Went to Los Temos Taqueria just north of Salem, Oregon today for lunch. Wonderful birria de chivo and tortillas de maiz hecha a mano.. and the goat broth is a restorative.
North of Salem on 99E
Also, El Torito is adding a section that will be a taqueria.. wonderful news.
Posted in carne, comida mejicana, Dia de los Muertos, el_torito, goat, masa, Oregon, taqueria
Tagged birria de chivo, comida mejicana, goat, taco wars
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