I’m going to try not to use words like “Yipeeee!” and “wowwza!” to describe how excited I am about this. Some food bloggers, a few you may know, have teamed up with Club Med in Ixtapa, Mexico for the first ever Food Blog Camp.

This event in January includes Diane Cu and Todd Porter, Michael and Donna Ruhlman, me and my partner-in-crime Adam Pearson, Dianne Jacob, Jaden Hair, Elise Bauer and David Lebovitz.

Seminars include Food Writing With Your Senses, Best Blogging Practices, Building A Better Blog with Multimedia, From Blog To Book, and even Food Photography and Food Styling.  You can read more about them on the Club Med Insider site here.

In addition to the seminars there will also be some pretty nifty activities like a walking tour of the Zijuatanejo market, a visit to the fisherman’s market, as well as meet-and-greets with local farmers to talk about their sustainable agricultural practices. I’m pretty sure there will be some gorgeous sunsets thrown in there for good measure, too.

Hope to see you there! And make sure to check below to find out how to win a trip to the Food Blogger Camp!

To sign up, visit the Food Blog Camp booking page.

1. At the bottom of the page, click where it says Click Here to Book

2. Use Login: blogger, Password: 160606, to get the special ‘Food Blog Camp’ discount price of $599 to $999 US based on double-occupancy for this all-inclusive trip.

3. There will be a drop-down menu so choose ‘Ixtapa’, and type in the dates: January 9-16, and 7 days for length of stay. You can come for less days, or all of them. (3-day packages are $599.) The booking page will open showing the discounted price just underneath the regular price. (It will say “Best Available Offer: Food Blogger Camp”) A slightly-higher price may be shown if you’re basing your search on single-occupancy. The $999 US 7-day price is based on double-occupancy.

Other questions*? Call 1-888-WebClub

Win a Free Trip!

Club Med is giving away a place free to one participant. Included will be all seminars, room, meals, and beverages. Airfare from anywhere in the continental United States is included. To enter, all you need to do is to leave a comment here, and if you wish, at any of the websites of the other participants listed below, and/or by following Club Med Insider on Twitter.

The more sites that you post on, the more your chances are of winning. Although you can comment at each of the sites, only one comment per site. Entrants who make more than one comment per site will be disqualified.

SteamyKitchen.com

DavidLebovitz.com

WhiteonRiceCouple.com

DianneJacob.com

Ruhlman.com

Clubmedinsider.com

(Please note that due to time differences, the various participants will be posting their entries at various times. Kindly be patient and when they do post, you’re welcome to leave a comment there to enter the contest.)

The contest begins now and ends on Sunday September 13, 2009 at 11:59 p.m EST (US). A winner will be drawn at random from the participating websites and the Twitter followers on or around September 15, 2009. Winner may bring a guest for the discounted price of a double occupancy room. Their airfare is not included.

This event is open to all food bloggers and the winning includes attendance at all the seminars. When you leave your comment, please leave a link to your blog in the URL.

Please read the contest rules before entering. If you do register and end up being the winner, your payment will be refunded.

For more information, check out the Food Blogger Camp website.

And please note that due to the number of entries I won’t be able to answer any questions personally about the contest. For booking or other questions, please call 1-888-WebClub

(and the photo above was taken earlier in the year in the Bahamas and isn’t representative of who will be in Mexico. Although it’s pretty darn close!)

I love living in California. We pay too much to live here, teeter on the brink of earthquakes and state budget emergencies, and wholeheartedly embrace political correctness as a lifestyle. Not that you could tell what we embrace, on account on those botoxed foreheads and stuff. And this is just Southern California; don’t even get me started on my Northern California Relatives. In fact, while in Santa Monica last week I encounted no fewer than three-hundred-and-forty-seven placards letting me know that I could park only on the street between the hours of 8 to 1, that I couldn’t park there because my car used gasoline, no, wait, that the spot was actually reserved for visually-impaired drivers, or that the parking meter I did actually find didn’t take money but some kind of space-aged FOB made out of recycled water bottles and–my favorite– to be quiet or not to honk or block the intersection or use peanut oil out of respect for those with allergies.

It’s really enough to make someone want to move to the IE, I tell you.

