Hot Dish Review

Happy Cinco de Mayo! Instead of making guacamole today, I’ll be driving back from the Kentucky Derby. So make a big batch for me, here’s how:

OK, this is the real deal. I got this recipe from an old Mexican cleaning lady 20 years ago and have made it according to her standards ever since. Perhaps she prepares it with loving care in a traditional molcajete, a lava rock mortar and pestle. I make mine in my traditional Pillsbury Doughboy bowl!

(Note: the photo of ingredients includes a Corona Light. This ingredient is not mandatory, however, I find that it helps the culinary process. You may substitute a shot of Herradura Silver if you prefer.)

3 ripe avocadoes
1/2 white onion (I use Vidalias)
1 large tomato, peeled
1 jalapeno
bunch cilantro
salt
lime juice

Split the avocadoes and scoop them out into a medium bowl. To keep the guacamole chunky I use the spoon to coarsely cut up the avocadoes just a bit. Very small dice the onion by first cutting it in half, then making 1/8″ cuts in both directions (like a checkerboard pattern). Slice it across the pre-made cuts to make tiny diced pieces. Use the same method for the jalapeno, being careful not to touch the pepper and then your eyes (or other sensitive areas)! Chop a shitload of cilantro to taste. Rest the tomato in hot water to ease peeling, then peel, seed, dice and add to bowl. Add the juice of half a lime. Fold all the ingredients together and salt to taste. Refrigerate for up to 8 hours, completely covered in plastic to avoid oxidation.

Is that f*ckin’ delicious or what? Buy restaurant chips and salsa to serve with it….my new favorite is Uncle Julios.

Sure, there are a couple of acceptable variations but authentic quacamole contains no sour cream, no garlic, no mayonaise. Mayonaise is a French sauce like bearnaisse….not invented in a trailor park in Mississippi as you may have suspected. Mexicans do not use French sauces. There was no sour cream in Mexico in the 1700′s.

Just use the real ingredients above and you will have quacamole as good as what I had in Playa del Carmen a few years ago…..Ole’!

Starting off 2013 with reruns like everyone else!
Chef Robert Phalen’s shrine to the tortilla, Holy Taco is a quirky spot that fits right in its East Atlanta neighborhood. Much like his dishes at One Eared Stag, Phalen makes use of obscure ingredients and offal in dishes like his fried chicken hearts faco and the “Buffalo style” pig tails appetizer.

The expansive patio comprises most of the seating with a long bar inside. Brightly painted brick walls reminded me of Cabo. A nice selection of tequila is available by the shot, but they are just as expensive as the drinks, so we ordered our standard skinny margaritas with salt. By the way, if you are planning to sit on the patio, make sure you wear something long enough to cover your thighs. The chairs and tables are the black wrought iron variety that cause (nearly) permanent indentations.

Although I wanted to order something unusual like arepas, we resorted to our usual chips, queso with jalapenos and guacamole to start. The chips were cut from their corn tortillas, which are not made in house but obviously come from an authentic (although admittedly not Mexican) source, then fried, creating thick and flaky chips. Guacamole was much like mine, just not as spicy. But the bottle of XXXHot Habanero Sauce on the table scorched our tastebuds when added to the queso…ay carumba!

We did venture off the taco trail by ordering the pan fried padron peppers as a starter. Eaten individually or added to our queso, these little boogers packed a lot of flavor, but only about one in ten were hot….exactly like our server said.

However, we were at Holy freakin’ Taco so we had to order tacos! I only wanted one, but it was so hard to choose….young goat or grilled shrimp? In the end I couldn’t resist the skirt steak with cotija cheese, while LC tried the 12 hour roasted pork shoulder and the beek brisket tacos, all in corn tortillas. We also got a side of corn on the cob, described as “streetstall-style roasted organic”.

Every taco I eat is a test of authenticity compared to the God of all tacos eaten in Playa del Carmen. Holy Taco’s tortillas were made of yellow corn (yay!) but were flimsy enough to require two per taco (boo!). Unfortunately, juices from the fillings caused the tortillas to get soggy and fall apart. I enjoyed the steak and the pork, although a liberal sprinkling of cilantro would have helped both. Neither of us cared for the brisket which was accompanied by five pieces of carrot. I couldn’t find the Vidalia relish that is mentioned on the menu. The corn, topped with spiced mayo and queso fresco, was sweet and awesome, but I think it would have been even better with roasted chili butter.

