Quote:
Originally Posted by Michael 61
(Post 2148618)
You have completely made my point - there is no food diversity in TV, it’s all the same stuff from Sysco-this is not cooking, it’s merely cutting bags open and heating them up - you could train a 5 year old to do that. The so-called “ethnic” restaurants in TV are so dumbed-down to American palates, with very little seasoning or spices. This apparently is what most in TV want and tolerate. If not, then there would be a clamor and demand for better restaurants. I have lowered the bar in TV, but can only lower it so far. Luckily we are near/sorta near many good ethnic places (visited Tarpon Springs last week, and had a delicious authentic Greek meal). I’m a pretty good cook, and can usually out-do any restaurant meal. I’m making my way through Cook’s magazine recipes, as well as all the DVDs of America’s Test Kitchen - so much fun, and all recipes turn out excellent. I’ve also challenged myself to once a week cook the national dish of every country in alphabetical order, starting with Albania. Sometimes, I need to order unusual ingredients online.
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So, I checked out the taqueria over near Oxford on 301. I was the only female customer. I was the only white customer. I was the only customer who at least appeared to be over the age of 50. I was the only customer who was not on a lunch break from some type of physical job (construction, landscaping, and a tree service truck I saw). I was the only customer who spoke English as their primary language. I was THRILLED. It meant I was in exactly the right place. Mexicans and other Latinos are every decent taqueria's #1 customers. It's not a restaurant, it's a food truck that's been set back from the road on a private lot with a big tent canopy over it, with some picnic tables and apartment-sized refrigerators for the GLASS bottles of refreshments, and a single outdoor spigot coming up from a pipe in the ground outside the eating area to rinse off your hands.
The taco tortillas, I believe, were pressed there, and set on the grill with just a tiny bit of oil to get the edges - not crispy exactly, but sturdy. They were definitely not fried or deep fried or sauteed. Just set down and left a minute to heat up and reinforce those edges. Two shells per taco, as expected.
The carne asada was delicious. Very lightly seasoned, chopped in small pieces, not even a hint of gristle or extra fat. With fresh diced onion, fresh chopped cilantro, a full 1/4 of a lime, and their salsa roja tasted like it was also prepared in-house (or, in-truck, if you must), not as hot as the habanero sauce back home but very flavorful.
Washed it down with a mandarin Jarrito (a brand of Mexican soda that comes in a variety of flavors).
Total was just over $6, before tip.
Their stew appeared to be the popular choice among the "regulars." I forget what it's called, but it's not on the menu, and is a popular "not on the menu item" at taquerias.