But on those moments when California does get it right, well, it’s a beautiful thing.  You could be as wacky or flamboyant as you want and no one notices. You can drink bottles and bottles and bottles of wine from your backyard. You can lose your winter coat. You can worship at the alter of vanity and spandex and feel rewarded and no one will look at you funny when you hold a soy latte and say  “I’m currently workshopping my treatment.”  And you can even make nachos out of fries.

Let me repeat that: YOU CAN EVEN MAKE NACHOS OUT OF FRIES.

I’m sure to get many comments and emails about this when I claim this is a Southern California Original. But while my research is limited, my appetite is huge. And do I care whether these things were born in San Diego or San Isidro? Not really. I’m sticking to the version of this story I’ve made up in my head that involves a taco shack, a surfer, an ounce of Blue Mystic and some rolling papers. Because really, how else would these things come to be? It’s the collision of Mexican Cuisine and an American Favorite, a big salty pileup that takes no prisoners and requires you, the eater, to really really really really want it like you’ve never wanted anything before. Because this dish isn’t for wimps, purists or those afraid of getting dirty. It is what it is and it’s freaking marvelous.

And do you really need a recipe for this? Aw, well, ok, I’ll indulge you. Grab that slab of Carne Asada and chop it ever so aggressively into small chunks of meat. Top the french fries of your choice (double-fried method for me, thankyouverymuch) with the carne and then go absolutely insane with cheese, guacamole, pico de gallo, jalapeños, queso fresco, whatever…you see where I’m going with this. There’s no rhyme nor reason. And why would you expect there to be? And while we’re still on the topic, you do have my permission to go crazy when no one’s looking and dig in and thank the great State of California for her culinary greasiness, er, I mean greatness.  Lord knows I did twice this past week.

And I don’t even smoke pot.

Let’s pretend for just a tiny moment that it has not been in the 80s here in Los Angeles over the past few days. We can also pretend that I did not lay outside in shorts and no t-shirt in the sun on a big madras print blanket with a book and three small dogs who insisted on standing on my back, butt and head. And let’s also pretend that yesterday I didn’t get home and fight the urge to run straight to the grill with a beer in my hand.

Let’s just pretend, shall we?

It’s during these chilly months that we turn to soup and all things comfort.  With the chillier

Ugh.

OH I JUST CAN’T! I CAN’T I CAN’T I CAN’T!

I really wanted to wrap myself in the briskness of a Southern California winter but damnit it’s just not going to happen! It’s hot here — as in yes, you will sweat if you stand outside – and it’s throwing my seasonal eating outta whack something terrible! How on earth can I crave comfort foods when it not only seems like summer but smells like it, too? It’s hot and all my plans of braising and roasting just really don’t make that much sense. And you know it’s bad when you stroll around the Santa Monica Farmer’s Market looking in earnest for summer vegetables when you know it’s smack dab in the middle of January.

It’s wrong wrong wrong.

So something funny happened as I began working on this post. I wanted something warm and homey but wouldn’t you know it the temps soared and I was distracted. And then I realized that tortilla soup actually worked for everyone: it’ll warm you up in the dead of winter and it’ll also warm you up (and cool you down provided you keep plenty of cold cerveza nearby) in the, um, JanuarySummer of Southern California.

Tortilla Soup

I grew up with Caldo De Res, Menudo and Albondigas soups and stews and didn’t discover the pleasures of Tortilla Soup until I was an adult. And even then it seems like a funny invention to me. Why not Enchilada Soup or Taco Soup? Luckily this recipe isn’t really about throwing something else in a bowl with liquid and giving it a new fast name as much as it’s a very simple soup with some crunchy bits on top. Because we all love crunchy bits, don’t we? And once again the cuisine of my peeps is so ever adaptable and can be made brighter and snappier (limes! lemons!) or mas caliente (salsa! peppers!) or ever thicker and cheesier (cheese! cheese! cheese!). I’ll go ahead and stop now with the snappy! remarks! because I’m sure I’m annoying you.

But seriously, this soup is really simple and delicious and hits the spot.

8 tomatoes
3 garlic cloves with skin on
1/2 yellow onion
8 cups chicken stock (you can easily use vegetable stock too!)
1 tablespoon canola oil
2 anaheim chiles
1/2 cup water
8 corn tortillas (and of course you can fry more if you want, I certainly wouldn’t mind)
oil for frying
1 cup Oaxacan cheese
lime

Broil the tomatoes, onions, chiles and garlic in the oven til blackened. Make sure to flip over and broil them completely. Once done remove the skin from the tomatoes, garlic and chiles.

