I need to keep reminding myself that I’m in New York. Not California, home to the best and most authentic Mexican food (and Calexican food) in the country. New York. Home to the best Jewish and Italian food in the country.
Not Mexican food.
Crema, was unfortunately, a rude reminder of this fact. I keep hoping that one day I will stumble across a restaurant that will convince me that New York City doesn’t always ruin the Mexican cuisine.
Socarrat is the spanish word for that crunchy yummy crust that forms at the bottom of a pan of rice. The word is derived from the verb socarrarwhich, translated, can mean “to singe” or “to burn.” According to Food Republic, “true paella is cooked in a wide, shallow metal pan so that rice is thinly spread and touching the bottom: prime conditions for rice crust formation.”
I love biscuits. I love bread. I love basically any baked carb (ask my friends and they’ll confirm this).
But biscuits are my weakness. Whenever I see that word on a menu, I order it, no questions asked. If I see it in a description of another dish, I’ll ask if they can put a biscuit on the side, even if I’m already eating fries. I eat too many carbs. Sue me.
In fact, biscuits are one of the reasons I discovered Bubby’s. Bubby’s may actually be the first official brunch I ever had in NYC. I can’t remember, nor do I really care to remember. All I remember are the biscuits. The flaky, buttery, utterly-delectable biscuits of Bubby’s.