Naked Juice wisely chooses their motto as “Nothing to hide”. As far as the ingredients go, they really do have absolutely nothing to hide. These smoothies are made with no added sugar or preservatives and are loaded with antioxidants. The Naked Juice Company also admits there is a pound of fruit in every bottle. These smoothies are so delicious considering they come in a plastic bottle. I truly think it would be hard to whip up a better mango smoothie than the one Naked Juice offers…and a human is probably not even making it; a massive machine is! I have always enjoyed making smoothies as a kid and would dream of having my own smoothie parlor in a mall…weird, but it was kind of an obsession. I even named my smoothies; for instance my blueberry and blackberry smoothie was named “The Blue Whale”, etc. I always kept them plain and simple. I had over a dozen smoothie recipe books but would blow off any recipe that was too exotic…which was about every recipe. Ice, OJ, fruits, yogurt and that’s it. Naked Juice follows the same strict rules I did, which is why I am so in love with these drinks. On the side of each bottle, they tell you how much of each fruit is in each bottle. I nearly choked when I read there were one and a half oranges, one and a half apples, a half of a mango and a hint of banana in one bottle. I drink these smoothies pretty darn fast so it is quite interesting to know I can consume that much fruit in less than 2-3 minutes. There are dozens of flavors, but my favorite is the orange mango. They have recently come out with a smoothie with fewer calories, which may appeal to some since these drinks are somewhat high in the calorie count. Coconut water is used in those low calorie smoothies. I just drank both the new pomegranate guava and orange mango smoothies and I am definitely aware I just O.D.’ed on antioxidants. Lucky for all of you Kent residents reading this, they sell Naked Juice at the Kent snack bar, so go grab yourself a smoothie that tastes so homemade it could be straight out of your own blender.
Pizza is a food that can be dressed up or down just like a simple black dress. There are endless choices and combinations of toppings, making this dish an extremely versatile meal. Personally, I prefer a simple pizza topped with mozzarella and arugula. I consider this to be in the fancier pizza family. Some of my friends enjoy pineapple as a topping to their pizza. This eclectic choice sometimes reflects a person’s individuality. Others prefer the classic margarita pizza reflects one’s simple yet defined taste in food. Someone who enjoys an “everything” thick crusted pizza is one who likes to indulge and generally not really think about or enjoy all the different flavors on their plate. The most random pizza I have ever encountered must be the “Casino” pizza. This pizza has clams and bacon on it. Although I never tried it, it was the restaurant’s specialty and I sure could smell the salty bacon and the fishy clams. Then there is the classic decision between thin or thick crusted pizza. This decision is typically made for one while deciding on the restaurant because there is not ever the choice on a menu between the two. Thin crusted pizza is the more sophisticated way to make pizza in the states and it is typically found in better Italian restaurants. Thick crusted pizza is of higher availability to one while dining on the road or at your home, it is served in any generic pizza parlor in America. No matter the size of the crust, any pizza will always be my go to meal, just like my little black dress being my go to outfit.
