|Warm corn tortillas and beer-marinated steak with a salsa of |
avocado and tomato
For the first twenty-four years of my life there was only one type of taco: a hard yellow shell filled with packet-spiced ground beef, shredded orange “Mexican” cheese and ribbons of iceberg lettuce, topped with dollop of sour cream and some Pace Picante spooned straight from the jar. And don’t get me wrong, it was delicious- in that Kraft Mac and Cheese, Oodles of Noodles, Ellio’s Pizza kind of way. Forgive me, I didn’t know any better… it was before I had my Tortilla Epiphany.
Enter PJ, who grew up in Brownsville, Texas- just five minutes from the border with Mexico. We had only been dating a few months when he took me down to his hometown to meet the family, the friends, and the food he grew up with- suddenly, the idea of Tex-Mex took on a whole new meaning.
It meant soft corn and flour tortillas pressed by hand. It meant tender, savory shredded meats, crumbly mild white cheeses, and fresh chunky salsas in which you could actually taste and identify separate vegetables- like tomatoes and onions and chilies, oh my! It meant drizzled with decadent crema and served with slices of buttery avocado and tart little wedges of lime. That was when I discovered that a “taco” wasn’t just one thing after all, and it certainly wasn’t what I thought it was.
And from the looks of all the “authentic” taco joints popping up on every other block, it seems our city has experienced a similar revelation somewhere along the line. In the last three days alone, I have walked by no less than five new establishments offering their own specific style of taco- from Oaxacan, to Guatemalan, to Southern Californian- even Korean. And sure, we still have a long way to go to compete with the country’s major taco cities like L.A., Austin or Chicago, but it’s exciting to think that our Old El Paso days might finally be behind us!
We picked up some sweet and crispy barbequed spare ribs in Chinatown that morning and PJ cut them up for Chino/Latino-style. He also fried up a couple spicy pork sausages.
|These tacos were made in... New York City! Get a rope.|
Step 1: Scoop ice cream onto cookie base
Step 2: Press another cookie on top and squish down just until the ice-cream spreads to the edges. Immediately return the sandwiches to the freezer for at least 1 hour to harden.
Step 3: Stuff your face!
To those of you out there actually reading this, thank you!
If you like the blog so far, please click the button above to "follow" me!