Curse you, Rick Ele! You got me thinking about Apatzingan enchiladas, with their delicious tartness and light amount of cheese (cotija?) inside. We went out there and turns out on Tuesday it randomly closes at 3?@ WTF? It doesn't do this any other day. We had enchiladas on the brain, not tacos, so we dithered about where to eat. I had been to Caballo Blanco once over ten years ago, and I thought, why not? They had flour tortilla chips, just like I remembered which are meh. Ketchup-y salsa just like its sister restaurant, the terrible El Novillero. I saw the prices and then remembered Bugambilias exists, but we had already eaten a couple of chips and it was too late. If I'm going to pay 13 bucks for a big plate of Mexican-American style food, I would just get the chile verde at Tres Hermanas which I think is the bomb. I got a chile relleno and chicken enchilada. The enchilada was ok, but the chili relleno was giant and puffy with too much tasteless breading. At least I have lunch leftover.
Has anyone ever had a fresh chile relleno in Sac? Like one that's fresh-fried and puffy? I don't understand why every single restaurant obviously nukes them. I've made them and you steam and stuff the chiles first so all you have to do is dip them and fry them. It's no more trouble than any other dish. My mom once made shrimp-stuffed ones during shrimp season in Mazatlan and they were fucking delicious.
I juiced kale for the first time, due to a podcast I listened to about L.A.'s juicing obsession. A few drips of juice came out from a bundle of dino cale and then I threw in some parsley we had sitting around, too and then a bunch of carrots, beets, cucumber and apple. It was good, but I kind of don't get the juicing thing because aren't you just discarding every bit of fiber? Seems wasteful. It's a vitamin thing, right?