Tag Archives: Meat

San Telmo’s Burrito Boy *****

Near the corner of Defensa and Chile
San Telmo, Argenetina
Sundays Only!!

It’s Sunday morning and although I haven’t set an alarm, my phone is ringing. The message reads:

“Yo kids,  u know i b in SanT every sunday afternoon with burrito boy. Come hang!” – M. Koo

My head is pounding, but I am salivating at the thought of a warm, flour wrapped, beef burrito. I want it almost as bad as a glass of ice cold water and advil. I look at the time and it is 3 O’Clock, which means I have approximately two hours to get my ass to San Telmo before burrito boy leaves the market. I grab 10 pesos off my nightstand, wake up the girls, and head out (still wearing remnants of last night’s 80’s Halloween costume, might I add!).

We plow through the sea of vendors and tourists that crowd the narrow streets, until we reach him–Burrito Boy. Since my entire Sunday revolves around this burrito, he is my idol. We kiss on the cheek, and he places in my hand that shiny, foil-wrapped, piece of heaven. Cue eating frenzy.

I think it is a fair statement to say that I am a burrito connoisseur, given my love for Mexican food and my weekly burrito consumption. As such a qualified connoisseur, I assert that Burrito Boy has by far the best burrito in all of Argentina. It is a bold statement, I know. But here is why I arrived at this conclusion:

  1. The burrito only costs 10 pesos 
  2. The wraps are all homemade and hand rolled by Burrito Boy
  3. The burrito is actually hot, in fact steaming hot, when you get it
  4. Burrito Boy’s wrapping technique is fail proof, it never falls apart
  5. Burrito Boy serves his Mexican masterpiece with an incredible spicy sauce that will keep you at his stand for the duration of you burrito eating experience, God forbid you should have a bite without the sauce
  6. Burrito Boy has personality–he will talk to you the entire time you are eating (without passing judgement as you double fist with your burrito in your one hand and the bottle of hot sauce in your other)
  7. Lastly, Burrito Boy has an entire roll of paper towels, which he will give out freely to anyone with a face covered in hot sauce (which is everyone by the time they are done)
Now, I cannot take the credit for discovering Burrito Boy (although I wish I had). Instead, I got the tip from another fellow foodie, Mr. M. Koo, who sent the text message above, and can in fact be found posted up at Burrito Boy’s stand every Sunday afternoon (with me now, of course!). If you care to come join us–I encourage that you do–you can find Burrito Boy located on Defensa near the corner of Chile.
I didn’t even bother to describe the burrito in this post, because some things are just too delicious for words–this being one of them. But I will give you the heads up that there are just two kinds of burritos: vegetarian (with sauteed spinach) and carne (with barbacoa). I am normally a meat person, but happen to think that the vegetarian burrito is better because it isn’t as dry. Then again, you should be slathering every bite in Burrito Boy’s hot sauce, so pick which ever one tickles your fancy!

4 Comments

Filed under Buenos Aires Restaurants, International Restaurants, Markets

Num Pang Sandwich Shop *****

Roasted Cauliflower Sandwich comes with Cucumber, Pickled Carrots, Cilantro, Chinese and Thai Eggplant Spread, and Soy Milk Chili-Mayo baked on bread made by Parisi Bakery

212-255-3271
21 East 12th Street (between 5th and University)
New York, NY 10003

CHECK OUT THE MENU!

For my birthday, my roommate Ariana got me the book “The Definitive Guide to the Stuff White People Like.” Not only is the book hilarious (as you may have judged by the title), it is also astoundingly accurate. It’s kind of disappointing though because all of the things that I thought made me unique, just so happen to be characteristic of the entire Caucasian population. My uniqueness is really the taste of millions…sad face.

One of the chapters in the book discusses the white person’s love for expensive sandwiches, and I for one, am guilty as charged. The book states,

“What do white people like to do for lunch? The answer: eat expensive sandwiches. If you need to find a cache of white people, get yourself to a sandwich shop. Generally, these places aren’t open for dinner, have a panini press, and are famous for their bread. There are always vegan options. This type of restaurant is best for business and friendship situations, because it does not carry the romantic connotations that sushi and breakfast do. These sandwiches generally start around $8.99. Remember, that whenever a white person wants to go to a sandwich shop you are looking at at least a $15 outlay after tip and drink. Also note: White people will wait up to 40 minutes for a good sandwich.”

