Thursday, July 28, 2011
Today's Lunch
Eastern Carolina-Style Pulled Pork Sandwich with Pickled Jalapenos on a Buttermilk Bun
Last Night's Dinner
Barbecue Spaghetti
Pulled pork, onion, jalapeno, cheddar, feta, and Montgomery Inn barbecue sauce. The sauce is the key.
Pulled pork, onion, jalapeno, cheddar, feta, and Montgomery Inn barbecue sauce. The sauce is the key.
Taqueria Los Jaliscienses - Austin, TX
Do you like Mexican food?
Do you like real hole-in-the-walls?
Do you like ethnic restaurants where they speak the native language only and not English?
Do you take your car to Discount Tire?
Well then you're going to love Taqueria Los Jaliscienses, a combination of the first three items above, just down the street from Discount Tire, where I found myself last week after a noticeable shimmy developed in my car shortly after it was destroyed by baseball-sized hail and then fixed.
I'll be honest, this dive on the south side of Ben White is not a place I'd be likely to stop under normal circumstances, but destiny shook that car and put me at Discount Tire that morning, and destiny also closed the Jack and the Box and Taco Bell down the street for renovations, forcing me over to the next in line, Taqueria Los Jelly Senses, for a bite to eat while I waited.
Patroned only by a few small groups of people who I can only assume are regulars, Mexicans and Whiteys both, I was left wondering how things worked when I walked past the counter of Mexican candy and tried to figure out if I needed to seat myself or wait to be seated. The nice woman who emanated from the kitchen answered that for me...kind of, with a question in Spanish and then some gestures.
She brought me a giant glass of water and a basket of thick cut chips along with some creamy green salsa and some fresh red salsa, the first with a noticable burn not for the faint of heart, and the second with a hybrid pico de gallo meets Pace Picante feel to it, both good.
The menu was adorned with Mexican and Tex-Mex items alike, ranging from chicharrones to crispy ground beef tacos, and was complemented with full color pictures of at least one item from each section. After a small feast of chips, my waitress reappeared and gestured to the menu.
"What's the best thing on the menu?" I asked?
No dice.
I settled for the picadillo (that's ground beef "plus" to we gringos) enchiladas topped with a combination of their famous (where?) red sauce and cheese sauce.
Very good. Three enchiladas barely discernible from one another much like the contents of a well prepared White Castle slider, were topped with a flavorful sauce and a bunch of melted cheese and nestled in between some classic Mexican rice, slightly dry, and the thin sort of refried beans, which were very good.
Not a bad spot if you're having tire issues, or your getting really hungry while headed down 71. I recommend the stop, and a chile lollipop to go.
Summary
Atmosphere: hole-in-the-wall, stark, no bar, Telemundo
Food: greasy Mexican and Tex-Mex
Dog Friendly: no
Crowd: blue collar, regulars
What to Order for the First Timer: pick 'em
Best Time to Go: lunch
Do you like real hole-in-the-walls?
Do you like ethnic restaurants where they speak the native language only and not English?
Do you take your car to Discount Tire?
Well then you're going to love Taqueria Los Jaliscienses, a combination of the first three items above, just down the street from Discount Tire, where I found myself last week after a noticeable shimmy developed in my car shortly after it was destroyed by baseball-sized hail and then fixed.
I'll be honest, this dive on the south side of Ben White is not a place I'd be likely to stop under normal circumstances, but destiny shook that car and put me at Discount Tire that morning, and destiny also closed the Jack and the Box and Taco Bell down the street for renovations, forcing me over to the next in line, Taqueria Los Jelly Senses, for a bite to eat while I waited.
Patroned only by a few small groups of people who I can only assume are regulars, Mexicans and Whiteys both, I was left wondering how things worked when I walked past the counter of Mexican candy and tried to figure out if I needed to seat myself or wait to be seated. The nice woman who emanated from the kitchen answered that for me...kind of, with a question in Spanish and then some gestures.
She brought me a giant glass of water and a basket of thick cut chips along with some creamy green salsa and some fresh red salsa, the first with a noticable burn not for the faint of heart, and the second with a hybrid pico de gallo meets Pace Picante feel to it, both good.
The menu was adorned with Mexican and Tex-Mex items alike, ranging from chicharrones to crispy ground beef tacos, and was complemented with full color pictures of at least one item from each section. After a small feast of chips, my waitress reappeared and gestured to the menu.
"What's the best thing on the menu?" I asked?
¡WARNING! INSERT LANGUAGE BARRIER HERE
No dice.
I settled for the picadillo (that's ground beef "plus" to we gringos) enchiladas topped with a combination of their famous (where?) red sauce and cheese sauce.
Very good. Three enchiladas barely discernible from one another much like the contents of a well prepared White Castle slider, were topped with a flavorful sauce and a bunch of melted cheese and nestled in between some classic Mexican rice, slightly dry, and the thin sort of refried beans, which were very good.
Not a bad spot if you're having tire issues, or your getting really hungry while headed down 71. I recommend the stop, and a chile lollipop to go.
