For the Food Frakker, there’s nothing better than discovering a new taco meat. There’s a taco cart right next to the Saltillo Plaza train station on the East Side that has suadero.
It’s sort of like marinated chunks of steak or something. I think wistfully about this meat all the time.
There’s a taco van down on Airport and Manor that I’ve been visiting.
It has a pretty decent torta rico and that awesome creamy green sauce that you can get nowhere else other than sketchy taco carts.
There was a period of an entire week recently when I stopped by the Fiesta every day to see if they had any heads in stock. They didn’t, so I had to console myself by eating from their taco counter.
Everything was dry and tasteless and scooped out of luke-warm steam trays. But there was a hell of a lot of it. I ordered nachos and they were served in a cardboard tub with three ladles of processed nacho cheese, covered with two ladles of greasy meat, and topped with another ladle of cheese and a few handfuls of cilantro and onions.
Whenever I feel down, I indulge in the cuisine of my people. In this case, lefse. You can think of lefse as a sort of potato-based tortilla from Norway. It’s fried on an ungreased griddle.
And then typically rolled up with butter, sugar, and cinnamon.
It’s hard to describe this Indian snack. Sort of like a buttery and sugary chow mein noodle.
At a stop at a country convenience store, I had one of their taquitos, a tube of greasy, cheesy goodness. Sort of like an eggroll stick, but without the pretense of healthiness.
I also made the pleasant discovery that they are now packing Butterfingers with caffeine!
Now I can eat my king-sized Butterfingers without the 42oz. Mountain Dew.
Smoked pork jowls. The name says it all.
Except the part about how pig jowls are the chewiest animal-part I have ever put in my mouth. I fried a little piece and chewed at it for literally twenty minutes without the piece breaking up or reducing in size, or even losing its taste. It was sort of like an eternal piece of bacon-flavored gum. Which wasn’t all that bad now that I think about it, except for the gristle stuck between my teeth that required an extra ten minutes of flossing. Stewing it for four hours softened it up measurably.
