I enjoyed an outstanding breakfast at Ted'z Place, located in the industrial section on the northeast side of Denver. The place bills itself as serving Mexican/American/Italian. My server explained that Ted's dad taught him how to make Mexican food and his ex-wife taught him Italian.
I couldn't finish this huge breakfast despite its outstanding flavor. Ted's pancake is much better than what I make. It is thick and extremely fluffy; a light crisp on the edges and top/bottom give a great textural contrast. This is the best pancake I have had in quite some time. The main plate featured cheese enchiladas, eggs, home fries, and refried beans. The sauce on the enchiladas reminded me why the West is the place to come for Mexican food. The combination of chiles, tomatoes, and meat flavors gives a superb flavor that makes for a wonderful, hearty breakfast. I may need to work on an enchilada sauce for my breakfasts at home...
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...
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