The way it works is that you order at the market's checkout counter and then give your receipt to the cooks in the eatery area. TJ ordered the birria (a goat meat dish), but after being informed by one of the cooks that they didn't have any birria at the moment, he went with the carnitas instead—kind of disappointing, but not a huge loss at all because the carnitas was delicious. I seem to be on a torta kick lately, so I ordered a torta with pork adobado filling. The pork had really good flavor, but I think my favorite part of the torta was the bread—soft, thick, and lightly buttered and toasted. Mmm. I'm convinced that good bread is the secret of a really good torta.
After lunch, we went back to Mayo's market side to buy some queso fresco at the cheese and meat counter. Then all of a sudden, while browsing the dried spices, I spotted this:
The elusive Harina P.A.N.!! right in our own backyard. So much excitement over a sack of corn flour. We bought both the yellow corn and the white corn versions to test out with the homemade arepas we plan to (maybe) cook up for Labor Day weekend.
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For dinner the following night, we decided to try out a recipe from Rochelle's friend Rachelle for Cafe Rio-ish salads. For those of you out of the Utah loop (you're so sad about this, I know), Cafe Rio is a Utah-based chain that serves Mexican-style food. Pretty good stuff. I would recommend it to anybody visiting Utah, except that I'd actually suggest hitting up the Red Iguana instead.
So we tried out this new dish, but with a couple alterations: for the meat, we used our own favorite recipe for shredded pork; and for the dressing, we used three tomatillos instead of one for a stronger salsa flavor. Loved the dressing—you can't really expect anything less from something that's made mostly out of fat.
And as if the meal couldn't get any better, Vivian brought over chocolate cupcakes for dessert.
1 comment:
I like the cupcake monster. I wasn't expecting that.
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