Since it’s a Friday night, I thought it would be appropriate to end with this, rather than with all the heath care/Middle East/priests-gone-wild Sturm und Drang….
Some of you were making fun of the Times article on breakfast tacos in Austin the other day. I agree that it was stupid. First off, it’s really news that people in Texas eat tacos for breakfast? Secondly, breakfast tacos just aren’t that exciting and it’s a waste to go to Austin just to eat them, especially since Austin has such a great food scene. Finally, at a certain point, there has been one too many articles in Times about hipsters eating ethnic food. I guess it beats another article about the not-quite-rich-enough.
By chance, I was actually in Austin when I read the article, visiting a friend and speaking to some people I work with at UT. My friend and I did a bit of a whirwind food tour. I apologize in advance if I sound at all like Megan McArdle here…
Vespaio and Garrido’s were fantastic. Taqueria El Meson, Fonda San Miguel, and Sagra were very good. Lambert’s was okay (it was better the other times I’ve gone and it’s a fun place anyway). Mansion at Judges’ Hill was truly awful (though the hotel, which is where I stayed, is very nice).
Probably the single most delicious thing I had was the pizza at Vespaio, the best pizza I’ve ever had, but my favorite place was Garrido’s. I liked it better than the legendary Fonda San Miguel, even though the mole at the FSM was amazing. Garrido’s served things like fried oyster tacos and a torta made with pork milanese. The flavorings were all traditional, but the level of spice was more just so, the combinations were unusual, and the food was lighter. Also, it wasn’t at all expensive (10 bucks a person plus tax, tips, drinks).
I guess people describe the style as “nuevo Tex Mex”. Have any of you been to places that do stuff in this style? I don’t mean the whole southwestern chipotle-marinated bullshit, I mean regular Mexican food given a more modern treatment. I would eat that kind of food everyday if I could find it.
jeffreyw
I have some flour tortillas, I’m looking for some inspiration. Any ideas?
gbear
How did you know what I had for dinner tonight?
DougJ
@jeffreyw:
Any ideas?
If you’ve got a smoker, do brisket tacos. One of the best foods on the planet.
jeffreyw
Here’s dinner tonight.
jeffreyw
@DougJ: Nope, no smoker.
[email protected]
fried oyster tacos are the Fishizz!!
yum yum yum
Fergus Wooster
La Calesa in San Antonio. Built in an old house on Hildebrand at Broadway.
If you’re in Houston blow off the Tex-Mex and go for Feast.
DougJ
@jeffreyw:
Make some guac, cook up some chicken in a pan with lime juice, tequila, garlic, onion, and pepper. Put them all on the tortilla.
DougJ
@Fergus Wooster:
SA is better than Austin for Mexican food, I agree. I like a place called Cascabel.
MikeJ
I’m making burritos and I’m adding leftover baked tomato sauce from Keller’s ad Hoc at Home that I made last night. Onions, leeks, fennel, and tomatoes, baked for hours until everything is sooooo sweet. Some chorizo and black beans in the burritos, some guac on the side.
And I’m drinking rye.
agba
Vespaio is my uncle’s place!
Had to share. Glad you liked it.
demo woman
I lived in Texas decades ago and still miss the mexican restaurants. Breakfast burrito’s have been around forever. Maybe the NYTimes thinks that they are new because they called them tacos.
jeffreyw
@DougJ: Sounds good, just the chicken?
jeffreyw
@DougJ: Shit, you have me lookin at smokers now.
geg6
Can’t think of the name of the restaurant, but Rick Bayliss’ place in Chicago is a place you’d probably like, Doug. Traditional flavors and dishes but modernized. Delicious.
Sentient Puddle
I’ll have to read that article to see how stupid it is. I can’t see how anyone would glorify breakfast tacos. First time I saw them, I thought to myself “OK, so how are these different from breakfast burritos? You just don’t roll them up?”
Near as I can tell, that’s it.
MikeJ
@jeffreyw: Next month I’ll be quit 3 years.
Oh, that’s not what you meant.
Yutsano
@MikeJ: You’ll be here all week, make sure you tip your waitress and try the veal?
Hawes
Start with Rick Bayless’s cookbooks and then have fun.
arguingwithsignposts
having spent a week in central mexico, I can verify that Tex-Mex is nothing like “real” mexican food. (chile con queso is not what you think it is). They eat beans and tortillas in the a.m. no problem. That said, 6th street on halloween is akin to mardi gras. highly recommended if you’re into that sort of thing.