Love can sometimes be a murky, bitter potion. The more you let the magic seep in…… the more you want it. This is what coffee is for me. I tried to refuse coffee’s advances for years, denying the love I really felt for it. I played hard to get, I would give it a cold, hard stare as the brown liquid lay unsipped in a mug. “ You will never touch my lips” I whispered, turning my head away. The first time I tried coffee, I thought that it tasted vile. It is bitter and abusive to your mouth and brown and murky in color. As a child I thought it looked like the water in our small pond. I soon imagined that coffee was infested with snakes and frogs. And no one in their right mind would let pond water into their mouth, so I kept my lips sealed. As I grew older my curiosity and passion increased dramatically. Sometimes, when we went to Starbucks, I would find myself eying coffee, the forbidden fruit of my life. My friends encouraged my negative attitude towards coffee. “ You shouldn’t let coffee near you.” Said Bernadette “ It wouldn’t be healthy considering you’re so hyper….” Said Eloise “ It will increase your heartbeat.” Declared Edna I listened for a little while. But, I had a great deal of trouble. I would walk around a lonely, street corner and there coffee would be…….just yearning for my love. Soon I was sent away and I forgot all about coffee. I went on with my life, diligently doing my work and socializing, I had all but forgotten about coffee. Then one day fate embraced me. In a quaint New England town I happened upon…. There was coffee. I walked in with a few dear friends of mine. There was the faint smell of Magnolia trees in the air and daffodils and Tulips were spouting about everywhere you turned. My two friends saw their boyfriends and said that they would catch up with me later. I went into the local chocolate shop for a cookie and that’s when I saw Coffee again. I ordered a peanut butter cookie and the nice lady at the register asked if there was anything else that she could bring me. I turned a faint shade of pink. Then I asked. “ An iced coffee please? With plenty of room for cream.” ( I wanted to take things slowly, and I knew that eventually my love for coffee would be so strong that I wouldn’t need any cream or sugar.) I now had coffee in my hand. It was icy and cold to the touch. I let a good amount of cream trickle in to the plastic cup, making the coffee almost seem more beautiful, as the white mixed in with the dark brown. I was a little nervous as I held coffee to my lips. The bitter, creamy liquid seeped into my mouth and I embraced it. I knew from that moment on that I was in love.
A Sweet Secret Have you ever been sitting outside in the warm weather, and craved something cold and sweet? Maybe you want something a little sweeter than coffee, but you need that caffeine kick? If so, I have the perfect remedy to satisfy your cravings. If made right, there can be nothing better than a big glass of iced tea. Anyone can take the easy road, and buy a jug of Arizona Iced Tea, but it takes a special recipe to make a good homemade iced tea. There are a few secrets to know before you attempt to make this iced summer beverage. First, you should start with a pitcher of hot, almost boiling, water. Careful if using a glass pitcher, as the boiling water can crack the glass. Add 5-6 caffeinated or decaffeinated tea bags to your pitcher, you want a strong tea so it won’t taste diluted from the ice cubes. Next, you should add a few tablespoons of sugar or honey when the tea is hot, so that it blends into the tea and doesn’t just fall to the bottom. Mix well. The next secret is to add 2-3 cups of lemonade or orange juice. Lemonade will give your tea a sweeter taste, but orange juice will add a tangy citrus flavor. You can add this juice to taste, I prefer about 2/3 tea and 1/3 juice. To serve, put 5-7 ice cubes in each glass. Pour the tea over the ice and garnish with a sliced lemon. If desired, add a few mint leaves to give it a little extra flavor. If you don’t drink the whole pitcher, put the rest in the refrigerator for another hot day. The tea will keep for 2-3 weeks.
Getting a summer job is easy to do when you live in the small town of Kent, CT. What are your options? You can work as a counselor at Emory Park, in retail, or at one of the many restaurants in town. For my summer job of ’08 I worked at Docs Trattoria. Docs had just moved locations and this was their first summer since opening. Their new restaurant had tripled in size and staff. They were taking on a huge new project. It was going to be a new Italian restaurant, more furnished and pricey then the other restaurants in town. Mrs. Pizzo, the owner’s wife, had offered me a job, and I gladly accepted. I didn’t know what working in a restaurant would be like, but that summer I found out.
I always worked the lunch shift, never once did I work dinner. Kent School gets out earlier for summer than the local public schools, allowing me and a few other prep school students to work the day shift. Black shirt, black pants, black shoes, no jewelry (at first) and hair had to be up, that was the dress code. You had to show up early for work to wash windows, dust the floorboards, sweep, set the tables, get the bread out, and make sure everything is ready for that first customer. I was not a waitress, but a bus girl. I asked the customer what water they would like to drink, brought them bread, cleared plates, made desserts, reset the tables, and did anything else the customer asked. It wasn’t a bad job, Mr. Pizzo (the owner) and I always discussed sports, soccer in particular, and my fellow workers were entertaining. Mr. Pizzo was constantly making sure you were doing something, and doing it right. Standing around was unacceptable, and if you did the order of the powders on one of the desserts wrong, you got yelled at. I can’t tell you the multiple times I had to ask the order of the powders and toppings for the various desserts, to make sure I was doing it correctly. The worst part by far was resetting the tables. Clearing off everything, to set everything up again and when you are the only person busing tables and there are customers waiting, you better hurry.