This being said, one of my first lunches in New York was a Roasted Cauliflower Sandwich from Num Pang Sandwich Shop (Ohh, and the book also states the white persons love for all things pertaining to New York—living in it, talking about it, visiting it, ect..,—how much more unoriginal can I get?). Num Pang serves up fresh Cambodian cuisine from a small, walk-up ordering window located on 21 East 12th Street between 5th and University. The sandwich wasn’t really expensive (only cost $6.75) but I did wait about 25-30 minutes to get it, so it can be classified as a typical “white person” sandwich experience. The Roasted Cauliflower Sandwich comes with Cucumber, Pickled Carrots, Cilantro, Chinese and Thai Eggplant Spread, and Soy Milk Chili-Mayo baked on bread made by Parisi Bakery. The vegetables were crisp and fresh, and the spreads packed a ton of flavor. I don’t normally like cilantro, but in this case, I LOVED it!!

Devouring my sandwich, al fresco!!

As you can see by the photo, the sandwich is about the size of your hand (unless you have really big hands, then that’s another story), and it is stacked high, so open wide. Ohh, and do yourself a favor and don’t forget to grab some napkins, because the spicy mayo is delicious in your mouth but not so pretty on your blouse.

The outside of Num Pang Sandwich Shop

This place is the definition of a hole in the wall, and remember that it only accepts cash!! Although there is some limited seating upstairs, I chose to eat outdoors a la curbside—very al fresco!

Please, please, please make your way over to Num Pang and try their delicious food!! It is absolutely awesome, so do not let yourself be intimidated by the thought of trying Cambodian food—you will not be disappointed. In addition to the roasted cauliflower sandwich, I also hear that their Pork Belly Sandwich and Skirt Steak Sandwich are very good. I can’t wait for my next trip to New York to try more of their food!

1 Comment

Filed under New York Restaurants

{ Jalapeno Cheddar Mini-burgers and Chipotle Aioli }

Jalapeno Cheddar Mini-Burgers

Words of wisdom from Harold and Kumar go to White Castle:

Burger Shack Employee– “Just thinking about those tender little White Castle burgers, with those little itty bitty grilled onions that just explode in your mouth like flavor crystals every time you bite into one…”

Harold– “I want that. I want that feeling. We gotta go to White Castle. I am so hungry. I’m gonna eat, like, 20 of those little burgers, man.”

Kumar– “Dude, I will see your 20 burgers and raise you 5 orders of fries.”

Fact: Everyone loves and craves a thick juicy hamburger from time to time. Vegetarians, don’t even kid yourselves, I know you do too. You just have more self-control than the rest of us and I’m still in the process of trying to decide whether I find that admirable or insane. Anyways, with the economy down the past couple of years, Americans are beginning to downsize the many aspects of their lives. Toll Brothers is building smaller homes, people are starting drive smaller cars (they finally realized that gas prices will never be below $2 again…goodbye H2), and the biggest names in burgers are producing mini-burgers faster than you can say recession.

White Castle first introduced the mini-burger concept back in 1921, dubbing their creation the “Slyder.” Today, many people refer to all small burgers as “sliders,” but this is just incorrect. Society is so focused on being politically correct, but lets get our culinary terms straight too while we are at it! You see, in order for a miniature burger to be a true slider, it must be a very thin slip of beef cooked atop onions and garnished with pickles. The steam from the onions does as much cooking as the griddle, and the burger buns absorb their pungent aroma. This is the method of preparation still used at White Castle today—that’s if you can manage to find a White Castle, of course. I think Harold and Kumar prove that it can be a rather long and difficult journey!

