Santa Barbara, Tacos, And Julia Child: How America's Most Famous French Chef Caused A Mexican Food Sensation - my favorite dish in the restaurant essay

The picture is provided by Jon Chase/jonchase.
ComLa Super Rica Taqueria, Santa Barbara, California, Julia children's favorite restaurant
The American goddess of French cuisine died on 2004 at the age of 91.
But nearly a decade later, she is still stirring up enthusiasm for food, and still stirring up controversy over food.
Ask the Mexican restaurant owner in Santa Barbara, California, and you will hear a lot.
Julia, actually born in Southern California (
In Pasadena, 1913)
She later lived in Cambridge, Massachusetts, and most notably, in her later years, she began to be drawn to the west and returned to Golden State.
Her beloved husband, Paul, went with him to the famous Cambridge Victorian house in 1961 and took a few steps from the Harvard Yard after a series of strokes, julia had to move to a local nursing home in 1989 and Julia began to allocate time between the coast.
Paul died in 1994, and a few years later, Julia moved to Casa Dorinda, a luxurious retirement community, and finally decided to spend all her time in Santa Barbara, in the tony suburb of Montecito.
During those years, there were a lot of gourmet writers stopping to see Julia or calling her to pursue the taste of life in our greatest culinary legend.
Julia is always very loyal to the people and things she loves and she starts to tell everyone that her favorite place to eat in Santa Barbara is La Super Rica Taqueria, opened on 1996 at Milpas Street, Mexico's Food Street District, SB.
She mentioned this in an interview with Bon Appetit, and discussed it in Good Morning America, and even inspired an article on La Super Rica in New Yorker
American gourmets ate it and tasted the odd elements: tall, aristocratic, culturally NewEngland-
Ms. ish, who introduced coq au vin, escargots and French mother sauce to all of us, is being toutedand-
As her favorite restaurant, dirty corn cake shop!
The irony is the irresistible delicacy.
However, from the beginning, Julia's selection was controversial.
If you're roaming the Internet, you'll find hundreds of posts claiming love for Super Rica, miles-driven witness, annual pilgrimage from Ohio, and more.
You'll also find people calling Super Rica the most overvalued restaurant on Earth, a place that just stays on Julia Lauris, a secondary player in the Santa Barbara Mexico scene.
However, if you arrive at Super Rica at noon today or 6 in the eveningm.
You will find a winding line on the street. -
The line from Julia station! --
It usually takes an hour and a half to wait before you can get to the hatch where you order. I know.
I went there last week.
Shortly after eleven o'clock A. M. , early diners lined up. I had some business to do in Santa Barbara last week, but, as an old friend of Julia, I felt it was my unshirkable duty to go to La Super Rica Taqueria for the first time.
I haven't been to Santa Barbara, a beautiful, upscale Shangri-La By The Sea-
About 90 miles north of Los Angeles, it has been nearly 20 years old and has never experienced a relatively young Super Rica Taqueria.
It's time to see it in person.
My big question is: 1)
What is this Mexican dish? 2)
Why did Julia believe so? 3)Is it great?
The discussion begins with the word "taqueria", such as "La Super Rica Taqueria ".
"Over the years, when I heard these reports from Julia Felder/Super Rika, I thought ol'julia found herself a real taqueria, a tortillas exclusively
This is common in Mexico: the only dish on the menu is a pair of soft tortillas that can be filled with eight or nine different meats (
And salsas. ).
One of the bags is the classic Taco, which is one-way.
In addition, the term "taqueria" was originally reserved for street vendor stalls;
It was not until later that some taquerias moved indoors to become a restaurant.
This must have moved indoors. . .
Of course, a variety of Mexican dishes are added to the menu.
Yes, tortillas are the center of the place. . .
But there are many things on the tortillas, as well as sauces and decorations, not on the tortillas;
All in all, Super Rica is far from the taco stall.
The main indoor restaurant in Super Rica is decorated in vibrant turquoise. . .
The original plastic cover is now replaced by more "premium" glass.