Place the tomatoes, onion, chiles and garlic in a blender with 1/2 cup of water and puree. Strain the mixture.

Heat 1 tablespoon of oil in a pot over medium high heat and add the pureed mixture. Boil it until it thickens and turks a dark red, about 5 minutes. Add the stock and salt to taste and cook over medium heat for about 15 minutes.

Cut the tortillas into 1/2-inch strips and fry in hot oil until golden brown. Careful not to burn them! Dry them on paper towels to remove excess oil.

To serve the soup place the tortilla strips in the bowl and ladle the soup over them. Garnish with cheese and a wedge of lime and if you’re feeling colorful you can add chopped cilantro on top.

I know many of you love winter so I shall do my best not to disparage
it. However, it’s not my most favorite time of year as I’m a creature
of warm weather and open-toed shoes. But if there’s one bright shining
spot to the season it’s most definitely citrus. Citrus in any form.
When I begin to see the beautiful stacks of pommelos and meyers I can’t
help but get excited and my mouth begins to experience sympathy pucker
just looking at them.

Not many people realize this, but all citrus fruits come from over 4 million miles away in outer space and magically appear to make our culinary endeavors magical. Alright alright, I know I’m fibbing here but as far as I’m concerned that might as well be my reality. They are some of the most useful fruits on the planet. They preserve, they tang, they balance and they contrast. They do just about everything and anything you need them to do. And they’re equally at home in the savories as they are in the sweets. I told you there were magical!

It’s not unusual to find a big bowl of lemons and limes in my house at all times. I find that with a quick sprinkle of citrus zest even the most basic can be made to shine, not to mention the fact that they’re just so damn gorgeous and cheery, don’t cha think?

To ring in the new year I thought it’d be fun to list a few of our favorite ways with citrus. Remember, citrus is your friend as long as you don’t get it in your eyes!

I have no idea where that came from.

Next to a sharp knife I really need nothing else to handle my citrus. Well, except for a few tools. For years I used a juicer but it made clean up a chore. Then I had an heirloom glass juicer before I switched over to the one you see in the photo. I love them because they’re colorful (I’ve even got a larger orange one for um, well, oranges) and allow you to squeeze the juice directly into your mixing bowl, measuring cup or your mouth. Just kidding about the last part. And you get a nice forearm work out if you juice enough fruit.

And the microplane zester? My heart be still! If you don’t have one of these — AND I AM SURE YOU DO, RIGHT? — then by all means, you need this. It makes zesting a cinch and works great with nutmeg and cinnamon and even little pieces of hard cheeses. I’m thisssss close to carrying it around with me in my front pocket. I’m that serious.

All thanks to my gorgeous friend Diane of White On Rice Couple. I blame her for the random jars of pickled limes on my porch, in my fridge and in the pantry.  Just when I thought I couldn’t love the combination of salt and citrus any more I go and discover Vietnamese Chanh Muoi and Soda Chanh Muoi! Take key limes (or small lemons if you can’t get them), pack them in salt, let the pickle in the bright happy sun for as long as you can, and muddle them in a glass with simple syrup, soda water and tons of ice. I cannot even begin to tell you how this sweet, salty limeade tastes if you haven’t experienced it for yourself.  It blows my mind and is my perfect drink. Yes, I said perfect.

And if you don’t feel like making the pickled limes yourself you can find the jarred variety at Asian markets. However, nothing beats the homemade taste.

Pardon the absence of diacritics in the title!

I must say that there’s almost nothing better than a simple roasted whole chicken. It’s not fancy, it’s easy and always makes a delicious dinner. And my absolute favorite way of preparing it is with meyer lemons roasted along side the bird and also tucked inside. Salt, pepper, a bit of oil, and some lemon. And if you’re feeling extra fancy you can always make a gravy with the pan drippings and lemon juice for extra lemony chicken. Pair this with a salad and a glass of dryish Riesling from Australia or New Zealand and you’ll be in heaven.

Thank you for the wine tip, Paul!

