A reminder to always manage expectations.
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.
But alas, my search continues.
Continue reading Literal Interpretations
On weekends, you can find me here.
Calle Ocho does not mess around when it comes to boozy brunch.
You know a brunch place is serious when you are immediately presented with house rules. When they immediately place a basket of delicious, freshly-baked latin breads in front of you and ask you which sangria you would like to have first.
Continue reading Where Miami Meets Manhattan
Hold the dessert.
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 socarrar which, 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.”
Continue reading That Delectable Crust