"mexicanfood" news and stories

Xoco's churros are hard to get. Photo: ehfisher/flicker.

Would you wait three days for a "Top Chef" churro?

Rick Bayless, one of Chicago's top chefs and the winner of Bravo's "Top Chef Masters," is extending his gourmet Mexican empire to street food. Last week, he added XOCO (pronounced "Sho-Co") to his string of Windy City hot spots including Frontera Grill and Topolobampo. The latest aims to bring authentic Mexican tortas and caldos (sandwiches and soups) to the masses. How did it go over with the locals? The line snaked out the door.

When Slashfood swung by for after-dinner churros -- the delectable fried-dough treats sprinkled with sugar and spices -- it took three nights of trying to get in.

Amazon.com

'Guac Off: Rules & Recipes for Becoming Guacamole Champion of the World'
by Nathan Myers
Photographs by Jeremiah Webster
Chronicle Books 2009
Buy it on Amazon

Making that beloved standby, guacamole, is a simple enough task when fresh avocados are on hand, relying only on the chef's personal whims and a dash of imagination.

In the case of Nathan Myers' "Guac Off," however, we are reminded of the limitations of imagination when it comes to a classic recipe. A loving ode to the avocado, the book is comprised of three parts: a history of the fruit, guidelines for hosting a "Guac Off" competition and a selection of recipes ranging from the tried-and-true to the dangerously exotic (hard-boiled eggs and cranberries, anyone?).

The background info is fascinating, delineating the dip's roots as what the Aztecs called "testicle sauce," for its purported fertile and aphrodisiac powers. Tips are downright dopey, advising cooks that "Silly hats should be worn on an 'as needed' basis," or that a culinary task should be approached "with the wily ferocity of a cornered tiger."

What we tested and whether the book's worth buying, after the jump.

German Potato Salad Photo: YumSugar

Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

Nothing says summer like the starchy deliciousness of potato salad.

Muy delicioso! Grocery stores are pulling Mexican fare out of the specialty aisle and into the market proper.

Calling all vamps: YumSugar makes a toothsome red velvet sandwich to celebrate the new season of "True Blood."

Jamba Juice adds food to their menu; look for ready-made wraps and flatbread.

Which international cuisine do you make at home frequently?

Forget store-bought -- make basic croutons for your summer salads.

Berry Booze: Strawberry-infused vodka plus Limoncello and sparkling wine equals Pink Torpedoes.

Man. Now that is a torta. If a picture is worth a thousand words, then what you're seeing is an eloquent argument for why the Mexican sandwich is deserving of its own banh mi-like renaissance. Snapped -- and then inhaled -- by a reader at Midtown Lunch, this appears to be an elegantly and satisfyingly proportioned combination of sirloin, avocado, cheese and tomato, anointed with just a whisper of creamy dressing. The Web site's name notwithstanding, this is a sandwich that could easily encompass breakfast, lunch and dinner, leaving room for only a Mexican Coke or, better yet, an ice-cold Negra Modelo. Apologies if you were planning something, y'know, light for lunch.

[Via Midtown Lunch]