Fresh Bread From the Bread Guy

Fresh Bread From the Bread Guy
Find us at our new location on Madero at Constitucion, one block north of the Parque VelascoOpen daily 8-230 except Sunday

Sunday, July 13, 2008

Not from around here, AND PROUD OF IT!


Offering a complete blue plate special Mondays through Fridays, Antojitos Chilangos is proud to be in two places at once. Open in both locations from 9 in the morning until 11 at night, on Colosio near Aquiles Serdán or on Colima at the corner of Héroes de Independencia.

Click on the title of this post for an explanation of the word "Chilango" then come back here for the menu and locations.

Food from "Chilangolandia" is better tasting, hotter, spicier, and more filling than food found anywhere else in Mexico should you ask someone from Mexico city. You will need to decide for yourself whether or not you agree.

It is also said of Chilango food that sooner or later every vegetable becomes the base for a sauce. Be brave, be bold, try the sauces...but don't ask

The menu is certainly different from the fish taco. Sit down to a meal of Tlacoyos, Huraches, Pambazos or wonderful Pozole

OOPs, we're out of that

It is said that the tlacoyo was invented when, while making tamales, the cook ran out of corn husks. Tlacoyos are oval shaped fried or toasted cakes made of masa. Tlacoyos are stuffed with refried beans, cheese, chicharron or other ingredients. Most traditional tlacoyos do not have lard or salt in the masa, and if not eaten immediately after they are cooked, they become very tough and dry, even if reheated.

The pambazo is what happens when you take a torta ahogado and forget to drown it first in the tomato/beef broth and go directly into the chile sauce bath. Pambazo is made from special bread dipped in a red guajillo pepper sauce and filled with a guiso (filling) like papas con chorizo (potatoes with chorizo), frijoles refritos (refried beans) or longaniza (similar to the portugese linguiça). It is then garnished with shredded lettuce, salsa (sauce), cream and queso fresco (fresh cheese).

Antojitos Chilangos, 9 a.m. to 11 p.m., Colosio near Serdán and Colima at Independencia.

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About Me

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La Paz, Baja California Sur, Mexico
Before gaining control of my life, I created pastries for some cool places in California: San Ysidro Ranch in Montecito, Brix Restaurant in Napa and The Lodge in Sonoma. Now I am the chef/owner of Pan D' Les bakery in La Paz. My personal favorite is the Multigrano loaf, full of crunchy seeds and a nice chewy crust.