Santo Remedio ••• Cocina Mexicana

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Santo Remedio ••• Cocina Mexicana We serve regional specialities from the Yucatan Península, Oaxaca, Mexico City and the Pacific Coast. Our dishes are all prepared using traditional Mexican cooking techniques and speciality chillies, herbs and spices. We recommend a selection of dishes to share, like we eat in Mexico. Botanas & Mariscos Classic Guacamole blue & white corn tortillas chips 6 Guacamole & grasshoppers from Oaxaca, lime & chilli 7.5 House made salsas roja & verde, corn tortilla chips 4.5 Prawn Aguachile rojo red jalapeño, fennel, pomegranate 11 Sashimi Grade Tuna tostada Arbol, sesame seeds, soya sauce, avocado 12 Antojitos Mexicanos Soft shell crab tacos (2) Serrano mayo, cabbage 12.5 Beef Barbacoa tacos (2) 8-hour braised, Pasilla, radish 7.5 Pork belly tacos (2) Hertfordshire pork, Chicharrón, tomatillo salsa 8 Flautas (2) Crispy tacos, baby potato, avocado salsa, pickled red onion 9 Classic Quesadilla blue corn tortilla, Chihuahua cheese, Salsa Verde 6 Al Carbón, Platos & Guisados Octopus Tikin Xik Achiote, Pineapple pico de gallo 15 Chicken Enchiladas Suizas Tomatillo, crema, Chihuahua cheese 15 Hibiscus Flower Enchilada Hibiscus flowers, Chihuahua cheese, Morita 14 Hake al Guajillo Pan fried Hake in a light Guajillo dashi, Cactus, Chayote 16 Chuletas al Carbón Barbacoa Lamb Cutlets, Guajillo Salsa 17 Meatballs al Chipotle A classic Mexican dish in a Chipotle Salsa with Mexican rice 13 Bone in Short Rib Mole Oaxaqueño, tortillas 7.5 per 100g *Typical weights range from 400g - 800g and vary on a daily basis. Please ask your server for available weights Sides Arroz a la Mexicana Tomato, peas, carrots 4 Cactus Slaw grilled cactus, slaw, fennel 4 Black Beans Ancho, avocado leaves, Queso Fresco 3.5 Elote Grilled corn, lime, chipotle mayo, Pecorino 4.5 Plantains fried with crema & Queso Fresco 4.5 Extras Salsas, Totopos, Cajeta 1 Postre & Cafe Churros cinnamon, sugar, Cajeta 5.5 Cafe de Olla cafetiere Finca Muxbal, Chiapas, cinnamon & orange syrup 4 Please inform your server of any allergies. While we do take care to avoid cross contamination, we cannot guarantee the absence of any allergen in our food. A discretionary service charge of 12.5% will be added to your bill. .

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PEZ SALSAS CHIPS & SALSA $3 / CHIPS & SALSA FLIGHT $8 for Each Additional Salsa Add $2
LUNCH PEZ SALSAS CHIPS & SALSA $3 / CHIPS & SALSA FLIGHT $8 For each additional salsa add $2 HOUSE SALSA SALSA VERDE SALSA NEGRA SALSA CHIPOTLE POBLANO SALSA DIABLA HABANERO “MUSTARD” ROASTED JALAPEÑO CREMA CHIPS & GUAC $11 RAW VEGGIES & GUAC $15 Salad of grilled Country Fresh Squash, baby heirloom tomatoes, dry Griddled Mexican Sandwiches chile marinated goat cheese, pepita Pozole Verde green chile with Pez house salad pesto, grilled ciabatta bread stewed chicken, hominy, or Pez Fries $13 lime, all the fixins Chilaquiles (rojo or verde) $10.50 El Pez – catch of the day, chicharron, cilantro, onions, Pozole and Pez cabbage pico de gallo,avocado, queso fresco, black beans house salad $16 tartar sauce [add a sunny egg $2] $17 $13 Daily soups del chef $9 El Pollo – grilled chicken, Queso fundido pico de gallo, avocado,queso chorizo rojo, goat cheese, pepper fresco, cilantro aioli jack, spinach, fire roasted chiles $17 $11 El Asador – carne asada, Shrimp and cauliflower taquitos, guacamole, grilled onions, pico gazpacho salsa, poblano crema, de gallo, queso fresco, chile cabbage pico de gallo puya aioli $12 $17 Carnitas taquitos, La Cubana – salsa verde, chile de arbol-avocado salsa, carnitas, ham, manchego cheese, radish, cotija pickles, arugula, aioli $12 $17 MAIN COURSE SALADS Pez House Salad, baby greens, cucumber, jicama, Mexican Caesar, romaine hearts, kale, cotija cabbage, tomato, pepitas, lemon vinaigrette cheese, pepitas, croutons, Caesar “Verde” $14 $15 Crispy duck, endive, jicama, green apple, cress, Baby Kale, corn, red
