A couple of weeks ago I really needed a break from grading so I took the train to Santa Monica.
I had seen another location of the chain in Hollywood on my four times a week run.
I also had a cup of jamaica. The fish taco was light and fresh I don’t remember what kind of fish it was, but I remember it being noticeably fresh. The carnitas taco was also good. I don’t recall what the third taco was.
Last month I worked at a summer school program and I didn’t take lunch because I had these expectations that this college in Los Angeles would have many ethnic restaurants around.
There was a pizzeria, a sushi restaurant and………..Taco Bell.
It was Taco Bell fused with KFC, so customers could order fried chicken and liquid cheese (no by itself, but as an integral component of many Taco Bell dishes).
Okay, i was in Long Beach and the lunch situation was grim. I didn’t have much time so I went into the Taco Bell-KFC hybrid.
Taco Bell was something I dreamt about during my sojourn in Singapore.
The fantasy version of Taco Bell is much better than the sad truth.
The chalupa sounded promising.
In lieu of a taco shell a fluffy pita-like bread substance was used. The pale iceberg lettuce and tomato chunks made this a healthy lunch.
The meat was the traditional Grade D beef used by Taco Bell chefs for ages.
The jalapeños were the soft olive colored pickled ones that cost $2 for two quarts.
Sadly the cheese wasn’t liquid.
The Doritos taco was pretty good. I devoured it before I even thought about blogging this elegant repast.
Adding to the ambience were dirty tables and filthy floors.
The proprietor called this flan something else, but it was flan with a chocolate crust.
It was only 20 pesos and it was good. I like flan with the traditional caramel sauce, but this was acceptable. I didn’t know what it was before I ordered it.
This stall can be found in the food court known as Mercado San Camilto on the north side of Plaza Garibaldi in Mexico City.
Pozole is a stew made with hominy and meat- nowadays, pork. But the meat in pozole used to come from a primate, not an artiodactyl.
Pozole was mentioned in Fray Bernardino de Sahagún’s General History of the Things of New Spain (c. 1500). Since maize was a sacred plant for the Aztecs and other inhabitants of Mesoamerica, pozole was made to be consumed on special occasions. The conjunction of maize (usually whole hominy kernels) and meat in a single dish is of particular interest to scholars, because the ancient Americans(which?) believed the gods made humans out of masa (cornmeal dough).
According to research by the Instituto Nacional de Antropología e Historia (National Institute of Anthropology and History) and the Universidad Nacional Autónoma de México, on these special occasions, the meat used in the pozole was human. After the prisoners were killed by having their hearts torn out in a ritual sacrifice, the rest of the body was chopped and cooked with maize, and the resulting meal was shared among the whole community as an act of religious communion. After the Conquest, when cannibalism was banned, pork became the staple meat as it “tasted very similar” [to human flesh], according to a Spanish priest.
As one can see, the bowl contains hominy, shredded pork, cabbage and sliced radishes.
The sauces were all tasty. I really like the avocado salsa, which was surprisingly spicy.
While pozole was interesting I didn’t love it. It wasn’t bad, but there are far more delicious Mexican dishes. But for historical purposes, I had to try it.
I like the idea of fusion restaurants. Sometimes fusion can be amazing. I want to support establishments which do something different, however sometimes such efforts fail as was the case with these Thai noodles with chicken.
As I was strolling through Zona Roma in Mexico City a couple of weeks ago my curiosity was piqued by an interesting menu at a small cafe.
I deduced that nueces de la India were cashews. This bowl of noodles with soy sauce, cilantro, chilies and ginger could have been good. I couldn’t detect any noticeable Mexican influence in this dish as cilantro and chilies are used in both Thai and Mexican cookingz
The bell peppers were mushy and I only found one sliver of a chili and two cashews.
The menu looked good and I wanted to love the food.
The ginger soda was good.
I can’t remember the exact name of this steak. It was wide, but very thin. The meat was a little fatty and not the most tender beef I’ve ever had, but it was meaty and savory enough to please me. Not good enough for me to close my eyes, but it was only about seven dollars, whatever that isvin pesos. It was two weeks ago and I’ve already forgotten the prices of things in Ciudad de México.
It was a steak, roasted potatoes, a tostada covered with refríed beans and green beans.
After I added sauces it looked like the above.
A bowl of consommé with some beans was my first course.
The food court I mentioned is called El Mercado San Camilton, located on the north side of Plaza Garibaldi.