This recipe comes from Epicurious and judging from the comments it’s easy to see why it’s a favorite. I’m well-versed with my vinaigrettes but this one goes to the front of the line. Why? It’s just perfect. Anything in the citrus + mustard + shallot + oil category is going to taste fantastic, but this dressing adds a bit of lemon peel and sugar to the mix to round it out. Don’t be greedy and keep it for salads, though — it’s marvelous on fish, roasted veggies, and even pasta salads.

I’m not a big drinker anymore but I still do appreciate a quality cocktail. And when I say quality cocktail I mean for pete’s sake spare me the bottled cheap mixes and low-quality alcohol. I don’t imbibe much, I want it to count! And nowhere does this make a bigger difference than sippies made with fresh juice and excellent vodka. Enter The Lemon Drop. It’s probably one of my all time favorites since it’s both a winter drink and a warm-weathered cocktail, too. I use freshly squeezed lemon juice, good vodka, homemade simple syrup and Cointreau. You can do a sugar-rimmed glass if you’re feeling particularly festive. Bottoms up!

Ok ok I know I said I’m not a big drinker anymore and then I follow it up with yet another cocktail. Lush? Who, me? At any rate this has got to be one of the more delicious drinks on the planet provided you take the effort to make it with Hendrick’s Gin. It makes all the difference in the world. It’s simply freshly squeezed grapefruit juice and Gin served in a salted rimmed glass. I love the color of this drink when its made with ruby red grapefruit and sometimes I’ll use a 70% salt and 30% sugar blend to rim the edge. For that added touch of sweetness, ya know. This is another shaker drink although it can be served on the rocks.

Ah! Oh, this salad. Boy oh boy oh boy this salad. I might as well call it my January Salad. Ok, January-and-part-of-February salad. Because if I ever had any doubts that I’ll get scurvy or miss my dose of Vitamin E then this salad puts those thoughts to rest. Everyone has their version of this salad but over the years I’ve distilled it down to its most common elements: some leaves of anything (bibb, radicchio, frisee, endive), some grapefruit, some avocado, some olive oil or dressing and sea salt. That’s it! Then I go and sit in a corner while juice and oil drip down my tattooed forearms before I hold the plate or bowl to my face and lick lick lick what’s left.

Of course these ingredients would be fantastic with the dressing above. Heck, anything is good with that dressing.

*****************************************************************************************************

So how about you, folks? What’s your favorite recipe or thing to do with citrus? I’d love to know your favorite recipes or ways you like using it.

Funny how my brain works. Like one time I unlatched a screen from the second story window of our home and jumped out and landed in the bushes.

I was three years old.

Another time I thought it’d be “cool” to take a black permanent marker to my Donny Osmond doll. But what’s even more disturbing is that I had a Donny Osmond doll.

Fast forward about 30 years later. My brain is still short-circuiting and doing the strangest of things. But luckily they don’t involve bodily injury or staining Mormons.

Today I had a huge chunk of duck rillette in my fridge. I also had oil, corn tortillas and fresh salsa.

I think you can see where I’m going with this.

Small tortilla triangles went into hot oil in a skillet until golden brown, pieces of rillette went on top of those chips and then salsa went on top of that. And can I tell you something?

ABSOLUTELY FREAKING FANTASTIC.

No, really.

I mean, like, really freakin’ awesome.

And trust me, I’d even use the real F word if my mom wasn’t a reader of this blog.

So there you have it. Duck Rillette Nachos.

Am I strange? I mean, it’s like carnitas, no? Can we still be friends?

Growing up there were just some things that this little pudgy boy would not eat. High on the short list of food items, along with sour cream and avocados, was this recipe called Capirotada. No matter how hard they tried I just wouldn’t move past the strange blend of ingredients that went into this Mexican bread pudding.

Now it’s the only thing I want to eat.

Capirotada is a Mexican bread pudding that’s normally served during Lent. Because of this it has always featured any ingredients that were on hand and someone on the humble side of desserts — a tad bit plain and not too sweet. And like most recipes coming from a country as diverse as Mexico, it’s also infinitely adaptable. It’s hard to find the same recipe for Capirotada when you begin to look around and speak with Mexican cooks.

