My salsa de jour:
I don’t want to buy a new jug of SRIRACHA until Oregon. This’ll do fine and it’s small and inexpensive. This is migas con chorizo (from BONITO MICHOACAN/Olathe).
Posted in chiles, chorizo, comida mejicana, ethnic groceries, huichol, migas, Oregon, road trip, salsa, sierra nayar
Tagged breakfast, chiles, comida mejicana, oregon trail, salsa
Well, I hope to be out of the KC area by the middle of May. Thence to Salem, Oregon. I’ll not miss Brownbackistan one whit. I will have a place to garden and to have a smoker again. No more apartment cooking. Yahoo!
The carniceria closest to us in Salem. El Torito.
Will be glad to be there.. real strawberries.. not those cardboard ones from Las Califas. Serious wineries, more craft brewing. Hell, I may get me a cajun cooker, too. Quien sabe?
Tacos from El Sureño. A block from El Torito
Posted in beans of all nations, carne, carnicerias, cerveza, chiles, chorizo, comida mejicana, el_torito, ethnic groceries, gardens, goat, Kansas, KCKS, KCMO, Oregon, pozole, Salem, tacos al pastor, tamales
Tagged barbecue, beans, chiles, comida mejicana, frijoles, Oregon, outdoor cooking, pork, Salem, salsa, taco wars, tamales, vines & wine
oil pastels and GIMPed
Christmas tamale making.
Tamales Dec 2014
I’ve been lax.. but the Richmond House is sold.
ABC cafe Thanksgiving 2013
Posted in art, asian food, breadstuffs, comida mejicana, ethnic groceries, Kansas, KCKS, OPKS, soup, uffda!
Tagged baking, breakfast, chiles, comida mejicana, green stuff, portrait, salsa verde, soup, tomatillos, vegetable dishes
Mainly photos with captions..
Lunch at the Museum Hill cafe: Santa Fe.
Chile Relleno, El Farolito, El Rito, NM
Yesterday I decided to make a beef stew, which turned out as a form of carne guisada.
- 1.5 lbs beef stew meat in ~ 3/4″ cubes. (You could use pork, lamb, goat, venison, or elk here)
- 1/2 cup ~ chorizo (if dried Spanish.. chop it up, if Mexican, w/o casing) I used Chorizo Seco from El Torito #2 in KCKS.
- 1 tbs olive oil (or bacon drippings or canola oil)
- 2 medium yellow onions chopped 1/2″
- 3 shallots sliced thinly
- 3 cloves garlic (chopped, crushed, whatever..)
- 1 red bell pepper chopped roughly
- 1 green bell pepper chopped roughly
- 6-8 tomatillos, husked & quartered
- 1 cup chopped carrots
- 3-4 small russet potatoes cut into 8ths.
- 2 corn tortillas torn to bits (these are for both flavor and thickening)
- 1 tsp tomato paste
- 1/2 tsp epazote
- 2 tsp Mexican oregano
- 2 tbs chopped cilantro
- 1/2 tsp Penzey’s Bonnes Herbes Parisienne (the end of a jar of this stuff I had)
- 1 tsp ground chile ancho
- 1/2 tsp chile caribe or crushed red pepper
- 1 tsp minced chile serrano (I could add more chile, but my mother-in-law eats with us)
- 1 tsp ground cumin
- 1 bottle of beer
- stock to cover (I used chicken stock this time)
- salt to taste
Heat oil in large stewpot. Brown/render chorizo on low heat. Add beef and brown slowly.. when partially browned, add onions, shallots, garlic, epazote, mexican oregano, bay leaf, cumin and chiles. Stir regularly. As the onions finish, add bell peppers and have them soften. Add tomatillos, tomato paste, carrots, and potatoes. Add beer and stock as needed. (You could be hoity-toity and use white wine. But you don’t have to.)
Bring to a low boil, add torn-up corn tortillas, and cilantro, stir, and lower to a simmer, cover and let cook for at least two hours.
Good with bolillos (french bread) or cornbread.
Carne guisada Jan. 13, 2013
Posted in carne, carne guisada, chiles, chorizo, comida mejicana, OPKS, Penzey's
Tagged beef, beer, chiles, comida mejicana, stews
My wife’s job is moving to Kansas, 25 miles away. So we are moving to be only 2 miles from her work, rather than 25. We tried to find a place in Missouri without many steps and on the first floor since we have her mum with and she uses a walker. Hello Overland Park/Leawood!
I will at least be able to walk to the grocery store. In this area, there are two Whole Paychecks within 3 miles of each other. The closest one caters to rich hippies (more schnozz jewelery and lurid tattoos); they other is a haven for soccer moms who seem to be mainly tall Skandahoovian women. There is also a Dean & DeLuca, which is even more insanely expensive than Whole Paycheck. Hen House, a local chain, is more reasonable, and even has a whole kosher butcher shop and a wider selection of fresh sea food than the others I have mentioned.
There are also S. Asian greengrocers and halal butcher shops in the area. Olathe or KCKS is where I shall go to get my ingredients for comida mejicana.
A recent painting of mine.
“Who would believe they would freak out in Kansas, Suzy Creamcheese…” Frank Zappa.
Posted in asian food, carnicerias, chiles, comida mejicana, conspicuous consumptives, ethnic groceries, Kansas, KCKS, Thorstein Veblen award, WHOLE PAYCHECK
Tagged Brownbackistan, chiles, comida mejicana, food geeking, Frank Zappa, OPKS
I was pleasantly surprised yesterday when I picked up a half dozen tamales for our lunch at Carniceria Camecuaro. I was expecting them to be in hojas de maiz (corn husks), but they were wrapped in banana leaves. These turned out to be estilo salvadoreño and were full of chicken & vegetables. Sort of like a chicken pot pie, but better.
This is a block south of Independence, behind GRINGO LOCO #2
Here’s a series of photos of one of these tamales.
The vegetables included corn, potato, carrots, & poblano chile. The banana leaf wrapper adds a different flavor to the tamale; it’s more earthy than the regular hoja de maiz wrapper.
This one has wonderful adobado and al pastor tacos. The fish tacos are great, too. And they have carne machacada! I still haven’t had their pozole or menudo which are said to be some of the best in Kansas City.
They make their tortillas by hand and the people there are most pleasant. We like the signage.
It’s across Independence from the new (and spiffy) El Torito Market.
I had forgotten how lacking RVA was in regards to pan dulce. LA SABROSITA (on Midlothian) uses that horrid palm oil shortening and much of the pan dulce is shipped in from elsewhere.
Not so in KCMO & KCKS. Each panaderia has its own take on the maranito (or ginger pig). The taste is much the same, but each bakery produces a cookie with a different texture, shape, or glaze.
Here’s one from the La Reyna Bakery on Kansas Street in the Argentine (the actual name since there used to be a silver smelter here) neighborhood in Kansas City, Kansas.
La Reyna's take on the maranito..it's quite thick. Some of these bakeries use lard as shortening. Bless their hearts.
The taquerias are also quite diverse in their takes on such fillings as carne al pastor. I shall report on this later.
Posted in breadstuffs, comida mejicana, ethnic groceries, KCKS, KCMO, lard, sweets, tacos al pastor, the noble pig
Tagged baking, comida mejicana, Kansas City, maranito, panaderia, pork