A group of non
Tortillas special offer Los Angeles Super TaqueriaThere Costa Rica is a special offer on Friday's list.
But one thing that keeps it all together, despite the loose menu, is the launch of Super Rica's owner, issodo Gonzalez, in 1996.
On the first day, he was there, working under the heat of the grill and grill. . .
He's still there on Friday, doing the same thing.
Isodoro Gonzalez, in his lunch shift last week, oversees what a grid he is!
The bundled iron plate meat keeps moving up and down to keep up with the order at the hatch.
Under the supervision of Gonzalez, the meat prepared for various dishes at Super RicaThe energy is obvious.
The smell of hissing is the pulse. quickening.
The smile on the face of the queue
The rising regulars are real and contagious.
What about quality?
Is Julia right?
I think one thing that hasn't changed for 17 years is the quality of the tortillas.
Tortillas themselves are my favorite thing in Super Rica. . .
Assuming that Julia of the French baguette sisters responded to a simple and technically strong tortillas, it is not unreasonable even if she is not an expert on tortillas;
For me, this is the best tortillas I have ever had in the US. S. for years.
The wet, fresh Massa is beaten into an egg roll by the tacos expert on the tacos (tortilla press)
Become cute, flat thin, and then complain briefly in order to keep up with the order.
These tortillas are exemplary: complex chewy, flaky, soft layers. . .
It's golden outside. . .
Explode with the smell of lime-slaked corn.
One of my tips in Super Rica is looking for dishes that show off the outside of the tortillas: When the tortillas are buried with other ingredients, the excitement of the tortillas drops.
A good example of tortillasface-
The tradition of Super Rica is the delicious Lomito Suiza, "roast pork marinated between two tortillas with melted cheese.
"Lomito Suizo, dinerI puts pico de gallo on it, and he also likes their small version of quesadillas, especially chorizo one--
There's a lot of Spanish.
The style of Chorizo, not the usual Mexican stylemeat routine.
Of course, tortillas are shining.
The quality of the corn kitchen will also continue to be in the fluffy, earthy corn powder steamed meat;
Different wrapping paper (
Corn Peel, banana leaves)
Every day, it will appear in the form of special offers, as well as different fillings/sauces.
A vegetable tamal special meal filled with corn, peppers, bergamot, zucchini, and a large amount of sweet spices. Another strength of Super Rica is the grilled green used in many dishes
Eat green peppers on Super rica's Grill and the easiest way to enjoy these Chilean flavors is probably to order cheap Rajas--
The "rag" of green chile"-
Cooked in length
Melted onions and tortillas.
Simple and lofty.
Rajas on TortillaIf if you want to go all the way in some of the Super Rica's strongest categories ---
Grilled Chili corn tortillas-
My choice is number 16, especially Super Rica.
In fact, this is my favorite dish in Super Rica.
Especially in super RicaThe, the best part is the front --and-
The center of parsilla pepper is burnt (
Same as rajas chiles, but much less cooked)--
Perfect mix with marinated pork and whole paste cheese (
Fortunately, not much). Right.
All said about some specific dishes and themes. . .
Is Super Rica a great dining experience?
I'm afraid I have to say that after two visits in May 2013. . .
The answer is No.
"True Mexican food lovers from different Mexican regions will immediately notice a mild behind many dishes.
I hate to call it American. . .
But this is at least a change that keeps attracting tourists.
Consider the very popular bacon beans and look very popular: where is the taste of the bacon beans?
Where does all the floating bacon taste?
This is a barge in the water, which is very disappointing.
The same goes for cheese and cream dishes.
Occasionally a proper balance will be reached. -
But most of the cheese is too heavy and too light, and the cream does not increase anything but heat.
I have tried a specialty of Chile, relleno, with cheese and cream. . .
Renino de queso Kong crema, Chile. . .
Go if you know better! Cream? Cheese?
Of course, you can speculate that Dear Julia likes cream.
It may remind her of the cheesy connection of French cuisine.
California girl, who may also like "vegetable remodeling" dishes, is now made of zucchini for what is traditionally made with pork.
