#carnitas tortas ready

[fierifiction]

CARNITAS... CARNITAS TORTAS READY. MY MAIN CRAVING. REALLY TENDER. REALLY FULL FLAVOR. SLOW ROASTED. IT MAY TAKE TIME, BUT REALLY TAKE THREE CHEMONS TO MAKE ONE THAT MAKES. NO REACTION. THE ROUGHER. RIGHT ONCE WITH RULE. OKAY, GO HOME. I DID. AND THEN CATCH IT. I KNOW. I KNOW. I JUST GOT ETC. TOLD SOMEONE TO FIX IT. GOOD. WELL. I MEAN. I JUST SAID AND MEAN ON A BRIEF SORT OF PHATALOUX, ILL. YOU SEE, WONDERFUL PERSIANS, YOU ARE SO DAMNED.

[fieriframes]

[CARNITAS... CARNITAS TORTAS READY. MY MAIN CRAVING. REALLY TENDER. REALLY FULL FLAVOR. SLOW ROASTED.]

[bubble4u]

It's short and sweet lol

Mentions: drunk/buzzed reader some slight groping, smoking,polyship

@danni-k knows I was doing this lol

“Give me your wallet” you slurred taiju side eyed you while trying to light his cigarette, “is there a please at the end of that?” You whined wrapping your arms around his arm, your vision was going slightly hazy but you’re still sober enough to know you wanted food.” Pleeeeeeeaaassseee I’m so hungry and my head hurts” taiju scoffed “well I’m not the one who decided after several bottles of sake to start taking tequila shots now am I?” You glared at him as best as you could but compared to sober you it just looked like you couldn’t blink properly. You started to reach in his pant pocket when one was empty you went to the next, this went on for 5 minutes you know you had a little to drink but you’re not that drunk that you couldn’t feel the usually burley leather wallet he kept that mistuya first gifted it to him. Taiju smirked slightly, still smoking his cigarette feeling your hands going over all four pockets “I mean I’m not one to stop you sweety but if you’re trying to rile me up you’re hands need to be more here” he grabs your wrist guiding your palm on his crotch you felt his dick jump a bit to tease you into showing where it’s at. You pulled your hand away “just tell me where you wallet is shiba” he sighed reaching into his coat pocket pulling out the black card and just before you reached for it he held it away “no going back in and ordering more drinks” you rolled your eyes snatching the card and running off to one of the various good trucks outside of the club. A few minutes went by and you’re back texting on your phone still buzzed but you bought a water while you waited “ahem” you looked up from your phone to see taiju with his hand out, you handed back his card “they said it’ll be Done in a bit oh and I bought some stuff for taka and south” taiju paused “for Takashi AND terano?!” you nodded not even catching on what was up.

On the mic the order taker holds up his pad “ok order number 78, 9 tacos asada, 3 quesadilla pastor, tres tortas y carnitas and your 3 large limonadas are ready” you clapped all giddy trotting over towards the large bags of food you ordered.

The ride back home was you just singing off-key to your Spotify Playlist while Taiju contemplates cutting you off again and begging the other two to not hand over their cards.

[humanstudyblr]

Baking Mexican Tradition: How to Make Authentic Bolillo Bread at Home?

Bolillo bread, a beloved staple in Mexican cuisine, holds a special place in the hearts and stomachs of food enthusiasts worldwide. Its crispy crust, soft interior, and versatile nature make it the perfect accompaniment to a wide array of dishes, from traditional Mexican tortas to hearty sandwiches and more. While store-bought options are readily available, there's something truly magical about crafting this iconic bread in the comfort of your own kitchen. In this guide, we will delve into the art of baking authentic Bolillo bread, exploring the rich Mexican tradition behind it and providing you with step-by-step instructions to recreate this culinary delight at home. From selecting the finest ingredients to mastering the techniques that yield that irresistible texture and taste, you'll embark on a journey to embrace the essence of Mexican cuisine. So, dust off your apron, preheat your oven, and get ready to infuse your home with the aroma of freshly baked Bolillo bread as we uncover the secrets to this time-honored Mexican treasure. Whether you're savoring a warm, freshly baked bolillo roll or using it as a base for creative fillings and toppings, this beloved Mexican bread bolillo adds a delightful taste and texture to any meal.

The History and Significance of Bolillo Bread in Mexican Cuisine

Bolillo bread, with its humble origins dating back to Mexico's colonial era, has become an integral part of the country's culinary heritage. The word "bolillo" translates to "small loaf" in Spanish, and its name perfectly describes its shape—a slightly elongated, oval roll with a crusty exterior and a soft, airy interior. Bolillo bread is believed to have been inspired by French baguettes brought to Mexico by French immigrants in the 19th century. Over time, it adapted to suit the local palate and became a beloved bread in Mexican cuisine. Bolillo bread plays a vital role in many traditional Mexican dishes, such as tortas (Mexican sandwiches), molletes (toasted bread topped with beans and cheese), and tacos de carnitas (pulled pork tacos). Its versatility and ability to complement various flavors make it a staple in Mexican households and restaurants alike.

Gathering Everything You Need for Bolillo Bread

To create authentic Bolillo bread, it's crucial to assemble the right ingredients and tools. The main components of Bolillo bread include flour, yeast, water, salt, and a touch of sugar. High-quality bread flour is recommended for its higher protein content, which contributes to the bread's structure and texture. Fresh yeast or active dry yeast can be used as leavening agents to provide the bread with its characteristic rise. Other essential tools include a large mixing bowl, measuring cups and spoons, a kitchen scale (for precise measurements), a dough scraper, and a baking sheet or stone. A stand mixer with a dough hook attachment can facilitate the mixing and kneading process, but kneading by hand is equally effective. With these ingredients and tools at hand, you'll be well-prepared to embark on your Bolillo bread-making journey.

Mixing, Kneading and Shaping the Perfect Bolillo Dough

Achieving the perfect Bolillo dough requires attention to detail and a methodical approach. The process begins by combining the dry ingredients in a mixing bowl and creating a well in the center. Warm water is then added along with the yeast mixture, which may involve activating the yeast in warm water and sugar beforehand. The dough is mixed until it comes together, either by using a stand mixer or by hand. Once the dough is combined, it's time to knead it thoroughly. This step helps develop gluten, which gives the bread its structure and elasticity. The kneading process typically takes about 10-15 minutes, during which the dough should become smooth, soft, and slightly sticky. After kneading, the dough is left to rise in a warm, draft-free area until it doubles in size. Once the dough has risen, it is divided into portions and shaped into the characteristic Bolillo shape—a slightly flattened oval roll with tapered ends. The shaped dough is then left to rise again before proceeding to the baking stage.

Achieving the Ideal Texture and Crust

Proofing and baking are crucial steps in creating the ideal texture and crust for Bolillo bread. After shaping the dough into rolls, they need to undergo a second rise, known as proofing. During this time, the rolls are covered and left in a warm, humid environment to expand further. The duration of proofing can vary depending on factors such as room temperature and the yeast's activity, but it usually takes around 30-60 minutes. Once the rolls have proofed, they are ready to be baked. The key to achieving the characteristic crust of Bolillo bread is steam. Before placing the rolls in the oven, it's essential to create a steamy environment. This can be achieved by either placing a pan of hot water in the oven or spraying the rolls with water during baking. The steam helps create a crisp crust while allowing the bread's interior to remain soft and fluffy. The rolls are baked until they turn golden brown, and tapping the bottom should produce a hollow sound. Once baked, the Bolillo bread should be allowed to cool before serving.

