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Steve’s Gastronomic Homepage is hands-down the finest food blog in the El Paso area (OK, that’s not saying much since he pretty much owns the space, we just eat in it). But besides, it’s about a thousand times better than you know who posting you know what at the El Paso Times. Steve has posted his “Best Of” for El Paso dining in 2008.
It seems he’s in Oklahoma much of the time these days, but his local reviews still ring true for this year, in my opinion.
Tacos Santa Cecilia, check.
Los Jarrones, check.
Carnitas Queretaro, check.
Little Diner, check.
Moon Star and Moon Day, check.
True Thai, check.
India Palace, check.
Hello Pizza, check.
Bella Sera, check.
State Line (ribs), check.
I’d go a little different with a few places. I like Pho Tre Bien for pho; and I like Frisco’s better than Roscoe’s because of the better dining room (I’ve heard some rumors about how Frisco’s started, but don’t really care once I dig into a cheeseburger basket).
Sadly, as Steve thought, Edelweiss is closed. The dining room was horrible, but geez, the food was excellent; take it from a long-time Germany resident. I’d like to hire that cook to move into my house. Well, maybe not, because I’d rather hire whoever is running the spit at Tacos Santa Cecilia.
Now I gotta check out Cafe Mayapan.
You ought to check out Steve’s El Paso restaurant reviews; they are remarkably complete, with a rating system, lots of photos, and none of that high-falutin’ language about “triumphs” and so on that is used by you know who posting you know what at the El Paso Times. This 2008 roundup is better, for that matter, than the Times’ vote early, vote often, “Best of the Border” extravaganza, even though yours truly benefited from it (no, we didn’t vote for ourselves, mainly because since we can’t afford to hire the spit guy from Santa Cecilia, we certainly can’t afford to hire a Java guru who would allow us to out-vote and beat Jay Koester and Roy “Mr Multimedia” or better, “Blog-H8TR Blogger” Ortega. Or for that matter, don’cha know, that triumph of a you know who posting you know what about El Paso dining at the El Paso Times).
Well, at least, Steve’s 2008 review really is a triumph. The El Paso Times ought to hire him.
Because, you know, I can’t afford to.
Newfoundland thanks? A New England Thanksgiving? I say Yankee Thanksgiving Shmanksgiving.
Everyone around the border knows that the real first Thanksgiving on what is now US soil was celebrated in what is now San Elizario, Texas. Texas Almanac tells us a good story.
Some hee to Plymouth and some Canucks tout Newfoundland as the birthplace of the American Long Weekend. Why Canadians are all about this I have no idea, since they spend most of their political lives trying to avoid being the tophat of the USA even while their talent drains, like water down a sink, into the Lower 48. Nevertheless, all may enjoy their debates as they suck down turkey legs and watch jibbling cones of canned cranberries being served.
But let there be no debate that there is some debate around and about the well-set tables of America’s Thanksgiving, besides the traditional Auburn-Alabama football rivalry (which, as a matter of fact, dwarfs all other trivialities about who-came-first and where-they-celebrated, and who-the-hell is Ohio State). HNN throws a few myths like pies into the face of traditionalists. Yeah, they didn’t wear belt-buckles on their hats; we all know that. Who would? Now, this Puritans-like-sex thing, that’s worth a federal grant to research. Ain’t it?
UPDATE: The origins of the holiday, vice the first feast, are provided here. It’s interesting because history should put to rest the irritation in liberal circles over eeevil Pilgrims imposing themselves on Native Americans back in the day; for which the current solution is to ban kids from playing dressup.
Sophisticated El Paso Times food blogger Felipa Solis recently traveled to New York, where she learned a new noun: culinary.
Gushes Solis, “So, while there, I had to indulge in the culinary of the city,” “In any event, the culinary was all amazing…,” and “Now, time to focus on the culinary of our own hometown.”
Never mind the spacing problems (duly noted by our own Milton Waddams, who notices that Solis seems to resist inserting a space or two after a period. That’s not the point of this post. The point of this post is to point out, to the pointy-headed people on point at the El Paso Times editorial desk, that “culinary” is either an adjective or, in variation, an adverb, but never a noun.
Now see here:
culinary |ËˆkÉ™lÉ™ËŒnerÄ“; ËˆkyoÅlÉ™-|
of or for cooking : culinary skills | savor the culinary delights of the region.
