Botanas & More…

You might have thought we were not coming back, or maybe we had stopped going out to eat… But no… we were moving, and our internet connection (AT&T) has been down. But that has not stopped us from visiting different restaurants, so in the next couple of days you will read about our latest culinary adventures.

Getting together with friends is something we enjoy and sadly we don’t do it as often as we would like. Our friends suggested, El Capataz, and we agreed. It recently opened and we had already heard so many good comments about it, including that Chef Bobby G. is the master mind behind the culinary offerings.

We arrived at the restaurant and our friends were already seated at the patio, we decided to stay there as the night was not too hot and a nice breeze was making it even more pleasant.

They have both dinner and botanas (appetizers) on the menu, mostly Mexican with a twist, they all have "something different". In our case we went for the botana option and ordered the Fries “bien cargadas” which HE said reminded him of the hot dogs you would eat back in the day in Nuevo Laredo when coming out of the clubs. The fries come with chicken, cheese, tomato… They were enough for the two of us (our friends were not hungry). They also have a beer sampler and a nice array of wine and cocktails.

The service was good, and even though our waiter was new (even to the city) he was doing a great job and was very friendly.

Our recommendation is that you get there early (especially if you want to have dinner, at a certain time they only serve ‘botanas’) as it gets full, and that you seat inside, not because of the heat, but because by midnight the breeze brought a nasty smell. We can’t tell where it came from but it was definitely not pleasant.

Overall the place is really nice, great atmosphere, service is good and I’m interested in trying more things on the menu.

El Capataz is on 7220 Bob Bullock Loop (956) 723-7400

Remember to 'follow' us on Twitter @LaredoFoodie and 'like' us on Facebook

Chili, Beans, Texas, Mexico, & Secret Ingredients

They say the origins of Chile con Carne (Chili) date back to the 17th Century and can trace its heritage to the Canary Islands, of all places.  The first written recipes date back to the 19th Century.  So what is it about Chili that makes people guard their secret ingredients like a pack of hungry coyotes on a racoon carcass?

I was at an all-day tailgate party last weekend for the start of the College Football season in Lubbock, Texas with a friend and fellow blogger, Seth and other people I met from his blog.  We breakfasted on migas-con-huevo and later feasted on bratwursts and homemade jalapeño sausages made on our friend Doc's mammoth towed grilling rig that would make the pit masters at Food Network proud.  I brought along my award winning chili to share.  As usual I got a lot of oh’s and ah’s as people tasted my chili and again, as usual, people were quick to ask that question.  “What’s your secret ingredient?”  They ask as if they HOPE against hope that I will divulge this ONE ingredient, (chocolate, cinnamon, beer...?) NO ONE has ever though of before that will elevate their chili to heights previously unattainable by mere mortal’s chili without it.

       

This is where I don’t understand the other people that usually get asked this question.  What is the point of being so secretive?  Don’t we want ALL people to have access to good chili?  Or are we so selfish and vain as to want to control the access to chili to the degree that the only way our acquaintances can have good chili is when they are in our company?  I’m not. 


When asked, “what is your secret ingredient” I simply say, “I have none”.  When prodded further I simply tell them that the secret to good chili is not an ingredient but a ratio: a preparation technique.  My “secret” is simply to use good beef with, wait for it.....a little bit of pork.  NO, Im not talking about the bacon everyone seems to put in everything from macaroni and cheese to hamburgers.  I will tell you this.  Bacon is simply a cover up for an inferior burger.  But I digress.  Simply use pork in a 3/1 or 4/1 beef to pork ratio.  That’s the secret and I share it openly.


So my friend Jeff asks me, “So your chili recipe is based on ‘good meat’ rather than spices?”  To which I answered simply, “duh?!?!”  Isn’t it always?  I mean sure.  I have a few tips and tricks I use here and there.  Use this meat instead of that one.  Use this type of beer instead of the other.  There is still a way to keep SOME secrets.  ;)


Also, what is it about beans that makes most of us Texas Chili fans go all apoplectic at the mere mention of them?  Personally, I am a Laredoan and I LIKE beans.  Not just the pinto beans that we all grew up with but all sorts of beans.  I even like edamame(soy beans).  I recently introduced my nephew to the joys of Red Beans n Rice.  So, YES.  THIS Texan puts beans in his chili.  Personally, I like Black Beans.