While working at Docs, I looked forward to three things: knowing I was going to get paid; secretly eating the bread in the back, and the food that they would make for the workers after the lunch shift was over.The cook’s would make special lunches for us. For those who have gone to Docs know that their food is amazing, to say the least. Every bite has an eruption of flavor in your mouth. As much care as they put into their meals for their customers they put into the meals for their workers. Their pizza is thin crusted and cooked until the cheese is golden brown. Their BLT pizza is to die for, bacon lettuce and tomato with Cesar dressing is one that not many will try. But if you want your taste buds to explore something new, this is the pizza to eat. We received pizza on special days the meal was usually pasta. And if we were extremely lucky they would make us sandwiches with homemade chips. The chips are crispy, salty, and oily, a present to your mouth. Their best lunches were their pastas, mixing various sauces and flavors together to make a new creation. You are allowed to take as many helpings as you would like, along with refilling your glass as fast as you drink it. I specifically remember the pasta made of multiple cheeses, marinara sauce with large pieces of tomato, peas, and a couple meats, this pasta set off a bomb in my mouth. It was not on the menu, making it a special treat. I hate peas but with this pasta they added to the flavor. I went back for seconds. Everyone eats together in the back sun room. The family style environment adds to the closeness of Docs Restaurant. I never went home from work tired; I had a full stomach and was always ready to go.
The best thing at Docs by far is their bread. Their bread is made there, along with almost everything else. You watch them roll out the bread, weigh it and roll it into perfect cone shaped loaves. It then goes into the oven, and once it has fully risen it is taken out and put into a bin, on top of the stove, to stay warm. The bus girls/boys, after a customer has ordered their meal, will then place a loaf on the cutting table and slice it into a basket. Place the oil and garlic cup into the bread basket and deliver it to the table. Now, since this bread is so divine, we secretly indulge in eating it in the back room. There is a separate loaf for the workers, and sometimes two or three loaves go by during the lunch period. If you are caught eating the bread you are asked to move on to another activity. Mr. Pizzo looks down upon eating while working, and if you have a drink, you may only drink it in the kitchen, never in the dining room. But how can one obey such an order? To be honest, we didn’t, we continued to eat our secret loaf. It is the best bread in town, and the customers are constantly asking for their bread basket to be refilled.
Overall, Mr. Pizzo takes pride in the appearance of his restaurant. Everything must be clean and presentable. Even though some workers are lazy and not as responsive, the food makes up for this small negativity. The food from the heavily bread to the delicious deserts is a meal that one cannot miss out on. My summer busing tables was an experience. I learned how a restaurant works, and how fast you must set tables when customers are waiting for their table. Docs takes pride in their food and makes sure everything is done in the correct order, all the way from the cooks down to the bus girls who make the desserts.
