![]() ![]() She made 2 fillings: shredded beef or shredded chicken cooked with diced potatoes, tomatoes, onion, garlic and cilantro. The dough used masa mixed with a bit of wheat flour. These were unlike any quesadillas I've ever had. Lucila's two dishes were sopes (smaller thicker corn tortillas with a lip) covered with refried beans and shredded chicken - baked a few minutes then topped with the requisite crema, queso and lettuce and quesadillas de Oaxaca (pictured above). Dressed with crema, shredded lettuce, diced tomatoes and queso fresco - so good! Rogelio also showed us how to make pork tacos with enchilada sauce - slice thin, marinate first in water and vinegar, then in the enchilada sauce overnight, cook it up, chop into small pieces, fill your taco with pork, onions, cilantro - simple and perfect. Roll in a tortilla, tie shut with a strip of corn husk and deep-fry until golden. ![]() Mash potatoes with cilantro, salt, and pepper. Pictured left are flautas con papas (potatoes) y cilantro, taught to us by Rogelio. This week Lucila had the salsas all ready for us to dress a variety of antojitos (Mexican snacks). One salsa verde that Lucila pounded in the mortar and pestle kicked our asses - the seeds must really get pulverized that way, far more than by blender. First class involved making hand-pressed tortillas from masa and learning a variety of salsas. Our teachers Lucila from Oaxaca and Rogelio from Puebla are assisted by Anna, who basically translates for them and estimates their non-measurements for us amateurs who need them. I'm taking a 5-week Mexican cooking class at the Princeton Adult School. 36th Street (Cross Street: Between Fifth and Sixth Avenues.) Probably the best lamb I've ever eaten.Ĩ-10 W. It's used to catch the drippings from the cooked lamb which you then apply on some rice. The ultimate meat to our BBQ experience was the Yang Bulgogi aka marinated lamb. I like to wrap these is lettuce with some of the spicy bean paste. This is a shot of the Teuk Galbi, marinated beef rib made of premium Angus beef. One of my cousins at first was worried about trying tongue, but when she had this, she was an instant convert. You dip this in a sauce made of salt, pepper and sesame oil. This was some really amazing tongue I have to admit- really fatty and sliced very thin. The first meat we had was the premium beef tongue. We also ordered the Jauyuk Kimchi with Tofu appetizer which consisted of pork stir fried with kimchee with a block of tofu. This includes the usual Kim Chee and vegetables, but we also had a spiced raw crab, little egg covered fish nuggets, and a steamed egg dish. It is also unique in that the the place switches grills from meat to meat.Īs is standard, we received a large variety of appetizer and side dishes with our meal. I recall we went late at night as this place is open 24 hours, and I tasted some of the best Korean BBQ ever. I discovered this place with my friend Andy, who was recommended this place by Macarthur Fellowship winner John Zorn. Saturday night, my cousins and I met up at my favorite Korean Barbeque place in New York City, Woo Chon. I also like to dump out some hoisin and sriracha to dip my pho meat in, and Vietnam didn't distribute small dishes for my sauces like at the train place. I thought the broth at Vietnam was a little more salty than at the train restaurant. ![]() I also had the Special Pho- Fougoo said she still preferred the Pho at the Vietnamese Train place because it had a larger portion of tendon. The waiter even cautioned us on our order, but we knew what we were getting into. ![]() This is the favorite dish of one of my cousins in California, but it is hard to find in it's true "raw" form because of meat quality reasons as well as the fact that it is a raw beef dish. We also got an appetizer consisting of raw (yes RAW) beef in lime juice with peanuts and basil. I wish the sweet sauce they gave us could have been spicede up a little more like I do at other Vietnamese places. He recommended the spring rolls which were tasty - great skin and a very flavorful filling of pork. It's one of the favorite places of my friend Andy in NYC. in Philadelphia's Chinatown (not to be confused with the Vietnam Palace Restaurant across the street) last night before a show. ![]()
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