Cinco De Mayo
Why so early? It's a month away. Ahh, we just cut our Cinco De Mayo show, and it was an hour of immersion into Mexican culture, food, and plenty of tequila and Tecate. Living in LA gives us a unique perspective, as Latino culture is inseparable from our city.
We talked about ceviche, siete mares, Corozon, rotgut Zapopan, and it clearly reminded me that nobody should be wasting time at El Torito or any weak chain, when there are more Mexican holes in the wall than fire hydrants. In fact, and I don't care about your politics, the truth is that Mexican and American cultures are inexorably bound.
There are so many regions to explore, from Michoachan to Oxahaca, each exhibiting its unique flair and taste. I rattled off a quick negro mole, which had at least four different chiles and several nuts, spices and Mexican chocolate. This 'quick' preparation would take several days to cull, mix and mash together in the right balance to blend into the perfect mole.
My favorite food, hands down, is seafood, and Mexican seafood, veracruz style. Siete Mares is a fantastic Mexican bouillabaise without the pretentiousness. Ceviche, as I opined about, is a deceptively simple dish, and shouldn't scare off the squeamish. It is fresh, dietary, and bright.
You don't need to associate Mexican with fattening and spicy troughs of dense food. The Mexican Rivera is host to great Gulf and Pacific seafood you should avail yourself.
We talked about ceviche, siete mares, Corozon, rotgut Zapopan, and it clearly reminded me that nobody should be wasting time at El Torito or any weak chain, when there are more Mexican holes in the wall than fire hydrants. In fact, and I don't care about your politics, the truth is that Mexican and American cultures are inexorably bound.
There are so many regions to explore, from Michoachan to Oxahaca, each exhibiting its unique flair and taste. I rattled off a quick negro mole, which had at least four different chiles and several nuts, spices and Mexican chocolate. This 'quick' preparation would take several days to cull, mix and mash together in the right balance to blend into the perfect mole.
My favorite food, hands down, is seafood, and Mexican seafood, veracruz style. Siete Mares is a fantastic Mexican bouillabaise without the pretentiousness. Ceviche, as I opined about, is a deceptively simple dish, and shouldn't scare off the squeamish. It is fresh, dietary, and bright.
You don't need to associate Mexican with fattening and spicy troughs of dense food. The Mexican Rivera is host to great Gulf and Pacific seafood you should avail yourself.
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