I'm upgrading it to a Law of Dining.
(Yes, some of my peppers were a little on the old side)
The best meal we had was at Horseradish Grill (the cleanest bathrooms, and a nonsmoking restaurant in a city that permitted smoking. Yay!)
The worst was a restaurant we went to after the CNN and Coca Cola factory tours. I have no idea what it was called, but I remember being terrified of the food, and I held my business until we got back to the hotel.
The next food theory I devised is in a similar vain. Always judge a Mexican restaurant by its salsa.
One of my very favorite Mexican restaurant has the standard tri-color chips (not the best), but the salsa is amazing. The food rivals is easily as good as what I ate when I went to Frontera.
Growing up in Southern California, I have eaten a lot of salsa. My favorite is not from a restaurant though. It is a recipe that I
According to Corey, the recipe for this salsa is "the only good thing [she] ever got from her ex-boyfriend." That is enough of an endorsement for me. (The recipe is technically his mom's.)
The salsa is garlicky, and has a depth not found in most salsas (definitely found not in pico de gallo which I don't particularly care for). Sure, there are a few more steps than you might be used to, but it is worth it. And easy. I promise.
(Blurry and my battery died right after this picture)
My Favorite Salsa or "The only good thing Corey ever got from her ex-boyfriend" Salsa
My salsa always ends green because I love cilantro and tend to go a little crazy with it. The recipe below calls for less than what I used. I also don't seed the peppers because I want the salsa to have some heat. If you're scared of it being too hot, seed some or all them.
1 head of garlic
1 tablespoon olive oil
1/2 onion (doesn't matter what variety. I usually use red or a sweet onion)
2 dried chilis de arbol
2 Santa Fe Grande chilis (also known as a guero chili)
1 can diced tomatoes
1/2 bunch cilantro
Salt and pepper to taste
Preheat oven to 425 degrees. Slice the top off the head of garlic so the cloves are exposed. Pour the olive oil over the garlic and seal in a foil pouch. Roast for 45 minutes, or until garlic is soft and sweet. When cool enough to handle, remove the garlic from the papery stuff.
Meanwhile, in a skillet over high heat (or under the broiler) blacken all of the chilis as well as the onion. Allow to cool, then remove the stems (and seeds if you want to).
In a blender, combine all of the ingredients. Blend until smooth. Season with salt to taste (keep in mind how salty your chips are.) Serve with chips and a margarita and enjoy!