Cheap Eats: Tacos Lupita

It may be a little more out of the way than many taquerias around town, but Tacos Lupita in Somerville definitely has food to warrant the trek. Serving both standard Mexican fare as well as Salvadorean treats, and with nothing on the menu over $9.50 (although most run closer to $5), Tacos Lupita is a delicious cheap eat.

As the name implies, tacos ($2.50 each) are an excellent choice. Two corn tortillas come piled high with ingredients, and the tomatoes, onions, and cilantro on top make every bite burst with fresh flavor. Choose from steak, pork, chicken, or chorizo to top the taco off. The tacos are served with a spicy green salsa, but you can also ask for a mild or a spicy and smoky red salsa. You can also order a taco plate for $8, which includes three tacos as well as rice and beans.

But there's more to the menu than just tacos. Burritos, quesadillas, tortas, gorditas, mulitas... there's plenty to keep your taste buds busy. Bostonist recommends the Salvadorean pupusas, which are like corn-flour pancakes stuffed with cheese and pork and served with a tangy pickled vegetable slaw. While this version is a little on the greasy side, the combination of the cheese, meat, and slaw are phenomenal, and at $2, worth a try.

Tacos Lupita is located at 13 Elm Street in Somerville. They are open from 11am to 9pm daily. It's not a fancy place, so while the weather is still nice, get your order to go and eat in one of the nearby parks.

Originally posted on Bostonist.

Cheap Eats: Dorado Tacos & Cemitas

Brookline is certainly not lacking in Mexican food, and with the opening of Dorado Tacos & Cemitas one week ago, the pool of offerings has gotten richer, not more crowded. The restaurant, located in JFK Crossing on Harvard Ave, is bright and sunny, with a focus on high quality ingredients and eco-friendly materials.

The menu at Dorado is heavily focused on tacos. They offer a variety of types, including 4 different fish tacos, all with their own combination of proteins and condiments. The salsas, guacamole, and veggies are all fresh, making each bite shine with flavor. The tacos run about $2.50 each, which is a little high, but the quality of all the ingredients makes you forget the price tag. Three tacos would be enough for a meal, or try the taco plate for $6, with your choice of two tacos, perfectly cooked black beans, Mexican rice, and a whole charred jalapeno. This Bostonist recommends the shrimp taco, heaped with beer-battered shrimp, thin slices of jicama, orange salsa, and Baja crema.


The menu is filled with other options as well. The cemitas, Mexican sandwiches for $6, combine your choice of protein (chorizo, pork Milanesa, and portabella mushroom are just some of the options) with black beans, chipotles en adobo, avocado, Oaxaca cheese, and cilantro on a sesame seed roll. Take out a whole rotisserie chicken, with a nine spice and citrus marinade, for $10, or enjoy a half rotisserie chicken plate, with black beans, rice, and corn tortillas for $7. Dorado also offers salads (Caesar or chopped chicken), definitely big enough for a meal. And don't forget to order a side of elote - grilled corn with mayo, ancho chile, lime, and cotija cheese. It's not quite as transcendent as the version at Toro, but it's definitely a fantastic side dish or snack.

Dorado Tacos & Cemitas is located at 401 Harvard Street in Brookline. They are open daily from 11am to 10pm.

Originally published on Bostonist.

Don Julio Tequila Dinner at Masa

Another night, another media event (no, not true - I have nothing lined up now that I'm done with Starbucks and Finale). Don Julio, a premium tequila company, hosted a media dinner on Thursday night at Masa in the South End. I was first going to attend for Bostonist, but another writer ended up taking over for me, so I was free to cover the event just for my own site.

I went directly to Masa from class, and let me say, there's nothing better than ending the week by walking into a restaurant and having a drink placed in your hands. Since Don Julio was sponsoring the dinner, we were treated to specially-designed cocktails throughout the night featuring the tequila. The first offering of the night, as we mingled before dinner, was a variation on sangria that went down easy.

As we settled down into our seats, the chef came out to explain our menu and drink pairings. With every word he said, I grew more and more hungry. Luckily, our first course was not far behind - a chipotle-spiked New England clam chowder, paired with a tres chiles margarita. The chowder was very thick, almost like a pea soup, and had a nice kick from chipotle. It seems that this is the only dish we had that is on their regular menu - don't order expecting a typical New England clam chowder, but it's warmth was welcome and comforting on such a cold day. The tres chiles margarita was my favorite drink of the night, featuring Don Julio Blanco, cucumbers, lemons and limes, and, as the name suggests, three different types of chili peppers. The chilis added some bite but were not overpowering, and the cucumbers and citrus evened out the flavor. Just thinking about it makes me want another one now.

