Nacho cheese taco, it's mine!

I’ve noticed a new trend on my beloved food news websites. Websites like Gourmet.com and Huffington Post’s Kitchen Daily are posting articles reviewing outrageous fast food items both in America and around the world. And I love reading them! So it was only a matter of time before I decided to try one of these crazy menu items.

I decided to go with Taco Bell’s Dorito taco. It’s not as crazy as some other items, but I’m on a diet! I have to say, it tasted okay. Basically it's just their normal taco with the different shell, which isn't a new concept to them. The taste was like their normal hard shell taco, just a little more flavorful. I was expecting something a little more shocking, but the shell was like a Dorito chip that had most of the flavor powdering brushed off.

It got me thinking: What if I took Nacho Cheese flavored Doritos and made them into loaded nachos? I think using the real Dorito chip would be a more intense experience. Plus, with melted cheese, the crunch of the chip would be more dynamic. Maybe for next year’s Super Bowl…

Cinco de hold the Mayo

Happy Cinco de Mayo! I want to share a special recipe with you today to celebrate Mexican's heritage. Tom recently brought home an extra tamale that he said I had to try because it was a recipe from a friend of his that has a successful restaurant in New York City. Although I don’t have that particular recipe, click here to view one that’s easy to follow and includes some interesting background info.

Enjoying Nachos on
Cinco de Mayo, 2011

I had never had a traditional tamale before, so I didn't know the encasement isn't eatable. Just before I took a bite, Tom texted “By the way, don’t eat the outer layer.” That was a close one! The outer layer was a tough banana leaf. It was tightly wrapped around the contents. The tamale was folded in foil, which is used to steam it to perfection. Because it’s steamed and encased in thick banana leaves (or sometimes corn husks), the flavors of the contents are strong and it stays nice and moist.

The tamale I had was filled with chicken and masa. The masa is what fascinated me. It’s corn-based dough that makes this wonderful, light consistency that soaks up all the flavors of the steam. You can add spices or herbs to the water or broth when steaming them. When you think about how many flavors a tamale can be, there are too many combinations to count! You can use different meats, add vegetables, switch up the masa, or vary the spices added to the water. 

No matter what kind of tamale you choose to make, don’t forget the margarita!

What are you tacoing about?

Considering I made tonight's dinner in about 10 minutes, it tasted pretty good! It would have been made in nine minutes, but I have a problem refraining from eating freshly grated cheese...

I like to heat the tortillas in the pan used to cook the chicken so the grease browns and flavors it nicely. The guacamole was made with some leftover cherry tomatoes and the chicken, I must confess, was seasoned with a Mexican taco seasoning pack.

Last Lunch cooked in Wilmington :-(

Yesterday I made a tomato tortilla quesadilla with tomato, onion, spinach, and chorizo. Served with sour cream and cilantro.
It was my last full day in Wilmington so I had to use whatever was in the fridge. The next meal eaten there isn't photographed because it was just me and my neighbor eating Domino's pizza (they it was the first time delivering to an airport!) late at night while I was packing. So. Tired.