Tag Archives: new mexico green chile

Bigger than Jesus the Beatles, and yoga pants: Esteban Trabajars

15 Sep

 steve-turtleneck
At the current rate of Final Cut Pro post-production, by Christmas 2020, the globe shall be subjected to more Steve Jobs cinematic biopics than those of Jesus Christ, The Beatles and Luke Skywalker en todo. This epidemic outbreak of epic celluloid certainly gives this one pause to ponder some deeply mundane ponderables: Is the iPhone our Gutenberg Bible (with upgrades)? Did Steve Jobs die for our Sims?*

45315-2-1348461249

(*You read that right, a cringe-worthy blasphemous pun. So crucify me whydontcha?)

Michael-as-Steve-Jobs-MAIN

Does SJ’s getting all messiahy with it not at least begin to explain the daily commute tableau wherein within a stuffed El train all but the homeless – me too – gaze into luminous Apple gadgets with a reverence traditionally reserved for sacred texts, Kim Jong and yoga pants?

P11988052

What but an unshakable iFaith sways we users into believing we the meek shall one day inherit an upgrade to auto-spell recognizing Spanglish as both a word and a dialect, accurate weather apps, and the voice of Siri shall be replaced by that of Demi Moore’s tadpole?
heres-the-latest-photo-of-ashton-kutcher-as-steve-jobs

What Would that these miraculous iPhones might trans-substantiate binary data into iGrub to feed the masses.
can-stock-photo_csp9202626

Entrada Yo (and/or the Wu)

Communion Green Chile Green Alfredo Linguine Con Pork Chop Chop Chop Chop Ain’t Nuthin to You-Know-What With

IMG_4279

Ingredients con instructions:
1. Roasted NM Green Cream Sauce
Heat up and constantly stir 2 tbsp o butter and flour until brown

Separately warm 2 cups of whole milk

Remove roux from heat, slowly stir in milk by the ladle.

Stir in:
An onion – diced and sautéed
A bulb of oven roasted garlic – smushed
Quart bag of chopped, seeded and skinned rotated NM green chile
A fistful of fresh cilantro – chopped
Mexican oregano to taste
Salt and pepper to taste

Slowly simmer until all ingredients smell like one. Cool. Blend into purée. Return to pot. Stir in 2/3rds of queso.

2. Half-box of fettuccini – al dente
(Google it)

3. A seasoned to ur liking grilled pork chop or two –  chopped

Butter a casserole dish. Mix ingredients but for 1/3 cheese, then glop into casserole dish. Top with 1/3 cheese. At 350 bake covered for 30 minutes or until burbling and smelling as one. Slide under broiler till cheese browns.

IMG_4284

(aqui con huevo)

Mas sagradoso than Esteban Trabajars…

jobs_economist_cover

 

 

Mas sabrosa than pantaloons Del yoga…

yoga-cupcakes-bratty-490x326

El escarbajo optional.

The Verdad La Mexicana Comida Esta Out There….

1 Aug

So these three youthful Midwesterners are at NYC’s La Guardia airport baggage claim abuzz with anticipatory crackish then/Red Bullish ahora pre-embarking adrenaline rush exclusive to both visitors and residents of Gotham and maximum security prisons.

escape_from_new_york_41626

What today would have been a text and/or tweet shared among friends we the public actually participated – okay eavesdropped – in their animated public discourse.

And what today would have been a Yelp! search actually turned into a lively debate with real opinions shared from real live experience instead of online strangers.

To the dulcet caterwaul – with occasional thud – of a luggage carousel – this husky body politic weighed in on Chicago vs New York pizza: ‘I can’t wait to try Domino’s. I bet it’s way better here.’ ‘No way, ‘Yes way’ ‘No way’ ‘yes way’ ‘Chicago’ ‘New York’ Chicago New York and on and on and on and maybe text might have been less Valley Girly and distracting so the rest of us could focus on our opinions and obvious superior big city sophisticated taste, grab bags, turn up noses, bolt.

top10_tax_leona_helmsley

All but yo en verdad. Mi cargo fue returning con yo from Mexico. While the fuerte opinions blogged aqui suggest otrowise. I am still here to tell you the only reason Taco Bell en Mexico is better albeit more authentic than Taco Bell en Esatdos Unidos por que you get to order en Espanol.