Buggy Ding Dong
The article missed the best breakfast tacos in town: Star Seeds.
Now I’m off to Nuevo Leon to get some real Mexican food.
kdaug
@arguingwithsignposts:
Please, no. We don’t need to encourage any more amateur drunk drivers on the roads – SXSW is hard enough to get through.
And DougJ, I agree about FSM. It’s kinda gone downhill in the last 5 years or so. Manuel’s is about as good and a lot more convenient, especially if you work downtown.
Tattoosydney
Inspired by BHF, I am making carrot cakes…
However, I used this recipe (I liked the idea of the sour cream and wanted to make two cakes and this recipe was a big mix), and added pineapple (carrot cake needs pineapple) and raisins and dried cranberry, and left the nuts out of the frosting and put in some lemon juice.
Will update when they come out of the oven.
In the mean time, I like this song. Operator Please – Logic.
General Egali Tarian Stuck
OT
In case anyone one wonders what DLC type dems and former Clinton staffers do for America and the dem party.
Republican light working for you.
kdaug
@Buggy Ding Dong:
Star Seeds isn’t great, it just tastes that way since they’re open until 3:00 and located right off 6th. Ummm, drunken breakfast taco. (The same can be said of the street pizza.)
bigfatdrunk
Crap. You were about three blocks from me when you were at FSM. Would’ve loved to have bought you a margarita.
As far as Mexican food given the modern treatment, I think you can class Torchy’s as doing that. A Torchy’s is opening on Burnet (where the old Wok ‘n Go used to be).
@jeffreyw: You don’t need to spend a ton on a smoker. I’ve been using one for about 6 or 7 years, and it just has a sidebox for firewood, nothing more. I think the whole thing costed like $100.
Dee Loralei
JeffreyW, you have got to get a smoker, dude the foods are sublime. Get one that requires charcoal, tastes better, though the gas ones are easier . I make a kick ass smoked brisket with a roasted garlic and horseradish crust. And an even better turkey breast I brine in Jack Daniels. Then I dry rub it with brown sugar and black pepper and spritz it during cooking with Jack Daniels.
And there are always Memphis style pork shoulder and ribs to consider. So yea, get thee a smoker, dude. The way you cook you’ll be a pro by the end of the summer.
Doug, I made pork and green chili stew the other day. I add tomatillos which isn’t really traditional. I also made a polenta with toasted cumin seeds, pepitas and queso blanco, then broiled the sliced polenta. I served it like an osco bucco and yea it would have been good with a gremolata on the side. Is that what you meant by new ways to serve the traditional foods? I also added a can of hominy to it the next day so we could have left overs.
DougJ
@General Egali Tarian Stuck:
Thanks, I will blog about this tomorrow.
DougJ
@Dee Loralei:
Yes, that kind of thing.
Cat Lady
The only thing better than real Mexican food is New Mexican food. I’ve never been to a New Mexican restaurant outside of New Mexico and southern Colorado. The secret ingredient is the green chiles – they’re the result of a certain terroir, and like some boutique wines they aren’t grown in enough quantity to become commercialized. I get mine shipped frozen, then seed and skin them myself. Then the magic happens.
Dee Loralei
@DougJ: Yea the entire polenta with Southwesten/Tex Mex kinda came to me the day my father requested I make the green chili stew for his Birthday dinner and it didn’t seem festive enough. And then Oso Bucco popped into my head and then the southwestern spin on the grilled polenta just seemed natural, like why in the hell hadn’t I, or anyone else ever thought of that before, ya know? If you ever want the recipe let me know and I’ll email it.
arguingwithsignposts
@General Egali Tarian Stuck:
I am all out of profanities to describe that b.s.
freelancer (itouch)
omg that was me! When drunk nights out suck it’s depressing. Try to have fun guys.
freelancer +6
JK
OT
CBS News legal analyst Jan Crawford hearts John Roberts in his dissing of Obama
For the life of me, I just don’t get why the White House continues to try to pick a fight with the Supreme Court… Whether the White House has a short-term or long-term strategy or no strategy at all, it’s flat-out absurd and ill-advised for the administration to think it should always have the last word. It’s like my 6-year-old: “I don’t LIKE your idea. I like MY idea.”
cbsnews.com/8301-504564_162-20000226-504564.html
kdaug
@Cat Lady:
Heh, I’ve got a freezer full of Hatch green chilies right now. We buy a case in late August when the shipment comes in, Central Market will blister them for you, and we spend a day peeling, chopping, de-seeding, and baging.