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Clavel 2019 Food Menu Actual.Pdf
Our specialty hand rolled flour tortilla made CEVICHES MIXTO 8/ 16 from a 5th generation recipe with melted Mahi-mahi & shrimp cured in anaheim pepper QUESADILLAS 5 /EA leche de tigre w/ sliced octopus, cucumber, queso chihuahua AGUACHILE 6/ 12 Keepwell soy sauce, totopos Add any taco filling +2 Our specialty of raw butterflied shrimp cured in lime w/ spicy cilantro pesto, cucumber, red onion EL MAZATLECO 8/ 16 Striped bass cured in lime & ginger w/ carrot, Handmade corn tortilla with melted queso AGUACHILE ROJO 8/ 16 serrano, cilantro MIXTAS 3 /EA chihuahua Wild pacific shrimp & striped bass cured in lime ATUN CON PIÑA 8/ 16 Add any taco filling +2 w/ chile guajillo, chiltepin, cucumber, totopos Ahi tuna, avocado, pineapple, serrano, basil, black sesame, totopos SINALOENSE 8/ 16 Add any taco filling to create your own Wild caught pacific shrimp cured in lime & chiles FLOR DE ATUN 8/ 16 6 /EA BOTANAS w/ cucumber, avocado, totopos Ahi tuna cured in ginger & oranges, blackened TOSTADAS tostada tres chiles pulp, tomatillo BANDERITA 8/ 16 TOTOPOS CON SALSA 4 Striped bass cured in leche de tigre w/ DORADO MORITA 16 add guacamole +4 add large guacamole +8 ginger, mayonesa de camote, totopos Crudo of Mahi-mahi cured in lime w/ blackened chile pasilla-morita oil, red onion, cucumber Traditional sandwich of avocado, mayonesa, lettuce, CHICHARRONES 8 TORTAS & tomato served on freshly baked pan telera, with Ray’s pork rinds w/ guacamole 12 /EA a hot chipotle sauce and your choice of taco filling. Most ceviches are available as individual tostadas 8 ESQUITE 5 Corn layered w/ crema mexicana, melted butter, mayonesa, limon, chiltepin, queso cotija 4 /EA 5 /EA QUESO FUNDIDO 12 TACOS DE LA TIERRA DEL MAR POSTRES Bubbling hot queso chihuahua, guacamole, COCHINITA PIBIL CARNE DE RES EL LUCHADOR choice of frijoles, totopos Pork in bitter oranges & achiote Seared sirloin tips with Salsa Chamán: Lightly battered cod, house-pickled MEXICAN FLAN .....
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NASA Breakfast MENU
MEXICAN BREAKFAST TRADITIONAL HUEVOS RANCHEROS CHILAQUILES CON HUEVO PAPAS CON HUEVO Two fried eggs on a fried corn tortilla topped Two scrambled eggs topped with salsa Potatoes and scrambled eggs, served with with salsa ranchera. Served with refried ranchera or salsa verde with spicy hot refried beans. 8.69 beans, potato tips and Mexican sausage or tortilla bits and topped with cheese. Served bacon. 8.69 with potato tips and refried beans. 9.89 BREAKFAST OF CHAMPIONS HUEVOS A LA MEXICANA MENUDO (Saturday and Sunday only) Two fried eggs on a fried corn tortilla HUEVOS DIVORCIADOS topped with salsa ranchera or salsa verde Two fried eggs topped with salsa ranchera Small 9.79 | Large 11.49 with spicy hot tortilla bits and topped with and salsa verde, served with potato tips, cheese. Served with potato tips and bacon and refried beans. 9.89 refried beans. 8.69 BEEF PORK MACHACADO CON HUEVO HUEVOS Y CHORIZO (Simple or a la Mexicana) Dried beef with scrambled eggs, Two scrambled eggs with Mexican sausage melted with served with potato chips on refried beans. 11.99 Monterey Jack cheese, served with potato tips and refried beans. 9.99 ORDEN DE BARBACOA (Saturday and Sunday only) HUEVOS CON CHICHARRÓN Served with refried beans and pico de gallo. 12.99 Pieces of fried pork with scrambled eggs, served with potato tips and refried beans. 9.99 HUEVOS Y FAJITAS Two eggs and 4oz. of beef fajitas, served with potato tips and HUEVOS Y CHULETAS DE PUERCO refried beans. 14.99 Two ranchero or Mexican style eggs and two pork chops, served with potato tips and refried beans.