Adding a Mexican Twist to Your Bolillo Bread

While the basic recipe for Bolillo bread remains constant, there are several ways to add an authentic Mexican twist to enhance its flavor. One option is to substitute a portion of the bread flour with cornmeal or masa harina, which infuses the bread with a subtle corn flavor reminiscent of Mexican tortillas. Another option is to incorporate traditional Mexican spices and herbs into the dough, such as ground cumin or dried oregano, to add depth and complexity to the bread's taste. Additionally, brushing the shaped dough with a mixture of egg wash and water before baking can create a glossy, golden crust. For a touch of sweetness, sprinkling a bit of sugar on top of the shaped dough just before baking can provide a delightful contrast to the bread's savory notes. These small tweaks and additions can elevate your Bolillo bread to an authentic Mexican experience.

Exploring Fillings and Toppings for Bolillo Bread

While Bolillo bread is often enjoyed on its own, it also serves as a wonderful vessel for a variety of fillings and toppings. One classic option is to split the Bolillo roll and fill it with ingredients like thinly sliced meats, cheeses, fresh vegetables, and condiments, creating a mouthwatering torta. Other popular fillings include refried beans, avocado, pickled jalapeños, and mayonnaise. For a breakfast twist, try topping Bolillo bread with scrambled eggs, chorizo, or salsa verde. Additionally, Bolillo bread can be transformed into flavorful bruschetta-style appetizers by topping it with ingredients like diced tomatoes, cilantro, cotija cheese, and a drizzle of olive oil. The possibilities for creative variations are endless, allowing you to tailor your Bolillo bread to suit your preferences and experiment with different flavor combinations.

Pairing Bolillo Bread with Classic Mexican Dishes

Bolillo bread's versatility makes it an excellent companion to a wide range of classic Mexican dishes. One iconic pairing is the torta, a hearty Mexican sandwich that typically features layers of meat, cheese, avocado, lettuce, tomato, and mayonnaise, all nestled within a Bolillo roll. The combination of flavors and textures in a torta is a culinary delight that perfectly showcases the versatility of Bolillo bread. Another popular pairing is molletes, which are open-faced Bolillo sandwiches topped with refried beans, melted cheese, and salsa. The beans and cheese become perfectly gooey when heated, while the Bolillo bread provides a sturdy base for this delicious dish. Bolillo bread also pairs well with traditional Mexican soups and stews, such as pozole or birria. The crusty exterior of the bread can be used for dunking into the flavorful broth, while the soft interior absorbs the delicious flavors. Whether enjoyed on its own or used as a vehicle for other dishes, Bolillo bread brings a delightful taste of Mexican tradition to the table.

Conclusion

By understanding the history and significance of Bolillo bread, gathering the essential ingredients and tools, and following the step-by-step guide, you can master the art of creating this beloved bread from scratch. From mixing and kneading the perfect dough to shaping and baking it to perfection, each step is infused with care and attention to detail. By incorporating tips and tricks to add an authentic Mexican twist and exploring creative variations with fillings and toppings, you can personalize your Bolillo bread to suit your taste preferences. 

[kilojulietsierra]

Tonight (Johnny Tuturro x Female Reader - Graceland)

I started rewatching Graceland and completely forgot that Johnny exits and that I love him. This is just a little one shot (cough* maybe two shot *cough) that I came up with the other night. Just for fun

Suggestive content but mostly fluff in this one. Also, I don't often do reader insert stories so please be gentle with me lol if I missed something that doesn't fit let me know. Only characterizations of reader are she's from Texas and is a Border Patrol agent.

Tonight

The boardwalk and the pier had been more fun than she had had in a long time. Her cheeks and stomach hurt from laughing so much, she couldn't quit smiling. Johnny had walked the whole pier with her, playing each game, eating sno-cones and pretzels. After they had played all the games Johnny took her to one of his favorite taco stands where they stood in the long line of other beach goers lined up for a midnight snack.

Johnny stood behind her while (Y/N) peaked around the line to take a look at the menu. She leaned back slightly, just enough that she bumped into Johnny, her back coming into the briefest contact with his chest and her hips a mere inch from his. "What should I get?"

He couldn't help himself, when he felt her brush against him he let his hand, just the tips of his fingers, settle on her hips. Johnny held his breath until she leaned back further, brushed back against him again. He let out the breath and bit the inside of his lip, "What sounds good?" He stroked his fingers over the strip of bare skin exposed between her shorts and shirt.

"Honestly all of it." She laughed, loving the feeling of the night and of him so close. "Carnitas maybe?"

"Mhmm, always a good choice." He was feeling brave so he hooked his thumb through the belt loop of her shorts, letting his hand rest fully on her hip. "I was thinking a torta but, they're like," He held his hands up in front of her, an arm on either side of her, to demonstrate, "This big!." Johnny lowered his hands but immediately returned the one to her hip, his thumb hooked back through the belt loop.

(Y/N) leaned back into him, looking over her shoulder, not realizing how close they actually were, "We could always share."

Johnny didn't respond right away, distracted by the same thought, her lips were right there. Her back against his chest, her backside against the zipper of his jeans, his hand on her hip, her fingers toying with the end of her necklace, her lips right there... "Pastor or barbacoa?"

"Barbacoa," She smiled and swayed her weight so they rocked backwards slightly, "I'm feeling brave."

~~~

It was nearly 2am by the time they made it back to her SUV. They were walking slowly, long, hesitant steps until (Y/N) stopped and leaned against the driver side door. Johnny stopped as well, shifting back and forth in front of her. "You good to get back to the hotel?"

"Yeah, yeah. I'll be fine, it's not that long of a drive." She smiled but couldn't quite look him in the eye for more than a few seconds at a time. "I had fun tonight Johnny."

His smile was big and wide, "So did I." He bit his bottom lip and stepped a little closer, "Like a really good time."

"Yeah?" She was smiling too.

"Yeah!" He shuffled his feet, shoved his hands in his pockets, "Yeah like," He looked her in the eyes, still grinning, "Like I'm not ready to go home yet, you know."

(Y/N) felt the heat creep up from her chest to her cheeks, "I uh... yeah uh..." Her nerves doing somersaults she reached out and took a loose hold of Johnny's t-shirt, "I don't want to go home yet either."

When she tugged on his shirt Johnny came willingly, stepping into her space, eyes glued to her fingers twisted in the fabric. He licked his lips before looking up at her, "Yeah?" watching her mimic the action. He kept the little bit of distance between them but hooked his finger in her belt loop once again.

When she nodded he gave an experimental tug of his own and she pushed off from the car and came to stand chest to chest with him, but not quite looking up at him. He took a better hold of her waist with one hand and with the other he picked her chin up. One finger hooked underneath, gently tilting her face up to his and they looked each other in the eye.

Johnny did his best not to break his gaze but couldn't help but look at those lips so close to his again. When his eyes glanced back to hers he found them closed and he watched, felt, as she raised up on her tiptoes and he met her halfway without a second thought.

He leaned down over her, lips together, un-moving at first but he flexed the fingers of his right hand, the grip on her waist, and she took a quick breath before pressing against him harder, kissing him again. He responded, pulling her full bottom lip between his like he'd imagined a thousand times.

They pulled apart, barely, and she didn't open her eyes right away. Johnny's heart pounding in his own chest he could still feel hers racing against it. "What else you wanna do beautiful?"

She laughed, giggled even, "I don't know what else there is to do." Her other hand grabbed more of his t-shirt, as if to say she didn't want him to leave yet. "You could uh..." She swayed on her feet, fiddled with his shirt, "You could kiss me again while I think about it though."

"Oh yeah?" He chuckled but did as she wished, brushing his lips over hers, steadier, more confident this time. "I got something we could do." He pulled back enough to look at her than look away, smirking, "It's kinda cheesy though, so you can't make fun of me."

"Okay." (Y/N) sounded uncertain but hadn't let go of him yet. "What is it?"

"You'll see." He leaned down and kissed her again. "Your ride got four wheel drive?"

