Chimichanga Perfection

December 16th, 2012 § 0 comments

There are some dishes that are only good at home. Potato latkes in a restaurant are terrible. Too greasy. Not crisp. And, if crisp, the interior is mushy — more like a knish than a proper latke. Balance is never achieved. HG has often sighed for the wonders achieved by HG’s Mom. Fortunately, SJ has inherited his late grandmother’s latke skills. His are flavorful delights and HG looks forward to ingesting a dozen or so during the upcoming holiday feast. Restaurant risotto doesn’t work. If it’s reheated it gets gummy. Cooking to order isn’t cost effective. The result is an inferior product, totally unlike the creamy, lush nuttiness that HG creates by constant stirring and laser-like attention. HG has had good omelettes (in Paris) but has only had a great omelette when BSK has wielded her magic skillet.

The opposite of better-at-home food is the lovely Mexican treat: the Chimichanga — or deep fried, crisp burrito. The Chimichanga is impossible to make at home as its preparation requires the wizardry of a professional kitchen and a light touch on the deep fryer. In unskilled hands, it becomes a greasy, tasteless mess. But, when a Chimichanga is good…oh yes! Well, HG is happy to report that he has found the perfect Chimichanga. El Parasol (the wonderful casual restaurant in Pojoaque, NM, often lauded by HG) provided the treat. A perfect filling of ground beef, green chiles and cheese and a crisp exterior that shattered into phyllo-like shards when pierced by a fork. The Chimichanga was served with a scoop of guacamole resting on a mound of shredded lettuce plus a few spoonfuls of sour cream. The dish was augmented by ramekins of green and red salsa. Yes, it is an infantile word but it expresses the taste: YUM!!

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