Whether you enjoy a rich mole poblano alongside a zesty mezcal cocktail or a fresh shrimp ceviche with a refreshing chavela, there is a broad and vibrant flavor spectrum in Mexican cuisine. This Bay Area Bites guide highlights ten South Bay restaurants worth visiting for their South of the border specialties.
Archive for February 18th, 2009
Though I am getting some of the recipes straight — I can make a mean cocido and my albondigas are coming close — my every day cooking tastes very different than grandma’s. Until I had a revelation recently. For most any dish that I make, I cut up fresh garlic and use it along with any fresh herbs, alliums and other flavor builders. The other day, I was completely exhausted so I made a very fast pork stew by tossing the pork with salt, pepper, and something I never use: garlic powder. I had a small container that I had purchased from Penzey’s for a particular recipe or two, and that sits in my cupboard mostly ignored.