There are a few things you can count on with Capirotada. It’s made with leftover stale bread, most often in the form of Bolillos, those small loaves you’ll find in panaderias and markets. It always always has cinnamon and spices and its sweetness comes in the form of piloncillo, the pylon-shaped cones of unrefined solid cane sugar. Some add peanuts and dried fruit as well. After this point Capirotada takes the most interesting turn and one that I just couldn’t wrap my head around as a child: cheese. Flavorful, sharp cheese, that is. Some folks even add tomatoes and onions and pepper to their bread pudding which adds a totally new dimension, but even now I just can’t seem to enjoy making it too savory.

I’ll be the first to admit that sweet, cinnamony bread pudding with cheddar cheese or manchego sounds odd, and I suppose it could be. But to me it’s no more odd than adding cream cheese to frosting and cheese cake or a slice of cheddar on top of apple pie as the same principles are at work. The slight saltiness and the tangy hint of cheese become tempered by the sugar and the contrast becomes something absolutely delicious. It’s not unusual for me to make a few batches of this around the holidays, but this year I wanted to do something a bit different. Because traditional Capirotadas use a sugar syrup made with water as the base I began to wonder what it might be like to recreate it with a custard base, similar to other bread puddings. It made this simple dessert a bit more of a holiday affair. And when I say holiday affair I mean it’s a perfectly acceptable time to add more fat in the form of heavy cream and eggs to just about everything and not feel a tinge of guilt. Or at least that’s what I’m telling myself!

Bread pudding is so homey in nature, the antithesis of a fancy dessert. But that doesn’t mean I haven’t tried dressing it up. Have you met me? Hello! After letting my dessert set for a bit after baking I’ll take a ring cookie cutter to create round servings of bread pudding and then drizzle dulce de leche on top because really, isn’t everything better with caramel over it?

Capirotada Bread Pudding

If there’s a Latin market nearby you’re in luck. You’ll be able to find Piloncillos, the cone-shaped sugar that is universal to this dish. If not you can always use brown sugar in its place. And almost any bread works although bolillos are very close to small French bread loaves. You’ll want to make sure they’re stale or else you’ll end up with a different texture — very soft and uniform bread pudding which actually ain’t half that bad when you think about it. It’s all about preference. And feel free to experiment with the spices as you may want more cinnamon, less raisins, a bit more cheese, even a clove or two, whatever. The beauty of this recipe is that it’s exceptionally forgiving.

Ingredients:
4 bolillos or 1 loaf of french bread
3/4 cup raisins
4 sticks of cinnamon
3 star anise
1 cup of shredded cheddar cheese
4 piloncillos (use 1 1/2 cups of brown sugar if piloncillos aren’t available)
4 eggs
1 1/2 cups water
1 1/2 cups of cream or half and half

Method
In a saucepan add water, the piloncillos, cinnamon and star anise. Heat until the liquid simmers and cover until the sugar has dissolved, about 10-15 minutes. Once the sugar has dissolved completely, strain the syrup, discard the cinnamon and anise and let cool completely.

In a mixing bowl beat 4 eggs and add the cream. Slowly add the cooled sugar syrup, a little bit at a time, mixing well. Once fully mixed pour the egg & sugar mixture over torn pieces of bolillos in a large bowl, making sure that each piece of bread is covered with liquid. Depending on the staleness of your bread you’ll want to let it set for a few minutes to fully absorb the liquid.

Once absorbed, add the raisins and half of the cheddar cheese and toss to mix all ingredients. Again, if your bread isn’t stale be careful not to break the chunks up too much as you want pieces to comprise the pudding and not a bread mush. Add the mixture evenly to a 9 x 13 inch baking dish and sprinkle the remaining cheddar cheese on top. Bake at 350˚F for 30-40 minutes or until the eggs have set and the top begins to brown. I check for doneness by touching the top; it should be a tiny bit crusty and not so spongey.

Let cool and then serve. It’s great with a sprinkle of cinnamon sugar, dulce de leche, more cheddar cheese, ice cream, whipped cream, nutmeg, whatever. But not all at the same time. Or maybe if you’re all indulgent like that. Don’t look at me.

]]> http://mattbites.com/2008/12/03/capirotada/feed/ 30 http://mattbites.com/2008/10/13/anything-inside-a-tortilla/ http://mattbites.com/2008/10/13/anything-inside-a-tortilla/#comments Mon, 13 Oct 2008 15:27:16 +0000 Matt http://new.mattbites.com/2008/10/13/anything-inside-a-tortilla/

Spend enough time with me and inevitably you’ll find yourself asking me the
same question. Because almost everyone I know has asked me.

