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!
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?
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.
The taquerias are also quite diverse in their takes on such fillings as carne al pastor. I shall report on this later.