ORIGIN mid 17th cent.: from Latin culinarius, from culina â€˜kitchen.â€™
And one more thing, esteemed spelling & grammar editorial mavens at our local rag of record: “in tact” is a word, not two.
P.S. Good Lordy. They just keep on coming: That would be “ensure”, not “insure,” dear editors. I certainly don’t need State Farm to “insure” my tomatoes.
You might need insurance against embarrassing speeling mistakes.
Yes, we did that on porpoise.
The Old Prospector rode his mule into El Paso Saturday and parked it at a water trough. Then he parked himself in a beer trough next door and proceeded to order a chelada from Rosa. Rosa had worked at her cantina for years, slowly building up a clientele of outlaws, scofflaws and the Law, but left for a better gig after that darn song came out.
What the Old Prospector ordered was a chelada — not a michelada, not a Clamada, not a michelada rosa, or any other kind of nada chelada. It consisted of a Negro Modela, the juice of two key limes, and salt on the rim of a glass imported, for no special reason, from Spain. It was simple and the Prospector liked his mixed-beer drinks simple, just like his mule. Just like his thoughts, for that matter. He couldn’t spell Worcestershire if he’d been born and raised there.
As the Prospector sat eyeing the goings-on that were going on down Santa Fe Street, he spied the evil Felina, carrying a case of beer. He squinted his good eye, certain that she was up to no good. Sure enough, he saw her enter the Camino Real Hotel, the most magnificent temporary abode this side of the Franklin Mountains, as well as the other side of the Franklin Mountians.
His curiosity piqued, the Prospector wandered out of New Rosa’s to the Camino Real. He made his way past Nuevo Yuppistas yakking on cell phones, past Chiquitas showing off their donuts, and stepped sideways to avoid a tattooed newlywed couple moving from a white Hummersine towards marital bliss and a ninety-year mortgage on their Fear Eastside McMansion. Finding the bar easily enough, the Prospector saw Felina drop the case with the bartender. He recoiled in horror. Big Brew was back in town, and Felina was its henchwoman. She’d been carrying a case of “Chill” beer, a Miller brand that does what lazy people don’t want to do: makes a sort of chelada ready-mixed, for the taste-bud-constrained Gringo on the go.
Gathering himself, the Prospector made his way back to Nuevo Rosa’s, and ordered another simple, old-fashioned chelada. Times were moving too fast these days. The next thing you know, they’d be building three-story buildings downtown. After a time, the Prospector got his mule and headed back into the hills. The sun was going down along the western mesa past the Rio Bravo in New Mexico, and temperatures would shortly plummet into the low 90s. The mule didn’t take to cold weather, and the Prospector was glad to be going back to his home.
The Adventurous Eater lays out the basic distinction between a chelada and a michelada. Her recipes for each are simple and effective. I’d go for one whole key lime, or one-and-a-half, as that’s the kind of lime that’s so plentiful and cheap on the Border.
Hedonia prefers the Worcestershire Sauce addition in a michelada, and links to some other -/chelada blog posts.
Beer (& More) in Food provides a history of the michelada and notes the arrival of big breweries to this tasty drink. Sigh. “Superpremium light beer,” indeed.
Appelation Beer writes that an agency for Corona is responding to the Miller “Chill” (chelada) product with recipes for three variants. I like the coarse salt idea, but am not sure whether my large crystals of gray Spanish sea salt are appropriate.
Chow goes for the Worcestershire sauce in a michelada, but the prep time of five minutes is too long, unless Chow is nursing a hangover. One of the commenters writes of substituting grapefruit juice for lime juice. That could work, especially since this recipe calls for 1/4 cup (!) of lime juice.
Finally, On the House lets us know of his enjoyment of -/chelada style brews and informs us of something there’s little likelihood of seeing on the border: Budweiser’s Clamatolada, I guess you’d call it.
EL PASO FBI CORRUPTION CASE UPDATE:
County Commissioner Dan Haggerty ponders the meaning of his existence and how said existence may have triggered the ongoing investigation. Haggerty recalls his contacts with the FBI back in the day, which seemingly started out as chit-chat sessions initiated by the FBI. Yeah, the FBI routinely calls up politicos to chit-chat because, you know, that’s how they like to spend taxpayers’ money. I wonder if any politician is so naive anymore and, after wondering, I doubt it.
Frank Apodaca, president and CEO of Access HealthSource Inc., got put on paid leave, likely due to the ongoing investigation. The parent company of Access HealthSource, Inc., Access Plans USA is reportedly conducting its own independent investigation.