“You’d put anything inside a tortilla and eat it, wouldn’t you?”

Ok, so maybe it’s a bit rhetorical, but the truth of the matter is that
yes, I would put just about everything inside a tortilla and chances
are I have at some point. But don’t laugh — I come to this place from
a long line of those who have done this before, from tortilla eating
people and a culture that has been enjoying them some 10,000 years
before Jesus Christ.

It’s genetic.

I probably don’t need to tell you the importance of the tortilla to my
family growing up. Almost every culture has their version of bread,
sometimes as side staple, from naan to bagel to lavosh. And tortillas
were present with almost every meal I ever ate. We didn’t eat Mexican
food everyday (how boring would that have been?) but I do remember my
father getting up from the table to heat a tortilla or two when they
weren’t served with whatever we were eating at that moment. And my
earliest memories involve my grandmother making them from scratch, a
task only reserved for special occasions since the grocery store
variety seemed to suffice. And that is how I learned that this flat
piece of griddled dough, whether flour or corn, could find its way into
almost every meal with grace and harmony.

I was standing around the kitchen with something wrapped inside a
tortilla (Animal? Mineral? Vegetable? I simply cannot recall) when Adam
walked in and gave me that smirk. It was a smirk that only someone
close to you can give you that won’t result in a pop on their head with
the back of a hand or a verbal altercation. It silently said “there you go putting something inside yet another tortilla, you strange little ethnic man, you.” Before
I get hate mail let me say he is not a racist but was merely pointing
out cultural differences the way only a spouse can do. Let’s not get
huffy here people, please.

I spent a few days thinking about how all this is true and how tortillas
do make the perfect utensil for all sorts of foods. My mind began to
recall my kitchen moments where I wrapped whatever I could find in a
corn or flour blanket and it got me thinking about this post. Is it
really possible to put just about anything in a tortilla and enjoy it
on the go? Are tortillas reserved for Mexican food only or am I
succumbing to my ancestors’ culinary needs? I decided to put it all to
the test.

Matt’s Anything Inside A Tortilla Test

For the sake of my taste test I used flour tortillas.  Corn tortillas would
have been fine for the more savory items but I opted for flour to level
the playing field.

Rocky Road Ingredients Without The Ice Cream
Up To The Tortilla Test: FAIL

I like chocolate, I like nuts, I sometimes even like marshmallows, but I did not like this combination inside a tortilla. I suppose if I was six it’d be just fine, but then again if I was six I’d put oreos and gummy worms in a tortilla and be happy. But this one? Not so much. You can’t blame me for trying.

Hot Dogs with Sauerkraut & Mustard
Up To The Tortilla Test: Hell To The Yes, PASS

Stick with me during this tortilla test and you’ll see that almost any protein works marvelously inside a tortilla. There are exceptions to this rule. But a wiener ain’t one of them! I will offer you my full confession by telling you that I eat as many hot dogs in tortillas as I do in hot dog buns, complete with relish, mustard and even sauerkraut. You should try it. But whatever you do please do not call any of them Roll Ups or Wraps! That’s wrong. Almost as wrong as the next test…

Pate de Foie Gras with Cornichon
Up To The Tortilla Test: If I was stoned perhaps. But I don’t do drugs so FAIL.

File this under “exceptions to the rule”, please. While the flavor combination wasn’t terribly bad the textures just didn’t work too well. Quesadilla, maybe? I dunno. All I know is that a tortilla really doesn’t match the satiny mouthfeel of pate too well. And this is probably the first and last time a cornichon will ever meet a tortilla. Best to probably keep it that way.

Peanut Butter, Banana & Honey
Up To The Tortilla Test: Elvis & My Mom Have Spoken: Yes (or si)

This is an unfair contestant in my test as I grew up eating this combination. It’s damn near perfect and you don’t have to agree with me but I should warn you that you’ll have to take up your disapproval with Helen Armendariz, my mom. She’ll be all nicey nicey to you at first and ask you why you don’t like this combination and then without you ever realizing it she’ll switch into “Helen Mode” which turns your blood into shards of ice and then your legs will become very heavy and your lips will turn purple and you’ll be able to hear crickets and insects from 4 counties away and then she’ll turn the death ray off after which you’ll suddenly learn to love Peanut Butter & Banana on Tortillas and then she’ll make you another one while smiling and invite you to stay the night. It’s just how it works. Don’t fight it. Or else.