Now.  My chili can actually be called “award winning”.  So I hope that can carry a little bit of “cred” there.  Sure, I have a few little tricks here and there that I use to make it extra special, but I doubt that any or all of those tricks added up can hope to equal the flavor added by my 4/1 beef to pork ratio “secret”.


Oh, and by the way...I like a little heat.  So, yes.  It’s HOT.


Ingredients
    •    1½ lb lean ground beef or turkey
    •    ½ lb lean pork sausage
    •    1½ chopped onion, medium
    •    ¾ cups chopped green onion, (about ¾ of a bunch)
    •    ¼ cup chopped chilies of your choice...preferably Serrano (optional)
    •    8 cloves of garlic...chopped fine
    •    1½ cans tomato sauce
    •    1 can crushed or diced tomatoes (or any other “chunky” form)
    •    1 small (9 oz.) can jalapeño slices (ok, you don’t have to add this either, you big baby)
    •    2 cups beans (uncooked) of your choice (or two large cans if you’re too lazy to cook your own)
    •    1 beer
    •    3-4 tbs beef or chicken bouillon granules (to match 1st ingredient)
    •    2-3 tbs chili powder
    •    1½ tsp cumin
    •    1½ tsp oregano
    •    1 tsp paprika
    •    1 tsp cayenne pepper (aw, c’mon you gotta at least leave this one in)
    •    salt & pepper to taste
    •    Tabasco or jalapeño sauce to taste...or is it too hot already?




Preparation
    I.    Brown meat in a pan and drain off fat. Set aside. If necessary, deglaze using half the beer.
    II.    Starting with fresh chilies & garlic then adding the onions, sauté everything in a big pot.  (I don’t know, big enough to hold everything)
    III.    Deglaze, if necessary, using other half of the beer and combine the two. (In the big pot, stupid!)
    IV.    Pretend you’re a mad scientist or a witch or something and add the rest of the ingredients. Oh, don’t put in the beans yet.
    V.    Simmer for about 20-30 minutes...or until you say its ready, dammit.
    VI.    Now add the beans. (after you cook them, genius) Simmer some more. (I don’t know, another 15-20 minutes.)
    VII.    Serve over white or brown rice. (yes, after its cooked too)




Tips and Tricks


To reduce the heat/spice factor, eliminate spicy ingredients in this order for more and more reduction.  Tabasco, Cayenne Powder, Can of Jalapeños, fresh chopped chiles.

To sushi or not to sushi...

Laredo has several options for sushi restaurants, and a couple of months ago a friend took me to a new one called Sushi Madre, she claimed they had the best 'aguachile shrimp'. To be honest I wasn't thrilled by it but, the sushi I did like! They have combos and compared to other places the food comes in good portions (for me that means you don't need a magnifying glass to find your roll) and the salad has more crab than cucumber.


This time WE were looking for lunch options and decided on Sushi Madre due to its location on Saunders and Barcelona. Being already 2.00pm we thought it would already be empty; to our surprise it was packed. (You can tell right away by the lack of parking space) The service was good and friendly. As always our attention went directly to the Combo’s menu on the wall. I ordered the Laredo and HE ordered the Monterrey (they have different rolls in the combos daily) and an order of ‘edamame’ (soy beans).


The food looks really nice, and the good thing is that it tastes as good as it looks! The roll tasted fresh and the different textures made it interesting and exciting to eat (the one I ordered had fried shrimp). Personally I like the rice that comes with the roll, but I agree with other people that say that it is not ‘sushi’ rice but more like a ‘Mexican’ yakimeshi.

Things that I like about this restaurant: The quality of the food has been consistent since opening, service is relatively fast and the portions are good.
Things that I don’t like: Limited parking space, the delivery service is not always available.




The price for our 2 person lunch: $25

Sushi Madre is located at 401 W. Saunders / Phone: (956) 726-5509



Remember to 'follow' us on Twitter @LaredoFoodie and 'like' us on Facebook