Bored of regular old pasta? Then definitely give this meal a try. A delicious meal in the Davis household is my moms Shrimp Pad Thai. She is very interested in trying different recipes from her cook book “Asian Noodles” and this one was a definite keeper. This allows us to eat at home and eat healthier when we are craving something different. Whenever I come home from school I ask for her to make it. However, it becomes a challenge in the winter as I only eat fresh shrimp, and it is quite difficult to come by in Connecticut. Luckily, we have pounds of seafood shipped from North Carolina for this meal and others like it. This meal helps remind me of the warm days filled of fresh seafood I miss dearly. If you are a seafood snob like me and can’t get fresh fish, chicken is also a great alternative. Pad Thai contains fried egg, fish sauce, garlic, dried chili pepper, shallots, sugar, vegetable oil, chopped peanuts, and cilantro. My favorite part of this meal is the bean sprouts. They add an extra crunch to the meal that stands out with the texture of the shrimp and Thai rice noodles. When serving this meal, make sure to cut up slices of lime to squeeze on top. Each serving, I usually add at least 2 slices of lime. This recipe is easy and fast to make. Everything can be prepped together, and cooked at the same time. The shrimp should be added in last, to make sure they do not become overcooked. After this, sit down and enjoy your Shrimp Pad Thai. For more delicious Asian Noodle recipes make sure to check out the recipe book by Nina Simonds, Asian Noodles: Deliciously Simple Dishes To Twirl, Slurp, And Savor. • 8 oz. Thai rice noodles (or enough for 2 people), linguini-width, available at Asian/Chinese stores • 1 to 1 1/2 cups raw chicken breast or thigh meat, sliced • Marinade for Chicken: 1 tsp. cornstarch dissolved in 3 Tbsp. soy sauce • 4 cloves garlic, minced • optional: 1-2 fresh red chilies, minced • 3 cups fresh bean sprouts • 3 spring (green) onions, sliced • approx. 1 cup fresh coriander/cilantro • 1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews) • 1/4 cup chicken stock • 1/8 tsp. ground white pepper • PAD THAI SAUCE: • 3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water (look for tamarind at Asian/Chinese or Indian food stores) • 2+1/2 Tbsp. fish sauce • 1-3 tsp. chili sauce http://thaifood.about.com/od/quickeasythairecipes/r/onepagechickpad.htm
Growing up with a chef as a dad, my family pretty much revolves around meals and food. So when it came to holidays, the food was just about the most important part of the celebration. When I think of the best times with all my family, Christmas stands out in my mind. Christmas was always a time to come together with our cousins and grandparents, everyone in one house, laughing and reconnecting. On Christmas Eve we always have a big turkey dinner. My dad would slave all day in the kitchen to make everything from scratch. At about 10 am he bastes the turkey, puts homemade bread stuffing inside and puts it in the oven to cook all day. When I was younger, my dad would tape the oven shut just to make sure one of us didn’t sneak a peek at the slow-cooking turkey. While the turkey cooks, there is always four or five people running around the kitchen putting together a variety of side dishes. My mom usually announces that everyone should get excited for her cranberry sauce, which she thinks is a great accomplishment, but really only takes 5 minutes in a blender. My grandmother makes a cream spinach dish, which looks like something someone puked up, but actually tastes amazing. My sister usually works on the mashed potatoes or the carrots. Most of the time I pretend like I’m do something when really I just bother people that are actually cooking. But when it’s all finished, no one can believe how extraordinary the meal turns out. We all sit around a huge table, talking and laughing and enjoying the food.
During Spring break I went to visit Matteo Madrazo in Long Island, New York. His hometown, Seacliff, is well known to be the town of many famous restaurants and for having good delis. One day Matteo took me to a deli called “Razzano’s” and there I had probably one of the best sandwiches I have ever had. This sandwich celled “Mussolini” was delicious. It was about twelve inches long of fresh white bread warmed up in the oven. Inside the sandwich they put mozzarella cheese, salami, prosciutto and roasted peppers.The mozzarella in the “Mussolini” sandwich is so creamy and tastes very good because it is made in the deli and it is not bought from somewhere else. The salami are also first quality and the roasted peppers give a spicy taste to the entire sandwich. It is one of the best sandwiches I have ever had because the combination of the used ingredients gave it a special taste. I also love every single one of the meat and cheese in the “Mussolini”. “Razzano’s” is such a good deli that we ate lunch there for three days in a row and I always ordered the same sandwich. Matteo suggested to asking for vinegar in the “Mussolini” sandwich and so I did. Matteo was right and with vinegar the sandwich tasted even better.