I really wanted to save room for the pan de chocolate or an order of churros, but I ordered another skinny margarita instead.

And that’s how I like my corn. Hardcore.

1314 Glenwood Avenue 404-230-6177

Too exhausted to cook, LC and I often find ourselves in a quandary after late nights at the office. Luckily, I live in the Virginia Highlands with everything from organic burgers to sustainable seafood a few minutes from my condo….as long as we can find parking, that is.

A recent evening found us driving towards my place, him in a suit, me in workout clothes, both ravenous. Often, we end up at Goin’ Coastal or Yeah! Burger, but I was craving something else, something spicy. So we met at El Taco, where the parking is plentiful. The traffic on the way, however, was reason enough to start with skinny margaritas (not like we really needed a reason). An extra shot of tequila on the side hit the spot.

Although LC said he didn’t want to eat many chips, we emptied the basket with the arrival of some queso. A trip to their awesome salsa bar added fuel to the fire (or vice versa) as we dipped into my favorites, their scorching hot habanero mango salsa, roasted tomato salsa, and chopped cilantro.

Rather than our usual tacos, we wanted to try an El Taco original, the Mexican pizza, flipping a coin to decide between homemade chorizo and carnitas. Chorizo won the toss. An enormous super-thin masa crust is covered with black beans, chorizo, queso fresco, jalapenos, avocado, radish, and fresh lettuce and tomato, then finished with a drizzle of crema. It was a delicious mess that would make a great appetizer for a large table or a hearty meal for two. We had to take some home, which was devoured later for a midnight snack.

Fast forward a couple of weeks, the whole clan met at the Botanical Gardens for their holiday light show. It was unfortunately freezing ass cold, so we bundled up, sipped some hot chocolate, then headed to El Taco. It was the day after Christmas and the place was packed. The only table large enough to accommodate our group of ten was on the patio which was surprisingly toasty.

This time we started with a pitcher of skinny margaritas and the standard chips with guacamole, queso, and salsa. I got a little dish of the habanero mango salsa to see if the boys could take the heat. Their mouths on fire, attention was quickly diverted by the announcement that the prize wheel was about to spin. Despite having ten numbered wooden nickles, no free drinks or desserts for us.

Plate after plate of fajitas and tacos arrived. For me, a steak taco and a roasted chicken taco, both requested in corn tortillas, were warmly satisfying. Charred jalapenos and chopped cilantro make these far better than average.

Everyone enjoyed their Mexican meal, from the teens to grumps himself. There’s nothing like some habanero salsa to warm you up on a cold Winter’s night.

1186 N. Highland Avenue 404-873-4656

The cleaning staff at my office always brings homemade meals, dishes from their native countries, mostly Mexico and Columbia. The aroma of freshly pressed corn tortillas is intoxicating.

A recent Lean Cuisine theft lead to a conversation with a sweet Mexican employee who had a similar experience. Having a pretty good grasp of the English language, he and I often discuss where to find authentic Mexican food.

I was preparing my sad frozen entree while we talked, and he offered me a tamale. I declined, not wanting to take his lunch, but when he said he had thirty of them, I changed my tune. Isabella, an older cleaning staff employee, had made a large batch to share. I happily took two.

The extra large tamales were filled with tender roasted pork and red chili sauce, then wrapped in the traditional corn husks before being steamed. I reheated them in the microwave and whipped up a quick bowl of guacamole to serve alongside.

Delicioso!

Our weekend trip to Smith Lake in Alabama was relaxing. There was no TV or computer at the lakehouse, a bare-bones trailer perched atop a hill overlooking one of the cleanest lakes in the U.S. Normally, this would cause me some angst but I honestly didn’t even notice until it was brought to my attention.

