Text 29281, 136 rader
Skriven 2009-10-01 09:04:00 av Dave Drum (1:124/311)
     Kommentar till en text av BOB GEARHART
Ärende: Sign of the Chihuahua
=============================
-=> BOB GEARHART wrote to DAVE DRUM <=-

 DD> Taco Sloppo is good for what it is ... fast, consistent, fairly bland.

 BG>  Bland, that depends on how many little packets you open.    :-)

One for a taco or gordita (little fat?), two for a burrito, two for pintos &
cheezoid.
 
 BG>  It has a good mix of tasty treats in a tortilla, but is about as far
 BG>  from Mexican as I am from being a great chef.  If you ate raw lettuce,
 BG>  tomatoes and chopped onion in Mexico it would take you a week to get
 BG>  up off the can.

Maybe ... or maybe not. I did all that back in the 60s - long before all the
urban legends about the Aztec Quick Step encompassed anything other than the
water. Got some thundering hangovers, though. Mostly from the Tecate, Dos
Eqiis, or San Miguel and fermented agave juices I had guzzled the night before.
  Bv)=
 
 BG>  There is a Xochi in Detroit too.  Used to be really good food, then
 BG>  caught on with the suburban crowd.  Last visit was the traditional
 BG>  (for an American pretending to be Mexican restaurant) menu. Ever get
 BG>  down around Mexico City Dave?  I wonder why Xochimilico is such a
 BG>  popular name in Mexican restaurants.  It is in fact a swamp filled
 BG>  with muddy water that was during a time long ago, a floating garden.
 BG>  Nothing appetizing about it today.

They are peddling the image of the floating garden not the fetid and festering 
swamp that it has become. Hell, Ettore Boiardi made pretty good Italian fare 
on his own ... and that is the image that Con-Agra would like for you to 
believe in ... not the fetid and festering swamp that the brand has become. 
 
 BG>  Chi-Chi's folded here to.  I wondered if they closed up all over.
 BG>  They did have a good Margarita.  I think maybe it was the people
 
You can get good, or even stellar Margaritas in many places if you are into
that sort of thing. 
 
 BG>  running around clapping their hands all the time singing about
 BG>  birthdays that made it a good place to not go to.  In Margarita's,

Nah, they couldn't make up their minds if they wanted to be a faux-Mex yuppie
watering hole or a "family" place. As a result of the loss of focus they lost
their business.

 BG>  the very best in my humble opinion would be found over in Kalamazoo
 BG>  in a place called Carlos Murphy's.   Those Irish Mexicans know how
 BG>  to make a drink.

Carlos Murphy's sounds like a rip-off attempt of Carlos O'Kelly's Mexican Cafe.
I quit O'Kelly's when they ditched the Chile Verde from their menu. Since then 
they have gone severely downhill ... not cooking anything on site beyond nuking
it
back to serving temperature. FEH!!!
 
I went and Googled Carlos Murphy's and it seems that they are also a chain
place ... and international at that (several locations in Canadia). Like
Baker's Square they are part of ViCorp. Not to be confused with Carlos and
Murphy's - which seems to be a different thing (and mostly above the border). 
 
 DD> My favourite, Los Agaves, took over the space occupied previously by a
 DD> Godfather's Pizza. They also offer hooch to their patrons. And unique
 DD> among the rest of the Mexican places I have tried a burrito that
 DD> features chunks of pork cooked in beer. Oh, my, that is some good. I
 DD> also really like their pollo adobado. If I go there for lunch I usually
 DD> flip a silver dollar to see if I am having the pollo adobado or the
 DD> Agave (pork) burrito. Both come sided with rice and beans and garnished
 DD> with pico de gallo and guacamole.
 DD> http://tinyurl.com/losagaves

 BG>  There is a local place, well they now have three branches, but a
 BG>  couple years ago there was only one.  Pancho's. Has a good menu, 
 BG>  really good beans and the food is traditional. All meat and veggies
 BG>  are cooked just like below the border and with home made salsa's.

I find a lot of Pancho's Mexican buffet places (including Monroe) ... a
Pancho's Restaurant in Lincoln Park, Flint, Melvindale, and Riverview. And
naturally a LOT of Pancho Villa's places ... where I assume they stick you up
for your wallet to support La Revolucion.   Bv)=
 
 BG>  The chickens though are the same thing we get in the market here.
 BG>  Unlike those little tough birds running around in back of a Mexican
 BG>  restaurant until required.  Excellent pork.

You ain't gonna get free range chooken at many restaurants in this country. The
various health departments as well as the USDA and Tyson's would have a small
cow if they found out about it.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mexican Stuffed Peppers
 Categories: Tex-mex, Beef, Pork, Wine
   Servings: 6 Servings
 
      1 lb Ground beef
    1/2 lb Ground chorizo
      1 lg Onion; chopped
      1 lg Green pepper; chopped
      2 cl Garlic; pressed
      6 oz Spanish olives
      4 oz Raisins
      3    California bay leaves 
      8 oz Tomato sauce
    1/2 c  White wine
      1 tb Olive oil
           Salt & Pepper
    1/4 c  Capers
      3 lg Red bell peppers; halved,
           - seeded

  Brown beef and pork in olive oil. Add onion, green pepper
  and garlic; continue to brown with meat. Once meat is well
  browned add olives, raisins, bay leaf, tomato sauce, wine,
  capers, salt and pepper. Cover and simmer approximately 30
  minutes, Allow to cool.

  Fill each bell pepper half with meat filling and bake at
  325øF for 20 minutes.

  From: http://www.panchoscantina.net

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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