This is what I'm sayin', yo

A model citizen of the Siete Mares fish taco community:


(credit to marc for letting the world see the beauty of Siete Mares!)

Note the healthy piles of tomato and onion, the substantial shredded cabbage and that lovely white sauce peeking out from under the cabbage. The limes and pickled carrots and peppers complete the plate, rounding out a truly excellent taco experience. One might say that the amount of vegetables is a bit much, but I figure in the case of veggies it's better to load it on and easily pick off yourself than scrimp or not serve at all. Remember, the tacos at Greensboro's Mexico Restaurant were simply scant meat, sad lettuce and drownage of cheese. Once the cheese came off, it was a practically naked tortilla.

Speaking of Mexico, the best taco I've ever had was in the tiny town of Ensenada on the Baja Coast. In a dusty street stood this open-air stand surrounded by a diner-style counter. There was an enormous, wok-shaped pot of bubbling frying oil behind the counter, and every few minutes a woman would dip fat strips of fish in a tempura-style batter and drop them one by one into the oil, which crisped and fried to a golden-brown perfection.

(At least that's how I remember it. Maybe I'm making up the dusty street part. Sounds romantic, though, yes?)

The tacos were juicy, crispy, and just the right amount of veggies. Even though each was served on standard-sized corn tortillas, they were stacked high, four for five bucks. I (of generally large appetite) barely made it through taco number three before I had to take a slump-in-your-chair-and-hit-your-chest-til-you-burp break. It was that good.

Now I'll be the first to say that I am hardly a taco expert, but I'd venture to say that Siete Mares is better than, ohhh, say, this:



(At least that's how I felt when I ate the tacos from Mexico Restaurant.)

Good Greensboro tacos, I know you're out there, and I'm comin' to get you...

My street food urges

As evidenced in previous post, I haven't had a truly good taco in a long, long time. I tried to fulfill my cravings a few nights ago at the most popular Mexican restaurant in Greensboro. It's called Mexico Restaurant. They've been around for 20+ years, and after dinner there the other night, I'm beginning to think they cater to the P.F. Chang's crowd. You know, ethnic food catered to suburban white America. No offense, suburban white Americans.

The tacos I ordered from Mexico (the restaurant) were individually wrapped in parchment paper like a to-go burrito. Each one was drowning in pre-shredded white cheese (mozzarella?), with lettuce as the lonely veg. Being on a dairy-free regiment at the moment, I scraped off the cheese, which left a tiny pile of dry meat and limp lettuce sitting sadly on a huge flour tortilla. If you drew a cartoon of the taco, the meat would have arms in the air as if being pulled into quicksand, and a bubble yelling "Help!". I'd draw the cartoon if I weren't so bad at drawing.

I tried to salvage it with salsa from the pre-meal tortillas. The addition of tomatoes made it palatable, but overall a depressing taco experience.

Besides the cheese drownage and lack of fresh veg (tomatoes, cilantro, onions and lime come to mind), I have a personal preference for corn tortillas. They are generally smaller (i.e. fit nicely in your hands), thicker, and much tastier in my humble opinion. I mean, a flour tortilla is literally flour and water rolled out into a tasteless disk. I like 'em for bigger stuff (enchiladas, etc), but I want my tacos with corn tortillas, please.

When I think tacos in the States, my mind wanders to El Siete Mares in Silverlake, LA. It's an orange stand (like a mini-drive-thru) with bad parking and a slanted covered patio, right on Sunset Blvd.

The Seven Seas


The picks


The food is fresh, the ceviche is satiating, and there's a nice counter on the side with a selection of various homemade salsas and extra veg for your eating pleasures. They serve their tacos with a dab of delicious aioli-like white sauce. Nothing beats a horchata and fish taco for late-night eats.

...except maybe a ghetto dog on Hollywood Blvd when you're drunk at 2AM and achin' for bacon...



I miss you, Los Angeles.

Looking for love in all the wrong places

ISO SST (single soft taco). Must love cilantro and lime. Meat/lettuce/tomato proportionate, and no cheese, please. I have a weakness for salsa verde, but I will consider roja, ranchero or pico de gallo. Only corn tortillas need reply.

p.s. Prefer roach coach or mini-stand background. Tacos with the last name "Bell": don't even bother.

Cupcakey Awesomeness

You know you want it.




Ingrid's Full-Fat Version of A Sissy Low-Fat Chocolate Cupcake Recipe She Found Online

2 c. all-purpose flour
1/4 c. + 1/2 c. sugar
1/4 c. unsweetened cocoa powder
3/4 t. baking soda
1/2 t. baking powder
1/4 t. salt
7 oz. Greek yogurt (*see note at the bottom)
1/2 c. mashed up fruit. I used homemade cranberry sauce, but really ripe bananas are always excellent
1/3 c. canola or vegetable oil
1/2 c. milk
2 t. vanilla
3 egg whites
Lemon Vanilla Sugar Glaze (recipe follows)

Preheat oven to 350°F. Grease 20 muffin pan cups w/ butter or cooking spray. Or be awesome and get these. Sift dry ingredients (using only 1/4 c. sugar) with a big strainer into a large bowl; set aside. In another bowl, mix everything else except egg whites.

Beat egg whites in a deep bowl at medium speed with an electric mixer until foamy. Turn mixer to high and gradually add remaining 1/2 cup sugar, until glossy, stiff peaks form. Stir yogurt mixture into flour mixture just until dry ingredients are moistened. Gently fold in 1/3 of egg whites until blended; fold in remaining egg whites. Spoon batter into muffin cups, filling 2/3 full.

Bake 20 minutes or until toothpick inserted into centers comes out clean. Transfer cupcakes from pans to wire racks; cool completely. Meanwhile, make the Sugar Glaze; drizzle over cupcakes. Eat at least two or three while the glaze is still runny and let the rest set.

Lemon Vanilla Sugar Glaze:
1/2 c. Greek yogurt
1/4 t. vanilla
zest of 2 lemons
juice of 1 lemon**
1 cup or more of confectioner's sugar

Mix yogurt, vanilla, lemon zest and juice in a medium bowl. Add confectioner's sugar and blend with an electric mixer, adding more sugar until it reaches drizzle consistency. I got a little crazy here and started shaking in the sugar straight out of the package while the mixer was running until it was drizzle consistency. And instead of "drizzling", I kind of dumped it on by the spoonful so it was all running down the sides. Total awesomeness.

*Yogurty Note: Fage "Total" Greek yogurt is so f-ing excellent. You'll should add it to everything. You should also eat some of it straight out of the container with a spoon, maybe with some honey. But t's so beautiful, it doesn't really need anything. Can be found @ Trader Joe's, Whole Foods, etc.

**Waste Not, Want Not: Use the the lemon juice from the remaining lemon for something else... like a basic lemon vinaigrette: Pour lemon juice, a little salt and a grind of pepper into a small bowl. Whisk in 1/3 cup olive oil in a slow stream. Your salads and veggies will be very happy.