Jkarela's Profile
Dry Beef (Cecina)
Does anyone know where I can by Oaxacan cecina, which is dried pork. All the cecina in Chicago that I have been able to find is beef which in Oaxaca is called tasajo.
what's wrong with mexico's desserts? / mazatlan
I tend to agree with you but there are many exceptions. I just got back from Mexico and was surprised to find so many french-style pastries both in the airport in DF and in Oaxaca. Admittedly these were not in restaurants, but the French influence lives in little shops as a parallel to the dulces which you can get in panaderias. The pan dulces don't do much for me, but I'm beginning to like them.
One specific exception that I was just fantasizing about. Nieves. These are like Italian granitas--no milk--and are often sold on the street (as well as other iced refreshments which they should not be confused with.) The specific one I am thinking of may have been my best course in the whole trip and it was served at the Restaurante Cathedral in Oaxaca after an otherwise dismal meal.
It was a nieve de rosas with almonds. I believe that the roses in question are a particular desert rose or plant which yields its petals for this iced confection. With the ground-up almonds and nothing else, this desert was spectacular. It really highlighted the debt the Mexican cuisine owes to the Spanish/Arab idea of desert.
I've had other nieves (of tuna, a type of cactus fruit) and other tropical flavors which always send me off into another dimension. I would always stay clear of chocolatey or creamy deserts in Mexico. I just don't think they fit .
Unforgettable cooking class in Oaxaca
I'm coming on the 11th. Can I get her information too, if that is possible?
Jim Jkarela@illinoisalumni.org
Dallas hound needs Italian help
You have quite a few choices for good food at lunch (Bice, Coco Pazzo) but Pane Caldo reputedly has the best wine list.
Pane Caldo
72 East Walton
CHICAGO 60611
312 649 0055 t
312 274 0540 f
Chicago Torta's
You might want to consider Bombon Cafe in the Loop at 170 West Washington which has really good, somewhat upscale tortas on excellent bread.
Farmers markets opening soon
I'd like to continue the invitation to discuss the farmers' markets now that they are underway.
I agree that Green City Market keeps getting better and I find myself going to Evanston less and less if I have a choice. The selection of meats (no fish yet) seem to grow weekly. Capriole cheeses are there pretty regularly and always excellent. One bakery sells individual mushroom and cheese quiches that always find their way home with me. That this market is open both Wednesday and Saturday makes shopping in the market a more regular option rather than a special treat. The man who used to sell home-made pasta has disappeared and is sorely missed.
There are still wonderful things in Evanston, but does anyone know what happened to Giles who used to sell the widest selection of cheeses in the city? Has he just moved to another market? For I while he was at the Sunday market near downtown/Lakeshore drive.
Wine Classes in Chicago?
The Alliance Francaise (Dearborn and Chicago) has a French Wine Course starting next Wednesday (June 20). It's being presented by Patrick Fegan, if I'm not mistaken, and he's supposed to be a star. Six classes which can be taken separately or together--$60 each. Classes on the Loire, Alsace, Rhone, Burgundy, Bordeaux and Champagne.
Where To Eat Pre-Theater Chicago?
I've always been pleased with 312 which is very close.
