What I really wanted was huitlacoche quesadillas. Or just one. Instead, I ordered this at a Mexican restaurant in the Gaslamp District last month.
What is huitlacoche you ask?
It’s a fungus that grows on corn. It is delicious and I have eaten it exactly one other time. I wanted to go to the place that serves it in Chula Vista, but I wasn’t driving.
The presentation was good and everything tasted fresh. But I was still hungry afterwards and it was fairly bland.
The margarita was decent. Earlier, I had walked around downtown with my brother. We saw some Indians protesting the Navy using an ancient burial ground for some nefarious purpose.
It was a beautiful day.
The huitlacoche quesadillas of Texcoco Es Aquí beckon.
I had a job interview a few weeks ago near the University Town Center, so I checked out the food court afterwards.
Rubio’s is a chain restaurant but they make decent Mexican food.
The shrimp was pan-seated and served with avocado slices, cabbage and of course, salsa verde.
Salsa verde is usually made of tomatillos, green chiles, lime juice and cilantro.
Rubio’s is definitely better than Baja Fresh. However, Baja Fresh holds a special place in my heart for making Californian Mexican food in Singapore.
I digress. The shrimp was plump and fresh and the tacos were delicious. The salsa bar was top notch.
In class I was singing the praises of Mexican food and I agreed to take the class to Señor Taco in Clarke Quay to try some 墨西哥菜.
I must admit, while not cheap, Señor Taco makes decent Mexican fare.
The two on the left were filled with pulled pick, cilantro, pickled onions and then topped with chicharrones (fried pig skin). The sour pickles complemented the rich and earthy pork. On the right was a carnitas taco and it was garnished with pickled onions and jalapeños.
In little more than a month I will be leaving Singapore for California, where good Mexican food abounds.
A craving for Mexican food sent me to Baja Fresh, the Singaporean outpost of a Californian chain.
Flour tortillas, black beans, brown rice and shrimp tacos for the price of $16.95. The brown rice was extra, as was the guacamole. I ate all the beans. I could have lived without the rice. The tacos were messy, but tasty.
It’s expensive and just okay. It’s better in California, but what can you do?