Here’s the tacos de canasta seller nearest my house. Her’s is a relatively “posh” set up. Some folks just stand on the corner with a basket. The tacos look a tad oily and are nearly translucent in the middle. They are served with the salsa of your choice. I chose verde (green) and took them para llevar (to go).
Tacos sudados or “sweaty tacos” doesn’t really sound all that appetizing, does it? Fortunately, they are called tacos de canasta “basket tacos” here in San Luis Potoasi. Either way, they are a steamed taco. They’re easy to find, sold on street corners. They can be messy to eat by hand, but try them anyway, even if you need a bib.
Here are the varieties she sold: Cochinita–suckling pig (which I will try next) Deshebrada–“shredded” meat, usually beef. Tinga–This is what I tried, chicken seasoned with onion, tomato, peppers & potatoes. Pleasantly spicy. Chicarron–pork rind Papa–potato Huevo–egg Bisteck adobado–beef marinaded in adobo sauce. All are flautas (white, wheat tortillas) with contents that are slowly cooking into a thick stew–like a taco stuffed baby food, and even more comforting. YUM.
These are the Tingo Tacos de Canasta–cpicy chicken tacos in a basket. They’re the soft, steamed tacos sold on the street, and they’re usually stacked in cloth-covered basket. The good thing about the steaming is that they are “fairly” sanitary for street food. Also they come in many varieties since they can be stuffed with anything. I managed to get the verde sauce (not shown) all over me.
A perfect drink with them, if it’s too early for cerveza (beer). This water is bottled in a nearby town and the locals swear it cures a hangover!
This is proof positive that I will try anything. Can you guess what’s in this meal? It was a first for me.
It was Sunday. I slept in. No one else was awake in the house, so I had a leisurely breakfast of
Enchiladas Potosinas–which I can buy cheap and ready made at my local grocery. Potosinos (as residents of San Luis Potosi are referred to) are proud of their bright orange tortilla shells stuffed with cheese and spices. They are often served fried with refried beans and fresh slices of avocado, as I had them. I played on the computer. I answered emails. I worked on my Spanish and I didn’t work on lesson plans–we all need a break from work!
Parque Juan H. Sánchez. Many walking paths. In fact, it seemed as if everyone with a dog was walking it here.
The weather was fair–warm, but with high clouds and a slight breeze. Perfect for a stroll. Before lunch, I started walking. Last night I’d gone east to the old town. Today I turned my feet west. I wanted to check out a large park that was recommended to me as a place to people watch and catch a very late lunch. Here’s my day, in pictures.
This is the entrance to Parque Juan H. Sánchez, also called Parque Morales.
A statue of Francisco Gonzales
There was a small festival going on–food, music, face painting and even a large boa constructor that you could pose with.
Parque Juan H. Sánchez
Playground, Parque Juan H. Sánchez. The park is lovely with many mature trees and comfortable benches, but it needs some attention, as you can see.
Parque Juan H. Sánchez has many fountains. Unfortunately, none seemed to be working.
I decided to try a new restaurant, El México de Frida. I’d talked to one of the owners on the phone, Lola, because she had an apartment for rent. Unfortunately, someone else got the apartment, but she seemed so interesting that I decided to check out the place.
Close up of mosaic at El México de Frida. The restaurant is a tribute to all things Frida Kahlo, one of Mexico’s most famous artists.
Close up of mosaic at El México de Frida.
Inside El México de Frida. It’s really beautiful. And the restaurant was swamped in the middle of the day on Sunday.
Art everywhere! This place is too expensive for me to come often. If you’re spending US dollars, it’s a great price, but I’m paid in pesos….and not that many of them.
Even the menu was attractive.
This was my drink. Of course, I had it with mescal (similar to tequila and also made from the agave plant). Not sure the chia seeds improved the drink. They made it a tad crunchy. Also topped with a sprinkle of dried oregano, which added to the bouquet.
I ordered Escamoles–a “pre-Columbian delicacy, ant eggs sauteed in butter with a touch of garlic, serrano chili and epazote.” That last one is an herb, unique to Mexican cooking, but according to the internet, it grows wild in Mexico and the USA. Pronunciation: eh-puh-ZOE-tay Also Known As: Mexican Tea, Wormseed, Pigweed, West Indian Goosefoot, Hedge Mustard, Jerusalem Parsley and Pazote. Wait, pigweed? I think I know what it is. I’ve always known it was edible, but I’ve never done more than tasted it once just to give it a try. I know. You’re shocked that I’m more interested in the herb that flavored the dish than the ant eggs, right? And the prices are in Pesos, not US dollars. We share same symbol for money: $.
And here they are: ! There wasn’t much taste really, but they were somehow very rich. Difficult to describe. I ate them on fresh, hot corn tortillas with the extra tasty salsa and guacamole. Ant Eggs
This is the side dish–pickled vegetables with a heavy sprinkle of cheese on crisp tortilla chips. Yum!
This dragon hung above my table. Though there was a line to get into the restaurant, I was seated immediately since I was alone and they had a small table for one in the back. Sometimes it pays to travel solo!
Lola had mentioned that she was working on a new mural. Restaurant guests can drop by and help. Lola wasn’t there this day and no one was working on the mural on such a busy day, but it looks like it will be an interesting addition.