After a night on comfy foam cots, and a day of floating and boating, we drove back into town where our hosts have a lovely house with a pool. We stopped by a Mexican restaurant called Lupe’ on the way. LC and I started with their lime margaritas with Patron, an $2 upgrade to the regular $7.99 price. Our little Mexican server promised they contained no sour mix. When he brought them out they were enormous! Not only that, but very strong and made with fresh lime juice.

We ordered cheese dip and guacamole to start, delivered swiftly with thin hot tortilla chips. The cheese dip was very watery and it was questioned whether or not the guacamole was pre-packaged or made in-house, but I forgave those minor inadequacies after a few sips of my colossal margarita.

I had an unusual craving for enchiladas oozing with cheese. After disecting the lengthy menu, I found they made enchiladas suiza, three for only $6.49. Stuffed with chicken and topped with salsa verde and a smattering of cheese, they simply weren’t as cheesy as I had envisioned. The rice and beans filled the plate, but not my belly.

LC and I also ordered a variety of tacos in corn tortillas, gringo style with cheese. My steak taco was very tasty, topped with lettuce, tomato, and guacamole. LC also requested their hottest sauce, the kind they would serve to their relatives. It was chili-based, and with the pickled jalapenos, added the spice that is often lacking in Mexican restaurants this side of the border.

A couple of orders of fajitas were enough for everyone else at the table to share, with extra to take home. So, if you find yourself hankerin’ for Mexican in Cullman, Alabama, head to Lupe’!

After a six hour drive, we were ready for drinks! But much to our chagrin, Mammoth Cave is located in a dry county in Kentucky, so we stocked up on Corona Lights before our arrival, not expecting any establishment to serve alcohol. Luckily, the Mexican restaurant across the street from our motel serves liquor.

El Patron is obviously not accustomed to handling large groups as our crew of thirteen seemed to have them flustered. Once seated at the three tables covered with plastic, we immediately ordered a round of margaritas on the rocks. Their signature margarita, deceptively called The Patron, sounded like the kind LC and I always order, made without sour mix….and without Patron.

Although the name El Patron implies Mexican food, the menu also offers a variety of American entrees, including duck. Our group stuck with Mexican. LC was ravenous and ordered a shrimp cocktail and an order of chicken flautas for us to split, as well as the achiote marinated roast pork entree. Several people ordered fajitas. There was a lengthy wait for our drinks, however, when they arrived we agreed they were the best margaritas we had ever had! A couple of baskets of mediocre chips finally showed up with what tasted like marinara instead of salsa. And it was warm….weird.

Suddenly, LC’s drink flew across the table onto his sister’s lap, causing additional confusion for the harried staff. Shortly after, three orders of fajitas arrived. Other entrees came out but LC and I still had not received our appetizers. Another round of potent margaritas made us feel better while we waited.

Finally, our flautas were delivered, four tortillas filled with shredded chicken and covered with melted cheese. Served with lettuce, sour cream, and a big pile of mushy rice, it was the size of a full entree. Although everyone’s meal came with guacamole, there was none, so I found our server and requested it for the table. The flautas were pleasantly crisp and tasty but lacked spice. My version with green chilis is better.

By the time our pork arrived, those that had fajitas were finished. It wasn’t a pretty plate, filled with shredded pork, more rice and some watery beans. We ordered corn tortillas on the side to make tacos. Again, tasty but no hint of heat. I was stuffed. That’s when the shrimp cocktail arrived, a margarita glass with at least eight big shrimp and chunks of avocado swimming in that same horrific “salsa”. It was passed around the table and eventually disappeared.

After dinner we walked to the nearby ice cream shop. Just opened by a family that relocated from Waycross, Georgia, it was like hillbilly heaven, complete with a gift shop cluttered with thrift store finds including an irridescent unicorn and teddy bears made of wax. We each got a cone and watched the kids race go-carts next door. As we were leaving the teenage girl, a self-proclaimed hoola hoop champion, came out to demonstrate her talent. Very scary stuff.

822 Mammoth Cave Street 270-773-2278

See “About Me” photo….that’s where I am and what I’m wearing right now….

Each time B and I ventured out from the resort we passed by O Mole Mio. Ranked #43 in Cabo on tripadvisor.com, there were some good reviews on their tacos. Plus, the place was decked out in Mexican art like ornate silver crosses, colorful pottery, and most prominently, Catrinas, skeleton figurines in a variety of colorful costumes used to decorate homes during the Mexican holiday Dia de los Muertos, or Day of the Dead.