Every country has their own delicacies from sushi in Japan to pasta in Italy and even hamburgers in the United States.A delicacy not really recognized by most is Soda. Every nation has the traditional Coca Cola and Sprite yet they all have their own indigenous drinks that quench the thirst of the natives.My personal favorite would have to be Lemon Soda.Yes this is the Brand name and it should not be confused with a generic name or a similar beverage in Limonata.This soda comes in a green glass or plastic bottle or a black can.It is served in all restaurants just like Ginger Ale or Root Beer.This soda is far more carbonated than what we are used to its true lemony flavor plus excess amounts of sugar make this the best thirst quencher even better than Gatorade.I first discovered this gem on my first trip t Italy when I was 10.We were walking through Rome in the middle of August and stumble across a quaint café and I took a little risk and it ended up being a match made in heaven.That 90 degree day paired with a soda that was so cold it hurt my teeth could not have been a better combination.Ever since that day I have been drinking Lemon Soda as much as possible.I went to Italy this past year and bough four 2liters for our 10 day trip.I even found an Italian Deli that sells Lemon Soda.It is a tad bit on the expensive size because it is imported from Italy but it is worth every single penny.I highly suggest that when you are in Italy on a summer day and it is scalding hot outside be sure to go to your local cafe and moisten your palette with a chilled Lemon Soda.
Ever eaten a dessert so rich that you can actually see the excess particles of sugar in every bite? Or how about one so thick that if it was not for the dab of whipped cream on top and glass of milk on the side, your tongue might never release from the roof of your mouth? If you are into that sort of thing, go try the flourless chocolate cake in the dining hall at Kent School. Maybe I am biased because it is one of my favorite desserts, but the desserts Kent has provided in my time here have been sub par at best, as I am sure others would agree, and the flourless chocolate cake is positively stunning both flavor and quality wise. A tremendous pick-me-up for afternoon classes, this cake is loaded with sugar so as soon as the first piece touches your tongue, you feel an immediate surge of energy and feel rejuvenated and ready to tackle the rest of your day (There is a crashing point, but I like to pretend the effect lasts forever). But this much sugar leads to a curiously strong taste which absolutely needs a counter part, which Kent does not do an effective job in providing. Sure, milk washes it down well, but I have found that the best addition to a well made flourless chocolate cake is a plate of tart strawberries. While some choose to eat the strawberries after the cake, I choose to eat them both at the same time so my taste buds never experience anything too extreme, but rather a godly combination of antonymic flavors. Perhaps it is not the greatest post meal indulgence to munch on every day if you are trying to stay healthy, but every now and then we all need some good, rich chocolate to liven up our routines, and I promise this one hits the spot.
I am very particular with the type of pizza I like. I love thick but I would say very thin crust is my favorite. The bread for the pizza has to be authentic Italian bread that is crispy and just enough to satisfy me. I like thin crust because it gives the crispy qualities that I look for in pizza. It is light and it doesn’t fill me up too much. When it comes to the sauce there has to be just the right amount, I like a thin layer of homemade tomato sauce that is just thick enough to spread across the pizza. The sauce I usually enjoy has a lot of oregano; this ingredient gives the sauce a little kick and changes up the taste a little. I especially like mozzarella cheese that is fresh and thin sliced. This would contribute to my favorite type of pizza being margarita pizza. The sauce is normal just like on plain, but the mozzarella is sliced and placed right on top of the thin layer of sauce. If I just have plain, I like a lot of cheese on my pizza. Fresh out of the oven it melts in my mouth followed by the taste of the warm sauce and crunch of the thin crust. After two slices I usually get too full to go any further. Pizza could be one of my favorite foods. It’s an easy snack to have with friends and family and its always an easy dinner so my mom and dad don’t have to cool. It will always hit the spot I’m looking for. Every pizza restaurant cooks their pizza in different ways. I think that’s what I like most about this food, you never know what kind you’re going to get and I always like to try something new. Whether it’s frozen pizza or from a restaurant, you can always expect something different.