Newspaper Tree notes that business goes on as usual inside the El Paso County Courthouse. NT seems like a decent enough online rag but, honestly, “spending the morning walking the halls and riding the elevators of the courthouse” isn’t exactly working towards establishing one’s superior journalistic bona fides.
Keeping the story hot, I guess, El Paso Times reports that County Commissioner Miguel TerÃ¡n will not resign. Because, you know, he’s not been charged or convicted of anything. OK.
CONTENTION IN EL PASO NOT ALL RELATED TO THE FBI CORRUPTION CASE: On 03 July, a Border Patrol agent was investigating a report of illegal migrants in the vicinity of Hill and Ninth Streets. Something happened down a manhole and the BP agent fired in self-defense, wounding one. The contention is the result of the involvement of the Border Network for Human Rights, a leftist group with an office down at 1101 E. Yandell in El Paso. A few first- and second-hand accounts by Barrio Segundo residents make an El Paso Times article, with Louie Gilot’s byline. To his credit, Gilot notes the number of attacks on BP agents in the area this year: 59. Generally, according to their website, Border Network for Human Rights agitates for “basic human rights” — which sounds good to college kids — like legalization, healthy communities and human mobility. But BNHR doesn’t talk about who funds the bill. Right now the bill is paid by Americans. BNHR does not agitate for reduced attacks on Border Patrol agents, for the fiscal responsibility of educating Mexican kids in El Paso public schools by the citizens of Juarez, for equal access to Juarez schools and health care by El Pasoans, or for that matter, the right to drive around Juarez shopping without fear of murder, kidnap or robbery, as happens right across the border. I guess that’s a POE Bridge Too Far for BNHR, and it telegraphs its Leftist agenda. I’d watch my wallet if a BNHR Guevarista walked up to me.
MORE CONTENTION: Illegals are getting uppity with more than hapless Border Patrol “rocking” victims these days. Michelle Malkin links to Elvira Arellano’s announcement of a “campaign of resistance” against the US government. Who is Elvira Arellano? She’s a Mexican activist, an illegal, and a sanctuary seeker since she’s been hiding out in a church in Chicago for who knows how long. I’d think that a threat to “bring the government to a halt” warrants a raid of that church by any law enforcement entity whose members swear to “support and defend the Constitution of the United States.” Happy Fourth of July, Elvira “FOB” Arellano.
CHURCH LADY REPORTS: On a happier, errr, more sacreligious note, seems the Roman Cathloic Mass has gotten a bit more enlightened recently. What’s next, a smoking lamp, a Tiki statue and retro-cool Members Only jackets worn by parishoners?
SHE’S NOT GOING TO BE ELECTED ANYWAY: Hillary a felon? Say it ain’t so.
IN MEXICO: Was it a flying witch? Or merely a promo for the new Harry Potter movie?
ISLAMADMINISTRIVIA: A macho, woman-hating Muslim cleric tries to flee in a burka. He didn’t want to meet 72 virgins in Paradise, apparently: he wanted to be one. How fine it is to lay the smackdown on women in Islam, and then use their identity to escape justice. I’d ask BNHR about Muslim treatment of women, because I think Pakistan has borders, I’m sure I’d only hear crickets in response.
“OFFICER’S KID”: That was a slur among military kids back in the day, and maybe today, too. Military officers had the worst-behaved kids on any base or post, or so it seemed. It was a stereotype: the successful, well-paid, college-educated servicemember and his/her crap, sluggish, juvenile delinquent spawn. These days, I guess that stereotype transmogrifies nicely to politicians.
ABOUT THAT DINING OUT EXPERIENCE: Gotta love it. Not. Not when waiters and waitresses are morons. The most hit-or-miss part of a dining experience, besides whether you’re paying $50 for a burned filleted scallop with a stale chive on top because the chef is drunk, is the wait staff. They set the tone of the meal. Or don’t. They get tipped, or don’t, depending on your perception of how they perform. So there is Bitter Waitress, a site that argues for good tips for good service, and tells great tales along the way.
And then there’s this attitude. Rule #1: Never leave less than a 20% tip. It’s “tipping poorly” if you have a problem with anything, according to 86 Bad Tips. Including sluggish, forgetful, annoying, stumbling, snot-dripping, angry, failed, besotted wait staff. Well, I guess the red, black and yellow colors of the web page tip you to the militant attitude of its host.