Nutella & Strawberries
Up To The Tortilla Test: Delightfully so!

The similarities to crepes are obvious here and that’s why this was such a pleasure to eat. Spread nutella on a tortilla, add berries, fold and enjoy! I was feeling a bit daring and actually put the composed snack back into a hot pan for a few seconds to toast the tortilla even a bit more. Gooey, sweet, delicious. I’ll definitely be making this.

Chana Masala
Up To The Tortilla Test: An Indian Burrito That Passed With Flying Colors

You might think my Test was really just items that replaced their cultural counterparts with Tortillas. That wasn’t the case at all. If that was tue I’d only pick pizza toppings or Indian food. But this? This right here? Heavenly. Garbanzos in spices with a soft, warm doughy tortilla? It’s a cross-cultural bean burrito that makes me wonder why I never did this before. It’s not even one of those “hey this might take some getting used to but I could dig it” kind of things. It’s just good from the first bite. But it still won’t replace my love of Naan. No way.

Caramel Apple
Up To The Tortilla Test: Some Things Are Better Left Undone. FAIL.

Oh challenge, I have failed you! In theory I wanted to like this: crunchy apples, doughy tortilla, caramelly caramel, but in reality it just didn’t work. Things don’t always have to be like that SNL Taco Time skit. In fact, some things are just better left undone. Now, maybe if I had used apple pie filling……

Larb Gai
Up To The Tortilla Test: One Of The Best Things I Tasted, Pass Indeed!

Larb Gai is a Thai salad of chicken, lime juice, fish sauce, mint, chili and onion and garnished with cabbage slices. It’s sometimes made with pork (known as Larb Moo- thank you for the corrections!) as pictured above. Spicy pork with a lime tang coupled with the cabbage crunch and warm tortilla? I don’t have to tell you that this one was a home run, straight outta the ballpark! Why on earth did I just write sports references? Anyone? But seriously, it seems that many Asian recipes work so well when they’re put inside a tortilla. Just wait for the last entry. I’m excited just thinking about it.

Pumpkin Pie
Up To The Tortilla Test: Why? What Was I Thinking? FAIL, never again please.

Me and my bright ideas. I thought a toasted, slightly crunchy tortilla would be fun with pumpkin pie filling, a crumble of graham cracker crust and a happy dollop of whipped cream. Boy, I couldn’t have been more wrong if I tried. Please note that I don’t mind sweet tortilla things but this one was just icky. The only way I could make it better was to create a scenario in my mind where the Pilgrims arrived not in Plymouth Rock but in Guanajuato or Chihuahua after taking that wrong turn in Albuquerque and they brought their traditions to Mexico which led to modern day traditions like Quinceaneras without big white prom dresses but black boots and brown suits with massive belt buckles. How hilarious would that be? Almost as funny as me thinking this might actually taste good.

Pork Belly, Hoisin & Pickled Vegetables
Up To The Tortilla Test: What Do You Think? I Don’t Even Have To Tell You.

I love pork belly. I mean, I like it so much that it makes me cry. I’m sure you do too, provided your name isn’t Meg from Pasadena. So anyway, you might know that I go to NYC every few months for work stuff but what you may not know is that every trip involves at least two visits to any of the Momofukus for David Chang’s Pork Belly Buns. It’s to the point where I don’t care if I eat anything else really– those things are lifechanging and satisfy my tastebuds like nothing else. So because I have neither the patience nor wherewithal to recreate his recipe I opted for the next best thing. Slow roasted pork belly that was brined in a sugar & salt solution, sweet thick hoisin sauce and Adam’s pickled vegetables (daikon, carrot, garlic and cucumber) all get wrapped up inside a fluffy tortilla for something that illicits the strongest of emotional reactions from deep within my soul. Go ahead, say that I’m laying it on thick and speaking in hyperbole, I don’t really care. Because if you tasted this (again, provided your name isn’t Meg and you’re from Pasadena), you’d no doubt share my enthusiasm and love for it. I could have easily written an entire post about these tacos but I was too busy eating.

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And that, my dearest readers, is my Tortilla Test which proves that I’ll almost eat anything when it’s wrapped inside a tortilla. I said ALMOST.