86tacoBellMexico

And even though I’ve been called a snob because I refuse to eat @Chipotle – which is to Mexico as Red Lobster is to the sea – you can’t feed a more Catholic, democratic, open and omnivorous maw than mine. Beyond therapy for my PTAzMexSD, the entire purpose of this here blogging a la Marco Pollo is to document my quest for el Cocina Mexicana ultima outside the friendly confines of mi beloved Sonoran desert. I know it exists, even if I have to make it so in mi own cocineria por ejemplo:

 

IMG_3966

I can’t believe you’re not Midwesternican pollo asado y chile verde y cream of chicken y corn tortillas that taste like dumplings y cheese casserolenchiladas

IMG_4068

The chipotle variation (the chile not the chain)

IMG_4174

North Carolina BBQ pork/Trader JoseNM salsa verde/avocado/refried frijoles/Trader Jose flour tort/burro

FullSizeRender

Elotes/frijoles/pollo asado tacos con cilantro y radishes from our urban parking garage rooftop garden

Or when I have to burn $5 on some breakfast burrito from Pret-a-Porte labeled ‘Southwestern’ because maybe that’s what Mexican food is like in France?

IMG_4273

Egg Soufflé (Cage free) Refried Black Bean Salsa Red Peppers Cheddar Red Onions Tortilla Wrap

nyt-march-29-1976

*To the credit of the Midwesterners who I had no intention of having personify the acronym IOWA (idiots out wandering aimlessly) the very same week I took again to wandering yet again NYC’s sts/aves rather aimlessly, confident enough in my Espanol lengua to order for lunch – much to the delight of the entire diner – a Cubana Torta’ (trans: Cuban Prostitue) and also overheard the following exchange along the way:

Scene: 8th Ave, Times Square, NYC before the greasy window of a Chinese take-out joint tastefully appointed with garlands of Peking Duck.

yotd5f

Cast: Two young men with Long Island accents sporting Yankees caps – backwards….of, course – studying the menu:

 

‘Peking Duck?’

‘Yeah.’

‘How the fuck they know that duck’s

from Peking?’
And it probably tasted just as good as Long Island duck in Chinatown Chicago.

Man, Nacho, Nachoman or Super Nachoman?

18 Apr

Praise Allah, Jah, Yahweh, Nietzsche y todos Los Dios por MLBeisbol esta en el aire. Literally, for me en Chicago aqui. The Wrigley Field extreme makeover be better both seen and heard from the friendly confines of our balcony – at least until urinegate passes. 

 Our apt complex’s western facing facade glows eves awash in the brilliant digital hues of a video screen so grandiose and HD one can count the whiskers on the scoreboard visage of Jon Lester’s chinny chin chin from the friendly confines of our balcony – at least until urinegate passes.  Compounded by a bombastic sound system quite possibly purchased from the old Shea Stadium on e-bay (blown speakers included) filling our living room starting-line up announcements and 7th inning stretches the Cubs and we are one.

Y ahora yo lustily await at least uno otra mas Wrigley makeover assault on mi senses: that of smell. Please St. Harry and St. Ernie let the upgrade to concessions – both stands and menus – include a yet-to-be installed jet engine ventilation system. Not to drown out the cheeky organ asides echoing across Lakeview rooftops. No. So that the unbeatable eau de beisbol wafts down Halsted Street and on into my nasal cavities y mi casita at gametime.

And if you are taking requests Santos y St Santo, charge the dominant scent not with that of the grill but of the nacho cheese pump. 

While to the noses and tongues of millions (and their gastrointestinalalogists) Proustian Wrigley Field remembrances smack of hot dogs, stale beer, chew spit and urinal mints past, the same no hablar o’ moi nariz. No whiff nor sniff not snort of Wrigley passes these nostrils without recalling golden, delicious petroleum nacho cheese and its DIO: Super Nacho Man.