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Dinner Menu - Appetizers
- Dinner Menu - Appetizers DIPS QUESADILLAS All dips are served with chips. A twelve inch soft flour tortillas lightly toasted with a blend of cheddar cheese, Monterey Jack cheese & onions, filled with your .95 GUACAMOLE DIP ........................... $7 choice of the following below. (sour cream & guacamole, add $1.50) BEAN & CHORIZO DIP ..................... $6.95 1. SALSA CHIPOTLE ................................... $9.95 .95 BEAN & CHEESE DIP ...................... $6.95 2. SALSA VERDE ...................................... $9 3. GRILLED CHICKEN & SALSA VERDE ...................$10.95 .50 CHILE CON QUESO .......................... $7 4. GRILLED CHICKEN & SALSA CHIPOTLE ................$10.95 BOTTOMLESS BOWL OF CHIPS y SALSA ............2.75 5. SHRIMP, KING CRAB SURIMI & SALSA VERDE ....... $11.25 Served with hot or mild salsa. Dine in only. (Not included in Happy Hour Pricing) (add $1.50 for 6oz salsa verde - not unlimited) FLAUTAS BANDERA ............................ $9.95 QUESO FUNDIDO CON CHORIZO Y RAJAS ...... $8.75 Fried Corn tortilla rolled and filled with shredded beef. Topped with Oaxaca cheese, chorizo and poblano peppers melted together and sour cream, Mexican white cheese, tomatoes, guacamole & cilantro. served with corn tortillas. .95 CEVICHE DE CAMARON (seasonal) .................$10 TIO STEVE’S NACHOS .............................$10.95 A tasty medley of shrimp, avocado, pico de gallo and lime juice Corn tortilla chips topped with beans, lettuce, pico de gallo, sour marinated to perfection. Served with a side of corn chips. cream and guacamole with your choice of tinga chicken or .25 ground beef. ALITAS DE POLLO .................................$10 Chicken wings with either Boca Chica’s special cholula sauce or a NACHOS VIEJO ................................ $8.95 spicy mango salsa. A Boca Chica original and a west side favorite.
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Menu Desayunos
MENU DESAYUNOS A PARTIR DE 20 PERSONAS INCLUYE CAFÉ AMERICANO, JUGO DE NARANJA Y PAN DULCE SELECCIONE UN PLATILLO PARA TODOS SUS INVITADOS O SI USTED LO DESEA SELECCIONE 2 PLATILLOS QUE SE ALTERNARAN ENTRE SUS INVITADOS. ENTRADAS: Orden de fruta mixta Orden de fruta con yogurt, granola y miel Orden de fruta con queso cottage Frutos rojos con yogurt, almendras y avena PLATO FUERTE: Huevos rancheros Huevos revueltos con jamón Huevos Tirados (revueltos con frijoles refritos, chipotle y queso panela) Huevos Albañil (revueltos con salsa verde, queso fresco y frijoles charros) Huevos Veracruzana (2 taquitos de huevo a la mexicana, salsa de frijol, chorizo, cebolla y chiles toreados) Huevos Sincronizados (huevos estrellados sobre sincronizada de jamón y queso, bañados en salsa de frijol y chipotle) Huevos Benedictine (huevos poche sobre bagel y lomo canadiense, gratinados con salsa holandesa) Huevos Poche Mixtos (huevos poche sobre portobello y espinacas gratinadas, uno con salsa holandesa y otro con queso Emmental) Machaca (huevos revueltos con machaca, jitomate, cebolla y chile verde picados con frijoles refritos) Tosta Mista (sandwich de jamón y queso gratinado, bañado en salsa portuguesa y papas paja) Omelette de jamón y queso Omelette Silvestre (relleno de queso panela, bañados con alcachofa, espárragos, champiñones, palmito y jitomate des-Hidratado) Omelette Parque Polanco (con flor de calabaza, huitlacoche, y espejo de salsa verde al gratín) Omelette Iberia (con jamón serrano, pimiento, jitomate y cebolla al gratín) Omelette Lisboa (con