Here’s another waiter blog.
Here’s an article that will make you end your dining-out experience and just cook at home.
OK, yesterday we hit 105 in the desert and it became time to think about cooling summer drinks. Alcohol-based drinks, of course. You’ve all had your mixed beer drinks, like a Radler (beer and lemonade) or a Diesel (beer and Coca-Cola, better for cold weather, actually). There is also a Mexican corollary to these European delights: The michelada.
Recipes vary by region and taste. Some prefer a “light” colored beer, like Corona or Tecate, and some want a full-taste beer, like Nego Modelo.
I’ve posted a few variations below, culled from Ted Stevens’ Intartubes. An old desert rat will need to taste and refine. Your standard for this tried-and-true refresher is solicited: all recipes will be posted here.
1 bottleÂ Beer
1 tspÂ Salt
2 ozÂ Tequila
Juice of 2 lemons
Add lemon juice to 4 ice cubes in a beer mug. Add salt and stir to blend. Add tequila and again, stir to blend. Fill with corona and serve.
12 ounces beer, preferably a dark Mexican beer like Negra Modelo
1/2 lime, preferably a Key limeâ€¨
2 dashes Worcestershire sauceâ€¨
1 dash soy sauceâ€¨
1 dash Tabasco sauceâ€¨
1 pinch black pepperâ€¨
1 dash Maggi seasoning, optionalâ€¨
Squeeze the juice from the lime and reserve. Salt the rim of a highball glass by rubbing it with the lime and dipping it in coarse salt. Fill with ice.â€¨Add lime juice, Worcestershire, soy sauce, Tabasco, pepper and Maggi, if desired.â€¨Pour in beer, stir and serve, adding more beer as you sip.
12 oz. Mexican Beer, non-dark, (Negro Modelo or Corona)
2 dashes of Jugo Sazonador (Maggi) “This is the key to a REAL Michelada”
2 dashes of premium Worcestershire sauce (Lea & Perrins)
2 dashes Tabasco brand hot sauce (add more if you like it spicy)
juice from 2 non-yellow key limes (Very important)
Mix all the ingredients except the beer into a beer glass, stir well, and add a few ice cubes. Rimming the glass with celery salt is optional, but adds to authenticity.
1 limeâ€¨Hot sauce (Chicagoist used Cholula for this recipe)â€¨Salt and pepperâ€¨Chile powder or other seasoningsâ€¨Ice
Chill a glass. Rim it with salt. Add spices and ice. Pour the beer in. Stir lightly to mix ingredients.
The michelada was not unpleasant. It had some medium heat on the palate and we particularly liked the way the lime and hot sauce complemented each other. Then again we like spicy things- foods, music, women. Our miscue with this beverage is that we used Bohemia as the base beer. Bohemia is one of a handful of Mexican beers with character and flavor. The spices we added completely masked the flavor of the beer. Michelada spices are made specifically for flavorless beer like Corona.
1 Bottle of Beer, preferably a Negro Modelo
4 drops of Tabasco Sauce
1/4 tsp Worcestershire Sauce
Dashes of Salt and Ground Pepper
Juice of 1 Lime wedge
Combine above ingredients except beer in a glass, and pour beer to top.Â Serve with wedge of lime in a salted glass.
1 ice cold Mexican beer: Corona or Negra Modela for example
2 tablespoons of course salt
1 tablespoon of chili powder
2 tablespoons of fresh lime juice
1-2 dashes of your favorite hot sauce
1 dash of soy sauce
1 dash of Worcestershire sauce
Lime wedge for garnish
Mix together the salt and chili powder on a small plate. Rim a beer glass with a little lime juice and then dip in the salt and chili mixture to cover the top of the glass.
Fill mug with ice (yes, ice in a beer is popular in Mexico and other parts of Latin America).
Add lime juice, hot sauce, soy sauce, Worcestershire sauce, and a pinch of black pepper.
Slowly pour in beer. The salt on the rim will cause the beer to foam up, so be careful while adding beer.
Mexico tortilla price crisis? Think again, after reading this. It’s a money-making scam that reduces quality of tortillas and causes droves of Mexicans to cross the border (what, again?) to buy cheaper American tortillas.
I never liked the broad food category “organic” since the standards employed are so hard to obtain, and vary by different echelons of government. This writer apparently doesn’t either, but with some interesting figures about farming and the environment.
This blog is organic, by the way.