It sounds gruesome but it is, in fact, a time for families to remember those that have passed and honor the spirits of the dead.

I was really hoping to find authentic Mexican food on this trip but it was becoming increasingly evident that most of the establishments, especially on the main street, cater to tourists. O Mole Mio is one of them. Their specialty is mole, the complex Mexican sauce traditionally made with chocolate and spices. Not a fan of mole, I did not succumb to the temptation to order it anyway as I often do (it’s made with chocolate people!).

B and I arrived early and took a table by an open window. Two seconds later she was shopping. Did I mention all of the artwork in the restaurant was for sale? We ordered margaritas and continued shopping, pondering our selections while sipping the salty tart cocktails.

The chips, like everywhere in Cabo, were extra thick, served with the standard pico de gallo and requested habenero salsa. We ordered two fish tacos and one beef to share. Can’t go to Cabo without having fish tacos! Kids with bowls of mini bobble-head animals came to the window as we waited for our food. B and I had already bought several of these by the marina and proceeded to add to our collection.

Our super-friendly server brought out our tacos. Grilled fish was enveloped by soft corn tortillas, a mound of guacamole on the side. Good but not outstanding. The beef was flavorful, but again, the tortillas couldn’t compare to the ones in Playa del Carmen.

B purchased a couple of silver crosses and a hand-painted vase. I found a really cool Madonna made of metal and paper on wood and couldn’t leave without a Catrina dressed in an aqua gown carrying a yellow purse.

Please enjoy my Mexican reruns as LC and I bask in the sun on the beach!
Arriving at Capella Pedregal around 1pm last Thursday, B and I quickly made our way to the swim-up bar in front of one of the resort’s restaurants, Don Manuel’s.

I say quickly, but first we had to assess our 3 bedroom, 3 1/2 bath villa, stocked with groceries I had ordered the day before. Our mayordomo was to make guacamole for us, but alas we did not get a personal assistant. Most impressively, however, the ingredients were placed in our refrigerator…..the exact ingredients I use for my kickass guacamole! Of course, I got the recipe from a Mexican cleaning lady twenty years ago. More on this later…..

The first order of business was a Corona Light with lime. Then we slipped on our bikinis and dipped our toes in one of our 2 balcony infinity pools (yeah, I’m serious).

Finally down at one of the infinity pools, we chose 2 deck chairs near the bar, overlooking the white surf and the turquoise waters of the Pacific. Handsome Latino servers happily decked out our comfy padded loungers with fresh white towels as we gazed momentarily at the blue blue sky.

Now it was time for tequila! And a snack, too. B and I ordered two shots of Herradura with salt and limes plus two margaritas. Chips, salsa, and guacamole started us off. The chips were very thick. I was hoping this was not typical to Cabo San Lucas but as the days wore on, it became evident that it was the standard. As were white corn tortillas that were wrapped around our shrimp tacos rather than the coarse, intensely corn-flavored yellow ones.

The shrimp were plump and fresh, as I would expect sitting ten feet from the ocean, and their guacamole was authentic and chunky. Pico de gallo and a habenero salsa provided some kick.

As did our unexpected second shot of tequila. That kick put me to sleep on the chaise lounge to the sound of the crashing waves and the Latin acoustic guitarist that played poolside as the sun set.

A good start.

Have you been to the Botanical Gardens’ holiday light extravaganza? We haven’t either, although we did try to go. When he couldn’t purchase tickets online, LC called to make sure we could just show up. So we piled into two cars and sat on Piedmont for 30 minutes, just to be told it was sold out.

How can walking through a freakin’ garden be sold out for God’s sake? Nature can’t sell out! Dejected, we headed north on 400, not sure where we would land.

Some of us were hungry, others were not. LC and I had planned on getting food at the Botanical Gardens, but alas, it was not to be. We spotted several potential dining destinations, but we had to keep it simple having two kids along.

