Tacos on the street in Mexico are one of that country’s great gastronomic delights. Most typically, each taco is made from 2 soft and warm corn tortillas, folded together, filled with a little meat and salsa. A little further north, in the world of Cal-Mex, predictably, things change. The tacos are stuffed a little fuller, they’re less greasy and more salad-like.
With so many Sunday-night offers from restaurants these days–special menus, special atmospheres, special wallet-friendly prices–I’ve been Sunday shopping for my fave. At last…two days ago…I found it!
It’s at the New York outpost of one of my favorite chefs on the national scene, Charles Palmer. Charlie grew up in upstate New York, lives in California now, with outposts all over the country…but maintains his high-end New York City showcase, Aureole.
California is home of many legendary movie star desserts. Of course, there are those who claim that this recipe goes back to the royal Romanovs in Russia at the beginning of the nineteenth century.
What this country needs is a good five hundred American affineurs!
Hey, I’m just back from France…where I am always gastronomically programmed to seek out three things that are absolutely unparalleled:
French fries–despite the Gallic monicker–are among America’s most beloved treats. But I think of them as restaurant food, above all–fast food places, coffee shops, lunch counters, upscale California grill restaurants, bistros of all sorts. They are ubiquitous in American restaurants…and rare at home. Why?