After my visit to Tacos el Bronco a few weeks ago in Brooklyn, my mouth has been watering for more tasty, authentic tacos in NY. Located just two blocks from the West Village location of Gray's Papaya, I couldn't help but try out the tacos from the Food Truck of Tacos el Idolo.
Even though I've never been to the West Coast (I'll make it there in November, pick your jaw back up!), and hardly remember my last visit to Texas, people from those areas constantly say that authentic Mexican food in NYC does not measure up. Honestly, that makes me upset. NYC is known as a food mecca, and the fact that I can't find something really authentic here pisses me off. With that being said, I can't wait to try out the Mexican food in California when I make it out there later this year.
That being said, I guess I'll settle for what I think are some great places here. Tacos El Idolo is based out of Corona, Queens, and has about three to four food trucks parked around NY. What really drew me to try them out was their meat selection. Along with the usual carnitas, beef, chicken, spicy pork, and salty beef, they also offer tongue, tripe, ear, and even goat meat. You know I'm always on the lookout for offal cuts. Tacos El Idolo did not disappoint.
Showing posts with label tongue. Show all posts
Showing posts with label tongue. Show all posts
Sep 4, 2011
Aug 23, 2011
Tacos el Bronco
I would be surprised if anyone tells me that haven't had some sort of Mexican food in their lives. Mexican food is just a part of American culture nowadays as the hamburger. Tacos, burritos, enchiladas, taquitos, salsa, mole, nachos, tamales, quesadillas, and guacamole. Is your mouth watering yet? Mine is too.
But like many cuisines across the United States corporate monkeys looking to make a quick buck destroyed the image of Mexican cuisine. Chain and fast food restaurants like Taco Bell, On the Border, Chilis, and even Chipotle are using sub-par ingredients, dismal food pairings, and charging customers an arm and leg for it. What's even more surprising? People are willing to pay for it.
Mexican food is about love. Mexican food is about simplicity. It's not about deep-frying a burrito and covering it in three types of cheese, with a side of "Spanish" rice and beans. It's about taking quality meats, slow-braising them until tender, and serving them inside soft, warm tortillas with onions, cilantro, and lime. It's about taking homemade masa (corn-based dough), stuffing it with braised meats, and steaming it inside a banana leaf until tender. In Mexico they fill their burritos only with meat and refried beans. Whoever came up with the idea of stuffing rice, meat, salsa, sour cream, lettuce, avocado, beans, and cheese into a burrito is just looking to scam you by making you pay $12 for it. Mexican food doesn't need all that. As long as you have a passionate cook that knows how to handle the ingredients, you realize you don't need all the extras. You taste the love that they put in with their own hands.
But like many cuisines across the United States corporate monkeys looking to make a quick buck destroyed the image of Mexican cuisine. Chain and fast food restaurants like Taco Bell, On the Border, Chilis, and even Chipotle are using sub-par ingredients, dismal food pairings, and charging customers an arm and leg for it. What's even more surprising? People are willing to pay for it.
Mexican food is about love. Mexican food is about simplicity. It's not about deep-frying a burrito and covering it in three types of cheese, with a side of "Spanish" rice and beans. It's about taking quality meats, slow-braising them until tender, and serving them inside soft, warm tortillas with onions, cilantro, and lime. It's about taking homemade masa (corn-based dough), stuffing it with braised meats, and steaming it inside a banana leaf until tender. In Mexico they fill their burritos only with meat and refried beans. Whoever came up with the idea of stuffing rice, meat, salsa, sour cream, lettuce, avocado, beans, and cheese into a burrito is just looking to scam you by making you pay $12 for it. Mexican food doesn't need all that. As long as you have a passionate cook that knows how to handle the ingredients, you realize you don't need all the extras. You taste the love that they put in with their own hands.
Apr 24, 2011
Au Pied de Cochon
It just made sense to me to make my first real post about my favorite restaurant. It’s called Au Pied de Cochon (or PDC for short), and it is located in Montreal, Quebec. If you have not heard of it, the Chef’s name is Martin Picard, and he specializes in everything related to foie gras, pork, duck, and fat. How could this not be MY favorite restaurant in the world? This is truly a gastronomic destination.
The restaurant is very easy to miss the first time you walk by it. The only visible signs are located on a high window. I don’t think it is much concern to Chef Picard, though, because the restaurant is packed every night. I have eaten there a total of five times, and was able to get a reservation only once. I have realized as a single diner, your best bet is to walk in once they open, and grab a seat in front of the open kitchen.
The entrance way is very tiny. I was greeted by two hostesses and sat in the "special seat" at the bar. When Au Pied De Cochon opened in 2003 Martin Picard asked for donations because he couldn't afford to buy all the seats he needed at the bar. The result was three hunters donated three chairs that looked VERY out of place, but are very cool in their own sense. I felt lucky to sit in the last one standing, which was wrapped in gold antlers.
When you walk in you immediately pass by their seafood tank, and then a huge array of market produce before making your way to your seat. So many fresh tomatoes, turnips, apples, and so forth just on display. The tank hides the pizza oven area, where two cooks prepare the large items like the guinea hen for 2, pork loin for 2, and the lamb shank. PDC bakes their bread fresh daily, and also had eight of their fresh sourdoughs attached to what looks like a giant spear on a counter table. Unlike most restaurants, the FOH team is very involved with the daily routines of the kitchen. I witnessed my kitchen runner slicing fresh sourdough to order, as well as others peeling and shelling fresh cranberry beans.
When you walk in you immediately pass by their seafood tank, and then a huge array of market produce before making your way to your seat. So many fresh tomatoes, turnips, apples, and so forth just on display. The tank hides the pizza oven area, where two cooks prepare the large items like the guinea hen for 2, pork loin for 2, and the lamb shank. PDC bakes their bread fresh daily, and also had eight of their fresh sourdoughs attached to what looks like a giant spear on a counter table. Unlike most restaurants, the FOH team is very involved with the daily routines of the kitchen. I witnessed my kitchen runner slicing fresh sourdough to order, as well as others peeling and shelling fresh cranberry beans.
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