An afternoon’s sacrifice for a year’s worth of deliciousness.
jeffreyw
@Dee Loralei: Post it here!
JK
OT
Action Alert from Fairness and Accuracy concerning the NY Times and its reporting of the ACORN story
NYT and the ACORN Hoax
Why can’t paper admit its mistakes?
h/t fair.org/index.php?page=4043
DougJ
@JK:
Exasperating.
Corner Stone
@Fergus Wooster:
You’re out of your fucking mind.
Corner Stone
@arguingwithsignposts:
Nor should it be confused with such.
Two totally different items.
Yutsano
@Corner Stone: Tex-Mex has a thousand iterations, though the good stuff is where the Mexicans eat. I got this advice from a few of my bilingual co-workers. Instead, sample whatever the locals do well. If there’s a celeb chef and you can get a table eat there. Otherwise ask where the folks at your hotel/airport eat and try that, especially if it’s locally owned.
Walker
You are a number theorist, aren’t you DougJ? Do you work with Starbird?
JK
@DougJ:
Someone once posted an interesting commentary comparing the competition between Jan Crawford and Linda Greenhouse on the SCOTUS beat as a modern day version of “All About Eve”
Scamp Dog
McMegan’s actually good when she food blogs. That’s not frequent enough to justify wading through her glibertarian defense of the status quo.
Corner Stone
@Yutsano: I’d say Tex-Mex has a thousand dishes, but the heart of it is the same…generally.
Cat Lady
@kdaug:
There is nothing on this earth more tantalizing than the smell of roasting chiles at the harvest. I’ve also had the green chile bagels from Bagelmania shipped.
If I could pick a final meal, it would be the green chile cheeseburgers from Bert’s Burger Bowl. I’d like to see a New England/New Mexico fusion restaurant. My local favorites could all use a kick in the ass from the chiles.
Dee Loralei
@jeffreyw: Which recipe?
JackieBinAZ
In northern Arizona, the Navajo taco rules!
tejas_trilobite
@arguingwithsignposts:
Sure, but the good southern-north-american food in Austin isn’t “tex mex.” “Tex-mex” is what dallas calls Mexican food, and it’s not good. (I’m living in Dallas now, which is quite unfortunate food-wise). You can have pop tex-mex at chuy’s and other places and be happy, but it’s probably not because the food is in many senses what you’d call “good.” Then again, someone mentioned hamburgers etc. before, so square that with your food pretensions.
(God I can’t believe I got sucked into this thread. F’ it.)
There’s plenty of variety, and I can’t really help it if people who don’t know the geography are dissing mediocre food because they don’t even know what the territory contains. Have to know the locality, and skew for your personal taste. South and central Austin is where it’s at, in my past experience. Not flashy FSMiguel stuff. Try “interior” or honduran, or salvadoran, etc. etc.. Or maybe just a “real” Mexican taco stand (and the cook’s from where? Chiapas? Durango? Chihuahua? what you prefer?)
Here’s some randomly pulled hits for “interior mexican food”:
yelp.com/search?find_desc=interior+mexican+food&find_loc=Austin,+TX
Here’s a column that predates the NYTimes one.
slashfood.com/2009/07/23/are-austin-tacos-the-nations-best
Anyway, as I said before, F’ it. I’m just bitter because everyone “knows” Austin, or Texas, or “mexican” food. God, you people suck when you’re not bashing paleoGoopers.
I love you anyway, but geez.
Tattoosydney
@Yutsano:
Email sent.
Entirely inappropriate for a food thread – Evil Dead in claymation.
Svensker
@jeffreyw:
I like to stuff them with shredded turkey or chicken, some grated cheese, some chopped green onion, then roll them up and tie them with string. Then fry in some good grease or oil till brown on all sides (or deep fry if you can). Serve with guac, sour cream and salsa. We always called them diplomas. Addicting. You can add beans, sliced chilis, and what have you, but I like the simplicity of the chicken, cheese and onion.