On the other hand, mini-burgers (a reduction of the same old thing we know and love), are popping up everywhere and they are absolutely irresistible. Maybe it’s the satisfaction of getting to eat multiple burgers (with less guilt might I add), or the ability to try out several different topping combinations, or maybe things really are better fun-sized (except women of course—coming from one that’s 5’ 9”). Whatever the reason, mini-burgers have created a loyal, almost cult-like, following all across America and I consider myself to be a “patty purveyor,” always looking for the latest and greatest in burgers. (So far my favorite mini-burgers are; (1) STK’s made with Japanese Wagyu Beef, secret sauce, truffle mushrooms, and sesame bun, and (2) Sugarcane’s made with Kobe beef, tonkatsu sauce, and fried quail egg).

I knew that I wanted mini-burgers for my birthday, so I decided try my hand at making my own! I made Jalapeno Cheddar Burgers and Mushroom Swiss burgers. Just fold the desired amount of your toppings into some ground sirloin beef, season with salt and pepper, and mold into 3 ounce patties with your hands. Then simply grill to desired cooking temperature! I purchased whole wheat slider buns from Wegmans, and made this Spicy Chipotle Aioli as a condiment. The aioli turned out awesome and I have since been eating it with chicken and using it as spread for sandwiches. It will hold for quite some time in your refrigerator, so don’t hesitate to make a lot.

{ Ingredients for Chipotle Aioli }

 

  • 1 cup mayonnaise
  • 2 chipotles in adobo sauce
  • 1 tablespoon adobo sauce
  • Juice of ½ a lime
  • Salt and freshly ground black pepper to taste

{ To Make Chipotle AioliCombine all ingredients in a food processor and puree. Adjust levels of adobo sauce, salt, and pepper to taste preference.

Spicy Chipotle Aioli

Leave a comment

Filed under Recipes

Kendall’s Spicy Beef Taco Meat *****

Kendall’s Spicy Beef Taco Meat

Obviously this recipe gets 5 stars, considering it is my very own creation, which I have spent 2 years now perfecting. I could have posted it prematurely, but instead, I waited until I got everything just right before putting on the blog (be thankful for this because I experimented with a lot of different types of hot peppers, and lets just say several tears and sweat when into getting the measurements just right). The final recipe is not crazy spicy, but it packs a little heat. If you can handle the Fire hot sauce as Taco Bell, then you are fine. If you can’t handle the Fire hot sauce, then go lighter on the cayenne pepper and omit the jalapeno!

This taco meat is almost like a chili, because I let it stew in tomato sauce and chicken broth. It goes great on taco salads, nacho platters, over rice, and of course, on tacos!

The only piece of advice that I can give is make sure that you splurge and buy the lean ground sirloin meat. Yes, it is more expensive, but it is so much less fatty than the ground chuck. The one time I accidentally bought ground chuck, the meat was so oily it was almost inedible. The grease just coated my mouth.

Also, this meat freezes really well. I like to make it and put it in individual freezer containers and it lasts months. Just pop it in the microwave and defrost when you’re ready to eat it.

**This can be made with Ground Turkey as well, and if you like black beans, feel free to add a can (drained and rinsed)**

Ingredients:

  • 3 tablespoons olive oil
  • 1 large Spanish onion, chopped
  • 1 16-ounce can of whole peeled tomatoes, 8 diced and 1/3 cup juices
  • 4-5 large cloves of garlic, minced
  • 2-3 tablespoons of Worcheshire Sauce
  • 3 heaping tablespoons of chili powder
  • ½ teaspoon of cayenne pepper
  • 2 teaspoons of ground cumin
  • 1 ½ lbs of ground sirloin
  • 1/3 cup chicken stock or beef stock
  • 2 Jalapeno, seeded and chopped
  • 4-5 shakes of Cholula hot sauce
  • ½ teaspoon coarse salt
  • Freshly ground pepper to taste

Directions:

Heat the olive oil in the bottom of a large skillet over medium high heat. Once hot, add the onion and allow to sautee for 3 minutes, stirring occasionally. Then add the garlic and allow to sautee until fragrant (about 1-2 min), but do not let burn!!

Add the ground sirloin, Jalapeno, Worchesire sauce, Cayenne Pepper, Cumin, and Chili Powder, salt, and pepper and crumble meat using the back of the spoon. Keep moving the meat so that it starts to break apart and cook faster. Once the meat looks brown and crumbly, increase the heat and add the tomatoes and their juices and allow to simmer for 3 minutes. Add the chicken or beef stock and cholula hot sauce.