….slow, gauzy, dream sequency dissolve por favor…The Summer of 1989. Cubs vs Mets. Wrigley bleachers. Heat + humidity = that trapped under a wet German Sheppard feeling. Maddux. The Hawk. Andre “Woo”.Grace. Andre “Woo”. Sandberg. Girardi. Andre “Woo”. Gooden. Mookie. Cone. HoJo. The Straw That Stirs Dykstra electrifying the bleachers entire into chanting “grab your balls” each time he storms into the outfield, to which Dykstra responds by vigorously hustling his crotch, spitting, then spinning around to face home plate.  popcorn. peanuts. cracker jacks. Harry Carey. Gallons of warm Cub soda y front row center Super Nacho Man: a 300lb glistening, sweaty, shirtless balding wonder of  tumescence, a drum tight party keg beer gut protrusion upon which precariously rocks a plastic nachos boat. Left hand lowers and raises beer goblet to wash down bites of hot dog delivered to mouth with right hand, pausing en route for a quick dip in the nacho cheese sauce. A soupy yellow trail runs between Super Nacho Man’s hirsute and ample breasts which he erotically mops up with the final bite of his Super Nacho Cheese Dog at the exact moment Dykstra normally racks his balls, only before he can, Nails stops dead in his cleats, beguiled and/or blinded by Super Nacho Man’s omniscience popping the golden nugget dripping with sweat, hair, cheese and spit into his maw then roaring, “C’MON LEONARD, GRAB YOUR BALLS ALREADY!’ launching the nacho boat into the ivy, the game nearly called due to his thunderous tortilla chip, beer foam, jalapeno, and nacho cheese storm.  

With Wrigley v.2 bleachers under construction until at least June, and piss cups de rigueur, yo suggest settling down on your belly homegrown – and IMO vastly superior – super nachos not unlike the platas flying around these parts.   Key ingredients: pinto beans from the stove top not the can; NM green chile; non-petroleum yellow cheese; leftover grilled meats; hot dogs and sweat optional. 

 Extra added bonus innings in your mouthole: Mi Esposa’s contribution: Chile Gringa Nachos. Ground chicken, onions, garlic, chicken broth, white beans, fresh scallions, white beans and Jilipepper from NM. 

  

(Yes, those are the dimmed lights of Wrigley blurry in background.)  

Viva Los Cubs!

FOODY TRENDY ALERTY: French New Wave Mexican American Cuisine

17 Sep

Today’s Green Chile plate is a healthy, vegetarian remix of the classic French American dish: The French Dip. Inspired by a decade old introduction to smoked cheddar cheese quesadilla  at a long-since shut tavern in Seattle and the chunky, multi-grain grilled cheese served at the Frontier in NM and a batch of pinto beans sitting in an excess of their own juices at the back of the fridge, I crown this glorious plate The Nuevo Frances Sumergir :

IMG_3648

Pictured:

Ezekiel Sprouted Whole Grain Bread (a bargain at Trader Joes, a luxury everywhere else)

Fresh NM Green Chile (chopped, seeded, lightly salted)

Roma tomatoes: sliced

Smoked cheddar (On your own landing decent smokey C. Most brands melt into a gum. This one tried to,)

Butter

Bowl of gravy/juice from a batch of pinto beans.

Directions:

Heat up skillet to medium ( slow grilling is key. The smokey needs help melting and avoid hearing the screams of any remaining living sprouts in the Ezekiel bread.)

Stack ingredients into bread, slather outer banks with butter. Grill till brown and crisp.

Nuke the pinto gravy/juice.

Slice grilled cheese diagonally so as to maximize dipping enjoyment.

Dip, bite: repeat. Slurp up remaining pinto gravy/juice. Ideally teeming with chunks of green, tomatoes and butter.

TREND WATCH Check list:

French: Dip

New Mexico: Green

American: Grilled Cheese

Oh crap, I nearly forgot the Wave: