Looks like a norcal hippie mountain diet. Beans and tortillas.

Go all out. Throw a box of taquitos in a pan and cover with a can of red enchilada sauce.
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I can boil water, so I make my own beans fwiw.
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Got a can of Rosaritas refrieds myself that I'm using in burritos tonight.
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Thin the beans out with jalapeño juice.
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I have a question.

Do you make your own sauces, or doctor store-bought?

How close do you follow "best by", "use by" dates?

I'm a doctorer and unless something smells, looks or tastes bad I'll use it.

Never had a problem.
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I frankly don’t eat a ton of sauces.

Enchillada sauces and salsas and burger sauces are better home made.

Around the best by date I start looking really close.
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Old ElPaso makes the best canned enchilada sauce IMO.
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Steak carne asada and pork carne adovada burritos.

Stuffed with Rosarita refrieds, cilantro lime rice, and jalapeño white queso. Freshly fermented pico de gallo with crema on the side.

Served them half and half.






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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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BOSS move, pan fry that bad boy with some guac and chips

Fuck you
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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.
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Those look great, giving me new ideas for the blackstone, what kind of tortillas did you use they look like fresh.
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I used La Canasta tortillas. I’m new to the area so just grabbed what looked the best at the store. They were legit though.

The flattop has been great for carne asada. I like it for burritos because you can build them on the surface and flip the fold side down so it locks them together.
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For some reason, I'm hungry for Spaghetti. Here's my recipe for the sugo.


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Tried Taco el pastor on the grill for the first time , never had them before turned out pretty good.
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