Atlanta etc.: Marilyn Wolf's Food Blog and Restaurant Blog

At the end of a driving tour of southeastern Nebraka, I visited Nebraska City for dinner. My dinner at La Unica was very enjoyable. The proprietor was very friendly; she had lined her restaurants with photos of Latina women. I was the only patron so I ate inside. Chicken fajitas fit the bill. The fajitas were savory and delicious. The warm tortilla wrapping made for a perfect comfort food. The beans were outstanding. Thank you!

After a day of driving, I wanted an easy and tasty meal. El Tequila fit the bill. I would say that they metaphorically delivered the goods, but I in fact picked up my dinner. This enchilada with mole sauce was very enjoyable with a rich, almost buttery sauce. I am grateful for their good food and courteous service. The owners run several restaurants in the region; the Vienna location seemed to be very popular.

The Taqueria Limon truck is still at its location on Cornhusker Highway. I stopped by on a nice day for lunch. I ordered a cheese pupusa and a taco. I took them home to eat. Both excellent, as always.

I have enjoyed huevos rancheros for breakfast at restaurants several times lately so I decided to make my own. In the interest of expediency I decided to use largely store-bought components: refried beans, crispy tortillas. I substituted sour cream because that's what I had. Because I forgot tomatillos I made some green sauce from blended green chiles and jalapenos. Despite this rushed, sloppy job, the result was great. I made it again the next morning. I plan to put this meal into my breakfast rotation.

Witty and I decided to hold our weekly meeting at Tia Lety's on north 27th Street. The food was great, we just ordered too much. Homemade chips and two salsas. Green was my favorite. Witty reported his mega-burrito was excellent. I ordered a tamale and a bean pupusa, both great. I don't remember the name of these little appetizers but they were outstanding. We really didn't need dessert but that didn't stop us. This fried plantain was stuffed with vanilla pudding. Outstanding taste, huge size.

Los Rancheros is tucked away in a strip mall in a corner of Dunwoody. A crowd waited patiently for tables on a Friday night. The staff more than kept up with gracious service. I started with this rich and flavorful guacamole. For my main course, I ordered chicken mole enchiladas. The mole was pretty darn good with a nice variety of flavor notes. Everything about the dish was comforting and it didn't last long. I finished my meal off with this eggy, creamy flan.

I was in the market for a quick lunch in between meetings around town. I realized that this was my opportunity to try this food truck that I have seen open at all hours and in all conditions. The proprietor was very friendly. I don't get to eat pupusas very often so I ordered two: one with pork, beans, and cheese; the other with just beans and cheese. The weather was cold so I waited in the car for the proprietor to make my meal fresh. About ten minutes later, he waved me in for my pickup. The result was delicious. I loved the cornmeal bread that formed an envelope. The fillings were rich in flavor. Everything was soft and warm, perfect for a winter's day. A few other people drove up in the time I was there; I hope that everyone keeps coming to reward the hard work and talent of this trailer's owner.

Tico's is located on the edge of downtown Lincoln. The space is large and was busy when I visited for lunch. Service was Nebraska nice and kept things moving so everyone could get back to what they need to do. Lunch started with chips and salsa. The salsa was thick with several vegetal flavors, mildly spicy. My veggie enchilada was a very satisfying lunch. The veggies gave the enchilada a nice heft and good flavor. The sauce was similar to the salsa, flavorful but not hot. The cheese was rich and gave a great textural contrast to the veggies.

A morning drive led me to Banff just inside the park boundary. I took a pleasant walk around town and took the opportunity to find a good place for lunch. Magpie & Stump is, I believe, the first Mexican restaurant in Banff. The atmosphere was lively and the service very friendly. My taco plate was very satisfying: a good mix of flavors with a hearty, savory core.

Mom and I ventured out for lunch and had a very enjoyable meal at El Fogon. The restaurant makes its own guacamole and tortillas in booths right in the middle of the restaurant floor. The chips were nicely fresh and the salsa gave just the right amount of bite. My chicken mole was very good: moist chicken, smooth sauce. The mole had notes of spice, sweetness, and savoriness. My handmade corn tortillas were warm, soft, and wonderfully comforting. I guess we will have to come back for some of that guacamole.

