GNR Nomination Period is Open
Check out this post for nomination instructions.
David Hammond wrote:A,
I have not had cesina very often, and have only recently learned how to eat it (I bought it once or twice at groceries and ate it like jerky, which was okay, but did not show the stuff to advantage -- and was probably not the way it should be consumed). At the "other" Nuevo Leon (3657 West 26th Street), I had a very tasty machacado con huevo which was basically just scrambled egg with cesina in a taco -- I thought the egg was an excellently personality-less platform for the cesina. Also at this little joint, I had a very fine beverage: a michelada, which was an extraordinarlly powerful blend of Worchester, Tabasco, black pepper, fresh lemon, salt and beer -- over ice. I really dug it, and intend to mix some up at home this summer.
Nice looking charros.
hungryrabbi wrote:A Mike Bossy replica? Indeed...
There is a Guerreran restauarant near my house that also offers licuados de mamey. I have not tried one (I am currently fixated on their horchata). I will try a licuado de mamey tommorrow. To be honest, I had no idea what a mamey actually was until I saw the picture you linked. Now I remember seeing them at the supermercado.Amata wrote:So perhaps offering a mamey option for the licuados is a particularly Guerrerense touch.
Amata wrote:Also, I loved the beverage I had along with my lunch: licuado de mamey. I don't think I'd ever had mamey in any form before, and it was delicious, giving the "milkshake" a creamy orange color.
Here is a picture of mamey fruits:
http://www.mexicodesconocido.com.mx/esp ... ameyes.jpg
bryan wrote:Note to Hammond: normally the michelada contains clamato. Are you sure yours didn't? It's actually one of my all time favorite summer drinks. And (sadly) I'm not a huge fan of beer.
David Hammond wrote:Stopped into La Cecina last night and had a number of items, including some very nice smelts -- can't say they seemed distinctively Mexican (they were simply lightly breaded and fried, with some lime and cucumber and crema squirted on top), but they were very tasty (I had them cold for breakfast, and they held up).
Amata wrote:What strikes you as un-Mexican about the smelts? The charales at La Casa de Samuel are prepared even more simply: there, the smelts are served just fried, with lime and hot sauce on the side.