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For a Lighter Snack, Choose 1 Salsa for $2.50 Grilled Green Onions, Olive Oil
Del Fuego’s fresh squeezed limeade Sauza Blue Silver, house-made triple sec, fresh lime juice, salt rim, pint size on the rocks Fresh squeezed, sweetened juices Add fresh agua fresca or a float - $1 Choose flat or sparkling and Strawberry · Watermelon-Cucumber · Sangria Strawberry · Watermelon-Cucumber · Tamarind · Grapefruit-Ginger Satsumsa · Tamarind · Grapefruit-Ginger · Jamaica Fresh Limonada & Jamaica Sauza Blue Silver, grapefruit juice, fresh limonada, ginger juice, bitters, soda, salt rim, Sweetened rice drink with cinnamon, almonds pint size on the rocks 20 ounce French Press, Mexican Chiapas by French Truck Choice of beer with fresh lime juice, our house habanero-carrot-agave hot sauce with an Ancho chile rim. Add $1 to price of beer Iced coffee by French Truck mixed with cinnamon & horchatta Our hangover cure! Sauza Blue Silver, fresh juiced tomatillos, jalapeno, garlic, onion, lime, epazote & cilantro, ancho chile salt rim. Add beef jus and chicharrones for $1 Unsweetened, refills Sweetened Hibiscus Tea, refills Casadora NV Cava, Pama pomegrate liqueur, Bitterman’s Burlesque, orange twist Fountain Coke, Sprite, Diet Coke, Community Iced Tea, refills 2.5 Mountain Valley Flat or Sparkling 3 Sauza Blue Silver, fresh limonada, hibiscus tea, pint size on the rocks Spinach & house-made chorizo verde, with a layer of melted queso Chihuahua & Asadero, with soft corn tortillas & salsa fresca Choose TWO taco preparations below, with refried pinto beans & rice. Substitute a small Pico Salad or Green Goddess Salad for an additional $2
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The Essential Ingredient in the Green Salsas of Mexican Cuisine Is Not the Tomato but the Tomatillo, a Fruit with a Citrusy Sweet Flavor
Surprise: The essential ingredient in the green salsas of Mexican cuisine is not the tomato but the tomatillo, a fruit with a citrusy sweet flavor. Dainty paper husks encase the tomatillo, and by late summer, what seems like billions of fruits dangle from the tomatillo plant's branches. Background Native to Mexico and domesticated by the Aztecs around 800 B.C., the tomatillo is one of our most ancient food-bearing plants. Today, you can grow varieties of the same two tomatillo species the Aztecs grew. Physalis ixocarpa is commonly sold in markets and has large (up to 2 ½-inch-diameter) tart green fruits, which ripen to pale yellow. P. philadelphica produces sweeter, marble-size purple fruits. This tomatillo species is a common field weed in Mexico, but it is no less delicious. Choosing A Site Select a spot with full sun exposure and well-drained, moderately rich soil. The tomatillo is a lighter feeder than tomatoes, and while they are tough semiwild plants, they do not fare well in soggy, poorly drained soil. Work a couple inches of compost into the soil before planting, and fork deeply to improve drainage. Raised beds work great for a tomatillo plant in gardens with heavy clay soil. Planting Start a tomatillo indoors six to eight weeks before your frost-free date. Harden off indoor-started plants before transplanting outdoors. Set out at the same time you plant your tomatoes, when all danger of frost is past and the soil is thoroughly warm. Published on Rodale's Organic Life (http://www.rodalesorganiclife.com) Source URL: http://www.rodalesorganiclife.com/garden/backyard-guide-raising-tomatillos Much like its cousin the tomato, the tomatillo sprouts roots along thestems, so it profits from being planted deeply.
