delicious discourse

El Chile: Taking away the pain

Posted in restaurants by delicious:discourse on July 27, 2008

After a long day of moving in he high Texas summer heat-yes, I am crazy–Matt and I were in dire need of some a margarita or two, and some serious cooling off. With our entire bodies hurting and exhausted from squat-thrusting and bench pressing furniture all day, and then rearranging all my stuff to fit in his house, it took us hours to decided where to go to make the pain go away. We wanted margaritas, we knew that much. We had both been to El Chile before, but honestly I had never been that impressed with the food. So, after seeing “Quesadillas de Chorizo – Grilled flour tortillas filled with Chihuahua cheese, chorizo and potatoes” on the menu and a call to see how long the wait was – zero minutos – for two people, our decision was made.

Immediately seated, we informed the waiter we needed margaritas—Perfect Margaritas made with Herradura, Cointreau, and fresh lime juice on the rocks—two please. They really were perfect, exactly as margaritas should be, limey and not too sweet. The pain instantly lessened as the strength of the tequila worked its magic in my blood stream. Armed with margaritas, we perused the menu, deciding to go straight for main dish, even though those quesadillas sounded scrumptous. Before the waiter came to take our order, minutes after dropping off the margaritas, Matt has already downed the entire thing. “You must be thirsty”, the waiter inquired. “Yep”, said Matt, “it has been a long day. I’ll have another.”

It was no surprise Matt ordered fish tacos since he had been talking about them since he had fish tacos at Polvo’s Friday night. I on the other hand suprised myself by ordering the Enfrijoladas-chicken enchiladas, topped with a black bean puree, pico, queso fresca, and strategically drizzled with crema. When they arrived, I had an out of body experience, and the next time I looked down they were gone. The chicken filling was perfectly spicy and the black bean puree added a comforting salty earthiness, with the crema pulling it all together. The white rice, I prefer to typical Mexican rice, proved a perfect vehicle to sop up the extra black been puree. Matt was impressed with the fish tacos, I am assuming, because nothing was left on his plate either. Served in double corn tortillas, a generous portion of fish, was topped with a large avocado slice and a cabbage-lime slaw.

The Perfect Margarita and deicious sustenance combination took all the pain of a long hard day away. It was the perfect pain killer. I will be putting this one in my medicine cabinet.

(I forgot to mention this salsa—smokey goodness with a chipotle-adobo taste. A welcome variety from the typical salsa served at Mexican food joints.)

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