This past Sunday I had the pleasure to stop into Taqueria GDL in Glens Falls. I’ve already blogged about their excellent tacos. GDL is special, and they’re doing good stuff. I love the place. But they’re not perfect, and that point was driven home to me Sunday when I placed my order. The gentleman that waited on me, who I’m pretty sure is the owner, asked me if I wanted cilantro on my tacos.
Why would a transplanted Mexican making authentic Mexican food ask if I want cilantro on my tacos? Cilantro is de rigueur on tacos. It’s equivalent to asking if I want salt on my fries. That is unless you’ve eaten at too many Tex-Mex, or what are really Ameri-Mex, pseudo-Mexican restaurants. It’s likely too many customers complained after being served tacos adorned with the yummy green herb, and he’s acquiescing to their misguided request.
Shame on you cilantro haters. You’re ruining it for the rest of us.
Continue reading “You’re Doing it Wrong II – You’re Ruining it for the Rest of Us”
Recently I’ve fallen in love with poached eggs. When made well, the whites are tender and creamy. The yolk should be runny and slowly ooze its golden goodness into, and onto, whatever it’s paired with when pierced. The combination of delicate albumen and rich vitellus, make for wonderful textural and flavor contrasts, and are but one reason why eggs are a cherished food the world over.
More and more I’m of the mindset that poached is a better way to eat an egg. As such, I’ve been seeking out dishes that incorporate poached eggs. The North African dish of Shakshuka—eggs poached in a spicy tomato based sauce—has become one of my favorites.
I’m also a big fan of the Italian corn porridge better known as polenta, similar to the southern staple grits, it’s hearty, homey, and comforting. When made by expert hands, it’s swoon-worthy.
Morgan & Company has combined shakshuka and polenta into a filling and flavorful dish. It’s an Italian-African mashup if you will, and on a recent trip to Glens Falls, I stopped in to try it.
Continue reading “The Shakshuka at Morgan & Company”