With Internet Karaoke! Please forgive me but I cannot stop listening to and singing along with Mariah Carey's All I Want For Christmas is You. In a vian attempt to get it out of my head, I will attempt to do internet karaoke. This is deidcated to J, the best Christmas present EVER!
*Tinkly music plays*
IiiiIIII don't want a LOT for Christmas
ThEEEere's just one thing I need
I don't care about the presents
UUUuunderneath the Christmas tree
I just waaaaant you for my ooooown
More than you could ever know
Make my wish come truOOOOOOOOoooe
All I want for ChristmaaaaAAAaas iiiiIIIIiiiis...
YoOOOOoooUUUu Yeah
I don't WANT a lot for Christmas
There's just ONE thing I need
(And IIIIII) I don't care about the presents
Underneath the Christmas tree
I don't need to hang my stocking
There upon the fireplace
Santa Claus won't make me happy
With a toy on Christmas day
I just want you for my OWN
More than you could ever know
Make my wish come trUUUUUUuuue
All I want for Christmas is yoOOOOOUuuuUUu
YOOOouuuu baby
Iwon'taskformuchthisChristmas
Idon'tevenwishforsnow
I'm just gonna keep on waiting
Underneath the mIIIIIIstleTOE
I won't make a list and send it
To the North Pole for Saint Nick
I won't even stay awake to
Hear those magic reindeers click
'Cause I just want you here tonIIIIght
Holding on to me so tIIIIght
What more can I dOOOOo
Baby all I want for ChristmAAAAs is yOOOOoooUUUuuu
Ooh baby
All the lights are shining
So brightly everywhere
And the SOUND of children's
Laughter fills the air
And everyone is singing
I hear those sleigh bells ringing
Santawon'tyoubringmetheoneIreallyneed
Won'tyoupleasebringmybabytome...
Oh I don't want a lot for Christmas
This is all I'm asking fOOoor
I just want to see my baby
Standing right outside my door
Oh I just want you for my oOOOoown
More than you could ever know
Make my wish come trOOOuue
Baby all I want for ChristMAAAAAAAAASSSSSSSSS is...
YOOOOOOUUUUUUUU!!!
Friday, November 25, 2005
Thursday, November 24, 2005
Happy Thanksgiving
Yes it truly is the most adored food holiday in all the land. I'm in the bosom of my full crazy family in Houston. I've played about seventeen gazillions games of hide and seek with my 4 and 8 year old cousins and made my apple crostadas. It a happy twist of fate, my foodies uncles have taken over Thanksgiving. As we speak, a 22 pound tukey is being brined. Happy Thanksgiving to all!!!! -T
I'm here in DC, excited to be spending time with neighborhood and work friends. My version of Paula Deen's Marshmallow-Stuffed Sweet Potato Balls is ready for transport along with one of two green bean casseroles made with water chestnuts for crunch, worcestershire for a salty bite, and a southern-boy portion of sharp cheddar cheese to make it, well, cheesy. Also ready for transport is a jug of spiked apple cider with rum and cinnamon schnapps and some cream cheese with jalapeno jelly that seems to have a permanent place at the holiday table in Texas. It's not quite there yet, but I think it's pretty damn good.
Among all the other things, today I am thankful for food, education, humor, art, friends, family, and most of all T.
Best wishes to you and yours. -J
I'm here in DC, excited to be spending time with neighborhood and work friends. My version of Paula Deen's Marshmallow-Stuffed Sweet Potato Balls is ready for transport along with one of two green bean casseroles made with water chestnuts for crunch, worcestershire for a salty bite, and a southern-boy portion of sharp cheddar cheese to make it, well, cheesy. Also ready for transport is a jug of spiked apple cider with rum and cinnamon schnapps and some cream cheese with jalapeno jelly that seems to have a permanent place at the holiday table in Texas. It's not quite there yet, but I think it's pretty damn good.