Then I spotted On The Border, the Tex-Mex spot that sits in the enormous parking lot in front of Old Navy and Nordstrom Rack in Buckhead. My only previous visit was with AD years ago, and our main purpose was drinking margaritas, so I wasn’t sure what to expect from the food, although I suspected it would be rather unimpressive since this is a chain that has invaded all but 12 states in the U.S.

On The Border doesn’t proclaim to be authentic Mexican. They do, however, offer plenty of dishes one would find in my favorite country….tacos, carne asada, grilled fish. And lots of your Americanized standards like nachos, enchiladas, and a thing called a Big Bordurrito that looks like a Burrito on steroids.

We started with tableside guacamole, and the usual chips and salsa, which would suffice for those that weren’t very hungry. Meanwhile, LC ordered the fish tacos, two big corn tortillas with fried whitefish and slaw. Me and TT tried the “street style mini tacos”….three little corn tortillas with jack cheese and fajita steak served with sliced avocado. The tiny tacos were somewhat reminiscent of those in Cabo, except they had melted cheese and recognizable meat. Both taco meals came with rice and black beans, and were under $10.

I must admit, I was surprised by the freshness, flavor, and quality of the food. No, the corn tortillas were not the best ever, but I’ve had worse at some tacquerias in my neighborhood for double the price.
Not surprisingly, nothing was spicy enough for me and LC, even with the addition of diced jalapenos.

We were stuffed but LC just couldn’t pass up dessert, and neither could I since he wanted the sopapillas, fried dough with a hollow center that one traditionally fills with honey. These came with both chocolate and honey for dipping.

Lucky for us, On The Border wasn’t sold out of taste.

1 Buckhead Loop NE #130 404-816-3171

Hola seniors y senioritas! Mexican food is my favorite, with Vietnamese coming in a close second. When authentic, both types of cuisine are spicy and incorporate lots of cilantro! But it’s hard to find the real thang without a drive to Buford Highway.

I love to sit outside in the sweltering heat of Summer, sipping margaritas, dipping corn chips in guacamole and cheese dip, and maybe having a taco or two, authentic or not.

There’s an abundance of tacquerias in town that claim authenticity, like No Mas Cantina, Pure, El Taco, and Zocalo. And there’s our old standby, Nuevo Laredo, that serves fresh and basic Tex-Mex.

And then there’s El Azteca. Now with six locations from Ponce to Dunwoody, you can count on weak margaritas with lots of sour mix and an array of standard Texican offerings, from enchiladas to burritos.

The recent onslaught of competition has made them amp up their game, adding skinny margaritas made without sour mix and freshly made guacamole to their menu. Good idea. The quality of chips varies from location to location….sometimes they are thin and greasy, straight out of the fryer (my favorite), while at other times they are thick and cold as if they came out of a bag.

But it’s cheap. Me, little T, LC, his sister, and her brood of boys met at one of the Alpharetta locations a few days ago, choosing a big table in the middle of the patio. We started with cheese dip with jalapenos to go with the automatic delivery of chips and salsa. This batch of chips was disappointing, but the cheese dip was the perfect consistency and nicely spicy. We washed it down with skinny margaritas on the rocks with salt.

That would be the only spicy dish of the evening. El Azteca serves Mexican for the masses. Wouldn’t want to scorch aunt Sally’s mouth with fiery salsa, would ya?

Our last El Azteca experience at the Roswell Road location was a bad one, having shared a combo fajita platter…a combo of chicken, shrimp, beef, and salt. Lots of salt. So this time, both LC and I changed it up. He ordered a chicken and shrimp quesadilla and I tried the chicken tacquitos appetizer.

The shrimp in his quesadilla were plump, with sufficient cheese to glue the tortilla together, but it lacked spice. It was served with all the goodies on the side. We forgot to request jalapenos but it didn’t stop him from cleaning his plate.

My plate was comprised of three corn tortillas, filled with chicken, rolled up and fried and presented on a bed of shredded iceberg and topped with sour cream, guacamole, and pico de gallo. I asked if they had cheese inside and was told yes, but I couldn’t find any, so I added a bit of the remaining cheese dip. Crispy and not too greasy…..not bad for $4.95.

As for little T, she ordered two beef tacos and deemed them “flavorless”. She lives in Austin so she can take the heat.