~~~

She let Johnny drive. They made one stop at an all night convenience store, she didn't see what was in the bags, and then they followed the coast. Johnny held her hand while he drove and eventually they turned off the highway onto an access road. When the deep black of the ocean came into view he stopped, switched the SUV into four wheel drive and drove onto the sand.

When he parked he shut the vehicle off, "Okay, stay here, don't peak!" He leaned across the console for a kiss and smiled when Sarah happily gave him one.

He got out of the car, doors opened and closed, there was rustling and rummaging. After the noise quit Johnny appeared at her door, opening it, "Okay, ready!"

She took his hand and let him lead her around to the back of the car and she immediately laughed, her stomach full of butterflys. The back of the SUV was open and there was a pile of blankets inside along with a six pack of XX and a bag Sabritones. "Really?" She giggled again, turning to face him.

Johnny looked a little embarrassed but was still smiling, "I told you it was cheesy, but..."

With a shake of her head (Y/N) grabbed his shirt again, "It is cheesy..." She tugged him down for a kiss, " But I kinda like it." She pecked his lips again, coaxing him into it and out of his momentary nerves, "Cuddling in some blankets, cold bear, spicy snacks, the stars... the ocean... with you..." She smiled when his hands settled on her waist.

He ducked his head and kissed her lips, "You sure..." He spoke directly against her mouth but she cut him off.

"I'm sure." (Y/N) closed the tiny gap between them and let out a long deep sigh as they kissed. It was hard for her to pull away but she did, enjoying the way his lips chased after hers, "Come here." She backed up and took a seat on the blankets in the back, smiling at him as he followed after her.

Johnny ducked his head to fit and took the chance to kiss her again, hook his hand under one knee and scoot her up onto the blankets. She laughed again, smiling against his lips as he laid them both down and covered them with one of the woven blankets. They settled together Johnny on his back, head resting on one of (Y/N's) gear bags, her against his side with her head on his shoulder,

She was enjoying letting her hand stroke over the muscles in his stomach, the fabric of his shirt bunching under her fingers occasionally. His breathing was deep and rhythmic, if a little bit quicker than normal. His left arm wrapped around her waist he continued to stroke the bare skin between the waistband of her shorts and hem of her shirt. If they went too long between kisses Johnny would tilt her face up to his, pass his lips over hers until she opened her mouth to him. He would slip his tongue against hers and nip at her lip just to pull back and grin at her and go back to staring out at the ocean in the dark.

"This was a good idea." She whispered into his chest after they had laid there awhile.

Johnny chuckled, rolled his head to the side so his lips brushed against her hair as he spoke, "I have those sometimes."

She snickered with him, snuggling tighter against his side, "It's not quite as good as the gulf but... it's better than the desert."

"Oh, okay miss Tejas I know you didn't just bash on my beach. Don't pretend like Padre can even compare."

"Hey," she poked him in the ribs sharply and pushed up on one elbow to look down at him, "You better watch your mouth or we might have to fight about his."

He was doing his best not to laugh but couldn't hide the smile on his face, "Calmate hermosa, calmate." His eyes were hooded and heavy as he looked her over in the dark, "I ain't lookin' for a fight."

"Mhmm, cuz I'd kick your ass." (Y/N) was grinning too but trying to at least pretend to play it tough.

Johnny licked his lips, "Not even gonna' lie, I'd probably let you."

"Uh huh, you'd 'let' me. I'm sure." She eyed him down, smirking, "Federal agent Johnny Tuturro doesn't seem like a guy that 'lets' someone kick his ass." She poked him in the ribs again, "But he does seem like a guy that gets his ass kicked a lot."

"Oh ho ho, jokes now huh!?" He surges up, a smile on his face, and rolls her to the side, putting her flat on her back, reversing their positions so he was hovering above her, "You're pretty funny huh?"

"Johnny!" She squealed and laughed as he rolled them, her hands locking onto his biceps with the sudden movement.

Johnny paused for a moment his eyes jumping from her face, to her chest rising and falling, to her fingers clasped around his arm. "Can I tell you somethin? It's kinda stupid but..."

"I like your last silly idea so..." She rubbed her hand up and down the back of his arm, imaging the black ink disappearing and reappearing under her fingers as they slid up and down.

"Johnny's not my real name."

"Oh? Is this all some elaborate cover?" (Y/N) stared up at him, her expression a little sobered but her eyes still playful.

"Nah, that's not," He sunk into his position slightly, letting one arm take his weight bent at the elbow while his right hand settled back against her hip, "No, I just mean Johnny's not my given name. Everyone call's me that y'know but it's not really my name."

She smiled again, just a small one, "Well what is your 'real' name then?"

"Jose." He look a little unsure again.

"Very original." She giggled.

Johnny sucked his teeth and pinched the skin under his fingers, "Why are you so mean?"

She laughed again, massaged his bicep, "Jose Tuturro huh?"

He smiled, "Yeah, well there's like three or four other names mixed in there but..."

"Mhmm," They stared at each other for a moment, chuckling. "So, you want me to call you Jose?"

"Nahhh," He stroked his fingers over her hip like he needed a distraction, "Just sayin' is all."

She nodded, bit her lip as she thought, "Can I?"

"Can you what, cutie?" Johnny asked confused.

(Y/N) rolled her eyes, "Call you Jose?"

"You want to?"

"Kinda yeah." She looked up at him no longer teasing, "Makes me feel like I get to have the real you."

Johnny stared at her for several beats of his pounding heart, "I like the sound of that." He leaned down over her again kissing her, this time not taking any breaks or pauses. They settled tight against each other and lost themselves in the moment.

~~~

(Y/N) woke up a little stiff but warm and comfortable, Johnny behind her with his arms wrapped tight around her. "How long did I fall asleep?" The sky was grey in the morning sun, the waves crashing loudly outside the SUV.

Johnny squeezed her tighter against him and sighed, his face buried in the back of her neck, "I don't know, not too long." He pressed a kiss against the side of her neck, "I nodded off too."

She snuggled back into him, a little chill washing over her, and her heart rate picked up when she rubbed against Johnny behind her.

His hand moving to hold her hip with a little groan, "Careful cutie."

Against his warning she wiggled her backside again, secretly or not so secretly perhaps, enjoying the fell of him noticeably aroused behind her.

"Woman," Johnny held her tighter and couldn't help but press his hips into the friction. "Why are you always so mean to me?" He whined.

She giggled softly, eyes closed and heart pounding, "I'm kind of surprised..." She let one of her hands trail up and down the forearm still wrapped around her chest, "I expected you to try something last night."

With another soft groan, almost more of a chuckle, he squeezed her tighter against him, "Oh I want to Mama don't doubt that," he kissed the length of her neck, nipped at her shoulder, "But... when I do try somethin,'" He kissed his way back up to her ear, "We're gonna need a king size bed and more than a few hours." He rolled his hips against her backside again, noticeably and intentionally.

With a shiver (Y/N) bit her lip and melted into him. She tilted her head back, a thought to try and steal a kiss but before she could even try Johnny had a hand on her cheek and his lips over hers, hungry and devouring.

After they finally pulled apart, barely a breath away, she opened her eyes to his and asked, "Tonight?"