Among all the other things, today I am thankful for food, education, humor, art, friends, family, and most of all T.
Best wishes to you and yours. -J
Monday, November 21, 2005
Paula Deen's Thanksgiving special
I won't do a full recap because the special is an hour long but I have to make a few comments about it. The highlight of the whole thing for me was the homemade turducken. I nearly lost it when the teaser said she was going to make her own turducken. Turducken (I love saying that word!) aside, it was a kind of meh episode. She was laying it on thick with her corn pone antics and her sons were laying it thicker with their UGA frat routine. I was trying to figure out whether the two ladies at the poker game for Jamie and Bobby's wives or Michael's children.
Not including the turducken, the food was pretty meh. Paula made an oyster stuffing with oysters that were essentially harvested in her backyard. It was a fairly standard cornbread stuffing that I thought was way too wet. When it was taken out of the oven, it had a bread-pudding-like consistency. I like my stuffing to be breadier and more solid. While that was going on, fratty Boddy and Jaime were staying true to their Southern roots and frying a turkey. They essentially rubbed it with butter and spices and dunked it into a huge fryer. More fake hijinks of Paula trying to steal a drumstick from the boys.
When we get back from commercial Paula is putting together her turducken. It's a sight to behold. I'll leave it at that. She then makes a sweet potato ball that's a mound of sweet potato with a marshmallow surprise inside. I went into sugar shock just looking at it.
There's this whole fakety fake scene of poker playing that is just plain stagey. I google Jaime Deen (the bigger, doughier one), and it looks like Brooke is his wife. She looks like she could be a cheerleader, complete with heavy eyeliner, chunky highlights and a perky smile. She has the good sense to look a little embarassed at the fake poker cheating.
Jaime and Bobby retire to the kitchen to make some artery hardening snacks. Bobby wraps sesame pretzel sticks in bacon and Jaime makes a little hamburger and wraps it with puff pastry. They have an easygoing rapport and pal around while they cook.
They come back to the game with a plateful of snacks and fake accuse their mother of cheating in the fake poker game. Thankfully we leave that and go to Paula's gorgeous porch where she SAYS she set the table but we all know it was some poor production assistant working until 4:00 am. It is a fall fantasy of leaves, red and orange flowers, and pumpkins.
In her final demonstration she mixes cranberry juice and apple juice together with some cloves and cinnamon to make a cider. We leave the Deen/Groover household on the gorgeous porch hoping they don't drop dead from a heart attack.
Not including the turducken, the food was pretty meh. Paula made an oyster stuffing with oysters that were essentially harvested in her backyard. It was a fairly standard cornbread stuffing that I thought was way too wet. When it was taken out of the oven, it had a bread-pudding-like consistency. I like my stuffing to be breadier and more solid. While that was going on, fratty Boddy and Jaime were staying true to their Southern roots and frying a turkey. They essentially rubbed it with butter and spices and dunked it into a huge fryer. More fake hijinks of Paula trying to steal a drumstick from the boys.
When we get back from commercial Paula is putting together her turducken. It's a sight to behold. I'll leave it at that. She then makes a sweet potato ball that's a mound of sweet potato with a marshmallow surprise inside. I went into sugar shock just looking at it.
There's this whole fakety fake scene of poker playing that is just plain stagey. I google Jaime Deen (the bigger, doughier one), and it looks like Brooke is his wife. She looks like she could be a cheerleader, complete with heavy eyeliner, chunky highlights and a perky smile. She has the good sense to look a little embarassed at the fake poker cheating.
Jaime and Bobby retire to the kitchen to make some artery hardening snacks. Bobby wraps sesame pretzel sticks in bacon and Jaime makes a little hamburger and wraps it with puff pastry. They have an easygoing rapport and pal around while they cook.
