Credit: Samsung.
Decidedly Tex-Mex, its burritos are served smothered in salsa, and the carne asada is the standout option here.While the burrito might not be spicy enough for some palates, it's well-flavored, and El Dorado does an excellent job of catering to a wide clientele.
The food is everything Tex-Mex should be: Cheese-laden, approachable, and hitting the right notes of fat and salt.And honestly, you'll be hard-pressed to find a better option around these parts.. Arizona:.Anita's Street Market, Tucson.
The first fact to engender your trust about Anita's Street Market is that it makes its own tortillas: Both larger flour varieties to wrap their burritos, and smaller ones with masa for their tacos.The flour tortillas are soft and stretchy, with just the right amount of pull.
They're wrapped in a distinctive fashion here, so that you basically end up several folds of chewy tortilla stuffed inside the burrito.
While some may criticize this as too high of a tortilla-to-filling ratio, many are fans because the tortillas are just that good.Between lyrical passages about the changing seasons and the earth's bountiful harvest, Lewis slips in tragic details of her family's past, like the fact that her grandmother was sold into slavery and forced to work as a brickmason, when all she wanted to do was be in the kitchen with her kids..
When she was just 16 years old, Lewis left her home and moved to Washington, D.C.. Not long after, she relocated to New York City, where she worked in the garment industry — first as a laundress, then as a seamstress, reportedly making designer knockoffs to Marilyn Monroe.Eventually, she met Johnny Nicholson, with whom she would go on to open Café Nicholson in 1949.. At Cafe Nicholson, Lewis served up solid continental fare — roast chicken with herbs, or steak with bearnaise sauce — but her culinary roots weren’t lost on famous writers from the South who also gravitated there, including Harper Lee and Tennessee Williams.
Truman Capote would beg her to make him biscuits.Her chocolate souffle became famous: she would remove it from the oven early so that it would continue rising while the server transported it to the table from the kitchen.