NNTP-Posting-Date: 11 Nov 1999 16:43:20 GMT X-Newsreader: MT-NewsWatcher 2.4.4 Xref: alexander.INS.CWRU.Edu austin.food:6234 G'day Another trip to Ay chiwawa, having not been for a few weeks. Seems they have a more extensive menu, putting things like the chile relleno with pecan sauce to die for (see deja-news for my more explicit description), and the pride of mexico enchilada combo (the squash flower and the corn fungus that I still can't spell), now explicitly available every day, not just as a special. Yay. I have this habit of finding something I like and always ordering the same dish, but I decided to try the blackboard special last night. I had the chicken chimmichurri (think I spelled that correctly) with rice, beans and potatoes. There was also a beef version. It was delicious. Rice was the normal spanish rice. Went for the black beans as usual. Potatoes were great and left me wanting more - smallish chunks, seemingly dry fried because there was no evidence of grease, browned and tasty on the outside with a hint of some spice I haven't picked yet, and light and fluffy on the inside. I could have eaten a plate full of these. The chicken was a breast cooked in the same way as they cook their fajita chicken - tender, juicy and flavourful inside, nicely browned almost caramelized outside with no hint of the smoky or burnt flavour that a lot of places favour with grilled meats. The chimmichurri sauce is something I've heard of but never tasted before. It's based on chopped parsley and vinegar with some hint of diced onion and garlic I think. Carlos told me they used a rice wine vinegar and it made the whole dish very bright, refreshing and light tasting. I'm usually only up for mexican when I'm ready for "heavy" food and this dish was anything but. Jason, my bit of fluff, thinks the world would be a better place without parsley, but he did concede that this dish wouldn't kill him to eat. There really isn't any of the usual grassy taste of parsley. The sauce is predominantly green but doesn't taste of parsley - the vinegar I guess softens it all. It's more like spinach almost. The dish actually left room for a wa wa sundae which I've already described, but for werner... fried tortilla, lightly dusted with cinnamon and sugar, filled with a scoop of good creamy vanilla icecream, drizzled with caramel and finished with pecan bits. Well anyway, another thumbs up for Ay chiwawa for another yummy dining experience. DrRuth -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Ruth Shear (prev. McKay) as ci [email removed] Dept of Chem & Biochem imapofa http://vivace.cm.utexas.edu/ University of Texas ustrali Ph: (512) 471-5755 Austin TX 78712 a Fx: (512) 471-0985 =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Austin, TX
Ay Chiwawa - Don't Miss It
NNTP-Posting-Date: 12 Nov 1999 00:48:52 GMT X-Newsreader: trn 4.0-test69 (20 September 1998) Xref: alexander.INS.CWRU.Edu austin.food:6264 >> Have any of you Chiwawans noticed if they have kids' menus? >..or menu selections that are contain no meat? I had lunch there 2 weeks ago with a vegetarian friend, and he did eat "something" (I forget if it was 'negotiated' or ordered right off the menu) and we left "two satisfied Chiwawans".... heh! :-) btw, I've been meaning to call the attention of all our veggie friends here (if I may call you that -- no disrespect intended) to The Bombay Room on 96xx N. Lamar, in the strip mall just north of the HEB, same one Classic Thai is in, across the street from Twin Dragon) An Indian friend drives clear across town to "snack" there as often as possible, and I've enjoyed keeping him company there. He tells me it's quite unusual to find a place like this in the US, they make a lot of those things you'd get from street vendors in Northern India, and just as good. Take-out cafeteria style and atmosphere, but with tables and chairs. I'm usually the only pale-faced Aryan, everyone else looks as if they REALLY knew what all the stuff on the menu was... :-) Across the parking lot, a new (Pakistani-run) food store has a butcher which caters to Muslims (I don't recall what their special requirements are) with sheep, goat, etc. It also has dry goods and the strangest little To-Go stand in town (imagine a snow cone stand), where they take some green leaves and smear different pastes and sauces on it which you take along to chew on... (nope, I didn't, but I will some day, under the try-everything-once rule.. )
NNTP-Posting-Date: Thu, 11 Nov 1999 16:38:48 CST Organization: Giganews.Com - Premium News Outsourcing X-Trace: sv2-pUFcdaFRRblMlm1INDfoiRduSVhQslxPRSffuQtgNE2cjHP+Suh5QiSq/ruRbqLKPbjF5faSWp2kh+ X-Complaints-To: [email removed] X-Abuse-Info: Please be sure to forward a copy of ALL headers X-Abuse-Info: Otherwise we will be unable to process your complaint properly Date: Thu, 11 Nov 1999 22:37:36 GMT Xref: alexander.INS.CWRU.Edu austin.food:6248 On 11 Nov 1999 20:40:17 GMT, [email removed] (Victor M. M. wrote: >Chimichurri is actually an argentinian sauce, quite good on anything >grilled. The purist recipe is a lot of parsley (flat leaf) with some >white vinegar, a bit of garlic, and some red pepper flakes. Simple, >yet delicious. Try it next time y'all put some steaks on the grill, >with this fantastic weather we're having, that shouldn't be too hard! > >-- >Victor M. Martinez, Jr. | The University of Texas at Austin Los Barrios in San Antonio has it as a table salsa all the time. (Viola Barrios' partner in her first restaurant was from Argentina.) I once described it in writing as "... garlic, parsley, garlic, oil, garlic, a little chile, and garlic. Did I mention garlic?" I love the stuff. David