They come back to the game with a plateful of snacks and fake accuse their mother of cheating in the fake poker game. Thankfully we leave that and go to Paula's gorgeous porch where she SAYS she set the table but we all know it was some poor production assistant working until 4:00 am. It is a fall fantasy of leaves, red and orange flowers, and pumpkins.
In her final demonstration she mixes cranberry juice and apple juice together with some cloves and cinnamon to make a cider. We leave the Deen/Groover household on the gorgeous porch hoping they don't drop dead from a heart attack.
Some more about Del Ray
J told you all about Los Tios and I wanted to let you all know about our other little jaunts in Del Ray. Del Ray isn't a huge commercial area, but the shops that are there are interesting and worth exploring. After we were sated at Los Tios, we went to Cheesetique to forage. Ironically, we ended up getting everything BUT cheese. J and I got some pepper crackers and fig jam in hopes of recreating Two Amy's pipe dreams goat cheese with fig jam. We had a log of goat cheese form the cheese vendor at Eastern Market. We then went to what used to be called the Dreamery. It was forced to change it's name because some evil ice cream conglomerate sued them. So now it's called Dairy Godmother. This pisses me off to no end. It's just like when some family owned a pub in Scotland and were sued by MacDonald's for calling themselves MacDonald's. This family WAS the clan MacDonald. As if anyone will confuse a Scottish pub with a soulness fast food joint. Anyway, we got some custard sundaes at the shop-formerly-known-as-Dreamery and they were fine. For J, the sundaes were a marshmallow topping delivery system. What I found was funny was that the jukebox only played songs with the word "dream" in the title. Boy D put in a quarter for the jukebox to play the Billy Ocean classic "Get out of my Dreams, Get in to my Car." While an attention whore like me will totally start bopping in public to a song like that, I was tickled pink when both Boy D and Girl D starting bopping too.
Del Ray was a great way to spend a Sunday morning and well worth exploring.
Del Ray was a great way to spend a Sunday morning and well worth exploring.
Sunday, November 20, 2005
Sunday in Del Ray: Los Tios Grill
Los Tios Grill is a small but colorful restaurant on Mount Vernon Avenue in the Del Ray section of Alexandria. We went Sunday with our friends D&D who recently moved in just down the street. For those who haven't been, Del Ray's main drag is populated with shops, independent restaurants and more with commercial sections divided by the occasional stretch of houses. It was a gorgeous day for a walk so we left D&Ds and enjoyed a cool stroll to Los Tios.
Those who know me and some who have read it here know that I truly love good Mexican and Tex-Mex food. I love everything from the basics to the more complex and unique foods and flavors of our neighbors to the south. For me, today was all about the basics.
I did not really have expectations of my lunch at Los Tios. D&D had been told it was good though they have spent more time enjoying Taqueria Poblano, not too far down the street. The menu of Tex-Mex and Salvadoran cuisine, has many of my favorites including the standard round of fajita, enchilada, burrito, and chimichanga options. I wanted to try many dishes but settled on the chicken fajitas, mainly because I think they are a good measure of how a restaurant handles a potentially bland, and usually very simple dish.
But before the main course, the table opted for the guacamole appetizer ($4.95) and the Tamal de Elote ($2.25) along with the complimentary chips and salsa. I love some good chips and I find they truly set the tone for the rest of the meal. I have rarely had good food at a place that doesn't know how to work the chips and salsa. The chips were light but substantial enough to hold a goodly amount of salsa. They were served warm and fresh with a standard, but delicious red salsa with tasty bits of onion and just enough cilantro and heat to satisfy my pretty picky tastebuds.
The guacamole appetizer was a hit for four guacamole lovers. Served in a fried mini flour tortilla cup and surrounded by triangles of fried flour tortillas, it was a well-mixed balance of creamy and chunky. The Tamal de Elote was a comforting sweet corn appetizer served with sour cream. Think a slightly more dry creamed corn served in the shape of a medium-sized tamale. Always a treat when done right and worth the very reasonable $2.25.