~~~

Part Two

[teddy06writes]

Picnic Date

Requested by this anon: “Ok ok! Could you maybe write a karlnapity, or just quackity, picnic date?” 

{I’m doing this one as just Quackity because it feels like I’ve done almost nothing that's just for him}

Quackity x reader

trigger warnings: maybe a few swears, other than that none :)

premise: Just a picnic with your best friend turns into a proper date

(y/n/n)- your nickname

{Also for reference torta ahogada is a kind of torta (Mexican sandwich) with carnitas and refried beans (oh my god I’m hungry writing this, can you tell?)}

-----------------------------------------------------------------------------------------------------------

“Hey Alex, are you doing anything today?” You called. 

“Uhh, I was planning on streaming smp with Karl and George but probably not till later, why?” He asked, sticking his head into the kitchen to see what you were doing. 

You grinned, holding up the basket you’d been packing, “Good, we’re going for a picnic!” 

“A picnic?” He chuckled. 

“Yeah dipshit, a picnic.” You laughed, setting the basket in his hands. 

He looked down at it for a second, “Okay, is there any reason I’m going with you other than best friend obligation? Like what’s in it for me?” 

“I had just enough leftovers to make us each a torta ahogada.” You replied, ignoring the pang in your chest at the words ‘best friend’, god this long time crush was gonna be the death of you.

Alex grinned, “I have been convinced!” 

“You only use me for my cooking skills!” You exclaimed with another laugh. 

~~

Soon enough you were at the park, both stretched out across the blanket you’d tucked into the top of the basket, trying not to laugh as Alex dug through the basket looking for the sandwiches. 

He held one up triumphantly, grinning as he unwrapped the foil and took a bite, “Now this, is epic.” 

You rolled your eyes, “Well obviously, I’m the one who made them.” 

Alex chuckled, “You’re the best.” 

“I know.” You smirked, grabbing a bottle of soda from the basket. 

He chuckled, continuing to eat. 

After you finished eating you ended up laying back and looking up at the sky, listening to Alex hum some random song.

“Dude we should go get ice cream or something.” He said suddenly.

You sighed, sitting up and glancing around, “uh, yeah, sure. Kinda don’t wanna abandon the picnic spot but sure.”

He looked at you for a moment, “You Lazy ass bitch.”

You chuckled, “Maybe so.”

“How bout I go get ice cream for us and you hold down the fort?” He offered.

You grinned, “Now that is a good plan.”

He rolled his eyes, standing up and getting ready to head off, “I’ll be back in a few minutes then.”

As promised he soon returned, carrying two styrofoam dishes of ice cream.

“Ayyyy, that’s my man!” You giggled, taking one of the bowls from him.

Alex grinned, quickly taking the opportunity to swipe his finger through the wipped cream, wiping it on the tip of your nose.

“Dickhead,” you muttered, trying not to laugh at the way he smirked as you grabbed a napkin, “Your fucking lucky I’m in love with you.”

The world seemed to come to a screeching halt around you as what you said fully registered in your brain.

You couldn’t help but laugh nervously as you looked up at Alex, who was still frozen, looking at you, “uhh- I mean-“

You were cut off by him surging forward, quickly pressing his lips to yours.

After a moment he pulled away, still looking at you, “If you really did mean that I am lucky.”

[omarcameron]

The Best Mexican Food in The Bay

Are you ready?

This is the definitive list. The best Mexican food in the Bay - NO!...in all of California - is found primarily in East Oakland. Fight me.

I've broken this down into three segments: 

Taco Trucks - roll up, order, and dip out with your food.

Dine-In Taco/Burrito spot - Roll up, order and sit down to grub where the fare is predominantly a Taqueria fell.

Dine-In Restaurants - Sit down establishments when you might want something more than tacos/burritos.

Best Taco Trucks

1) Tacos El Grullo - Hands down the best taco truck in the Oakland, and the entire Bay Area. Tacos Al Pastor here is next level - best I've ever had. I've tried to pinpoint why this truck is so elite, and I've determined it is because of the freshness of the tortilla (corn), meat quality, and importantly salsa. Burritos are dope too. Go here. Of all things I miss most about Oakland it is this place. Location is right off International, on 27th, in this gated parking lot. True OG spot and they are very friendly. FWIW - this spot also has a sit down version featured on the Dine-In Spots below.

2) Tacos Panzon - Slight step below Tacos El Grullo, maybe even tied. This is the best taco truck in West Oakland. It's on a side street right before you'd take the on ramp to 880/Bay Bridge. Importantly, it's also just a few blocks away from Ghost Town Brewing. It has somewhat inconvenient daytime hours should you not find yourself in West Oakland often but as a bonus they often moonlight outside of Ghost Town Thursday-Sunday afternoons. That's a huge double up right there. Noteworthy Al Pastor and Chorizo.

3) Tacos El Gordo - Another solid option. This place is really good and often features long-ish (they move quickly though) lines. It's weirdly right at 42nd and International in a bit of a quirky spot right off the street. At times this was my #2.

4) Tacos El Novillo - This establishment has two taco trucks (or one truck that they might post up in different places). The first and most popular location is right in the parking lot of Guadalajara restaurant, across from The second location - Tacos El Novillo 2 - is a hidden gem, uniquely suited to returns from late travel. Anytime I fly into OAK and it's after 10PM (when Tacos El Grullo closes) and I'm in the mood for tacos or a burrito, I try this spot first. It's in a parking lot right in front of a Mexican Grocery Store.

5) Mi Grullense Taco Truck - This place is consistent and often open later than many of the other taco trucks on this list. Really solid food, only slightly less delicious than the others above but the consistency and availability makes it worth mentioning. It's in the Goodwill parking lot on International and this spot has saved me countless times. Always remember where you came from.

6) Tacos La San Marqueña - About a year ago this truck started posting up in downtown Oakland right at 20th and Webster, a block from the West side of Lake Merritt. They primarily do lunch time hours and as more and more office workers have learned about it, the lines can get long. It's East Oakland quality though and if you can't make the trip down International (or West Oakland) - or you simply work downtown - this is a great option.

Honorable mention for all the cool kids into Birria: La Santa Torta - Jack London spot that specializes in Birria Tacos.

Best Dine-In Taco Spots

1) Taqueria El Grullo (Restaurant) - Same people from the eponymous 'best taco truck' referenced above. If you are in need of sitting down this is a good option. 2) Taqueria El Paisa@.com - Really good tacos, solid agua frescas, and a covered patio to sit and enjoy it all at. Dope.

Best Dine-In Mexican Restaurants (for tacos, burritos, platos, and much more)

1) Santo Cayote - Authentic, father/son ran establishment. Father cooks, son takes orders and helps cook. They hand-make their tortillas. Everything is amazing here and I can't recommend this place enough. Go here.

2) La Estelita - Right by the lake. If you are in the mood for good fajitas, enchiladas, platos, and stuff like that, head here. Skip the awful Tacos Mi Rancho truck. This place has been around a while, super friendly service and a great green sauce. Every single spot on this list has great ratings save for this one. I think this place is wrongly rated - it's legit.

3) Jalisco Méxican Food - This place has legendary carnitas and they only serve it on Monday's. 4) Obelisco's - In Fruitvale center right off BART. Authentic but the feel is a bit whitewashed. Food is good and they are especially known for their breakfast burritos.

[notable-law-music-tech-news]

A 5-Ingredient Wonder Sauce From Oaxaca

Every week in Genius Recipes—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.

For any of the reasons you might want to eat less meat, this recipe is here for you.

