Hopefully this does not remind you of anyone in particular.
Via Eva Noyola.
This may be obvious to most readers, but it wasn’t to me: When you eat pancakes in most restaurants such as IHOP, the syrup that they bring you is not maple syrup: most of the time, it’s some gross colored syrup made out of corn and artificial colorants. This is the reason why I get honey instead. Ask for real maple syrup one day: you’ll taste the difference right away. It’s also better for you.
Why don’t you always just get maple syrup? The answer is in the photo below.
This thick and dark paste you see in the image below is one of the most delicious things invented by man: mole. A Mexican sauce that contains chilis, nuts, tomatoes, chocolate, among many other ingredients. It’s not unseen for mole to contain a hundred different ingredients. There are many kinds of it.
On a recent trip to Monterrey we bumped across a small shop where they sold mole made by the grandmother of the owner in the state of Oaxaca. It’s sold as a very thick paste and all one has to do is “prepare it”. This usually means adding chicken broth and a few secret ingredients which are up to personal taste and I won’t divulge here. I bought two kinds: black and red.
I prepared it with Karina’s help last Saturday. We made a lot of it. So I looked for some serious eaters to help consume the mole over chicken, beans and rice. I found the best:
Delicious. I need to make mole more often.
I took this photo outside of the north Whole Foods Market with my iPhone camera, no post processing. I didn’t even know there were so many kinds of pumpkins!
Today was the first ever Gypsy Picnic Trailer Food Festival. Food trailers have been popping up everywhere in Austin these last few years. The great thing about food trailers is that you can drive them around, so finally somebody had the great idea of putting a festival together at Auditorium Shores: Good, varied, affordable food all in one place.
One of the many perks of dating an Israeli goddess is that she can make you delicious, nutritious, spicy shakshuka if you pester her enough!
Here’s another shakshuka related post. And here’s a photo of my one-hand egg breaking:
I have learned my lesson. If I’m going to eat machacado, I’m going to do it right: on the road between Monterrey and Laredo (or make it myself). No more pale Tex-Mex wannabes. ¡Buen provecho!