It wasn’t bad. It tasted like braised meat. Slightly dirty meat, actually. And no, I can’t quite explain what I mean by that, but it clearly wasn’t beef or veal or lamb or even pork.
This recipe for pickled red onions is fast, easy, and designed to impress your family and friends. Put them up in jars and they make good hostess or holiday gifts. They keep for a really long time, but don’t expect them to last long. We’ve been nibbling on them all week.
Aztecs believed avocados enhanced sexual prowess. Indeed, the Aztec word for avocado refers to the shape of the fruit, ahuacati, and actually means testicle. And of course the flesh of that green, pebbly fruit is sweet, soft, sensuous and buttery. Oh, Mama.
With its French-influenced Mexican flavors and casually elegant WestTown cool, Mexique left four foodies totally delighted and satisfied. And it didn’t put anyone’s mortgage payment at risk. But even with the economy struggling and people not spending as freely as they had, there are plenty of people out there who are arrogant, self-centered snot-nosed food snobs. Just like me.