A GLOSSARY OF MEXICAN FOOD : Chorizo

Fresh, highly-seasoned sausage flavored with chilis and spices

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FAIRFIELD

3334 N. Texas Street, Suite B

Fairfield, CA 94533

707-428-1496/ph

VACAVILLE

2040 Harbison Drive, Suite F

Vacaville, CA 95688

707-447-1120/ph

A GLOSSARY OF MEXICAN FOOD : Chimichangas

Classified under the label of Tex-Mex, a southwestern USA adaptation of a Mexican dish, it is, in effect, a deep-fried burrito. It’s made by filling a flour tortilla with ingredients such as rice, cheese, shredded meat, or vegetables and, once folded into a rectangular package, deep frying it. Usually served with salsa, guacamole, and sour cream

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FAIRFIELD

3334 N. Texas Street, Suite B

Fairfield, CA 94533

707-428-1496/ph

VACAVILLE

2040 Harbison Drive, Suite F

Vacaville, CA 95688

707-447-1120/ph

The Barbacoa Queen of Los Angeles | Street Food Icons

Petra Zavaleta is the chef behind Barbakush, a street food operation that serves traditional lamb barbacoa in Los Angeles, by way of Puebla, Mexico. Petra, her husband, and her sons work together to create their lamb barbacoa, which is a true labor of love. They break down an entire lamb and build a traditional underground barbecue oven in their backyard. They serve their barbacoa on hand-made tortillas, and use every part of the lamb to create more dishes like consommé and lamb menudo. Petra, who learned this ancient method of butchering and barbecuing from her childhood in Puebla, is driven to succeed by doing things her own way. The goal of Barbakush is to bring this Poblano method of cooking to new horizons in LA.

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FAIRFIELD
3334 N. Texas Street, Suite B
Fairfield, CA 94533
707-428-1496/ph

VACAVILLE

2040 Harbison Drive, Suite F

Vacaville, CA 95688

707-447-1120/ph

A GLOSSARY OF MEXICAN FOOD : Chili Relleno

Chile peppers (ancho, anaheim, poblano) with skins removed are stuffed with cheese or minced meat, then dipped in an egg batter or masa, deep fried, then covered with a spicy red sauce.

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FAIRFIELD

3334 N. Texas Street, Suite B

Fairfield, CA 94533

707-428-1496/ph

VACAVILLE

2040 Harbison Drive, Suite F

Vacaville, CA 95688

707-447-1120/ph

Happy Father's Day

Happy Father's Day

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FAIRFIELD
3334 N. Texas Street, Suite B
Fairfield, CA 94533
707-428-1496/ph

VACAVILLE

2040 Harbison Drive, Suite F

Vacaville, CA 95688

707-447-1120/ph

4 Levels of Chips & Queso: Amateur to Food Scientist | Epicurious

We challenged chefs of three different skill levels - amateur Desi, home cook Emily, and professional chef Saúl Montiel from Cantina Rooftop in New York - to make us their best chips and queso dip. Once each level of chef had presented their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which chips and queso are you bringing to the function?

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FAIRFIELD
3334 N. Texas Street, Suite B
Fairfield, CA 94533
707-428-1496/ph

VACAVILLE

2040 Harbison Drive, Suite F

Vacaville, CA 95688

707-447-1120/ph

A GLOSSARY OF MEXICAN FOOD : Chalupa

A genuine Mexican specialty, Chalupas are created by pressing a layer of masa (corn flour) into an oval-shaped mould. This is then deep-fried to produce a crisp, shallow, corn cup. These crispy shells are traditionally shaped to resemble the hulls of a ship. (Chalupa is actually the name of a boat.) Mexican Chalupas are filled with salsa while being fried. Traditional Chalupas are then lightly topped with any of the following: Queso Fresco, shredded lettuce, fresh cilantro, shredded chicken, or pork.

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FAIRFIELD

3334 N. Texas Street, Suite B

Fairfield, CA 94533

707-428-1496/ph

VACAVILLE

2040 Harbison Drive, Suite F

Vacaville, CA 95688

707-447-1120/ph

A GLOSSARY OF MEXICAN FOOD : Ceviche

Raw fish marinated in Mexican lime juice and mixed with tomatoes, onions, chilies and spices; it’s usually served as an appetizer.

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FAIRFIELD

3334 N. Texas Street, Suite B

Fairfield, CA 94533

707-428-1496/ph

VACAVILLE

2040 Harbison Drive, Suite F

Vacaville, CA 95688

707-447-1120/ph

Why Pitaya (Mexican Dragon Fruit) Is So Expensive | So Expensive Food | ...

Covered in spines and hiding a rich, colorful pulp, the pitaya, a type of dragon fruit, can make or break the economy of entire towns in Mexico during the growing season, when a batch of 4,000 pitayas can sell for over $7,400. Getting your hands on some in the US can cost up to $22 for a bucket of five fruits. Pitayas are hard work. They are extremely delicate and go bad quickly. Workers must pick, despine, and transport the pitayas all in a single day to ensure they reach customers without spoiling. So what makes this fruit worth the painstaking task? And why is it so expensive?

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FAIRFIELD
3334 N. Texas Street, Suite B
Fairfield, CA 94533
707-428-1496/ph

VACAVILLE

2040 Harbison Drive, Suite F

Vacaville, CA 95688

707-447-1120/ph

A GLOSSARY OF MEXICAN FOOD : Carnitas

A Mexican version of pulled pork, it’s created by braising a large cut of pork in lard in a heavy bottomed pot over heat until tender, which can take up to four hours. Herbs such as cumin, oregano, marjoram, thyme, and bay are added along with chilies and garlic cloves. Once tender, the outside of the pork is seared to crisp it. The meat can be flaked away and used to stuff tamales, tacos, tortillas, and burritos along with guacamole, salsa, and refried beans.

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Visit our website for our locations and menu.

FAIRFIELD

3334 N. Texas Street, Suite B

Fairfield, CA 94533

707-428-1496/ph

VACAVILLE

2040 Harbison Drive, Suite F

Vacaville, CA 95688

707-447-1120/ph