don’t mess with (the food in) texas

kimchi tacosSee those tacos? And those spicy fries? B and I ate that at 2 o’clock in the morning this past Sunday night — Monday morning, whatever. So much for our book diet, right? [Update on that at the end of this post.] We were in Austin, Texas for SXSW and we decided to treat ourselves. If you’re gonna do it, ya gotta go all in, right?

So after we danced off some calories at the foursquare party, we strolled over to the Chilantro BBQ truck and dove into two orders of Korean BBQ tofu tacos (for me), one order of beef tacos (for him), and super special spicy fries (to share).

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O.G.: original guac (dinner party, part 2)

guac ingredients, bowlI love guacamole — any time of day, with any kind of meal, or as a meal in itself — I just love it with all my heart. I’ve made it smoky (by roasting the peppers or adding a smoky hot sauce), I’ve made it fruity (by adding chopped mango or pineapple), but for this dinner party I decided to keep it O.G.: original guac.

There were plenty of other exciting flavors in the meal — starting with the chile-lime cashews — and followed by the delicious mango, cucumber, jicama salad, which I’m going to post tomorrow. Stay tuned for that recipe — and others! — there are still 3 more parts to this Mexican fiesta dinner party extravaganza.

PS: another reason to make your own guac at home — Grub Street says you’re shelling out big $$$ for it at your fave Mexican joint.

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