Reduce heat to medium and let cook uncovered for 15-29 minutes, until the sauce reduced slightly. (Note: Check the seasonings at this point, add more salt, chili powder, or cayenne pepper now if you need too. Remember, seasoning after something has cooked if not the same as seasoning while its cooking, you need to do this now!)

Removed from heat and serve!

1 Comment

Filed under Recipes

Barrio Latino ****

16-oz Churrasco with Chimichurri, Served with White Rice, Black Beans, and Yucca

305.692.4455 
3585 NE 207 St
Miami, Fl 33180

CHECK OUT THE MENU!

In just a few short weeks, I will be sipping Malbec and eating churrasco con chimichurri off the coast of Argentina. No, I’m not going on vacation. I am moving there….indefinitely (with Ariana, of course!). We have decided to become career gypsies while the US economy recovers…that sounds like a reasonable excuse, right? In the meantime, however,  I have been getting my churrasco fix at a restaurant right here in Miami, called Barrio Latino. They are located in both Aventura and now near Sunset in Miami, and they serve an outrageously good 16-ounce Churrasco for just $20. My favorite part is their homemade chimichurri sauce, which is a little bit unconventional because of its sweetness, but it is awesome. Included in the price are two sides, choices include: rice and beans, tostones, mashed potatoes, yucca, maduros, french fries, or baked sweet potato. I’ve tried almost all of them by now, and my favorites are the rice and beans, maduros, and baked sweet potato. Just as a disclaimer, the baked sweet potato is enormous…don’t tell me that thing is not genetically modified (see photo).

On days when I am really hungry, I also like to start with an appetizer. I suggest the Mariquitas (fried green plantain chips) with Mojo sauce. Their mojo sauce is as good as their chimichurri, but very strong in garlic…so be careful if you’re on a date!

Fried Green Plantains Chips (Mariquitas) with Mojo Sauce

I also love the Proveoleta Parrillera, which is a thick slice of imported Argentine provolone grilled until slightly melted and then drizzled with olive oil and topped with a roasted tomato. There is nothing better than hot cheese, in my opinion, and this shit is hello good! It is also great to put on top of the mariquitas!

Grilled Provolone Cheese Topped with Oven-Roasted Tomato (Provoleta Parillera)

Another great appetizer that I have tried is the Mollejas Al Limon, which are beef sweetbread grilled with lime juice. I was super hesitant to try these at first because sweetbreads refers to the glands of an animal (nice way to sugar coat the name, right?), but after I got over the fattiness of the texture, I realized that they were pretty delicious. Just make sure that you use a lot of lemon juice to help cut the fat taste.

In addition to the churrasco, I have also had the Vacio, which is a 20 ounce Argentine style Flank Steak also served with chimichurri and your choice of two sides. The Vacio is much thicker and juicer than the churrasco (which is a thin skirt steak), so it all depends what you are in the mood for. I usually prefer the skirt steak.

20-oz Vacio Steak and Chimichurri Served with Baked Sweet Potato, White Rice, and Black Beans

If you really cannot decide though, and you want to try a little bit of everything (or if you’re just obscenely hungry…have no shame), then order the Parrillada Argentina, which is a sizzling hot plate packed with Chorizos (sausages), Vacio, Mollejas al Limon, Morillas (blood sausages), and Churrasco. It also comes with your choice of four sides, and is certainly intended for two people to share. Check out my before and after photos….

La Parillada de Argentina when if was brought to the table…..

La Parillada Argentina when my friend and I were finished with it!

And, if you don’t want to do a full steak, I suggest the Ropa Vieja, which is a Cuban classic with shredded beef stewed in tomato sauce, served over rice with black beans and maduros (sweet plantains). Mix it all together, put a dash of Tabasco on it, and call it a day.

Ropa Vieja Served with White Rice, Black Beans, and Maduros

Love, love, love Barrio Latino. Great food, great prices, great service, and you will leave full. It is often a one meal kind of day for me when I go because I tend to over eat.

Leave a comment

Filed under Miami Restaurants