The chicken fajitas arrived on their sizzling platter with a stack of fresh tortillas and spoonfuls of rice, beans, guacamole, and sour cream. Grilled chicken rested on a bed of onions and peppers that tasted of garlic, a hint of soy possibly and lime juice. The chicken itself was delicious, full of flavor, and expertly grilled. The accompanying tortillas were soft and pliant and had a good hand-feel. All-in-all, I was very pleased and enjoyed slathering each serving with their tasty salsa.
It was perceptive of the server, who did a great job throughout the meal, to bring us a special hot sauce that was as delicious as it was powerfully hot. A mix of citrus, jalapeno, habanero, and cilantro, it provided one hell of a punch but was not too painful considering its potential.
The server and other employees at Los Tios Grill were warm and welcoming and this was not lost on us. It's great to feel like your business is valued and that people enjoy your enjoying their restaurant.
We will be back!
Those who know me and some who have read it here know that I truly love good Mexican and Tex-Mex food. I love everything from the basics to the more complex and unique foods and flavors of our neighbors to the south. For me, today was all about the basics.
I did not really have expectations of my lunch at Los Tios. D&D had been told it was good though they have spent more time enjoying Taqueria Poblano, not too far down the street. The menu of Tex-Mex and Salvadoran cuisine, has many of my favorites including the standard round of fajita, enchilada, burrito, and chimichanga options. I wanted to try many dishes but settled on the chicken fajitas, mainly because I think they are a good measure of how a restaurant handles a potentially bland, and usually very simple dish.
But before the main course, the table opted for the guacamole appetizer ($4.95) and the Tamal de Elote ($2.25) along with the complimentary chips and salsa. I love some good chips and I find they truly set the tone for the rest of the meal. I have rarely had good food at a place that doesn't know how to work the chips and salsa. The chips were light but substantial enough to hold a goodly amount of salsa. They were served warm and fresh with a standard, but delicious red salsa with tasty bits of onion and just enough cilantro and heat to satisfy my pretty picky tastebuds.
The guacamole appetizer was a hit for four guacamole lovers. Served in a fried mini flour tortilla cup and surrounded by triangles of fried flour tortillas, it was a well-mixed balance of creamy and chunky. The Tamal de Elote was a comforting sweet corn appetizer served with sour cream. Think a slightly more dry creamed corn served in the shape of a medium-sized tamale. Always a treat when done right and worth the very reasonable $2.25.
The chicken fajitas arrived on their sizzling platter with a stack of fresh tortillas and spoonfuls of rice, beans, guacamole, and sour cream. Grilled chicken rested on a bed of onions and peppers that tasted of garlic, a hint of soy possibly and lime juice. The chicken itself was delicious, full of flavor, and expertly grilled. The accompanying tortillas were soft and pliant and had a good hand-feel. All-in-all, I was very pleased and enjoyed slathering each serving with their tasty salsa.
It was perceptive of the server, who did a great job throughout the meal, to bring us a special hot sauce that was as delicious as it was powerfully hot. A mix of citrus, jalapeno, habanero, and cilantro, it provided one hell of a punch but was not too painful considering its potential.
The server and other employees at Los Tios Grill were warm and welcoming and this was not lost on us. It's great to feel like your business is valued and that people enjoy your enjoying their restaurant.
We will be back!
Thursday, November 17, 2005
Did I not declare Thanksgiving season open?
