// all i want//

is some good authentic mexican food,

and i want it in the worst of ways.

// scenes from michigan: pablos tacos//

home of the famous taco tuesday. also famous for their amazing red sauce and verde sauce, of which we drank by the gallon. literally.

see? everyone is happy at pablos.

we ate here almost every single day while in michigan.

my godmother, aunt linda. such a wonderful woman she is.

this is totally normal. it’s just that good.

and they’re open late too. so we’d spend the day at the beach, and head to pablos for dinner. inhaling food became the norm.

which was soon followed by food coma, as demonstrated by my little brother joe.

random fun fact: pablos is home to the largest women’s bathroom i have ever seen.

// chicken soup with latin flavors//

Ingredients:

• 1 tablespoon vegetable oil
• 2 cloves garlic, chopped
• 2 medium carrots, chopped
• 2 medium stalks celery, chopped
• 1 medium onion, chopped
• 1/2  jalapeño chile with seeds, thinly sliced
• 1 teaspoon ground cumin
• 1 carton (32 ounces) chicken broth
• 1 1/2 cup water
• 1 cup (from about 2 ears) fresh corn kernels
• 2 tablespoon fresh lime juice
• 2 cups (1/2-inch pieces) skinless rotisserie chicken meat
• 1/2 cup loosely packed fresh cilantro leaves, coarsely chopped
• 2  plum tomatoes, cut into 1/2-inch pieces
• 1  ripe medium avocado, cut into 1/2-inch pieces
• Lime wedges
• Tortilla chips

Directions:

1. In 5- to 6-quart saucepot, heat oil over low heat until hot. Add garlic, carrots, celery, onion and jalapeno, and cook, covered, 8 to 10 minutes or until vegetables are tender, stirring frequently. Add cumin and cook 30 seconds, stirring. Add broth and water to vegetable mixture; cover saucepot and heat to boiling over high heat.
2. Stir corn kernels, lime juice, chicken pieces, and chopped cilantro into broth mixture in saucepot; heat to boiling over high heat. Remove saucepot from heat; stir in chopped tomatoes.
3. Ladle soup into 4 warm large soup bowls; sprinkle with avacado pieces. Serve with lime wedges to squeeze over soup. Accompany with tortilla chips to crush into soup if you like.

recipe via

// tacos de barbacoa//

good barbacoa is succulent beef that is slow-simmered in a spicy broth flavored with tangy lime juice, smoky chipotle chiles and plenty of garlic until it’s practically falling apart … seasoned with just the right amount of herbs, vinegar and salt.

click here for story and recipe.

// agua de horchata//

a creamy, refreshing and just sweet enough drink. great by itself, but even better when served with good mexican food.

click here for recipe.

// crawdads.//

he caught one!

rhyan and i went to the park this morning and decided to kick off our shoes and go for a walk in the eno river.

which quickly became a full-on crawdad search. didn’t take him long to grab one, and that little sucker tore off one of his own claws while fighting rhyan.

sad, but true. [it’ll grow back]

for lunch we had mexican food at our favorite spot, spent time at the pool, i was able to get the entire house cleaned and washed the sheets too.

cannot wait to crawl into those crisp clean sheets. there’s nothing like a great weekend, a clean house, and a relaxing sunday with your favorite fella.

// damn all of you.//

and your margarita laden, mexican food eatin’ posts.