Recent meals at my two current favorite places for grandmotherly Mexican cooking (as opposed to the macho sizzly fast food grill stuff, e.g. tacos, sopes, etc.):
La Frontera Taqueria Deli (257 Battle Ave, White Plains), which I wrote about
here, and Cienaga Grocery And Deli (10432 Corona Ave, Corona, Queens;
347-353-2366),which I wrote about
here. Cienaga is Oaxacan, La Frontera is straight-ahead Pueblan (or at least I suppose they are).
Chile relleño at La Frontera with eggy string beans, rice, and beans. Never a remarkable bite here, totally non-artisanal; it registers solely in the animal brain.This is real Mexican home cooking, without needing to marry in or anything!
Meatballs in tomato sauce, potatoes, rice, again at La Frontera. I am a 12 year old Mexican kid, just home from school, and my grandma serves me this.
Barbacoa, weekends-only at Cienaga. Unforgettable. Just....I can't. Every bite a profound celebration.
Tlayuda, a Oaxacan-only treat that predated (and outclassed) pizza by millennia. This is actually only a C+ by Oaxacan standards, but it's A++ for up here.Why is that tomato so good? What madness is this?
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