Which is why I am doing yet another Thanksgiving post. And speaking of the Post and Thanksgiving, when did the Washington Post Food Section get an injection of relevancy? I am so loving Wednesday's Food Section, answering some basic Thanksgiving questions and giving some of the basic recipes. I love that the Food Section is not trying to track or make trends. This week it's about giving some recipe and tips that address problems of the home cook. For example, the difficult thing about mashed potatoes is that you have to make them a milisecond before you serve them, because cold or lukewarm mashed potatoes...BLECH. They solve that problem by turning the mashed potatoes into a casserole that stays warm in the oven so that you can make them ahead of time. BRILLIANT! All of the questions they answer are ones that even experienced cooks have asked themselves before like, "What's the best way to roast a turkey and how long does it take?" or "I'm not a gravy person, and don't really know how to make it. But at Thanksigving everybody seems to want it. Help!" For this week's food section, the editors realize Thanksgiving isn't the time to be avante garde. I'm sure even vegetarian conceptual artists in SoHo are opening up cans of Burpee Fried Onions to make green bean casserole for Thanksgiving. The Post food writers chose recipes that were interesting but not threatening. They do the basics of roast turkey, herbed bread dressing, and mac 'n cheese. Even better, they acknowledge that NOONE wants offbeat ingredients like jalepeno peppers in their cranberry sauce. Their more adventurous recipes include a Prosciutto and Cornbread stuffing, corn pudding, and mixed greens with pears and balsamic vinaigrette. While they include some non-traditional ingredients, the recipes themselves aren't out of the ordinary.
By the way, if you ever disagreed with me that Ina Garten is a co-dependent mess, watch her first Thanksgiving episode. She talks about how she wanted to serve a Virginia ham for Thanksgiving but all of her friends screamed at her to serve a turkey. Of course she caved and served the turkey. She spends the WHOLE episode talking about how you have to make Thanksgiving EXACTLY how people had it growing up. So she makes brussel sprouts for one person and then makes two kinds of cranberry conserve because one person doesn't like nuts. It's like that Thanksgiving episode on Friends where everyone is telling Monica how to make mashed potatoes (lumpy, with tater tots, with peas). Ina, you're hosting the party and doing all the work. Serve whatever the hell you want.
By the way, if you ever disagreed with me that Ina Garten is a co-dependent mess, watch her first Thanksgiving episode. She talks about how she wanted to serve a Virginia ham for Thanksgiving but all of her friends screamed at her to serve a turkey. Of course she caved and served the turkey. She spends the WHOLE episode talking about how you have to make Thanksgiving EXACTLY how people had it growing up. So she makes brussel sprouts for one person and then makes two kinds of cranberry conserve because one person doesn't like nuts. It's like that Thanksgiving episode on Friends where everyone is telling Monica how to make mashed potatoes (lumpy, with tater tots, with peas). Ina, you're hosting the party and doing all the work. Serve whatever the hell you want.
Wednesday, November 16, 2005
Thanksgiving Plans
I am having two Thanksgivings. The first is in Houston at my aunt's place with all of my family. I am trepidatious of this because I don't know what kind of kitchen toys I'll have. I do know I will be doing the turkey at the insistence of my cousin Anna. I am interested to see what my aunts come up with for the rest of the meal. Houston has this ginormous Asian supermarket that is the size of a football stadium. There's more live fish there than in the Baltimore Aquarium. It could be that we have turkey and a mostly Vietnamese meal.
Because the only way to get a fare under $500 was to leave Tuesday and return Friday, I will also be doing a Thanksgiving on Saturday with the Lancasters. It appears Lady Lancaster's parents are a cheap as me and got tickets to come to DC at 8:30 pm on Thursday. For the sanity of everyone, they decided to hold their Thanksgiving on Saturday. I scored an invitation to that shindig for J and I by offering to make dessert and a couple sides. I will make the traditional pumpkin pie for dessert. I don;t know what I am making for the starchy side but I am definitely making broccoli slaw for the vegetable. It's somehow very much the essence of fall but also refreshing. Basically, you get a bag of broccoli slaw, add about a cup of shredded purple cabbage, a half a cup of cranberries, and a half a cup of chopped walnuts or pceans. Toss with the maple-balsamic dressing (see the balsalmic-glazed salmon for that) and let sit for a least 15 minutes.
In other news, the sexy librarian glasses have not yet arrived.