Summary
Atmosphere: hole-in-the-wall, stark, no bar, Telemundo
Food: greasy Mexican and Tex-Mex
Dog Friendly: no
Crowd: blue collar, regulars
What to Order for the First Timer: pick 'em
Best Time to Go: lunch
Wednesday, July 27, 2011
24 Diner - Austin, TX
Alright, this is long overdue, but I've had a chance to eat at 24 Diner a few times in the last three weeks, so here goes...
24 reasons I love 24 Diner:
24: Wait for your table while browsing the vinyl at Waterloo Records
23: Short walk from the bars of West 6th, and more importantly, from my house
22: Full bar and a great value wine list
21: Hotchicks
20: One of the best weekend hangover brunches in town
19: Square cups
18: Bloody Marys and Micheladas
17: Deviled eggs with bacon on arugula with lemon vinaigrette
16: Full Bar
15: Macaroni and Cheese
14: Incredible scenery
13: Chicken and Waffles
12: Sassy yet classy service
11: On-Site ATM
10: Meatloaf Sandwich
9: They willingly serve drunks...food
8: Meatloaf with Mashed Potatoes and Sweet Brown Gravy
6: Grilled Cheese
4: Full Bar
3: Bar Seating
2: Open whenever you want to go there
1: Full Bar
Hey, nobody said I could count
24 reasons I love 24 Diner:
24: Wait for your table while browsing the vinyl at Waterloo Records
23: Short walk from the bars of West 6th, and more importantly, from my house
22: Full bar and a great value wine list
21: Hotchicks
20: One of the best weekend hangover brunches in town
19: Square cups
18: Bloody Marys and Micheladas
17: Deviled eggs with bacon on arugula with lemon vinaigrette
16: Full Bar
15: Macaroni and Cheese
14: Incredible scenery
13: Chicken and Waffles
12: Sassy yet classy service
11: On-Site ATM
10: Meatloaf Sandwich
9: They willingly serve drunks...food
8: Meatloaf with Mashed Potatoes and Sweet Brown Gravy
6: Grilled Cheese
You know what one looks like
5: Egg Sandwich
4: Full Bar
3: Bar Seating
2: Open whenever you want to go there
1: Full Bar
Hey, nobody said I could count
Tuesday, July 12, 2011
Last Night's Dinner
Sage Crusted Loin of Venison on Herbed Spaetzle with Sherry Mushroom Sauce and Pan Roasted Brussels Sprouts
For the venison, dredge the loin in seasoned flour, then a beaten egg, and then roll in a mixture of fresh breadcrumbs and sage. Brown on all sides over medium high heat, then put pan in a 450 degree oven for ten minutes, and let stand on a room temperature plate for ten minutes before slicing.
For the spaetzle, beat two eggs into a cup and a half or so of flour, add some salt, pepper, and fresh thyme leaves, then whisk with water until it's the consistency of honey. Drop into boiling water through a spaetzle maker or a can with 1/4" holes in it and cook until it floats, then drain it and let it cool. When you're ready to eat, heat some butter and shallots over high heat, then add the spaetzle and pan fry.
Brussels sprouts are easy. Fire up some bacon and toss them in on pretty high heat and cook until brown in spots.
For the venison, dredge the loin in seasoned flour, then a beaten egg, and then roll in a mixture of fresh breadcrumbs and sage. Brown on all sides over medium high heat, then put pan in a 450 degree oven for ten minutes, and let stand on a room temperature plate for ten minutes before slicing.
For the spaetzle, beat two eggs into a cup and a half or so of flour, add some salt, pepper, and fresh thyme leaves, then whisk with water until it's the consistency of honey. Drop into boiling water through a spaetzle maker or a can with 1/4" holes in it and cook until it floats, then drain it and let it cool. When you're ready to eat, heat some butter and shallots over high heat, then add the spaetzle and pan fry.
Brussels sprouts are easy. Fire up some bacon and toss them in on pretty high heat and cook until brown in spots.
Sunday Dinner
My Lovely Wife Mrs. Gordo does several things well in the kitchen, one being these southwest eggrolls, which she serves with a sour cream guacamole dipping sauce.
Friday's Dinner
Chicken with Prosecco on Quinoa Fettucini
Browned the chicken pieces in olive oil with a little salt and pepper and fresh ground red chiles, then added some chicken stock and prosecco and cooked until done.
For the pasta, used a 50/50 mix of quinoa flour and all-purpose, and tossed with butter and mushrooms.
And served it with hearts of Romaine with a simple dressing of vinegar, oil, salt, pepper, dijon mustard, sour cream and italian parsley.
Browned the chicken pieces in olive oil with a little salt and pepper and fresh ground red chiles, then added some chicken stock and prosecco and cooked until done.
For the pasta, used a 50/50 mix of quinoa flour and all-purpose, and tossed with butter and mushrooms.
And served it with hearts of Romaine with a simple dressing of vinegar, oil, salt, pepper, dijon mustard, sour cream and italian parsley.
Wednesday, July 6, 2011
Last Night's Dinner
Penne with Orange Blossom Tomatoes, Red Habaneros, and Lemon Basil
Hearts of Romaine with Lemon Basil Cream
Hearts of Romaine with Lemon Basil Cream
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