¾ of a cup of brown sugar ¾ a cup of white sugar 2 sticks of butter or margarine (tell difference nah) 1 teaspoon of vanilla 2 eggs 1 teaspoon of salt 1 teaspoon of baking soda 2 ¼ cups of flower 1 whole bag of chocolate chips (2 cups) semi sweet
I can still remember sitting around the table at holiday time eagerly awaiting the ding of the timer signaling that my Aunt Patty’s little round slices of heaven were ready. The moment she placed the piping hot cookies on the table our little hands raced forward as if it was our last meal. To this day, just the smell of my aunt Patty’s cookies immediately sends me back into my childhood. Begin by Pre-heating the oven to 375°F. While the oven is preheating prepare your ingredients. Begin by creaming together the butter and both the brown and white sugar in a large mixing bowl. Make sure that you air soften the butter and not microwave the butter. Microwaving the butter tends to heat the butter unevenly. This can over soften the butter or even melt the butter. The butter needs to be room temperature in order to successfully be able to blend (cream) the sugar and other ingredients together. To air soften the butter, the butter should be left out to soften an hour before hand. As you are creaming together the two sugars and the butter, you must make sure that the brown sugar is fully creamed together with the butter and white sugar. Brown sugar can be harder to mix then white sugar because they both have different textures. White sugar is very refined and dissolves instantly. Brown sugar on the other hand is made with molasses. The molasses helps give it its soft texture. The moisture and softness of the brown sugar will stick to the butter. Patiently keep creaming together the batter; the brown sugar will eventually cream together with the rest of the ingredients. The next step is adding in the vanilla and eggs. Make sure while cracking the eggs you don’t get any of the eggshells into the bowl. After creaming together, add in one teaspoon of salt. Then mix in one teaspoon of baking soda. After creaming together all your ingredients so far, add two and ¼ cups of flour. When pouring in the flour it is easier to pour in one cup at a time instead of all at once. This way all the ingredients are smoothly blended together. After creaming together all your ingredients, the best part comes, adding in the chocolate chips. Pour in 1 whole bag of semi sweet chocolate chips. Cream together all your ingredients. Then after mixing together, get a small spoon from your drawer. After spooning small to medium clumps of cookie dough onto the cookie sheet, put in the oven for 10-12 minutes. To keep the cookies from sticking either spray some PAM cooking spray or rub a little butter all over the sheet. The final result should be a golden brown chocolate chip cookie.
Growing up I have always had a love for anything sour. I love candy. Warheads, Airheads, Skittles, Sour Straws, Now and Laters, Baby bottle Pops, and Starbursts, any `candy that could quench my always nagging desire for a little bit of sour and sweet. As expected, from eating so much candy, I would get cavities galore. Every month there was a new appointment at my dentist for yet another tooth ache. My Parents soon were fed up and banned me from all chewy and hard candy. I quickly became bored with chocolates and found something even better…apples. Apples soon replaced my “addiction” and I became obsessed. I learned that there is nothing better than apples; they can be sweet, bitter, and sour. The crunchy aspect adds to the fun factor of eating Apples that can almost amount to the fun I have pulling on airheads and making different shapes from them. The skin of apples also provides a different texture and makes biting an apple even more enjoyable. There are endless amounts of different apples, some of my favorites are; fiji, granny smith, honey crisp, McIntosh, red delicious and golden delicious. Apples can be many things, sweet, tart, soft and smooth or crispy and crunchy, just like candy. If I could choose any apple to eat for the rest of my life it would be Fiji apples, they are by far the crunchiest and have the perfect combination of sour and sweet. Apples are not only a great source of nutrition but they keep your stomach full for long enough to post pone your hunger until the next meal. Everyone has heard the saying, “an apple a day will keep the doctor away” this statement is definitely one of the steps one can take to be healthy. They are high in fiber and vitamin C, two very important aspects of one’s diet. Just like candies, there is an apple to suit everyone’s taste.
Growing up, dinners were always the most important part of the day. Everyone was expected to be home on time and able to attend dinner because it typically turned out to be our family’s only real “quality time” we had together.On Thursday nights we always ate Swordfish. My babysitter was an excellent chef and could cook nearly anything, but swordfish was always one of our favorites.