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Ceviche Soups & Salad
Starters & Shareables Guacamole en Molcajete V GF Mexico City Street Tacos Since 1984, we have showcased fresh THREE HANDMADE CORN TORTILLAS guacamole in our dining room using POLLO PIBIL GF our founder, Josefina Howard’s Achiote-marinated chicken served with chipotle aioli, original recipe. diced rajas and fresh mint. CALABACÍN V GF EMPANADAS DE POLLO CON CHORIZO Corn masa empanadas stuffed with shredded chicken, Tempura-fried zucchini served with avocado crema, Mexican chorizo and Menonita cheese, served with cilantro and queso fresco. mestiza crema. PULPO GF TRADITIONAL QUESADILLA Grilled octopus topped with pork belly, avocado Grilled flour tortilla filled with roasted pepper and chipotle aioli on a black squid ink tortilla. and Chihuahua cheese. Add Grilled Chicken, Carne Asada or Pork Carnitas CAMARONES GF GF Sautéed shrimp topped with salsa molcajete, MEXICAN SHRIMP COCKTAIL served over escabeche. Classic shrimp cocktail from Veracruz served with avocado, tomato, onion and cucumber ALAMBRE DE CARNE GF in passion fruit cocktail sauce. Tequila-marinated grilled skirt steak with rajas, bacon, FLAUTAS DE POLLO and Chihuahua cheese. Topped with chile de árbol, Crispy corn tortillas filled with chicken tinga onion and cilantro. and topped with salsa pasilla de Oaxaca, GF salsa verde, queso fresco and crema. PANZA Braised pork belly over plum chipotle sauce, ZARAPE DE NACHOS V GF topped with jicama gooseberry salsa. Crispy corn tortillas layered with black beans, queso fresco, white cheddar, Menonita cheese, pico de gallo, chipotle and serrano chiles. Add Chicken Tinga, Braised Beef or Pork Carnitas Ceviche QUESO FUNDIDO V GF Melted Chihuahua cheese over poblano rajas. Topped CAMARONES GF with cilantro and served with handmade corn tortillas.
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Breakfast from 7:00 A.M
BREAKFAST FROM 7:00 A.M. TO 11:00 A.M. From Our Bakery From the Farm SWEET BREAD $95 ALL EGG DISHES SERVED WITH REFRIED BEANS, POTATOES AND COFFEE Assorted Mexican pastries HUEVOS DIVORCIADOS $16 0 BAGELS Two eggs fried and served on a crispy tortilla, one $ PLAIN WITH A SIDE OF CREAM CHEESE 85 topped with green tomatillo sauce and one with WITH SMOKED SALMON AND CREAM CHEESE $12 5 ranchero sauce WITH HAM AND CREAM CHEESE $90 HUEVOS CON CHORIZO $16 0 WAFFLES $10 0 Scrambled eggs with spicy Mexican sausage sautéed with Plain with a side of seasonal fruit onion and serrano chilies HOT CAKES $10 0 HUEVOS CON MACHACA $16 0 Plain with a side of season fruit Shredded beef with scrambled eggs, tomatoes, onions and serrano chilies FRENCH TOAST $10 0 Plain with a side of seasonal fruit HUEVOS MEXICANOS $16 0 Scrambled eggs with tomatoes, onions, Serrano chilies and cilantro HUEVOS NUEVO MEXICO $16 0 Two cheese enchiladas topped with eggs HUEVOS RANCHEROS $16 0 Two eggs fried and served on a crispy tortilla with our homemade ranchero sauce CHILAQUILES EN SALSA VERDE O ROJA $16 0 Corn tortillas sautéed with tomatoes, onions and cheese served with eggs cooked to your liking and topped with your choice of salsa roja or salsa verde. CONSUMING RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS ESPECIALLY IF YOU HAVE A MEDICAL CONDITION. ALL PRICES ARE IN MEXICAN PESOS AND INCLUDE 16% TAX. BREAKFAST FROM 7:00 A.M.
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Take out Menu Web
TACOS TORTAS All tortas are made with lettuce, tomato, mayonnaise, beans and avocado. Served TRADICIONALES OUR CHEF with rice and beans. Mexican Style American Style Cilantro & Onions Lettuce & Tomato RECOMMENDS Asada Grilled Steak $8 Pastor Marinated Pork $8 Chorizo Mexican Style Sausage $8 Asada Grilled Steak $ 2.4 Camarón Tropical Shrimp $3.5 Pollo Asado Grilled Chicken $8 Pastor Marinated Pork $ 2.4 Grilled shrimp, pico de gallo, avocado Pollo Deshebrado Shredded Chicken $8 Chorizo Mexican Style Sausage $ 2.4 and pineapple Carnitas Pork $8 Picadillo Ground Beef $ 2.4 Cochinita Pibil $3.5 Milanesa Breaded Steak $8 Pollo Asado Grilled Chicken $ 2.4 Braised pork with lime-pickled onions Shredded Beef Carne Deshebrada $8 Tinga de Pollo Chicken Tinga $ 2.4 and cilantro Lengua Beef Tongue $9 Carnitas Pork $ 2.4 Pescado Chipotle $3.5 Cochinita Pibil Slow Roasted Pork Lengua Beef Tongue Grilled tilapia and pico de gallo $10 $ 2.7 Torta Cubana $10 Tripa Tripe $ 2.7 garnished with red cabbage, avocado Milanesa, pastor, grilled vienna dog, Shredded Beef Carne Deshebrada $ 2.4 and chipotle sauce grilled pineapple, cheese, tomato, onion, Taco Campechano $ 3 cilantro, mayonnaise. Steak, chorizo, melted cheese Vegan Chorizo Taco $3 Delicious vegan chorizo served on a corn Add-ons $0.5 tortilla and garnished with your favorite Torta de pastor Shredded cheese / Sour Cream / Jalapeños toppings. A perfect match if you are into a healthy and happy eating! BURRITOS Chipotle Burrito B.Y.O. (Build Your Own) Burrito $7 Burrito Bowl $9 Literally build your own burrito! Pick your A bed of red rice, black beans and corn favorite meat and add any of the following topped with chicken, ground beef or steak ingredients: rice, beans, lettuce, tomato, and garnished with shredded lettuce, pico cilantro, onions, pico de gallo, black beans.