Because the only way to get a fare under $500 was to leave Tuesday and return Friday, I will also be doing a Thanksgiving on Saturday with the Lancasters. It appears Lady Lancaster's parents are a cheap as me and got tickets to come to DC at 8:30 pm on Thursday. For the sanity of everyone, they decided to hold their Thanksgiving on Saturday. I scored an invitation to that shindig for J and I by offering to make dessert and a couple sides. I will make the traditional pumpkin pie for dessert. I don;t know what I am making for the starchy side but I am definitely making broccoli slaw for the vegetable. It's somehow very much the essence of fall but also refreshing. Basically, you get a bag of broccoli slaw, add about a cup of shredded purple cabbage, a half a cup of cranberries, and a half a cup of chopped walnuts or pceans. Toss with the maple-balsamic dressing (see the balsalmic-glazed salmon for that) and let sit for a least 15 minutes.
In other news, the sexy librarian glasses have not yet arrived.
Monday, November 14, 2005
DC and More Restaurant Reviews Index
2 Amy’s, Part 1
2 Amy’s, Part 2
Acadiana
Amasia Bistro
Andale
Belga Café
Bistro Italiano
Blondie’s Pizza: California
Chicken Tortilla
Corduroy
DC Coast
Ella’s Wood Fired Pizza
Flying Fish: Old Town
Green Papaya: Bethesda
Han Sung Oak: Annandale, Part 1
Han Sung Oak: Annandale, Part 2
Hollywood East Café
Jerry’s Seafood/G&M Crabcakes
Lite-N-Fair: Old Town
Sonoma
Sorisso
Strawberry Hill (Lancaster, PA)
The Old Siam
The Ugly Mug
Viridian
Woodlands
Alamo Restaurant
Breadline
Cafe Atlantico
Café Atlantico (mini)
Dairy Godmother
El Tapatio
Gladys Knight and Ron Winan's Chicken and Waffles
Indigo Landing
Java Green
Los Tios
New York Food Tour
Pho 88
Pho VN One
Rustico
Saravana Palace
Seven Seas
Tempo
Ten Penh
The Ugly Mug
2 Amy’s, Part 2
Acadiana
Amasia Bistro
Andale
Belga Café
Bistro Italiano
Blondie’s Pizza: California
Chicken Tortilla
Corduroy
DC Coast
Ella’s Wood Fired Pizza
Flying Fish: Old Town
Green Papaya: Bethesda
Han Sung Oak: Annandale, Part 1
Han Sung Oak: Annandale, Part 2
Hollywood East Café
Jerry’s Seafood/G&M Crabcakes
Lite-N-Fair: Old Town
Sonoma
Sorisso
Strawberry Hill (Lancaster, PA)
The Old Siam
The Ugly Mug
Viridian
Woodlands
Alamo Restaurant
Breadline
Cafe Atlantico
Café Atlantico (mini)
Dairy Godmother
El Tapatio
Gladys Knight and Ron Winan's Chicken and Waffles
Indigo Landing
Java Green
Los Tios
New York Food Tour
Pho 88
Pho VN One
Rustico
Saravana Palace
Seven Seas
Tempo
Ten Penh
The Ugly Mug
Updated!! DC Foodblog's Recipe list
Ok. This took for effing EVER.
