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 March 18th, 2010
Yes, this 1950s staple is my route to affordable steak sandwich success. Made from either the top or bottom round, cube steak undergoes a serious pounding that helps tenderize it into submission. So, although you start off with a chewier piece of meat than the upmarket prime rib roast or tenderloin, you end up with something that works beautifully when pressed into a bun. As a busy mom, I also love that this dish takes less than 10 minutes to make.