mOLE'

I do love me some mexican food. I think I could eat it everyday of my life! Chips and guac, fresh salsa, carnitas, tacos, fajitas, quesidillas, chips, did I say chips. OOO la la. Ken and I went to Maggies for lunch yesterday. You MUST go to Maggies if you never have been, its on Bridge near the corner of Stocking. What is so special about Maggies? Well, for me its Maggie. I wished yesterday that I would have had my camera, cause I would have asked her if I could take a picture of us together and put it on this blog. She is so darn cute. I don't know how old she is but I would guess late 70's. Her food is fresh and good and I think authentic, seems authentic, I cant really read the menu, so it must be the real deal. I ordered the pork burrito with green sauce. The sauce was on the inside not the out, so you pick it up and eat it like a wrap. It was huge! But I finished it no problemo!

At one time we saw in the Press that Maggies was closing, we were bummed. She said it was time in the article. But then she never did, guess maybe she realized people couldn't do with out her, she is an institution. Yesterday as we were leaving out the back door, Ken pointed for me to look in the kitchen, there she stood, preparing something, just the sweetest thing, talking away to the other cook guy. I had to restrain myself from hugging her. I wonder if many people do just burst into her kitchen and hug her, just a thank you hug. Thanks for workin so hard, thanks for hanging in there for us mexican food freaks.

Ok you get it I like Maggie, but I LOVE Little Mexico! I should say my whole family loves it. We were seriously in mourning when it burned down. I did shed a tear, I think I might have bawled if it had been my time of the month. We watched the paper like hawks waiting to see, would they reopen, what the scoop was. I have heard many people say "oh Little Mexico isn't that good....", its not that authentic, or whatever. But it is also and institution. It has been there for as long as I can remember. So when I was a kid and we would go to mass at St. James on Sunday night, I can remember turning the corner and wondering what that crazy restaurant was right smack dab on the corner with the weird windows and funny door handle. I never got to go there until I was an adult though. We are still waiting expectantly for it to reopen. Its been nearly a year! Even going out of our way every once in a while to check the progress. Yesterday we watched from Maggies, all the scaffolding is down now so they must be finishing up the inside.... Maybe by Christmas! That would be a present. My favorite is the #13 with poblana sauce. Its a brown, chocolaty, spicy sauce. Its a mole sauce actually. It does have chocolate in it and peppers, its awesum! And I haven't found it anywhere else in G.R.. I am praying that they do not change their menu AT ALL. Cause I will be all grouchy if my #13 is the #5 or worse yet not even on the menu anymore. No I refuse to let my mind go there.....

Okay one last mexican food story.(for today) This summer we took the kids on a 5week adventure. (you can read all about it at www.johnsonfamilyvaction.blogspot.com) Anyway I had done much researching, probably too much, about where we should eat etc. The ONE place that I did not want to miss was the Red Iguana in Salt Lake City, known for their in house made mole' sauce. Well, of course the place was packed, and my over hungry bunch of campers would not wait. I almost just let them leave me and pick me up later, but I pulled it together and we ended up at eating at a touristy Thai restaurant. I should have just eaten there though because I have NOT been able to let it go. I seriously have been planning a mini trip to Salt Lake just to eat at this one restaurant! Yes it is true I am crazy for spicy south of the border food.
Marinated Skirt Steak Fajitas
juice of 2 limes
2 Tbl vegetable oil
2 garlic cloves
1/2 tsp cumin
1/2 jalapeno, seeded
1/4 cup cilantro leaves
1 lb skirt steak or chicken
salt and freshly ground pepper
In a food processor or blender combine all but the meat. Puree till it is all combined really well, then put meat in a zip loc bag and pour marinate over the meat. I marinate mine at least a day, but the recipe says 30 minutes. Pull out of marinate season with salt and pepper, and grill to your liking. Let set for 5-10 minutes after taking off the grill before slicing up to eat on your fajitas. If I have a big crowd I slice the meat up put it in crock pots with a little chicken or beef stock to keep the meat moist and we have ourselves a fajita bar! with all the fixins. cheese, sour cream, guacamole, lettuce, fresh salsa, onions and peppers sauteed. Its an easy crowd pleaser.