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Signature Omelet Huevos Benedictinos (Con Chorizo)
www.agavemexicanbistro.com BRUNCH MENU Every Sunday beginning at 10 am!! signature omelet huevos benedictinos (con chorizo) a fluffy three egg omelet made with black beans, eggs benedict—agave style! two poached eggs tomato, and avocado slices. served with a side of served atop a bed of crumbled mexican chorizo, fresh salsa roja or fresh salsa verde, and garnished resting on grilled english muffin slices, topped with with chopped cilantro, choice of spicy home fries spicy hollandaise sauce and garnished with chopped or rice and beans $10.00 cilantro, choice of spicy home fries or rice and beans $10.00 add cheese 75¢ add bacon or chorizo $1.00 if you would prefer to create your own omelet, please inform your server! (additional charges may apply, depending on ingredients selected) huevos rancheros two eggs cooked to your liking*, served atop plato de huevos y carne asada lightly golden corn tortillas,served with salsa roja, grilled steak cooked to your preferred temperature, garnished with diced onion and cilantro, along with two eggs any style, and served with black accompanied by pico de gallo, sliced avocado, and beans, pico de gallo, a side of chihuahua cheese, and a choice of spicy home fries or rice and beans a side of salsa verde. served with flour tortillas $10.00 $13.00 add side of bacon $1.00 add spicy home fries $1.00 *eggs traditionally served fried—soft, medium or hard huevos rancheros divorciados max’s chile verde scramble two fried or poached eggs, served atop lightly tender chunks of pork simmered with bell peppers, golden corn tortillas (at separate ends of the chiles and tomatillos, drained and scrambled with plate!), garnished with diced onion, pico de gallo black beans, cheese and eggs.
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Mexico – One Plate at a Time with Rick Bayless
Mexico – One Plate at a Time with Rick Bayless Episode Descriptions Season One (26x30) #101: The Whole Enchilada The word “enchilada” simply means “in chile” and in Mexico, the most beloved version is actually a street snack: a corn tortilla dipped in chile sauce that’s a far cry from the limp, stuffed tortillas swimming in a sea of red sauce and molten cheese that we’re familiar with in the U.S. Rick shows us how to make classic “Street Style” Red Chile Enchiladas at home, and how to transform them into a simple, satisfying brunch presentation, Red Chile Enchiladas with Spicy Potatoes and Fried Eggs. At Sanborn’s in Mexico City, the colorfully tiled restaurant where the famous dish, Enchiladas Suizas, was invented, Rick explains that “Suiza” means Swiss, a tribute to the dish’s use of cream and cheese. This inspires a visit to a Mexican creamery stall, a lesson in making homemade “crema,” the Mexican version of crème fraîche, and a third dish, Rick’s own Creamy Enchiladas with Chicken, Tomatoes and Green Chile. #102: Let’s Talk Tacos Gleefully dispelling the notion that tacos are crispy shells jammed with ground beef and shredded lettuce, Rick takes us on a journey in search of the real thing. First stop: a taco restaurant in Mexico City where tacos a la plancha–soft tortillas with fillings hot off the iron griddle–are sold. Great tacos need great salsa, and Rick shows us how to make Salsa Verde from both raw and roasted tomatillos in a deadpan side-by-side “dueling salsas” showdown.
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