Yo Quiero Taco Truck

Friday for lunch, I finally got around to trying West Valley’s infamous Taco Truck (check out AL Eats for their full review). I had one asada, chorizo and al pastor taco and they were all amazing! It was a pretty chill atmosphere (I was the only “gringo” there for the first 15 minutes), no tables, and you just set your drink on the side of the truck. I don’t know if I’d call this (area) “family friendly” (I think the LOML would definitely be scared), but if you and your bros are looking for a place for to get some authentic Mexican “street” tacos, you need to check it out (I bet it’s even better in the Fall, when it’s not 100 some odd degrees out). I didn’t want to kill the mood (and prove to the regulars that I was a newbie), so I didn’t take a picture til I was driving away (but I think this gives you a better idea).

This weekend, Jay and I also took a bro-mantic weekend to PCB, and the highlight (dining-wise*) was Friday night at J. Michael’s. Jay mentioned before that the “Ultimate” roast beef would put Parasol’s to shame . . . and he was right. This sandwich was the JAM!! I couldn’t really tell you that the beef itself was that tasty, but the pepper gravy and onions made the sandwich. (the Pepper (Cole) Slaw was also really good). Just thought you should know in case there were any roast beef bets that needed to be settled.

* Next time you see Jay, get him to tell you the Duncan Donuts Icing story.

Blog Meets Grill

So Friday night we had some folks over to our house for FAJITAS!! I was pretty excited to fire up the grill and wanted to try out my own (errr, Tyler Florence's) marinade (the recipe is from Food 911). I like Tyler Florence, even though he did create a (very forgettable) menu of "signature dishes" just for Applebee's . . .

The star(s) of this marinade are the Chipotles in Adobo, which I had never used until maybe 6 months ago (Isn't Bobby Flay always going on and on about these?). Well, I finally tried them, and they definitely add the Smoky/Spicy kick you've come to love in your Tex-Mex dishes. We ended up tripling the recipe (since it was for about 8 lbs of meat) and used store bought O.J. as opposed to the fresh squeezed.

Mojo Marinade

1 C Orange Juice

1 C Lime Juice (about 6 limes)

1 C Olive Oil

6 Garlic cloves (roughly chopped)

6 Chipolte chiles, in Adobo sauce

Handful of fresh cilantro leaves

3 tsp Cumin

3 tsp Salt
(combine all ingredients in Blender)

The best part about grilling 8 lbs of FAJITA meat??

FAJITA nachos (with the leftovers) the rest of the weekend!!!

Boom!!