Before I knew it, we had moved on to the next course - Tacos de carnitas with three different salsas, paired with a chipotle tamarind margarita. The tacos were perfect, with corn tortillas, salty pork confit, finely chopped onions and cilantro, a smooth avocado mash, and a smoky tomato salsa. I ate all three (even though I knew there were two more courses coming), and I could have eaten even more. The accompanying margarita was intense, perhaps a little too intense for me. The chipotle gave it a real kick (so much so that I couldn't drink it by itself, but only after a bite of taco), and the tamarind added a lot of sweetness and viscosity. Definitely not my favorite, although I did appreciate how smoothly all the flavors went together.

We then moved on to the main course, although we were all incredibly full. The Queso Oaxaca-stuffed Pan de Carne, or cheese-stuffed meatloaf or giant meatball, topped with a smoked Serrano cumino sauce, arugula, and cotija cheese was paired with Masa's Premium Margarita. The Pan de Carne used a mix of veal, beef, and pork, and I was especially fond of the use of the stringy, salty Queso Oaxaca that was stuffed inside it. The margarita was the most typical of all the drinks we had, although its use of vanilla liqueur and a variety of juices made for a rounder flavor than most margaritas.

With dessert, a chocolate truffle tamale, we were served a special concoction of Don Julio 1942, a limited-edition variety that is aged at least two and a half years, and vanilla liqueur, garnished with a slice of vanilla bean and a sugar rim. This allowed for the flavors of the tequila to really shine and was the perfect way to end the meal.

Since the Tres Chines Margarita was my favorite of the bunch, I thought I'd share it. If you give it a try, let me know what you think - I love cocktails that incorporate fresh ingredients and unusual flavors (usually herbs, but in this case, the three chilis).

Tres Chiles Margarita
1 1/2 ounces Tequila Don Julio Blanco
2 cucumber slices
2 jalapeno slices
1 Anaheim pepper slice
1 long hot slice
2 lime slices
1 lemon slice
1 ounce lemonade
1/2 ounce agave nectar
Lemon twist for garnish

In a Boston shaker, muddle slices of cucumber, jalapeno, Anaheim, long hot, lime, and lemon. Add Tequila Don Julio, agave nectar, lemonade, and ice; cover and shake well. Strain ingredients into highball glass over ice, and garnish with lemon twist.

Cheap Eats: Fajitas and 'Ritas

Cheap Mexican food is easy to find, but cheap sit-down Mexican is not so forthcoming. Luckily, Fajitas & 'Ritas in Downtown Crossing offers south-of-the-border eats with less cafeteria-style ambiance. Whether you're looking for appetizers and pitchers of margaritas or a full meal, there's plenty on the menu that will satisfy.

The nachos are a great place to start, a huge platter of chips and cheese, starting at just $2.86. Choose your own toppings, like the tomato, olive, and guacamole nachos pictured above. Or go for a plate of sizzling fajitas or a gooey quesadilla for a filling meal. And yes, the drinks are cheap and strong and make a great accompaniment to the food (or is it the other way around?). Frozen margaritas start at just over $4 each or $11.60 for a pitcher.

Fajitas and 'Ritas is located at 25 West Street, just off Tremont Street. They open daily at 11:30am and close Sunday at 8pm, Monday and Tuesday at 9pm, Wednesday, Thursday, and Saturday at 10pm, and Friday at 11pm.

Originally posted on Bostonist.

Cheap Eats: Angela's Cafe

Being as it's Cinco de Mayo, everyone in the city is going to be trying to grab some Mexican food and cervezas tonight. Most of the options are less than ideal, however. For truly great and authentic Mexican (no beer yet, though, but they're working on it), head to Angela's Cafe in East Boston.

Angela's is a small storefront that focuses on food from the Puebla region of Mexico, but it also offers American fare for the less adventurous. Puebla is a focal point of cuisine in Mexico, and Angela herself is in the kitchen, cooking traditional recipes like her amazing mole poblana. This authentic mole combines chocolate, chilis, and a vast blend of spices to form a sauce with a rich and deep flavor. The mole is very good on the enchiladas ($10.95), three corn tortillas stuffed with a mix of vegetables or shredded chicken. Many dishes, including the enchiladas, are served with standard rice and black beans, but the taste is anything but standard. The beans are especially delicious, with so much more flavor that you'll find at other Mexican restaurants.


