I’m a fan of Mexican food.
GOOD Mexican food, that is, and I’m picky.
And by ‘good,’ I don’t necessarily mean ‘classy.’ I’m no snob, by any means; some of the best Mexican food comes out of the seediest looking joints.
As long as they have good rice, I just close my eyes and try not to think about what the meat is really made of.
Because I judge Mexican food by two things: the chips, and the rice.
Papacitas…. all time best chips, hands down; mediocre rice.
Don Juan’s… great rice. But those chips…well, let’s just say they’re great as a vehicle for the guacamole, which is MuY FaBuLoSo.
Tele’s in Gladewater… best all around chips AND rice. And those beans! Oh, baby. Two thumbs up.
AT least that’s my .02 .
I’ve tried to learn to make really good Mexican rice at home.
And by tried, I mean dedicated years of my life to the pursuit of it.
To no avail.
Most recently I’ve tried Pioneer Woman’s.
And then Homesick Texan’s. I was so excited when I found her recipe, for I thought for sure hers would be The Holy Grail of Mexican rice recipes.
More yellow than red, she said. Yes!
I added a few of my favorite things. Garlic. Lime. Butter.
I sauteed my onion in the butter. Mmm… onions cooking: one of the yummiest smells ever, right up there with bacon, lavender baby lotion, Cavender’s Boot City, and Men’s True Religion cologne…
And then she lost me. Tomato paste. Eww. I thought since there was just a little it would be ok…. but it wasn’t.
But then one last redeeming factor: cilantro. I love cilantro… But it wasn’t enough to overcome the tomato.
But I was left unfulfilled. My lifelong quest for perfect Mexican rice, thwarted.
I’ve mastered chicken enchiladas. I know better than to attempt tamales. Or even tortillas. But great Mexican rice? Even a gringo should be able to do it.
And if you could point me to the recipe I’d be muy agradecido.
And also… mas gordo.
Mas, mas gordo.
But it would be worth it.