I'm in Texas. I no longer live in California. I must become a Texan--at least in culinary preferences--if I am to eat, drink, and be merry. I am determined to acclimate myself to the Tex-Mex offerings at the "Mexican" restaurants here.
So, on the recommendation of a friend I tried out a local restaurant that true McKinnians (those not transplanted here from the nether regions of the country) cherish--San Miguel Grill.
We pull up to the restaurant at dinner time--the parking lot is packed with just one spot left. A sure sign that this meal is meant to be. Our friendly Mexican host escorts us to our table. We eye the menu hungrily as we gobble down our chips and salsa--very tasty. I settle on a meal from the "Tex-Mex Combinations" side of the menu. I choose the Bibi combo: small guacamole, beef taco, beef enchilada (with a sauce I don't remember) and a chicken enchilada with white cheese served with rice. It can't be too bad if there's actually melted cheese on the enchilada. I congratulate myself on a good choice and look forward to a delightful meal. And this is where the delusions end.
I get my taco--it's a ground beef taco. And while there are some seasonings mixed in with this ground beef, I still have to say ooh! gross! Luckily there is the guacamole to help disguise what I'm eating. And then the rest of my plate comes out. Rice--looks alright. Enchiladas--would look alright if the "white cheese" weren't "white cheese sauce." I guess in Tex-Mex, whatever they say is covering your enchilada, add the word "sauce" to it and you'll get a more accurate picture of what you're going to be served. I already knew the other enchilada would be ground beef. All-in-all the best Tex-Mex I've eaten yet. (But this really isn't saying much.)
I talked to my friend today. Exact quote, "Tex-Mex is straight up ground beef." All I have to say is Why? In a land full of cattle and great steak houses, why do they serve ground beef at their "Mexican" restaurants? Why are there Tex-Mex places full of Mexicans working there? Why are the Mexicans in on this conspiracy?!
I may never get a clear answer to any of these questions. In the meantime, I'll still be searching for that elusive Mexican feast.
(Author's Note: After I read this to my husband, he says that I should read this as a podcast. Since I have no idea how one would even go about doing this, please feel free to give me a call and I'll read you the blog myself.)
So, on the recommendation of a friend I tried out a local restaurant that true McKinnians (those not transplanted here from the nether regions of the country) cherish--San Miguel Grill.
We pull up to the restaurant at dinner time--the parking lot is packed with just one spot left. A sure sign that this meal is meant to be. Our friendly Mexican host escorts us to our table. We eye the menu hungrily as we gobble down our chips and salsa--very tasty. I settle on a meal from the "Tex-Mex Combinations" side of the menu. I choose the Bibi combo: small guacamole, beef taco, beef enchilada (with a sauce I don't remember) and a chicken enchilada with white cheese served with rice. It can't be too bad if there's actually melted cheese on the enchilada. I congratulate myself on a good choice and look forward to a delightful meal. And this is where the delusions end.
I get my taco--it's a ground beef taco. And while there are some seasonings mixed in with this ground beef, I still have to say ooh! gross! Luckily there is the guacamole to help disguise what I'm eating. And then the rest of my plate comes out. Rice--looks alright. Enchiladas--would look alright if the "white cheese" weren't "white cheese sauce." I guess in Tex-Mex, whatever they say is covering your enchilada, add the word "sauce" to it and you'll get a more accurate picture of what you're going to be served. I already knew the other enchilada would be ground beef. All-in-all the best Tex-Mex I've eaten yet. (But this really isn't saying much.)
I talked to my friend today. Exact quote, "Tex-Mex is straight up ground beef." All I have to say is Why? In a land full of cattle and great steak houses, why do they serve ground beef at their "Mexican" restaurants? Why are there Tex-Mex places full of Mexicans working there? Why are the Mexicans in on this conspiracy?!
I may never get a clear answer to any of these questions. In the meantime, I'll still be searching for that elusive Mexican feast.
(Author's Note: After I read this to my husband, he says that I should read this as a podcast. Since I have no idea how one would even go about doing this, please feel free to give me a call and I'll read you the blog myself.)