All plants, all the time. Photo by Rocky Luten. Prop Stylist: Veronica Olson. Food Stylist: Samantha Seneviratne.

If you’re a lifelong vegan and don’t have much use for meat in the first place, it will just make your food more delicious. Easy.

But even if you were raised like me, with crispy pork in your DNA, you will find this spread uncannily reminiscent of the rich, savory flavor of carnitas or braised pork belly.

Five ingredients, count 'em. Photo by Rocky Luten. Prop Stylist: Brooke Deonarine. Food Stylist: Drew Aichele.

It’s a new-age form of aciento (or asiento), which is essentially a roasty chicharrón butter, and the traditional Oaxacan way to make the most of the whole pig.

“Think of it as Oaxacan brown butter,” Bricia Lopez writes in her lush, sun-hugged cookbook Oaxaca. “It is amazingly flavorful and really completes a lot of masa-based Oaxacan dishes such as tlayudas, memelas, empanadas, and chochoyotes,” adding not just flavor but a crunchy layer of texture.

Garlic mellowing (and making garlic oil). Photo by Rocky Luten. Prop Stylist: Brooke Deonarine. Food Stylist: Drew Aichele.

At Guelaguetza, the James Beard Award–winning L.A. institution Bricia co-owns with her siblings, they serve it on their vegetarian tlayuda, a wide corn tortilla thick with toppings that some describe as the Oaxacan version of pizza.

And with encouragement from Bricia in the video above, I learned how easy (and thrilling!) it is to make your own memelas, thick and ridgy hand-formed masa boats somewhere between a torta and a gordita. (You can also simply smear it on a warm corn tortilla and call it breakfast.)

Photo by Rocky Luten. Prop Stylist: Brooke Deonarine. Food Stylist: Drew Aichele.

What is this mysterious alchemy that turns vegetable into animal into gold? It’s so simple that it makes me think we could use Bricia’s trick in all kinds of places we want to add rich depths of toasty Maillarding and umami without leaning on meat or fish or butter.

Ready? Fry up a pile of garlic cloves. Next, blend a skilletful of well-toasted seeds and nuts into a powder. Then, blend them all together, and you're ready to smear a warm memela (or whatever you can get your hands on).

It doesn’t taste like roasted garlic paste or nut butter, despite the strong personalities each ingredient brings. Instead, they meld into an inseparable whole, with a singular flavor of its own: aciento.

Vegan Aciento (and Memelas) from Bricia Lopez

View Recipe

Ingredients

To make the aciento:

20 cloves garlic (generous 2 ounces/60 grams), peeled 1 1/2 cups (310 grams) nonhydrogenated vegetable shortening 1 cup (130 grams) pumpkin seeds 1 cup (140 grams) sunflower seeds 1/4 cup (36 grams) peanuts (preferably raw—see note in step 2), skin removed, if any 1 1/2 teaspoons sea salt

20 cloves garlic (generous 2 ounces/60 grams), peeled 1 1/2 cups (310 grams) nonhydrogenated vegetable shortening 1 cup (130 grams) pumpkin seeds

1 cup (140 grams) sunflower seeds 1/4 cup (36 grams) peanuts (preferably raw—see note in step 2), skin removed, if any 1 1/2 teaspoons sea salt

To make the memelas:

2 cups masa harina corn flour (Bricia Lopez recommends Bob’s Red Mill) 1/2 teaspoon sea salt 1 1/2 to 2 cups hot water 1/4 cup (80 g) aciento 10 ounces (280 g) crumbled cashew cheese Watercress or purslane (tossed in a bit of olive oil and citrus vinegar, if you like)

2 cups masa harina corn flour (Bricia Lopez recommends Bob’s Red Mill) 1/2 teaspoon sea salt 1 1/2 to 2 cups hot water

1/4 cup (80 g) aciento 10 ounces (280 g) crumbled cashew cheese Watercress or purslane (tossed in a bit of olive oil and citrus vinegar, if you like)

Got a genius recipe to share—from a classic cookbook, an online source, or anywhere, really? Perhaps something perfect for beginners? Please send it my way (and tell me what's so smart about it) at [email protected].

from Food52 https://ift.tt/2U2K8iu

[sincerelyxmel]

@softestware

Okay, okay, learning time. I'm gonna learn you a thing real quick: technically, technically, a torta is a sandwich, by definition of a meat or protein between two pieces of bread. HOWEVER! a torta is so much more, it's a staple in every Mexican, and dare I say every Latino, persons childhood and life.

The contents of a torta vary, but what makes a torta a torta is the bread, bolillo or birote (there's another one that can be used, but I forget the name??) Now the contents can be anything. You can make a regular ham sandwich on a bolillo and now it's a torta. But the best tortas, in my personal opinion, are pulled pork, carnitas, or carne asada. Tortas are an experience, and sandwiches don't really compare. If you ain't ready to take a big bite, stick with a sandwich, bc a torta will make your jaw pop.

[fieriframes]

[PUT IT TOGETHER--THAT'S SOME STAND-UP CARNITAS. THANK YOU, THANK YOU. AND CANADA WAS REGARDED AS A HOSTAGE TO RESTRAIN BRITAIN. CARNITAS... CARNITAS TORTAS READY.]

[historyofmexicanfood]

Tortas de Pollo

Tortas are an absolute must have for Mexican cuisine enthusiasts, as they make a fantastic street food lunch. In fact, it is associated so much with lunch that in some parts of Mexico it is called a lonche (a reference to the english pronunciation of lunch). The beauty of the torta comes from the fact that you can take pretty much anything and create a torta concept around that, hence the reason why there are so many variations of tortas as well as no real set recipe. The main identifier of the torta is the bread. Really there are only two types of bread that are used to make a torta; telera (a white crusty bread with three humps) or bosillo (white crusty bread with two humps). Inside the Torta there is a huge variation in the types of filling used. Usually there is a meat, something that adds a cream element (mayo, crema, butter, cheese etc), fresh vegetables, and something pickled. Granted this isn't a hard and fast rule, but these are the most common elements of a torta.

There are several different recognizable variations of the torta, these are just a few

Cold Torta: This is essentially original torta as well as the most widely eaten one. Beans are spread on the top, along with the desired meat, lettuce, tomato and pickled jalapeños. This is usually the torta served in the US, though I usually see mayo instead of beans as well as avocado added.

Hot Torta: Very similar to the cold torta, the main difference is every element of the torta is grilled separately then put back together. This torta also commonly has cheese and buttered bread. 

Torta Ahogada: Literally meaning drowned torta, this specialty Jalisco of is soaked in a very spicy red salsa and filled with carnitas (shredded pork). The bread is also different, as it is more baguette like than other torta bread. The local people claim that the water from that region used to make the bread is unique, so any sorta ahogada made outside of Jalisco isn't the real deal.

Torta Cubana: This sandwich is a monster, it’s basically a little bit of everything thrown together. It includes a chorizo egg mix spread on the bread, quesillo, American cheese, breaded pork, cooked pork leg, and hot dog split in half but really it is a mix of whatever is at hand

The origin of the torta connects to a bit of history that isn't often touched upon; french colonial occupation of Mexico. Mostly when we think of European influences on Mexico, Spain is the predominant influencer. This is true, however they were not the only country to have a presence in Mexico. Similar to the bánh mì, breads used in the Torta were originally based on the baguette. 

The torta that I made is based off of a chicken cold torta with a bit of extra flair thrown in. This recipe makes about 4 sandwiches 

First to make the marinade you need 3 garlic cloves crushed, 1/2 tsp of salt, pepper, cumin, and 1/4 tsp of red pepper flakes and Mexican oregano and a cup of naranja agria (a bitter orange concentrate). Take about 3 chicken breasts and the marinade ingredients combine them in a large ziplock bag in the fridge and let marinade for at least 3-4 hours (I think that marinading over night is the best for a deep flavor). 

Then get the sandwich condiments and bread ready, I used bosillo bread, cilantro, red pickled onions, queso fresco, crema, tomato and avocado. 

For cooking the chicken, cut the chicken into strips about 3-4 inches in length. Then get a stovetop grill pan and set heat to medium and grill the chicken till cooked. Each piece will cook at its own pace so be vigilant in flipping to each side and checking to see if it is ready (you can cut it open a little and if the inside is pink it isn't done yet). 

then when finished you should end up with a plate of grilled chicken with a nice outer caramelization 

then I took the avocado, spread it on top of the bread and layered my sandwich avocado, crema, cheese, tomato, cilantro, onion and then meat.

Enjoy!

[humanstudyblr]

How to Use Bolillo Bread to Make Delicious Mexican Sandwiches?

Bolillo bread is a traditional Mexican bread which is widely used for making delicious Mexican sandwiches. It is typically shaped like a torpedo and has a crunchy crust with a soft interior. This bread is perfect for making sandwiches because it can easily be sliced into two pieces and can hold a variety of fillings. Bolillo bread can be used to make a variety of Mexican sandwiches, such as tortas, paninis, and even tacos. The mexican bread bolillo has a unique flavor and texture that makes it an ideal base for a delicious Mexican sandwich. When using bolillo bread to make a sandwich, it is important to select a filling that will complement the unique flavor and texture of the bread. In addition to a wide range of fillings, it is also important to consider the condiments used to enhance the flavors of the sandwich. By properly preparing the bolillo bread and adding the right ingredients, you can create a delicious Mexican sandwich that is sure to satisfy your taste buds.

Gather Necessary Ingredients

Before you can make delicious Mexican sandwiches, you need to make sure to have all the necessary ingredients. This includes bolillo bread, which is a Mexican-style bread often used in sandwiches. You’ll also need fillings such as meat, cheese, avocado, and jalapenos. You will also need some butter, mayonnaise, and salsa to complete your sandwiches. Make sure to have all these ingredients in hand before you begin making the sandwiches. 

Cut the Bolillo Bread into Slices

The next step is to cut the bolillo bread into slices. This is best done with a sharp knife, as it will give you neat and even slices. Once you’ve cut the bread into slices, you can set them aside and begin preparing the fillings. 

Toast the Bread 

Before you assemble the sandwiches, you will want to toast the slices of bread. This can be done in a toaster or in a skillet on the stovetop. Make sure to keep an eye on the bread so that it doesn’t get too dark or burn. 

Prepare the Fillings 

Now it’s time to prepare the fillings for the sandwiches. This can include anything from cooked meats, cheese, avocado, jalapenos, and more. Make sure to have a variety of fillings so that everyone can have their favorite fillings. 

Assemble the Sandwiches

After you have all the ingredients ready, it’s time to assemble the sandwiches. Start by spreading a thin layer of butter on one side of the bread slices. Then add a layer of mayonnaise and salsa. Top with your favorite fillings and then place another slice of bread on top. 

Heat the Sandwiches in a Pan or Grill 

Now that the sandwiches are assembled, you can heat them in a pan or on a grill. This will help to melt the cheese and warm the fillings. Make sure to keep an eye on the sandwiches so that they don’t burn. 

7. Enjoy the Delicious Mexican Sandwiches!: 

Finally, it’s time to enjoy the delicious Mexican sandwiches you’ve just made. Serve them with a side of chips and salsa and you’re all set. You can also add some extra hot sauce or jalapenos for an extra spicy kick. Enjoy!

Conclusion

Making Mexican sandwiches with Bolillo bread can be a great way to add some flavor to your lunchtime routine. It is a versatile bread that can be used to make a variety of different sandwiches. Whether it is filled with grilled steak, slow-cooked carnitas, or a combination of both, the Bolillo bread will add a delicious crunch to any Mexican sandwich. With the many different types of ingredients available, you can experiment and find the perfect combination to suit your taste

[formeryelpers]

Tacos El Pique, York Blvd. and Ave 53, Los Angeles (Highland Park), CA 90042

One of the many taco trucks on York Blvd., El Pique is right by the coin-operated car wash. It’s not fancy but it is cheap and good. Tacos are a mere $1.25 each and burritos $6. They also have quesadillas, tortas, sopes, mulitas, and nachos, plus vegetarian options. And they have cold drinks.

Meat choices: Asada, al pastor, carnitas, lengua, cabeza, buche, pollo

Order at the window and they’ll call out your order when it’s ready. I noticed that I wasn’t asked about what type of salsa I wanted. There was no place to sit (the truck is in a parking lot). They have a cute rubber chicken that she squeezes to get your attention (it squawks).

Lengua taco ($1.25): Nice tender cubes of lightly seasoned, tender lengua on 2 small soft corn tortillas with chopped white onion, cilantro and salsa. Seemed like an average amount of meat. The tacos came with salsa, radish slices and lime wedges.

Cabeza taco ($1.25): On the dry side, sadly but I did like the spicy red salsa.

Al pastor mulita ($3): This was a better deal than the taco because of the bigger tortillas and extras. Two corn tortillas were filled with al pastor and cheese (cheddar?) and grilled. They also included shredded iceberg lettuce, pickled jalapenos, radish slices, a slice of tomato, sour cream, and salsa. It was like a topped quesadilla, a little greasy but tasty.

Imagine getting a fresh, hot meal for under $6.

4 out of 5 stars.

By Lolia S.

[sidhuamstfoodways]

Interview With Miguel Castillo - 11/29/19 “↳” Indicates a follow-up question

Interviewer (Moonkiran Sidhu): When and why was Mi Rodeo founded?

Miguel Castillo: Mi Rodeo was founded in 2007, that is when they opened. They had worked in a lot of other restaurants beforehand; because they are a family so they move as a unit. I mean they had already been in the States for a while, but they went from Don José to El Caporal, and that was when Mi Rodeo was opened. So it was kind of just the next step in their economic ventures.

I: Who was Mi Rodeo made for? Who were the customers that the restaurant pertained to?

M: I am trying to think of who it appeals to the most. We do not really pinpoint one specific group or anything, because I mean, although they do have some authentic food there, most of it is Americanized-type things. Just Americans as a whole is definitely the aim.

↳ I: What type of customers come in? What type of class?

M: I would say the most is probably middle class.

I: Is there a personal connection to your community and to your customers?

M: Oh yeah, I feel super involved in the community. I mean, they always donate to the [local high school’s] after prom, and they do a lot of advertising for local events, so they are very involved. Also, all of their kids are also in the school system, so even for schools and stuff they are involved; they have a lot to do with everything.

I: What menu items do you sell and why? Is it more authentic Mexican food or Americanized Mexican food?

M: I think it definitely caters to the more Americanized Mexican food. I could probably list like a handful of things that are really just authentic, like they have some tacos that are authentic: tacos de carne asada and tacos de carnitas. Those are authentic in themselves, and they do not really change anything up for those. It is not like an altered recipe or anything like that; that is just how they do those, but then you have the more Americanized ones like the chori-pollo. It is green chicken with sausage on top with cheese dip, and I mean, if you go down to Mexico, you are not really going to find a dish like that just being regularly made in anyone’s kitchen.

↳ I: What dishes are more popular, the more authentic ones or the more Americanized ones?

