jason debord

Cucumber juice

Watermelon Juice

Vodka

Dash of simple syrup

Combine contents in cocktail shaker with ice; shake. Pour into martini glass. Chill out and enjoy.

This is the type of nonsense that Obama’s campaign knows the other side is up to, and why he’s opted out of the public financing system. Swift Boating raises its ugly head once again.

I’m just having one of those weekends where I really. Want. Robertos. Or Adalbertos, Cotija, La Posta, Los Panchos… god, anything.

For those of you who don’t know, these are San Diego (my home town) taquerias. Don’t be mislead by the name, most of the time you’re going for a burrito. If it’s after 2PM, most likely a carne asada burrito. Or rolled tacos (taquitos) with guacamole or sour cream with cotija cheese on top.

I live in Central NJ, and we are blessed to have a large hispanic population nearby. You can get good mexican food, and it is better than any other I’ve found on the east coast and better, to my taste, than pretty much any tex-mex, period. Particularly in New Brunswick, at Noa Noa.

But it’s not the same. There is simply no other food like border-mex in San Diego. The further north you get - i.e. Orange County and LA - well, it’s just not the same. The tortillas are warmed on a griddle. I can’t imagine how many orders of taquitos have been cooked in the same corn oil, each batch tasting better than the previous. When it’s the morning and you’re slightly hung, nothing cuts the fog like a machaca burrito. And the carne asada - well, it simply transforms the cheapest cut of beef you can find into ambrosia in a tortilla.

Because I’m jonesing hard, I picked up a flank steak today and am going to attempt to make a close approximation from some internet recipes I found:

Juice of 2 oranges

Juice of 2 limes

2 jalapeños, chopped, with seeds

1/8 cup soy sauce

1/4 cup white vinegar

4 cloves garlic

Several healthy grinds of black pepper

I dropped the steak in a ziploc inside a baking dish and refrigerated it. Turning every few hours. Grilling it tonight, chopping and serving in tortillas with avocado, salsa, crema and lime wedges. Results will follow soon.

If you’ve got your own San Diego mexican food recipe you want to share, please post it.