Hijole! El Torito makes some of the best chorizo mejicano I have ever had. Just made some breakfast tacos with aigs, taters, serranos and their chorizo. Que rrrrico!
Carniceria El Torito
4901 Saint John Ave, Kansas City, MO 64123-1842
(816) 920-5307
Posted in chorizo, comida mejicana, el_torito, KCMO
Tagged breakfast, chorizo, comida mejicana, Kansas City, taco wars
One of the 3.14 major food groups (this includes pie, too). I like the Whiskey & herbes de provence cure that Belmont Butchery does.
It's what's fer breakfast!
Image courtesy of Joe Nick Patoski
Posted in art, Meals, Texas cooking, the noble pig, tiffin, uffda!
Tagged breakfast, music, pork, southern foodways
OK, folks, I was pleasantly surprised to find that one can get a go-cup of menudo at panaderias (Mexican bakeries) in Kansas City. And the panaderias don’t use that foul tasting excuse for shortening that the folks at Sabrosita use. (Was it aviation lubricant from the days of the Contra incursion? It really tastes synthetic. Ikk.)
Here’s a photo from Bonito Michoacan, a Mexican grocery, meat market, & eatery in Kansas City, KS.
buena comida aqui!
I can’t wait until ASK A MEXICAN shows up in STYLE WEAKLY. But I’ll have crossed the Mississippi by then.
Posted in barbacoa, caldo, carne, comida mejicana, controversy, KCKS, KCMO, uffda!
Tagged barbecue, breakfast, comida mejicana, politics, style?
I’ve had a hankering for menudo for a couple of weeks.
(from wikipedia)
The soup menudo is a traditional Mexican dish, made with hominy and tripe in a clear broth or occasionally with a red chile base (this variation is called menudo colorado). It is traditionally served on special occasions or with family. Usually, lime, chopped onions, and chopped cilantro are added, as well as crushed oregano and crushed red chili peppers. Boiled tripe has a tough chewy texture very similar to calamari, but with a completely unique flavor and smell.
Menudo is usually eaten with tortillas or other breads, such as bolillo. It is often chilled and reheated, which causes a more concentrated flavor. The popularity of menudo in Mexico is such that Mexico is a major export market for stomach tripe from US and Canadian beef producers. Large frozen blocks of imported menudo meat can frequently be seen in Mexican meat markets.
Menudo is essentially a poor people’s food. One of the two prime ingredients is hominy, or nixtamalized corn, an ingredient that has provided nourishment to Mesoamerican peoples for millennia; the other is tripe, an offal meat usually eaten by the poor. Menudo is also a familial food, in the preparation of which the entire family participates, and even serves as an occasion for social interaction with others, since oftentimes throngs of people with pots in hand will wait at the butcher’s shop to buy their menudo, if their families no longer make it themselves.
Given that menudo is time and labor intensive to prepare–the tripe takes hours to cook (or else it is extremely tough), and many ingredients and side dishes (such as salsa) need to be cut and cooked–the dish is often prepared communally and eaten at a feast; documents from the Works Progress Administration indicate that in the 1930s, among (migrant) workers in Arizona, menudo parties were held regularly to celebrate births, Christmas, and other occasions.
It’s also said to be a cure for hangovers.. it’s a bit like Vietnamese phò, in that regard.
“Pa’ un crudo, come menudo“ (for a hangover, eat menudo, Breakfast of Champions)
Menudo, que rico!
I had a nice bowl of it for breakfast today at El Vaquero after my usual 2-mile walk. I was not hungover, either.
Posted in caldo, comida mejicana, South Texas
Tagged breakfast, cheap food, comida mejicana, Dogtown food
Two Producers thinks yuppie-logoed vehicular food is taco truck. Que lastima!
This is a taco truck!
One of La Milpa's several taco trucks.
It should serve stuff like tripe tacos, brain tacos and tongue tacos. Did someone drop you guys on the head when you were young?
Camionetas de cupcake! No me dije!
Posted in barbacoa, beans of all nations, comida mejicana, controversy, South Texas
Tagged breakfast, cheap food, comida mejicana, Dogtown food, taco wars
On Midlothian. Real biscuits… nice crumb. Not a mix.
No Hello Kitty Biscuits here!
Canned biscuits are a joke… come on, are y’all that cooking-impaired? And this did not come out of Men’s Health or Cooking Lite. What ever happened to the oral tradition? Didn’t yer Mamas teach you nothin’?
Oona’s biscuit recipe:
Mix together
2c.flour
1/2 tsp salt
4 tsp baking powder
1/2 tsp cream of tartar
1/2 tsp sugar
Cut in 1/2 c shortening with pastry blender.
Add 2/3 c of milk, Stir well, turn out on floured board,
knead lightly.
Roll dough 1/2 ” thick, cut in rounds.
Bake on ungreased sheet at 450 F for 10-12 minutes.
Try cooking these in a dutch oven, over coals. With some mustang grape jelly.
To hell with burritos! They're too damn big!
This one has potatoes, onions, serrano chiles, tomatoes, Spanish chorizo, garlic, & a bit of turmeric (to color the potatoes). Maybe I’ll make one of these today para mi desayuno. Time to go to La Milpa for more chorizo mejicano.
The world needs more taco trucks run by mejicanos. Nate’s is a mere shadow of what is possible. And tacos should cost a buck apiece.
Y’all should check out this essay from the Homesick Texan.