Another standout on the menu is the freshly made guacamole ($8.95). Served in a pig-shaped molcajete, the guacamole is packed with flavorful cilantro and tomatoes. It is served with house-made tortilla chips that are thicker and flakier than usual. Nine dollars may seem a little steep for guacamole, but once you taste it, you won't mind the extra cost.

Angela's Cafe is located at 131 Lexington Street in East Boston and is accessible via the T at the Airport station on the Blue line.

Originally posted on Bostonist.

My Latest Obsession

First off, I swear there will be real cooking and posting this weekend! I have no big paper due next week, so I'll have a chance to breathe (and eat!).

What has been keeping me fed lately is Chipotle. One of the few Boston-area branches opened down the street from me a few months ago, and I couldn't be happier to have it within walking distance. I've now tried enough variations to have gotten "my" order down - a steak burrito bol with black beans, tomato salsa, and corn salsa. The corn salsa is awesome - spicy and just a little sweet. One bol (I find that hard to write, why can't it be "bowl"?) is enough for two meals, unless I'm starving.

And overall, my order's not a bad choice, nutrition-wise. Some of the other ingredients, though, are a little scary, and I definitely need to kick my chips and guacamole habit (but it's so addictive!).

Nachooooooo!

What is it about tortilla chips and cheese that make nachos the perfect food? It's something beyond the crunch and the grease and the salt... although those are all really good reasons. Nachos are definitely a case of "the whole is greater than the sum of the parts".

Chicken and Tomatilla Nachos

• 1 chicken breast
  
• 1 tsp vegetable oil
  
• 1/2 tsp cayenne pepper
  
• 1/4 tsp ancho chili pepper
  
• pinch of salt
  
• tortilla chips
  
• Trader Joe's tomatilla salsa
  
• shredded cheese (I used a combo of cheddar, mozzarella, and Jack... make sure there's some Jack in there)
  
• 1 scallion, thinly sliced
  

In a small pot, boil chicken for 10-15 minutes, until cooked through. Allow to cool on a cutting board, then shred with two forks. Heat oil in a pan and add chicken and cayenne, ancho, and salt. Stir to make sure the spices are covering the chicken.

Preheat oven to 350°. In a glass or ceramic baking dish, put down a layer of tortilla chips. Sprinkle lightly with salsa, then chicken, then cheese. Repeat until the dish is filled (my dish took 3 layers). Bake about 10 minutes, until top begins to brown. Scatter sliced scallion on top before devouring...I mean, serving.

Speaking of culinary battle cries... Nachooooo!

Cheap Eats: Taqueria Mexico

Most taquerias in the Boston area are counter service, fast food-type places. You order your burrito and move down the line, making sure you get all the right fillings. But at Taqueria Mexico, in Lynn, Waltham, and Coolidge Corner, Brookline, a hot, cheap, delicious, and sit-down meal is only a few minutes away.

The Brookline location is small, with only a handful of tables, so service is quick. Hot and fresh tortilla chips and a bright salsa verde are brought out for free as you peruse the menu. There are tons of choices, so it might take you a while to make a decision.

The chicken tostada ($2.50) was huge for the price. The crispy tortilla was topped with shredded chicken, refried beans, lettuce, tomatoes, cheese, and sour cream. It was like a fresh salad and would be a perfect snack.

The chorizo gordita ($4.50) was also huge and filling. The Mexican sausage was ground and very messy, though, so it had to be eaten with fork and knife. The bread was crispy and a little too oily, but the crunchy edges were the perfect accompaniment to the meat and fresh vegetables. There was a good helping of cilantro mixed in for plenty of flavor.

Full plated meals are also under $10. The chicken enchiladas with mole ($8.45) are served with refried beans, rice, and plenty of lettuce. The mole was excellent, with pronounced coffee and chocolate tones, and the chicken was moist, not dried out at all.

Taqueria Mexico in Brookline is closed Tuesdays, but open the rest of the week 10am-10pm (12am on weekends). They also do takeout and delivery – pick up a menu in the restaurant, as they have no website.

Originally posted at Bostonist.com