Yutsano
@Tattoosydney: Grazie mille mi amici, I shall check. I still haven’t recovered from Sushi Cat however.
tejas_trilobite
@Cat Lady:
I agree with you on the awesomeness of New Mexican food. Lord, yes. There was a good (or at least I thought so at the time) New Mexican place in Austin in the 80’s, but it wasn’t open long enough, sadly (maybe a year, or two?). Apparently, the cooks went back to New Mexico.
At least you can finally get NM green chiles outside of NM (though barely)….
Tattoosydney
@Yutsano:
You mean this?
Cat Lady
@JackieBinAZ:
Fry bread tacos – Yum! I’ll check it out the next time I go through Tuba City. I’ll smash a few beer bottles on my way out of town.
OriGuy
Residents of Mexico City are called Chilangos. I discovered Chilango food in DFW. There is a stand in Terminal C called Urban Taco. They serve Mexico City style food; tortas are the specialty. There’s one in Dallas, too, but I’ve never gotten out of the airport.
In San Jose, I’ve tried La Casita Chilanga. I got a torta there that was the size of a dinner plate and five inches thick. I ate half and took the rest home. There’s one in Redwood City, too.
kdaug
@Cat Lady:
Admittedly, my knowledge of New England cuisine is pretty much limited to chowder and pot roast, but my experience is that most northerners don’t particularly care for the heat of the chile. Hell, my relatives in Atlanta don’t much go for anything hotter than Mild Pace, while we drink Mrs. Renfro’s Habenero Salsa by the cupful.
What dishes were you thinking need a kick? I’d love to try one.
Yutsano
@Tattoosydney: ACK! I was hoping you’d share that! I’m sure quite a few folks will cuss you out for it, although I will say I was doing quite well until I had to stop to take care of stuff and stuff.
You haz a response. Take your time with it please, it is your weekend after all!
Don SinFalta
DougJ-
You’re a mathematician and friend of Mike Starbird? I’m in the Computer Science department at UT, it’d be nice to meet you next time you come to town.
Common Sense
Not so crazy about the Austin food scene. I lived there for 6 years, and it was my impression the city is basically nothing but Tex-Mex, Barbecue, and sandwich shops. Other Texas cities have much more varied restaurant scenes.
If you’re in Houston try Hugo’s on Westheimer. True Mexican, and they do a great buffet on the weekends. Although to be honest I’ve enjoyed Houston’s Asian influences for the past few years much more. We just lost my absolute favorite late night hangout — Mai’s Vietnamese, which burned to the ground a few weeks back. Very sad. I love being able to choose not just Chinese food, but a choice of Hunan, Schezwan, or Cantonese. Austin’s Asian culinary scene is awful. There’s a few trendy sushi bars and that’s about it.
If you do want Austin BBQ, I highly recommend the Salt Lick. Stubb’s is ok and fun for tourists what with the live music, but the food is far better elsewhere.
DougJ
@Don SinFalta:
You’re a mathematician and friend of Mike Starbird?
Actually, I don’t know him.
But I will let you know next time I’m in town for sure.
Common Sense
The best breakfast tacos I’ve ever had are from a place with the extremely unappetizing name of Bob’s Taco Station. It’s about 30 minutes south of Houston in Rosenberg (near Sugar Land), housed in an old gas station.
Yutsano
@Common Sense: That reminds me: somewhere on the Eastern side of Washington out in the middle of nowhere is a wonderful Greek restaurant. It’s about thirty miles away from any sort of town and is just there on the side of the highway. It does pretty well though as it’s been there for at least a few years.
kdaug
@Common Sense:
Crap, where in Rosenburg? We pass through there half the time we go to my sister’s in Sugarland (from Austin, through Eagle lake). Love to get a good taco before we arrive.
Wag
Thanksgiving at our house is roast turkey with homemade mole stuffed under the skin and a corn bread, chorizo, green chile, cilantro and toasted pine nut stuffing. Garlic and green chile mashed potatoes and the most amazing gravy you’ve ever tasted. That’s my version of Nouvelle Mexican.
Common Sense
@kdaug:
It’s off of Alt. 90 and Highway 36. Near Richmond.
Common Sense
@Wag:
Sound delish. Thanksgiving at my house is usually smoked turkey and a collection of Taiwanese or Cantonese food. Heavy on the seafood — my stepmom is Taiwanese. Always a choice of rice or mashed potatoes.