M: Oh definitely the more Americanized ones. Our number one best-seller is the Arroz con Pollo, which is just grilled chicken with rice drenched in cheese dip.

I: Why do you think the menu items are priced the way they are and not higher or lower?

M: Compared to our competitors, we are definitely more on the cheaper side. They try their best to keep it on the cheaper side just because the people are coming in, and it is not like we are located in West End or Midlothian where we can charge $15 and $20 for one dish. If we did that [in Colonial Heights] we would be out of business; it would not work out. [The prices are] definitely just appealing to that. It also has to do with the portions and everything and what exactly they are dishing out. So, I mean, I think it was about a year or two ago that they reworked their prices and their portions, and the portions got the slightest bit bigger and the prices did not go up that much. So, it is very proportionate how [the price] is. If a price is leaning towards the higher side then odds are it is going to be a way bigger dish and more is going to come with it. The most expensive things on the menu are the seafood items just because that costs the most to import and get fresh. Mi Rodeo definitely caters to the community.

I: What does authentic Mexican food mean to you?

M: I would definitely say it is just that you can see everything that is going on. Odds are you can probably see the kitchen from wherever you are sitting. A lot of the time when I was down there [in Mexico], the restaurants would not have front doors really; it would just be open air. You walk in and you can talk to people on the street, and so that is how I would describe the atmosphere. As for the food, you are not going to sit down in [a restaurant in] Mexico and get served [tortilla] chips and white sauce and red salsa; some places do that but it is just not a customary thing down there. Like I said, the food here is more Americanized and they are going to cater to that to make more money and stay in business, but down there they have the things that are not so appealing. For instance, my dad really likes cow tongue tacos and cow stomach soup, but I guarantee if you told that to one of the American customers the would say, “That sounds kinda gross; I probably will not try that.” [In Mexico], they are doing what is customary to them, because once again, they are providing for their region, so down there that is normal and they are going to like that.

I: What type of ingredients or specific dishes would you say are more Mexican rather than Americanized-Mexican?

M: I am a really big fan of tortas, which is like a sandwich that is not on the menu. I love those; those are super good, but you will never really find that in any [American] Mexican restaurant you go to unless it is super authentic. I mean, tacos are really just the basics, and it is really hard to change those up, so those are pretty authentic no matter where you go. The pork chunks that are called carnitas; those are really good. Those are cooked just like how they would be in Mexico because they are cooked in a metal dish for several hours.

↳I: What do you think makes Mi Rodeo more Americanized than not?

M: In Mexico, most people use corn tortillas, but what is served with almost every single dish [at Mi Rodeo] is flour tortillas. They do have the flour tortillas down in Mexico but odds are you are probably going to get corn tortillas. The red salsa that is served, although it might be tasty, it is not very spicy and there could definitely be more flavor with it. So that is one of the things that has changed for the typical American customer that is going to come in. There is also a spice difference in general with the food to cater to the customers.

↳ I: I am not an expert by any means, but I have heard that you are not supposed to put cheese or too much extra stuff in tacos

M: Yeah, so ground beef is another one of those things that is more of an American thing. Ground beef, lettuce, and cheese on top of a taco is what some people in Mexico might consider weird a little bit. Because down there, their tacos consist of grilled and chopped up steak; they are going to put onion on it and cilantro, lime, and salt, and that is going to be the most savory thing to them. That is what they are really looking for. Then you come up here to a Mexican restaurant that is catering to Americans and you have got ground beef in a flour tortilla. It is really different.

I: What is your busiest time of day?

M: The busiest time of day is definitely dinner time. So, obviously the amount of customers fluctuates throughout the day, and it also changes with just the community. So, after a football game there is going to be plenty of customers coming in, so that is going to be another instance of [Mi Rodeo] catering to the community. They know what time to be ready for a huge influx of customers to be coming in. Also, if I had to give you a specific time range, I would say it starts at about 5:45pm, and that is when it really picks up. That would probably begin the busiest part of the day.

I: How do you feel about Americanized Mexican chain restaurants such as Taco Bell or Chipotle?

M: I think they do a really good job of catering to a specific group (that group being Americans). Taco Bell does the ground beef inside of a taco and also the Crunchwrap Supreme® which is just a bunch of things stuffed in a tortilla, and just the gargantuan size of the burritos at Chipotle. How do I feel about them? Like I said, they do a really good job, and they are all typically chains and everything. Honestly, I would not enlist them as a competitor just because their style is kind of different. With the Mexican restaurant it is usually a family-style type thing (like how they are oriented), and that is not going to be the same thing with Taco Bell or Chipotle which is fast food. I mean, they are trying to get you in and out of there usually as quick as possible. Whereas, with the Mexican restaurant, it is a much more relaxed atmosphere; you are going to sit down and enjoy your meal. It is usually a family setting.

I: Do you think restaurants like Taco Bell and Chipotle give an accurate representation of Mexican food?

M: Taco Bell definitely does not; I do not think I would call it a Mexican restaurant, or even anything close to it really. That is definitely just American food at that point. It is kind of like churros; we call it Mexican but its birth is really in America. Places like Chipotle, I mean, you cannot really find that style of food anywhere in Mexico.

[grandgiverphilosopher-blog]

Understanding Your Options When Ordering Taco Party Catering in Pasadena, CA

Pizza, sandwiches, chipsa veggie platter… it seems like nearly every birthday party has a choice of these and they’re never really that great. If you’re getting ready to throw a big birthday bash, either for yourself or someone else, it can’t be just like every other bland party. You need to do something special! It’s more fun for your guests this way, plus creates lasting memories. The answer is to book Mexican taco catering in Pasadena, CA. Everyone loves authentic Mexican food, and it’s easy to see why.

A caterer is a right way to go. You need to plan on feeding a lot of people, so you should hire professionals who can make and serve the kind of delicious food people actually want. Say goodbye to boring ring sandwich options and say hello to authentic taco party catering in Pasadena, CA! When you book this service, you’ll have many choices. After all, this isn’t just tacos! With the best catering companies, you won’t even need to worry about supplying your own drinks, napkins, plates, or silverware.

Your menu items and available options include all of the following:

Taco options come with your package at no extra charge

Chicken

Al Pastor

Chorizo

Veggies

Asada

Premium taco options offered for a small additional charge

Steak Fajitas

Grilled Tilapia

Carnitas

Butter Lime Jumbo Shrimp

Chicken Fajitas

Barbacoa

Tinga ( Chipotle Chicken )

Soy Tacos

Kosher Chicken

Kosher Beef

Chicken Mole

Organic Carne Asada

Organic Veggies

 That is just the meat! You’ll need to choose your taco shells as well.

Taco Shells

Corn

Flour

Hard Shell

Lettuce Wrap

Organic Corn Tortilla

Gluten Free Tortilla

 That’s already a lot of choices, but this is only the beginning! You see, a caterer will offer more than just tacos.

Add on meal options

Super Tortas

Mole Plate

Nachos

UPSIDE down Jalapeno Poppers

Sopes

Taquitos

Asada Fries

Epic Pozole

Burritos

Kids Hot Dogs

Bacon Hot Dogs

Mexican Street Cart Style Corn with Butter, Parmesan Cheese, & Chile

 Premium Condiments and Sides

Shredded Cheese

Sour Cream

Shredded Lettuce

Nacho Cheese

Pot Beans

Refried Beans

Mexican Red Rice

White Mexican Corn Rice

Pickled Carrots

Habanero Salsa

Pico de Gallo Dip

House Made Tortilla Chips

Guacamole Salsa

Made On Site Guacamole

 Wow! When you look at this list, there are so many amazing options it will be hard to choose! You’ll never go back to hosting a bland birthday party again. You can continue to book this yummy food year after year. And don’t forget to hire this caterer for parties beyond just a birthday, like a holiday celebration, quinceanera, corporate event, bridal or baby shower, wedding, and so much more. If you’re going to be feeding a lot of people, you’ll need a lot of food. You’ll need an authentic Mexican caterer!