The last time I ate swordfish was in 2007 one of the last nights of summer before I was off to attend KentSchool. After I left I learned that my father had completely stopped eating swordfish due to high rates of mercury in the fish. Although the fish is still served in restaurants many conclusions have been made that Swordfish along with other species of fish, that are high on the food chain, should no longer be eaten. Mercury can become a large health issue, especially for women. The FDA has created an action level of 1.0 parts per million for mercury in commercial marine and freshwater fish. In Canada the limit is .5 ppm which is significantly lower than the US which creates some controversy over the US level being too high.
My dad has now learned how many alternatives there are to swordfish that are much safer and do not contain high levels of mercury. Some fish we eat in replace of swordfish now are shrimp, tuna, and salmon. Being a vegetarian (while still eating fish), I have discovered the many alternative foods available to me. My all time favorite food is sushi, specifically eel avocado rolls. Considering that most of my friends have a similar love for sushi, it has brought us all closer together. We can all go out to Japanese restaurants and have the ability to order food that is individually pleasing. Japanese restaurants not only please the fish lovers, but they are also perfect for meat eaters.
“Miso soup rocks!” yelled Patricia Niemann at the top of her lungs.
Photo: http://blogs.laweekly.com/squidink/costilla%20taco.jpg Do you like tacos? Even though you just answered “yes”, you probably have no idea what a real taco is. I lived in Mexico for 9 years and I probably tried over a million different tacos. I have to say that it is very hard to find a good taco place, even if you are in Mexico. The fact is that the best taco places are the street places which are very similar to the hot-dog stands. The “cheap” imitation you can get in Taco Bell is a disgrace to all Mexican food. When you buy a taco in Taco Bell they give you a “fake” tortilla, corned beef, cheese, lettuce and cover it all up with some non-hot salsa. When you get a taco from the streets of Mexico City you get a fresh corn tortilla, deep fried pork meet, really hot chili salsa, onions and cilantro. I will try to describe this taco in detail and I know that it will sound completely disgusting but you just have to believe me that it’s delicious. When you buy a taco in a real Mexican place you have the choice of meet that you want in it. By “what kind of meet” I mean that you get to choose between the ears, tongue, eyes or skin of the pig. I know that right now you think that there is no way that people eat that but I have to tell you that it is the best thing I have ever tried. All the types of meet are previously deep fried in oil mixed with 12 different types of spices. When you order, let’s say, an ear taco, the cook takes the whole ear and cuts it into small pieces then he throws them on the pan for like 30 seconds. After that he grabs a tortilla and throws it on the pan too. Then he proceeds to put the meat in the taco while asking you if you want any onions or cilantro. If you say “yes” he quickly throws the onions and cilantro and covers the whole thing with either red or green extra hot salsa. Usually the taco gets served on a reusable colorful plate with a of lemon in case you want to add some sourness to your taco. This description was extremely hard for me to write because this is my favorite food in the whole world and I wish everybody would have a chance to try it one day.
As we stare out onto the beach, we can smell the fish cooking on the grill. As my dad walks up the steps with the platter of fish, we all look back down to the table at the surrounding ingredients. One of my favorite hands on meals to make and eat is Fish Tacos. Not only are Fish Tacos delicious, but they are also entertaining to make. The main component of Fish Tacos is obviously the fish. When deciding on a fish, it is best to stick with a white, mild fish. An example of this type of fish is Grouper, triggerfish, or even a slightly denser fish like Mahi-Mahi. The fish should either be grilled or fried. However, if you are trying to stay healthy, stick with the grilled. The fish is extremely delicate and tends to break up on the grill, so make sure you lay a piece of tin foil underneath the filet. The fish does not need much seasoning, a little olive oil, lemon, and pepper goes a long way. Limited seasoning on the fish is also recommended because of all the other flavors you are adding to your taco. Ingredients that can be added to the tacos are chopped parsley, shredded lettuce, diced tomatoes, cheese, and special fish taco sauce. Another great add in is diced tomato salsa. This special sauce is yogurt based, and low fat or Greek yogurt can be substituted for a healthier option. This sauce is usually spicy and adds the most flavor to the mild fish. Not only is this meal delicious but also extremely healthy. It is a great option when you’re craving that greasy Mexican food.