The Basics
Pie Crust
Dinner Rolls
Roast Chicken
Roast Turkey
Lasagne
Homemade Mayonnaise
Comfort Food
Roasted Tomato Soup
Cheese Grits
Barley Casserole
Two kinds of stuffing
Mac 'n Cheese
French toast
Liquid Courage
Monicaritas
Kir Royales
Mojitos
Blackberry lemonade
Limoncello
Desserts
Chocolate bliss cookies
Lemonade Cake
Chocolate Cake
Crack Matzo
Sugar Cookies
Cheesecake bars
Martha Washingtons
Rum Balls
Nell's sugar cookies
Peanut Butter sandwiches
Chocolate chip cookies
Pistachio cake
Butterscotch Bundt Cake
Flan
Almondmisu
Apple strudel
Apple Cider Doughnuts
Apple Crostada
Chocolate Chip Pumpkin bread
Chocolate Crinkles
Raspberry Turnovers
Carrot cake
Key Lime Pie
Appetizers and Sides
Mini Quiches
Squash Casserole
Onion Dip
Won Tons
Guacamole
Satay Meatballs
Candy Salad
Dumpling dipping sauce
Risotto Balls
Broccoli Slaw
Roasted Pepper Dip
Salmon Puffs
Cheddar Olives
Main courses
Erik E-Strada
Vegetarian Bourguignonne
Balsalmic Glazed Salmon
Spicy Omelet
Enchilada Casserole
Shrimp and Grits
Chimichangas
Tofu in Tomato Sauce
Bengali Chicken
Chicken Pot Pie
Crab Balls
Dill Dip
Double Vanilla White Chocolate Mousse
Herbed Griddle Cakes
Lime Chicken
Magical San Antonio Flan Cake
Mango Mousse Tart
Mushroom Carrot Strudel
Orzo Salad
Roasted Red Pepper Sauce
Salsa Verde
Sambussas
Thai Eggplant Pizza
The Basics
Pie Crust
Dinner Rolls
Roast Chicken
Roast Turkey
Lasagne
Homemade Mayonnaise
Comfort Food
Roasted Tomato Soup
Cheese Grits
Barley Casserole
Two kinds of stuffing
Mac 'n Cheese
French toast
Liquid Courage
Monicaritas
Kir Royales
Mojitos
Blackberry lemonade
Limoncello
Desserts
Chocolate bliss cookies
Lemonade Cake
Chocolate Cake
Crack Matzo
Sugar Cookies
Cheesecake bars
Martha Washingtons
Rum Balls
Nell's sugar cookies
Peanut Butter sandwiches
Chocolate chip cookies
Pistachio cake
Butterscotch Bundt Cake
Flan
Almondmisu
Apple strudel
Apple Cider Doughnuts
Apple Crostada
Chocolate Chip Pumpkin bread
Chocolate Crinkles
Raspberry Turnovers
Carrot cake
Key Lime Pie
Appetizers and Sides
Mini Quiches
Squash Casserole
Onion Dip
Won Tons
Guacamole
Satay Meatballs
Candy Salad
Dumpling dipping sauce
Risotto Balls
Broccoli Slaw
Roasted Pepper Dip
Salmon Puffs
Cheddar Olives
Main courses
Erik E-Strada
Vegetarian Bourguignonne
Balsalmic Glazed Salmon
Spicy Omelet
Enchilada Casserole
Shrimp and Grits
Chimichangas
Tofu in Tomato Sauce
Bengali Chicken
Chicken Pot Pie
Crab Balls
Dill Dip
Double Vanilla White Chocolate Mousse
Herbed Griddle Cakes
Lime Chicken
Magical San Antonio Flan Cake
Mango Mousse Tart
Mushroom Carrot Strudel
Orzo Salad
Roasted Red Pepper Sauce
Salsa Verde
Sambussas
Thai Eggplant Pizza
Chicken Tortilla: Barracks Row's Latest
Chicken Tortilla
1100 8th St. SE
Well, Barracks Row has done it again. Want a mighty fine burrito with some tasty rotisserie chicken? I think I found the place.
Chicken Tortilla has been open for about 6 weeks down at 1100 8th St. SE. This is a great addition to Barracks Row. T and I went to try out the new place and we were not disappointed. In fact, in the burrito wars where people fawn and fight over Burrito Brothers, Chipotle, and California Tortilla, I'd say they have a shot at the crown.
Why?
