good job, taco bell -- cantina comida

Did I really just type that?

But yeah, great move by the powers that be at Taco Bell (yes, Taco Bell!).

Maybe it's the fact that I'm a Texas expat living [way too] far from the land of taco trucks and anything even remotely resembling decent Mexican food. But Taco Bell's recent menu addition -- Cantina tacos -- has this girl from Lone Star Land nodding in approval.

Their new line of tacos are billed as fresh, simple and relatively healthy -- both the chicken and steak Cantina tacos only have 2.5 grams of fat (170 and 160 calories). The carnitas (pork) are a bit more, but definitely still a respectable meal. Here's TB's description of the steak taco:

Two freshly grilled, warm corn tortillas filled with marinated steak then topped off with freshly chopped onions and cilantro, and served with a freshly sliced lime wedge for a fresh, citrus burst of flavor.

You had me at cilantro (and lime, and corn tortilla!).

We were suckers for advertising yesterday and made a run to the border after seeing 'em advertise on TV. Although one could never be mistaken for un taco autentico purchased at a border town cantina, they're a decent (note "decent" not delicious) substitute when you're jonesing for something fast, and don't much feel like a "gordita" or any other orange-cheese concoction with the term "BellGrande" in it's name.

Anyway, they'll do when you're living in New England and there's no better alternative ... at least until Christmas time when I'm visiting back home and sinking my teeth into the real thing.

So again, two thumbs up to Taco Bell for at least making the effort.

cochinita pibil, tacos al pastor and coffee

I've blogged before about my idea of breakfast in Heaven -- fresh, authentic, Mexican tacos. This morning's take-out choice from Jarro Cafe in Houston was cochinita pibil (traditional slow-roasted Mexican pork marinated in citrus and achiote paste) and tacos al pastor (marinated pork cooked on a rotisserie with fresh pineapple).

But here's my embarrassing secret ... I adore them with a cup of coffee that would make most people roll their eyes and shake a finger at me -- freshly-ground beans (preferably from Ruta Maya Coffee House in Austin), about 1/3 a coffee mug of heavy cream, and several heaping teaspoons of Demerara sugar -- kind of my own personal Texas café au lait. I don't drink it often, but when I do, I savor every sip.

Goodness.

Tejano with a side of bacon

Such a great morning. We tried a new spot for breakfast and had a blast, as well as an incredible meal. The entire experience was a feast for the senses.

El Hidalguense is one of those "hole in the wall" dives that are a dime a dozen in Houston; however, this one stands out from the crowd by serving up some damn fine Mexican grub.

We picked a booth and settled in. I immediately loved the fact that instead of providing us with a basket of chips, we were instead given fresh taquitos with a bowl of smoky salsa.

The huge glass of orange juice I ordered took a while to arrive (I could've ordered a beer ... that's what everyone else was having with their breakfast!). But all was forgiven after my first sip -- it was freshly-squeezed and amazingly sweet. So, so good.

But the show-stopper was, without a doubt, the absolute best chilaquiles I've ever eaten -- served with a generous portion of fresh avacado, queso fresco, and pico de gallo on top. Seriously divine.

And the tortillas were made to order, piping hot and perfect.

The food was the best part ... but a very close second was the atmosphere. A band of three caballeros (Aidan called them the cowboy singers, as all three were wearing straw hats) struck up authentic Mexican music for us to enjoy while we dined. It felt like memories from the past of early morning, post-hang-over breakfasts, eaten down on the border after a summer night of margaritas and music, back when the border was safe. Great times.

I can't believe I've grown up and have lived less than 5 miles from this diamond in the rough, yet never found my way in before today. Shame on me.