Fuzzy's Taco Shop, a local chain, gave me a chance to try something different for breakfast. Tacos make a natural breakfast food but they aren't available early morning in many parts of the country. Texans, however, make sure that their tacos are available round the clock. I ordered two tacos, one chicken and one pork. They were meaty and flavorful without being heavy. The potatoes weren't quite as crispy as I would have liked but they were nicely flavored with pepper; they made a very hearty addition to my morning repast.

Dimitrios was in the mood for a Mexican dinner. Lindo Michoacan turned out to be the perfect choice. The restaurant is nationally known for its outstanding food. The atmosphere is casual and family-friendly; the service is very welcoming. We started with this guacamole made at our table. The avocado was very flavorful and the spices rounded out the flavors. The meal proper started with this light tomato soup. Its acid and hint of vinegar gave it a lively brightness. I ordered cochinita revolcada, a stewed pork dish with a very different flavor than what I typically find in Mexican restaurants. The sauce contains chunks of pineapple that provides a great bite. The result complements both the pork and the spices in the sauce. I really enjoyed my pork, not to mention the handmade tortillas that came with it.

Red O is a San Diego outpost of the Rick Bayless empire, located near the University Town Center shopping center. The space is very large, divided into a bar and a dining area, both with high ceilings. A divider helps contain the noise of the bar. The restaurant is clearly designed for high-class, high-ticket evenings out. The chips were very good. The salsa was excellent with a distinctive note of smoked peppers. My main course was lamb chops in mole negro. The lamb was succulent and nicely lamb-y without being overly strong. The sauce was very smooth, full of multiple flavors that were perfectly balanced. I also ordered a side of Mexican street corn. I had been looking forward to a little cob gnawing, but this version was much easier on my face and clothes. The corn was the highlight of the meal, much as I liked the lamb and sauce. The combination of corn and cheese was very satisfying, a tribute to the genius of street food.

I was at Buford Highway Farmers Market with a taste for mole sauce but no time to make my own. That's when I found the prepared sauce isle. Several of the jars listed crackers as their first ingredient. This paste gave a much more attractive ingredient list, so I took a pack home. The paste was stored in three layers of baggies. I spooned some out, added chicken stock, and heated everything in the microwave. Heating helped to dissolve the paste. The sauce had an excellent, smoky flavor with a slow burn on the backside. This is a good sauce and extremely convenient.

I decided to try the Haymarket District's El Potrero for dinner. The service was friendly and the hearty food kept me going on a cold winter night. The chips were great---wonderful texture. My carnitas was hearty and tasty: good porky flavor, nice texture. The refried beans were good, too. A satisfying meal.

My colleagues took me to a delicious lunch at El Rincon. The restaurant is located in the old town square in Carrolton. The moment I walked in the door, I caught the delicious smells coming from the kitchen. The place was lively and our server dealt with the bustle with the calm of a pro. My poblano enchiladas were superb. The sauce was silky smooth and delicately flavored. The spices and cream balanced to give one of the best sauces I've had lately.

Rhonda, Karl and I caught up over an excellent dinner at Santo. Karl described the menu as a twist on traditional New Mexico food. The atmosphere was lively and the staff were extremely nice. We started with some queso: flavorful but not overbearing, stretchy without being too messy. I ordered my chicken enchiladas Christmas style with both red and green sauce. Both sauces offered great and distinct flavors, just the right amount of thickness. Neither was particularly hot. The beans were cooked to perfection. For dessert we ordered these excellent churros. They gave a satisfying semi-crunch, not too difficult but with enough body to hold onto the chocolate sauce.

Several of us adjourned from our meeting to a very godo dinner at Old Town Mexican Cafe. This is my mole chicken; the sauce was flavorful with several different notes. And these are my handmade corn tortillas, the highlight of my meal.

Old Town Mexican Cafe is my favorite restaurant in San Diego. The opportunity to eat breakfast there was hard to pass up. The ladies making tortillas are a comforting presence and their handmade products are superb. Breakfast started with tortilla chips and salsa. Looks good but not my breakfast... Here we go. This plate was satisfying on several levels: very hearty, an collage of flavors, and a nice burn at the back end.