Well, first, it should be made clear that this is a rotisserie chicken place that makes burritos. So the chicken better be damn good right? It is. The rotisserie imparts a roasty toasty deep flavor that was very tasty. The taste held up in my burrito quite well and it had a lot to contend with in there. T added that it was nice to taste roasted chicken that was not overly dependent on salt.
The "Burraso" is a 13-inch tortilla filled with steak, chicken or neither; rice, pinto or black beans, your choice of salsas, sour cream, etc. I had mine done up with chicken, guacamole ($1.50 extra), rice, black beans, a tomatillo salsa verde, and some fresh crisp mixed lettuce. This was a big mamma burrito and the burrista ("burrito+barrista") had some serious trouble folding it up. I think a little less would have been fine.
What matters most to me with a jam-packed burrito is that the individual ingredients are fresh, flavorful, and stand on their own while playing their part in the overall package. As I said, the chicken was a highlight, but the fresh and slightly tangy guacamole came in a nice second. Rice was the perfect texture even at the end of the evening and the salsa was kicky and placed throughout the burrito. A less apt burrista would have all the good bits sloshed in the bottom. Not here.
T had the 1/4 chicken dark and liked it a lot as well. He gave me a bite of his fried yucca, one of several available sides. It was crisp and yummy.
We finished with a generic but surprisingly moist chocolate cake which had a lovely mousse filling. With sodas, it came to about $20.00 for the two of us, but it could have been cheaper without the dessert and the guacamole.
One thing I do hope is that Chicken Tortilla will consider a slightly smaller burrito than the Burraso behemoths that they offer. I know some folks who just wouldn't make it through. Today though, after skipping lunch, this really hit the spot.
I'm happy they are here and hope people will go check them out. The folks were nice and the place is sparkling clean.
-J
1100 8th St. SE
Well, Barracks Row has done it again. Want a mighty fine burrito with some tasty rotisserie chicken? I think I found the place.
Chicken Tortilla has been open for about 6 weeks down at 1100 8th St. SE. This is a great addition to Barracks Row. T and I went to try out the new place and we were not disappointed. In fact, in the burrito wars where people fawn and fight over Burrito Brothers, Chipotle, and California Tortilla, I'd say they have a shot at the crown.
Why?
Well, first, it should be made clear that this is a rotisserie chicken place that makes burritos. So the chicken better be damn good right? It is. The rotisserie imparts a roasty toasty deep flavor that was very tasty. The taste held up in my burrito quite well and it had a lot to contend with in there. T added that it was nice to taste roasted chicken that was not overly dependent on salt.
The "Burraso" is a 13-inch tortilla filled with steak, chicken or neither; rice, pinto or black beans, your choice of salsas, sour cream, etc. I had mine done up with chicken, guacamole ($1.50 extra), rice, black beans, a tomatillo salsa verde, and some fresh crisp mixed lettuce. This was a big mamma burrito and the burrista ("burrito+barrista") had some serious trouble folding it up. I think a little less would have been fine.
What matters most to me with a jam-packed burrito is that the individual ingredients are fresh, flavorful, and stand on their own while playing their part in the overall package. As I said, the chicken was a highlight, but the fresh and slightly tangy guacamole came in a nice second. Rice was the perfect texture even at the end of the evening and the salsa was kicky and placed throughout the burrito. A less apt burrista would have all the good bits sloshed in the bottom. Not here.
T had the 1/4 chicken dark and liked it a lot as well. He gave me a bite of his fried yucca, one of several available sides. It was crisp and yummy.
We finished with a generic but surprisingly moist chocolate cake which had a lovely mousse filling. With sodas, it came to about $20.00 for the two of us, but it could have been cheaper without the dessert and the guacamole.
One thing I do hope is that Chicken Tortilla will consider a slightly smaller burrito than the Burraso behemoths that they offer. I know some folks who just wouldn't make it through. Today though, after skipping lunch, this really hit the spot.
I'm happy they are here and hope people will go check them out. The folks were nice and the place is sparkling clean.
-J
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