Sentient Puddle
Since this looks sort of like an open thread, I’ma go all open thread on you guys.
I decided that I want a fedora. Because they look spiffy. The one I’m eyeing is this one, but I’m curious about materials. That one’s wool felt, but I’ve seen others that are fur felt. Besides price, what’s the big difference between these two materials? My sense is that I would like the feel of fur felt better, but since I don’t have two sample fedoras in front of me, I can’t tell.
kdaug
@Common Sense:
Found it. Must have passed the place a dozen times.
Do they have it to go, or is it eat-in? Nothing like a Christmas morning showing up with hot tacos for the kids…
IndyLib
@Cat Lady: @kdaug:
Oy, you two just made me homesick. Nothing can compare to the smell of blackening Hatch green chiles in the grocery store parking lot on an August afternoon.
I used to help my Mom put up chiles for freezing every year right before school started. She’d cook with them all winter. I’ve never been able to replicate her green chile no matter how hard I tried. I watched her make it a hundred times, I just can’t manage to get it right. I miss that green chile.
Tom Ames
Is Guero’s (on S. Congress) still around?
Common Sense
@kdaug:
You can order dozens of em to go, but theres no drive thru — or at least there wasnt a few years ago.
Also, their tamales are out of this world.
Yutsano
@Common Sense: Oh dude. Tamales are my huge weak spot. I keep bugging this one lady to make them at work but she refuses without an assistant. It might almost be worth it because all the food she’s made so far has been fantastic.
Common Sense
@Yutsano:
I’d offer to assist her if I were you. Nothing like a homemade pork tamale.
With extra lard.
There’s a guy who goes from bar to bar around here selling tamales late night. He smells horrid, but he must make a killing. I’ve seen him sell 25-30 at one bar more than once. At 5 bucks a pop. And I’ve seen him at dozens of bars around town.
Yutsano
@Common Sense: Yeah I’m pretty sure I’m gonna break down and give her a hand with the next round of them although even if volunteer she might not do it. She’s groused about the amount of work it is before. I might have to wait for a holiday or something.
Jayboy711
@IndyLib and other green chili lovers…
I’m a former New Orleanian whose relocation to Santa Fe marked a culinary turning point from which there is literally no going back.
For those in or around Albuquerque, a visit to La Isla at 826 Bridge Blvd SW, just southwest of UNM, right across the Rio Grande, is required. Have a little spanish at the ready, because nobody there speaks English. Just point at the menu randomly, because it’s all awesome, and nothing cost more than, like, $4. This place is fantastic, like walking around a border town. It’s open late too.
In Santa Fe, it gets more expensive. But still delicious.
Order everything ‘navidad’–Christmas flavored, meaning red AND green chili.
Sator Arepo
@Tom Ames (71):
Guero’s is more a place to be seen than eat, especially during SXSW. But yeah, it’s there. I don’t stand in line for guacamole, though.
@DougJ: Go to Taqueria Arandas #5 (“Al estilo Jalisco”) on South 1st street. It’s not fancy–it’s good. Get the Al Pastor. You’ll never leave. I was there today.
Breakfast burritos > breakfast tacos, but the burrito style in New Mexico is smothered and not heard of here. The hand-held charm of a good breakfast taco is a simple pleasure, but, really, it’s all about the salsa at each particular place, since it’s mostly just Breakfast Food in a Goddamn Tortilla.
And Vespaio is Teh shit, along with its next-door little sister Enoteca (same owners). Don’t come to Austin for the Italian food, but if you’re in Austin, eat there. It the bestest foods evaroneoneone.
(SXSW gives me a headache.)
Fergus Wooster
@Corner Stone:
Always a possibility, but have you been to Feast?? It’s fucking incredible. Never knew black pudding could be so good.
That said, the some of the best Tex-Mex in Houston is actually Cuban-Mex-Tex at El Rey (Washington and Shepherd, Ella and 43rd, I-10 at Bunker Hill). All slow-cooked goodness.
Corner Stone
@Fergus Wooster: Not arguing against Feast. I was responding to the “blow off Tex-Mex while in Houston” part.
I find that to be a highly misdirected statement.
Corner Stone
@Yutsano: It’s not worth it, and you’d most likely make it harder for her.
I suggest you check out any local Catholic churches, or if you have a friend that’s Catholic and attends, ask them to inquire about anyone making homemade tamales.
