Lovely, iddint it…and yet here we estamos otra tiempo on the Internet making crap up the Internet that will turn miraculously turn into the indisputable truth upon the clicking of ‘post’. As we know, computers don’t lie. Don’t believe me? Google it. Google computers lie too. Computers lie. Mira what I’m getting at. aqui. Powerful […]Read More Get Rico Quick Con El As Nasty As It Wants To Be Salsa Picante (Hunter var.) recipe
Only caught a sense a local radio programme planned to run a piece about some gringo in NM who sent a batch of green chile seeds through the way back machine. His promise: a pre-genetically engineered chile verde = pure, unadulterated, virginal. By some reports our contemporary chile verde esta veritable genetic Frankenstein. Y what’s […]Read More Leftover T-Bird Green Chilenstein Enchiladasserole
Outsourcing outcries were once all the rage. Then insourcing (aka immigration) became the new black. In both instances, seems to me Los Indios were again and again and again to take it on the chin, blamed and lambasted for the colonization, enslavement and/or hiring practices of most likely my proud peeps, The Anglo Saxons. Where do […]Read More Outsourcing, Insourcing & Immigration’s Last Hurrah(che)
Amazing times these. Diga me dudes and doo-dooettes: as a longstanding member of Facebookaholics Anonymous I’ll never know whether parsley might have ever accepted el amigo request para mi, let alone cilantro’s, rosemary’s or basil’s. One thing, that I do know there’s a lot of ruins in Meso-po-tamia uh uh uh uh uh oh uh….sorry but […]Read More How happy am I my parsley has a Facebook page?
Not necesarioly, but it beats hell outta Wonder Bread and Miracle Whip. You can be the judge and try any of the following fer yerself. Exhibit 1: The Hello Darlin’ Dixiecan Carne Asada y Queso Grits y Amp & Alternator Burro Inhaled this tube ‘o old grits and glory serenaded by Howe Gelb, ergo the AA&A […]Read More Do salsa and a tortilla a Mexican dish make?
Yeah, I know. WTF? En verdad, I overheard this opening line at Trader Joe’s. One of his gregarious stockers attempting to throw light on his virtuous palate, fishing for lunch with some Lululemon Nation matriarch tossed out: ‘Mine is definitely green onions.’ I know, right? He might as well have said scrotum. My […]Read More “What Is Your Spirit Vegetable?
When not blogging on AzChiMex comida and literally juggling dos los ninos withinin spare 60 second blasts I’m slightly consumed with thinking about the brain. Not ceso, gracias very mucho, rather the electric, dappled jello-mold bobbing blissfully – hopefully – between my ears. This stems from the right side (or is it left?) of my […]Read More How Chicago’s Love of The Terror That Be Tavern Tamales Can Best Be Explained As Nothing More Than A Gianormous Case Of Cognitive Dissonance
it must be fishy. Verdad? And if it’s a fish cake, should it be cakey? Served on a hamburger bun, bunny? Yet we’ve been told bunny is supposed to taste chickeny, just like her cold-blooded anicmal friends froggy, alligatory and rattlesnakey? And if this all sounds mildly insaney that’s because waking hours ’round here pass interpreting the […]Read More If it looks like fish, smells like fish, and tastes like fish…
Same recipe as last post, this time with ipix: Before: Despues: Adios:Read More Bye-bye Brazil green chile cheeseburger
Why stop at just uno? (Mira post previo.) It’s Weber season along the concrete shores of Lake Michigan and so long as El Milagro keeps cranking out packs of .49 cent tortilla maize amazing, I will continue to out-gringo-taco any and all contenders for any and all ‘top Chicago taco’ lists and compose really really […]Read More Top Chicago Taco Gringo #23 – Dixican Puerco del Fumar