This burrito recipe comes from one of my all time favorite hole-in-the-wall joints, El Toro Partido, in Hamilton Heights. Down the hill from where I work at City College, this bustling Mexican outpost dishes out sumptuous and authentic plates that are as gorgeous as the decor is not. Probably my favorite dish on the menu (aside from the spicily divine green sauce and corny tortilla chips) is the chicken burrito. I know, I know – you’re saying right now what could be so glamorous about this burrito? For me, above all of the other perfectly seasoned toppings, is the inclusion of savory shreds of oaxaca cheese. Almost like a Mexican mozzarella, oaxaca is nutty and stretchy and delicious – kind of the same consistency of Polly-O string cheese, but high brow. If you’ve not tried it before, you definitely need to get on some. Continue reading Chicken Burritos
Let’s Get Smashed
Apparently, NYC feels a need to charge a premium for fresh guacamole goodness. They buy a mocajete (stone mortar) and a pestle, have some dude wheel a cart of fresh ingredients to your table, and for the tableside prep, charge you a hefty $12 – 15 depending on how fancy the restaurant. You can make this guacamole for around $5 at home. All that’s left is to buy some top shelf añejo and make some fresh lime margaritas to seal the deal.
I add a couple of extra ingredients for both taste and presentation – the shallots and tomato add lovely color. And I use a shallot because it’s small and I can use it all with no leftovers, but you can certainly use a red onion if you have one on hand. For this recipe, you are the controller of spice – the version below is mild/medium in heat, but you can amp up the spice quotient by using the jalapeno seeds and dicing it as finely as possible. The cayenne doesn’t add much heat so much as offer a fuller pepper flavor. This recipe works doubled and tripled, so if you are having a large group over, make plenty. Continue reading Fresh Guacamole (and Bean Tostadas)