At least around here there’s always someone making batches for fund raising of one sort or another.
Nothing beats homemade, but tamales aren’t easy. If you do decide to help her, make a few dozen extra you can freeze.
Corner Stone
@Common Sense:
Watch out for the green sauce he offers along with them. Wicked stuff the next morning.
Corner Stone
@Sentient Puddle: You’ve been watching too much White Collar on USA.
Corner Stone
@Common Sense:
I’ve never been there except after drinking. I thought it was pretty decent. Generous portions.
Hadn’t been there in years before the fire.
abo gato
As a native San Antonian, let me say that the NYT article has mightily pissed off a lot of us. There is no way in the freaking world that the Austin breakfast taco can be anywhere as near as good as any in SA. I’ve had them in Austin, meh, is all I can say. You can go into nearly any hole in the wall, mom and pop, Mexican food joint here and have your socks knocked off, regularly.
Freshly made, soft and fluffy flour tortillas. Freshly made, thick and chewy corn ones. Great hot sauces of infinite varieties and heat.
And, NO, they are not burritos. They are not all rolled and folded and squared up. They are just folded and filled with yummy goodness. In fact, burritos generally piss off San Antonians, as the whole California Mex biz has too much sour cream and black olives to have anything to do with what we think of as real Tex Mex cooking.
Oh, and @jeffreyw, I recommend a Bradley Smoker…..an amazing tool that I got last year. Smoked a turkey for Thanksgiving and it was the best turkey we have ever had. Made smoked spareribs last weekend, out of this world. I have been curing and smoking bacon since then and it is amazing. Have a plan to smoke a lamb pastrami tomorrow, have made beef pastrami before and I expect the lamb to kick its ass.
Finally, @Fergus Wooster, I am sorry to say that La Calesa is no more….the building was torn down. They did have some fine food, though!
Corner Stone
@Sator Arepo:
The same thing that happened to SXSW happened to The TED sessions, Burning Man, etc, etc.
DougJ
@Tom Ames:
Yes.
Cheryl from Maryland
@Sentient Puddle — fur felt is felt made from fur. Felt(ing) is a process, not a material. Fur Felt is like wool felt except that it is smoother, wears better, looks nicer and costs more. Fur for hats is what made the Astors rich. If money is an issue, check out vintage stores.
PS – I love White Collar. Hee Hee, Mr. and Mrs. Suit.
Nylund
I live in Dallas where “Tex Mex” is a term used to describe Mexican food that has had all the decent meats, cheeses, and veggies replaces with prison-grade cheap alternatives (yay! more liquid cheese and ground beef!). Food here truly truly sucks (and the Chuy’s here is the WORST tex mex/mexican I have ever had in my life). That being said, I will agree that Austin and S.A. can do both Tex-Mex and BBQ pretty darn well (I was just there a couple days ago). But, there is only so much brisket and greasy tacos one can eat and I hate that nearly all of the “good” food is often so heavy.
The wife and I love to cook but when we do go out a very common conversation goes something like this:
“What do you feel like eating?”
“Anything but BBQ or Mexican.”
“But everything else is terrible.”
“I’d KILL for a decent jerk chicken.”
“Or shawarma”
“or moule frite”
In short, I’d trade it all away to be back in a city that could reliably provide me with decent Indian, Greek, Caribbean, French, Japanese, Middle Eastern, etc. Heck, I’d trade it all away just to have ONE decent loaf of bread.
licensed to kill time
Best morning hangover cure breakfast in Mexico is birria.. It’s a well known fact among the locals, not that I have any personal experience with that ;-)
Common Sense
@Nylund:
Not to beat a dead horse, but move to Houston.
Jerk Chicken = the Reggae Hut on Almeda.
Shawarmas are all over town. I had Droubi’s last week and do so about twice a month. Seriously, I can eat out twice a day for months and have a different nation’s cuisine every meal.
In addition to a massive and varied immigrant community, the thing with Houston is that people have money, but nothing to spend it on. The theater and late night scenes are so-so, which means people spend a boatload of cash eating out. Final Jeopardy question from a few years back was “This American city spends more per capita dining out than any other.” Answer: What is Houston?
Clementina
The only way to find good regular Mexican food is to make it yourself. You can start by reading my blog.
Clementina
“A Little Cup of Mexican Hot Chocolate”