Monday, June 28, 2010


Chuletas de Puerco ($7.25) en salsa casera was a seasonal special. The tender pork chops were bathed in a spicy salsa strewn with chile seeds. The plate came with crema-drizzled tomato and iceberg lettuce salad, orange Mexican rice and pureed refried beans
Chuletas en Chile Pasilla ($13.75) were fork-tender pork chops baked in a silky pasilla chile sauce, served with rice and cheese-topped black beans

Pork Chuletas. Perfectly cooked fried pork chops and tasty. Big portions

Salsa Fria:
  • 1 10 oz can diced tomatoes with green chiles
  • 1 tablespoon olive oil
  • 1 tablespoon wine vinegar
  • 2 cups Saltines, finely crushed
  • 3 tablespoons fresh parsley, chopped
  • 1 cup Vidalia onions, chopped
  • 1/2 tsp garlic powder (not salt)
  • 1 lb ground chuck (beef)
  • 1 egg
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 cup oil (for frying)
Rings of red onion, slices of avocado, sour cream and sprigs of cilantro. Combine all Salsa Fria ingredients. Refrigerate for at least one hour.

On a sheet of wax paper, evenly spread cracker crumbs. Combine parsley, onions, ground meat, garlic powder, egg, chili powder and salt in a small bowl. Form 4 patties and coat each pattie with the cracker crumbs evenly. Cover and refrigerate for at least 1 hour (but no more than 3 hours) to thoroughly chill.
Heat oil until it is hot enough to brown a 1 inch cube of bread in a little over 1 minute. (Don't get oil too hot or center of patties won't cook through). Fry patties in oil well browned on outside and
cooked through. Drain on paper towels.
The Mexican food is ready to serve on a bed of iceberg lettuce with a few rings of red onion, topped with Salsa Fria and with a dollop of sour cream with a sprig of cilantro to the side and a slice of avocado.

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