Monday, September 1, 2014
Chicago has one of the largest concentrations of Mexicans in the U.S. so getting authentic Mexican food was never a problem when I lived there.
Like at Mercadito, one of my favorite Mexican restaurants, where they made some of the best tacos in Chicago. I can still taste their carnitas de puerco made with michoacán-style braised pork, chile de árbol coleslaw, and toasted peanuts.
Whether it's at a roadside shack or in a high-end restaurant, Mexico is known for its tacos.
Just ask anyone who has experienced the great taste of MuRo's ( Loreto 10B just off Insurgentes) arrachera and cheese soft tacos with guacamole and fried onionsMuRo.
Good grilled carne asada. What's not to love about the exceptional taste and flavor?
Skirt steak, a cut from the plate of the cow, is the cut of choice for making Mexican Arrachera Tacos. Don't substitute Flank Steak. Skirt steak is more tender and has a beefier flavor than flank.
After 7:00 PM
Every evening, there’s a long line of customers waiting to buy taco's at Andy's truck. In fact, it took me only one trip to become addicted.
The Tacos Al Pastor are the best I've found anywhere in San Miguel. Just ask those who are on the regular circuit and feast there every week. Andy's biggest fan base? The large group of hungry Americans and Canadians who frequent the cart each weekend.
Two tacos will cost you just 18 pesos. Such a delicious bargain at $1.37.
La Azotea has one of my favorite Tacos in San Miguel - the Jicama Taco.
A thin slice of Jicama serves as the shell which is filled with lightly breaded shrimp and topped with fried leeks, mayo with chipotle and a tamarind sauce. It’s also served with tuna or a breaded brie.
The Jicama Taco is priced at just $45 pesos or $3.44.
Talk about a variety, whether it's
the Fish Tacos at 1826 at the Rosewood,
Tacos at Rodriguez Family Barbacoa,
Cochinita Pibil at Luna Rooftop Bar,
Carnitas Tacos at Bautista Brothers,
Cheese and Mushroom Tacos from the Moxi in Hotel Matilda,
Cecina tacos from the Tuesday Market, even
Cheeks, Brains and Eye tacos from Tacos Lupita,
San Miguel's options will satisfy your cravings for the most popular Mexican food in the World:the Taco.
Are they complicated? No, just time consuming...
Mercadito's Tacos de Carnitas
4 oz. berkshire pork carnitas -recipe below
4 ea., 6 in. corn tortillas
4 tbsps chile de arbol coleslaw - recipe below
4 tsps peanuts, toasted
4 tsps tomatillo pico de gallo - recipe below
In skillet, heat up carnitas until hot.
Place tortillas in serving plate, put carnitas on tortillas top of with coleslaw, pico de gallo, and with 1 teaspoon, on each taco, of toasted peanuts.
½ berkshire pork shoulder, cut into large even pieces
½ onion, roughly chopped
4 ea. garlic cloves, whole
4 ea. bay leaves
3 qts lard
1 can evaporated milk
½ cup orange juice
In a large pot or Pyrex, place the pieces of meat. Add onions, garlic cloves, lard and bay leaves.
Add the evaporated milk and the orange juice, making sure the pieces of meat are completely covered by the liquid.
Cover in foil; put in 350 degree F oven and cook 3 to 4 hours, checking every hour.
CHILE DE ARBOL COLESLAW RECIPE
6 ea. chiles de arbol
6 tbsp oil
5 cups savoy cabbage, shredded
1 cup red cabbage, shredded
1 tbsp honey
2 tsps lemon juice
¼ cup peanuts, toasted
In medium pot, heat oil and add the chiles until oil has infused the flavor of the chiles and chiles are toasted. Their color will become darker.
In blender, place all ingredients except cabbages and blend until a salsa consistency has been achieved. If it is too chunky, add more lemon juice.
In large bowl, mix the salsa and the shredded coleslaws.
TOMATILLO PICO DE GALLO
2 cups tomatillo, medium diced
1 cups red onions, medium diced
¼ cup cilantro, finely chopped
In a bowl, combine all ingredients. Making sure tomatillo is more visible than the red onion.
Posted by Susan York at 10:34 AM