I was cleaning out my email box the other day and came across a response from you, one you sent to me in '06, after I had sent along to you an article about fish tacos. It was a lively travelogue about a woman who, along with her boyfriend, traveled the length of Baja in search of the perfect fish taco. Your words to me were heartening, as you said that you knew where to find the best fish taco, and that was in the kitchen of little house on Kitsap Street.
I know that I can dredge up that receipe anytime I want by Googling Sunset magazine and Baja tacos. It was that combination of chipotle mayo sauce, hot chili slaw and beer batter that made that fish sing. I can remember the frustration I felt at first not finding the tiliapia that the recipe called for, but the meat man at Saars came through, found a box full of frozen pieces in the back and saved the day. In the end the fish tacos turned out to be sublime eating, but we managed to guild the lilly that evening by frying up a bunch of impromtu chili rellenos as well. Not as tasty as they could have been, as the batter was a bit heavy for the dish, but there they were, one more dish we managed to pull off together as well as a nice stack of tasty burrito stuffers for the next day's lunch.
Making rellenos has always been a bit of a hardship for me, more of a mystery than something I've managed to master. More edible mundane labor than a true labor of love. Always welcome, sometimes even tasty, but always a little less than legendary. My mom once took a trip up to Grants Pass when I was new in that town, and she whipped up a batch for C and me from memory, along with her world famous fruit sauce. Tart and sweet and only slightly hot, that sauce made those rellenos sing. The batter she pulled together made all the difference as they were light and fluffy, not oily or heavy like ours. Those rellenos she made that day were something to aspire to.
So, fast forward to this morning's desk work and my typical review of the nation's signature on-line papers. I found the recipe attached below in the LA Times, a dish I felt to be an interesting cross stitch of my even older world into ours, a overlap of two loves and a place I've never been to before but heard an awful lot about.
So, there. A bridge between past and present. Let's get past the ignominy of those heavy rellenos we made and try this El Chollo recipe on for size. It looks to be mighty easy and pretty tasty, too. I've been looking for my "third recipe" for the weekend and that one may be it. Good Easter food to go along with a fresh pot of beans and nice steaming pan of sopa de la roz. I'm thinking you'll find that there's more than one place in South Kitsap that makes sublime Mexican food. And besides, it's all your fault, you know. That whole recipe thing. Thank goodness for that.
Besitos, mi amor.
Your WHMB
http://www.latimes.com/features/food/la-fo-sos8-2009apr08,0,3844905,full.storyMB
I know that I can dredge up that receipe anytime I want by Googling Sunset magazine and Baja tacos. It was that combination of chipotle mayo sauce, hot chili slaw and beer batter that made that fish sing. I can remember the frustration I felt at first not finding the tiliapia that the recipe called for, but the meat man at Saars came through, found a box full of frozen pieces in the back and saved the day. In the end the fish tacos turned out to be sublime eating, but we managed to guild the lilly that evening by frying up a bunch of impromtu chili rellenos as well. Not as tasty as they could have been, as the batter was a bit heavy for the dish, but there they were, one more dish we managed to pull off together as well as a nice stack of tasty burrito stuffers for the next day's lunch.
Making rellenos has always been a bit of a hardship for me, more of a mystery than something I've managed to master. More edible mundane labor than a true labor of love. Always welcome, sometimes even tasty, but always a little less than legendary. My mom once took a trip up to Grants Pass when I was new in that town, and she whipped up a batch for C and me from memory, along with her world famous fruit sauce. Tart and sweet and only slightly hot, that sauce made those rellenos sing. The batter she pulled together made all the difference as they were light and fluffy, not oily or heavy like ours. Those rellenos she made that day were something to aspire to.
So, fast forward to this morning's desk work and my typical review of the nation's signature on-line papers. I found the recipe attached below in the LA Times, a dish I felt to be an interesting cross stitch of my even older world into ours, a overlap of two loves and a place I've never been to before but heard an awful lot about.
So, there. A bridge between past and present. Let's get past the ignominy of those heavy rellenos we made and try this El Chollo recipe on for size. It looks to be mighty easy and pretty tasty, too. I've been looking for my "third recipe" for the weekend and that one may be it. Good Easter food to go along with a fresh pot of beans and nice steaming pan of sopa de la roz. I'm thinking you'll find that there's more than one place in South Kitsap that makes sublime Mexican food. And besides, it's all your fault, you know. That whole recipe thing. Thank goodness for that.
Besitos, mi amor.
Your WHMB
http://www.latimes.com/features/food/la-fo-sos8-2009apr08,0,3844905,full.storyMB
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