#37 Mexican Food--The New Christmas Tradition?

December 25, 2012
El Asadero
Ft. Worth, TX

When my cousin suggested we meet at a Mexican Restaurant for Christmas dinner, my family protested. "Mexican food for CHRISTMAS?" I reassured them I would cook all their favorites on Christmas Eve. (One of my specialities is Thai-Indian Dumplings which has become a yearly tradition on Christmas Eve, so why not Mexican on Christmas Day?)

Christmas morning started with a serious rain and hailstorm. One cannot grumble out loud about rain, since this area has been in drought-mode since I moved here. By the time we began our drive to Ft. Worth, the rain had turned into snow and ice. Texas drivers are not well-equipped to handle these conditions, so the highway quickly became littered with accidents and slow-moving traffic.

We arrived 40 minutes late and a bit stressed to El Asadero, a family-owned restaurant located near the Stockyards. Much to my surprise, the restaurant was full. Clearly we were not the only folks who decided to eat Mexican on Christmas Day.

The decor is funky-eclectic, made more so by the Christmas tinsel and decorations. The menu is authentic Northern Mexican focusing on meat and seafood dishes. I ordered the enchiladas mole poblanos. The dark mole sauce was rich with chilis and a pronounced chocolate flavor paired with tender shredded chicken. The best mole so far has been in Ft. Worth; I haven't found really good mole in Plano.

My sick husband ordered the Caldo Mixto sopa--a spicy fish and shrimp soup. Served in a gargantuan-sized bowl (enough for three sick husbands), the delicious broth was a blend of tomatoes, chilis, onions, cilantro with more than a hint of lime. Sick hubby said that there were a few fish spines in the bowl, but this did not deter his enjoyment. I could have inhaled a quart of the broth.

My cousin's husband ate one of the carne especialidad dishes. He didn't say much, but began to sweat  from the spiciness. His clean plate was the best testament.

Guac was fresh with not much spice. The salsa had a nice kick. Chips were yellow corn and heavy--not my favorite.

Cowboy hats are regular attire in Ft. Worth

A few things detracted from my enjoyment of the sumptuous feast.
*door opening every few minutes with gusts of freezing wind ensured that we never got warm and cozy.
*the bathroom was flooded with a few inches of water on the floor, soaking my already wet shoes.
*a woman was violently puking in the stall, which made me wonder...Is she sick from drinking too many margaritas at 2:30pm? Is she pregnant? The worst thought--is she sick from the food? Maybe all of the above? No one really likes to hear retching sounds while trying to eat.

Despite those detractions, I would go back to this family-owned restaurant that has served the Ft. Worth community since 1982. But... on a day that wasn't blustery cold.

#36 Austin Tex Mex OR Is the Blue Goose Cooked?

November 17, 2012
Banditos
Plano, TX


I purposely have been avoiding places with the words-- TEX MEX. I realize this presents a bit of a conundrum since I live in Texas and am writing about Mexican food. However, since my foray into Mexican food eating and writing 15 months ago, I have eaten more than my fair share of BAD Tex Mex. Lard, lard and more lard.

Some friends recommended Banditos, which opened last summer across from the Blue Goose Cantina. I haven't visited the Blue Goose yet, but the empty parking lot doesn't bode well for its future. Banditos seems to be enjoying a thriving business.

Banditos' niche is Austin Tex-Mex, which according to their mission hasn't been seen in these parts since the 1970's. I'm not enough of a Tex-Mex historical expert to know what distinguishes vintage Austin Tex-Mex from contemporary Dallas Tex-Mex, but clearly they are doing something right.

The atmosphere is casual and relaxed. My friend ordered the aged ribeye tacos. At $17.95, this was one of the pricier items. I broke my no meat rule and tasted it. The steak was tender and juicy. It didn't melt in your mouth like filet, but had a slight smoky flavor. A serious cut above the typical fajita meat. Definitely worth the price.

I had the Lavaca enchiladas--two spinach enchiladas with poblano sauce and jack cheese. Sauce for spinach enchiladas can be tricky. Ranchero doesn't complement spinach. Mole can sometimes overpower the taste and sour cream sauce is just plain gross. I'm not sure exactly what was in the poblano sauce besides the roasted poblano chilis, tomatillos, onions, and cilantro, but it was delicious and a perfect balance to the spinach.

Guacamole was fresh--nothing memorable. We didn't have the margaritas, which Banditos is known for. I would definitely go back and try more dishes and chill out listening to some good Austin music.