Last night, Kat and I want to dinner at Mi Lindo Yucatan, quickly becoming one of my favorite casual sit down diner stops. As always expected in a mexican restaurants we were greeted with chips and two salsas. As unexpected, the tomatilo salsa was the spicy one, whereas the red was mild...
We ordered three things to split, a ceviche mixto tosada and a pork panucho from the appetizer spot, but my winner was their always wonderful Poc-Chuc!
I regularly have ordered their pork poc-chuc, but on their specials was a poc-chuc de res, served with pickled onions, guacamole, and red beans. In one simple conjoined spanish word, super-fantastico!!!
The beef was wonderfully seasoned and incredably moist! Random trivia of the day, Poc-chuc is a traditional yucatan dish where salted meat (For preservation) was then slow cooked with acid to balance the saltiness.
A cook I use to work with, Moises (Tangent: we didn't exactly get along, but we did share a passion for food.) use to make a lot of braised dishes from the yucatan, and we would come together, shortly, to bask in the greatness of braised dishes. How do you take the cheapest cut of meat and turn it into tender moist deliciousness? Braise it...
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment