Lunch at Casa Don

January 22, 2014

Image

It lives!

It’s been a while. Just for grins I thought I’d update this blog. Today’s lunch was pretty easy to assemble. I had a stack of corn tortillas that I decided to fresh fry crisp in moderately heated canola oil. I tend to overheat oil for frying, but I think I got it right this time. I had on hand some homemade chili (grass fed ground beef, red onion, crushed and minced garlic, chili powder, cumin seeds, tomato paste, catsup, Kosher salt, fresh ground black pepper, filtered water) and some homemade Pinto beans that were brined overnight in salted, filtered water (pintos, red onion, chili powder, cumin seeds, catsup {see a pattern?}. Topped it with mixed baby greens and some fresh cilantro and freshly grated sharp cheddar cheese and a drizzle of extra virgin Spanish olive oil.


The little Tex-Mex that could

February 2, 2010

During the course of my work I periodically have to call upon vendors. One of the nice things about this activity is that not only do I get to get away from the office for a short while but I get to go to a few tried and true places that serve for me as a lunch time oasis.

One of the places I like to frequent is Avilas on Maple avenue. They have, and I’m not alone in this opinion, some of the best Tex-Mex in the city. It’s a small family owned and run establishment that has the look and feel of visiting someone’s house. And the building I’m sure was at one time a house.

Since I do eat a lot of lunch time meals alone, it’s nice to go to a place that doesn’t look down upon a one top for lunch. I’ve always felt welcomed there and was never felt I had to hurry through my lunch to turn the table to the next customer. In fact the son who runs the day to day business has on numerous occasions told me there’s “no rush” when I looked a bit anxious holding down a table all by my lonesome, as the wait line grew out the door.

There are no great surprises on the menu, but everything is executed well and with fresh ingredients.

I have some personal faves and the one I had today was Patricia’s Favorite. The fajita taco is served with grilled onions and roasted green bell pepper. The beef is nicely seasoned flank steak served in a flour tortilla. Accompanying the Fajita taco is some HOT pico de gallo. It has minced raw jalapeno and onion to test your friendships after eating. The soft cheese taco which is probably one of the best versions in the city, along with the bean-queso tostada (served in a fried corn tortilla shaped as a cup, an excellent vehicle for dipping the thin corn chips that accompany every meal), cool the inflamed taste buds from an inner ear ringing 11 down to a 6. The rice, which so often in Tex-Mex establishments is viewed by chefs as an afterthought, does not disappoint. It also serves as a method of soaking all the delicious spilled puddles of cheese from the cheese taco and the tostada.Our stars from left to right: Pico de gallo, Fajita taco, rice, cheese taco, bean-cheese tostada.

Worth every calorie.