[jillmckenzie1]

Bites with Blondie: 5 Food Trucks to Try this Fall

From chuck wagons to push carts, food trucks have gained huge popularity in recent years, and as a result, transformed the way Americans dine. Food trucks have evolved from being just being a trend, to an official restaurant concept that millions of hungry diners seem to love. Although the food truck phase got its start in Los Angeles, many cities have adopted the curbside way of life. Listed as one of the “Top Towns” in food truck nation, Denver has certainly made a name for itself, with over 113 food trucks cruising around the city as of April 2018.

Being a foodie, I have been to my fair share of food trucks – and I am obsessed. In fact, it’s been a dream of mine to open one myself. Until I can figure out how to make my dream a reality, I’ll stick to noshing at food trucks all over the city – one delicious meal at a time. This year, I have sampled a wide array and so should you. Here are my top favorites to try this fall:

  Dos Gringos –   Newest to the food truck scene, Dos Gringos has been a truck in the making since 2016. Two longtime friends decided it was time to embark on the most delicious journey and show Colorado what tacos are all about. But this isn’t your average street or restaurant taco. Using all natural and local ingredients, chefs Darrow and Aaron craft Mexican-American style tacos and bowls, to cure any craving.

Each street taco was filled to the brim with all the fixing’s, featured perfectly seasoned meats, a colorful presentation and tasted deliciously fresh! I opted to try the 3 tacos for $10, which was perfect in size and oh, so good! The carnitas’ taco – was the favorite! The menu also features tortas, nachos and signature bowls, showcasing their famous Pork Green Chili – which is the trucks top seller. Clearly their menu is well planned and executed as each item is sure to impress your taste buds!

The passion for their craft is showcased through the innovative menu items, which changes weekly, and is impressive for this small truck. With its ability to move through the city, it’s easy to live every day like it’s Taco Tuesday!

Finding their niche at breweries, farmers markets and various festivals throughout town, Dos Gringos was my 2nd stop at The Big Wonderful and did not disappoint!

Farm to Truck – Featuring fresh, organic and sustainably grown products, this little truck whips up some of the best tasting meals to date! Sure, the farm to table concept has been around for years, but no one offers this level of quality, on wheels.

The truck itself is large and the menu is massive, serving up a variety of wraps, sandwiches and salads for any palate! I opted for the pork belly BLT sandwich that was loaded with bacon, arugula, fresh tomatoes and garnished with a creamy pesto aioli. Ingredients are locally grown, and grass fed, which the owners take great pride in. Highlighted on their website indicates the farms associated with each menu item, their growing processes and farm locations. Let’s face it, knowing where your food comes from is not only great, but tastes even better

When Steven, Bronson and Jon started the truck in 2017 the goal was simple – create locally sourced dishes for all to enjoy – which is easily reflected. These men are committed to their mission, while creating mouthwatering meals, proving not all food trucks are created equal.

  Goin’ South – Y’all, let’s be real.

I am a sucker for all things southern. Give me all the hush puppies, shrimp grits, po’ boys and fried green tomatoes, and I’m one happy girl. Throw in some sweet tea and I’m in Heaven.

Making his way from the South to the Mile-High City, chef Scott decided to share his classic southern dishes with Denverites, offering his take on “fine dining.” Conveniently located curbside, this truck can be found at local farmers markets and various events throughout town, serving up the classics from Louisiana.

After drooling over the delicious menu at the Federal Center farmers market , I opted to try the fried shrimp po’ boy with a side of traditional potato salad. Traditionally served on a hoagie (but sold out due to popularity) the sandwich was placed on the most deliciously toasted brioche bun. The corn meal dusted shrimp, fresh arugula, tomato and smoked aioli made the sandwich delicious and full of flavor! The side of potato salad was a nice touch, tangy and featured just the right amount of seasoning.

The menu is truly one of a kind featuring all the Southern classics – everything from Muffuletta’s, fried catfish and hushpuppies to smoked BBQ pork and house-made coleslaw! They even have vegetarian options – with fried eggplant!

Fresh from the smoker or fryer, there is literally something for everyone! Prices are insanely reasonable for all you get, and staff is ultra-friendly. Want to see where they are headed next? Check out their website or social media channels updated locations and brewery stops!

Roll it up Sushi – I know what you’re thinking. Sushi, from a truck?! I must admit I was a little skeptical myself, but that changed, quickly. Co-founders Mathew Yamali and David Jagodzinski have always had the dream of trading in their fifteen-hour work days and creating a one-of-a-kind food truck, and finally took the plunge in 2016. Enter Roll it up!

Roll it up creates restaurant grade sushi and appetizers, without the traditional sit-down experience, creating a more casual and unique style. After first hearing about this little gem at the DTC Eats, I knew I had to try it.

Upon entering the line, I was immediately taken with the staff in the truck. Cracking jokes, laughing and exuding positivity, which made the experience fun! Both Mathew and David work in the truck daily, rolling sushi and creating dishes to create relationships with their customers, which is truly genuine.

I ordered the crispy gyoza dumplings, which featured a blend of chicken and veggies, fried and topped with young onion, sesame-teriyaki and white sesame seed. With the perfect amount of crunch and killer sauce, I couldn’t resist ordering more! The menu features a variety of delicious options ranging from poke’ bowls, traditional and fancy sushi rolls, to unique street tacos! All ingredients are fresh, prepared upon order and gorgeous in presentation.

Need an even bigger reason to try this truck? They offer reasonably priced catering options, are available for any private event AND offer sushi rolling classes! Head to their Instagram for updates on locations and events!

Chicken Rebel – Hot Damn! It has been my sole mission to try this spot ever since the OG truck drove from San Diego to Denver for the entire month of July in 2017. Because the boys behind this operation have discovered just how much Denver loves its fried food, they are here to stay – for good!

Primarily parked at Finn’s Manor in RiNo, I hit up the “food truck pod” to experience Chicken Rebel’s famed fried chicken. Upon arrival, staff instantly greeted me, were outgoing and beyond helpful in choosing from their limited, but seriously-can’t-decide, menu. The boys frying up the goods, perfectly craft each sandwich by hand and ensure its quality before alerting diners their meal is ready via pager.

I opted to try the famous “rancher,” which features a thin layer of avocado on the bottom of a perfectly toasted bun, crisp bacon, and the largest piece of fried chicken ever drizzled with buttermilk ranch dressing! HOLY DELICIOUS! Another popular favorite –  the “Hot Mess,” which was deliciously spicy topped with house made jalapeno slaw. My favorite part? The tots – which are as fancy as they come! Try their feature of the day, which ranges from “animal style” and sweet potato to garlic parmesan and herb dusted with lemon zest! Wait time for each sandwich can be a bit long, but each sandwich is all well worth the wait.

Can’t make it to Finn’s? The truck does venture to surrounding breweries in the area and regularly updates Instagram of their whereabouts. Even better – the brick and mortar location is coming soon!

With food trucks checking all the boxes for diners, it’s easy to see why they are popular, and not going anywhere! Now – we eat!

from Blog https://ondenver.com/bites-with-blondie-5-food-trucks-to-try-this-fall/