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Remember when the only good taco in town was one made by Taco John's, where the taco was deep fried, and the interior was filled with goopy stuff like fried hamburger meat, guacomole, sour cream, a glob of melted cheddar cheese, and a bunch of orangey looking oils that dripped out the bottom onto your plate? Then remember how the big time Mexican restaurants came to town - Azteca, El Torito, and others - where the cheese content on a plate of nachos was heavier than a pair of boots? Americanized Mexican food anyone?
Just recently I have found "authentic" Mexican food, at least around these-here parts, is best served in the grungy looking Taco Trucks that are popping up on every other street corner. OMG, the meat isn't oily, there is no guacomole, only chopped onions, and chopped radishes, and chopped cilantro and lettuce, and there is no orangy, oily, substance dripping on the plate; and the only cheese I've found is a small amount of some kind of tasty, creamy white cheese in the huge quesadillas. Oh, and the tacos aren't deep fried, only heated; and so very tasty.
ink, watercolor, Aquabee Super Deluxe sketchbook
Remember when the only good taco in town was one made by Taco John's, where the taco was deep fried, and the interior was filled with goopy stuff like fried hamburger meat, guacomole, sour cream, a glob of melted cheddar cheese, and a bunch of orangey looking oils that dripped out the bottom onto your plate? Then remember how the big time Mexican restaurants came to town - Azteca, El Torito, and others - where the cheese content on a plate of nachos was heavier than a pair of boots? Americanized Mexican food anyone?Just recently I have found "authentic" Mexican food, at least around these-here parts, is best served in the grungy looking Taco Trucks that are popping up on every other street corner. OMG, the meat isn't oily, there is no guacomole, only chopped onions, and chopped radishes, and chopped cilantro and lettuce, and there is no orangy, oily, substance dripping on the plate; and the only cheese I've found is a small amount of some kind of tasty, creamy white cheese in the huge quesadillas. Oh, and the tacos aren't deep fried, only heated; and so very tasty.
ink, watercolor, Aquabee Super Deluxe sketchbook
Jim, having grown up in Texas, I share your enthusiasm for "authentic" Mexican food. We had a local push-cart vendor who traveled the neighborhoods selling great hot tamales made in his kitchen.
ReplyDeleteBTW, I just finished reading SOFIE, and have to say, I now believe all the reviews on the back cover! Fascinating story.......
Awesome drawing!I love how you did the trees with layers of colors, and what an interesting story too... I read half way through and I got hungry :p
ReplyDeleteI'd love to try them! (Except for the cilantro, which tastes like soap to me.) Nice sektch...
ReplyDeleteLove the vendor's head over the counter-top. Being short, that's all I can usually see. I have to admit that when in Italy, I long for good Mexican food - guacamole, pork or green chili tostadas, carne asada, enchiladas, and of course...tacos. For years, in New Orleans, there was a woman who showed up on various street corners of the business district every Friday evening with the best homemade enchiladas... always a different corner (can we say permit???). Word got around though, and you had to get there right after work because she sold out fast. thanks for the yum memory.
ReplyDeleteGreat sketch. Would love to try them too. Taco Bell is the only place around here. Neat that they are putting these little shops on wheels for you all. That's the first I've heard about Mexican food.
ReplyDeleteAround here (So. CA/NV) these are known as Roach Coaches, and for good reason. They are notorious bacteria buggies...so eat at your own risk!
ReplyDeleteJesse
Wonderful sketch. Making me hungry though.
ReplyDelete