Quote:
Originally Posted by lewdog
That looks amazing. Same place for the meat? Fermented Pico is a thought I never had and I'm assuming that's pretty simple.
We're reaching the part of summer I call "hair dryer" season. The hot breeze can't be described any other way with consistent temps above 100 now. Grilling usually requires dips in and out of the pool.
Keep up the good work and you'll be known as the Mexican Gringo soon enough!
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I got the carne at
Gilbert Butchery this time. They're a little more boutique-y than the carniceria but the carne prices were the same. Both are great but think I prefer the carnicerias steak.
I also checked out
Von Hansen's in Chandler. Its more of a true American style butchery focused on BBQ and BBQ supplies. Great price on tri-tip though and a surprisingly good beer selection.
The white queso came from
Si Senor which is down the street from Von Hansen's in Chandler. I just ordered it to-go and haven't tried their food but the white queso was fire so I'll be back for their food.
I got all this info from my PT who's native to the area.
I don't have AC in the '01 and after picking up some beers the other day told my wife that driving with the windows down was like having a giant hair dryer blowing over my entire body.