I'm sure locals and tourists are digging up the theme of "vegetables" here. . .
To be honest, though, they are not delicious.
But whether Julia likes the vegetarian theme or not, I believe she likes the visual similarities of the vegetarian theme.
It's not dark, poky, old.
Fast Mexican restaurant old fashioned.
This is a place full of air. . .
Maybe it's a very old 1920 flavor in California.
Ventilation flow from line to restaurant La Super Rica TaqueriaAh, California-
Maybe 1920-year-old young Julia, after cooking food at home for a week, rushed to such a "naughty" place with her parents on weekends. . .
Of course, this will engrave an indelible memory.
Maybe beautiful trees around Super Rica. . .
There are more than two trees. . .
Helped her complete a nostalgic California fantasy in her mind.
Maybe Julia's love for Super Rica is more than just food.
I spent the rest of the hours in Santa Barbara, bouncing around in a Mexican restaurant, hoping to find something better.
Interestingly, almost all dishes are "taquerias" and like Super Rica, it mainly focuses on dishes that are more complex than tortillas (
In addition to courtesy, the real taqueria in town).
None of them have ventilation decorations like Super Rica;
They either go.
Platitudes of Mexican Manor, or Chao
Simple food counter (
Glass panel without turquoise and ventilation). And. . . most important. . .
The ones I 've tried, like Super Rica, try to present a softer, larger scale error --
Appeal version of Mexican food.
That's why, after getting some whispered tips from local food vendors, I was happy to find El Bajio--
As far as I know, this is the best place for tortillas and mucho more in Santa Barbara.
It opened in the same year as the 1996 Super Rica, so Julia tried it.
I don't know if she's been there. -
I don't know if she will like it, not the airy turquoise home --away-from-
Her adopted home.
Enter El Bajio at 8 in the morning
Counter appearance of El Bajio: Super
Clean but super
Most of the people who told me El Bajio said it was their favorite breakfast spot in Santa Barbara, so I did my due diligence at eight o'clock A. M.
But I found a big breakfast.
Possibility of breakfast. . .
Part of El Bajio's "menu. . .
Most of them are available throughout the day (
Until the typical closing time at nine o'clock P. M).
I ordered chili for breakfast--
Classic Mexican cuisinemama-
The rest of the dish, last night's tortillas were soaked in sauce and sometimes mixed with eggs and protein.
El Bajio Children's Inn--
Soak in red chili sauce instead of the more common green-
At El bajiio for starters, these tortillas are the best combination of crispy and damp I 've ever experienced in tortillas.
Secondly, the Red Chilean sauce is accompanied by the taste of Pepper (
Heat, of course)--
The antidote to everything I have experienced in Santa Barbara.
Even fluffy rice and pink beans have a more intrinsic flavor than anything nearby.
Another breakfast feature in the Mexican restaurant, especially on weekends (
Because it's a hangover. cure value)
It is a red soup called menudo with tripe and pepper.
On Saturday morning I ate menudo all over the Southwest. . .
But this is the best one I 've ever met in the US: El Bajio in San Baba, the real thing Menudo. . .
The taste of this soil is something most people can appreciate. . .
Not too strong, not too weak.
Not to mention the richness of the tripe!
And the rich flavor of red pepper!
Everything counts.
I'm already a knee.
Other than cream chicken breast.
When I eat Mexican food, I want food under my stomach. -
Literal and figurative.
Guys, this is the news: the lower abdomen of Santa Barbara is not in the Super Rica. OK.
I finished my breakfast even though it was 8: 15.
I have to keep doing some --
Project of the day, just to see.
I chose to make three traditional tortillas with my favorite fillings.
If El Bajio passed the taco test, it would be my home.
The first drawback is that there is only one tortillas for El Bajio, not the traditional two. Why?
I speculate that the reason is the thickness of El Bajio tortillas.
They are not particularly thin, only one Tacos does the job.
Oh, it would be nice if they had super Rica tacos in taqueria, El Bajio!
But what they did at El Bajio was very delicious, very textured, very good filling.
They told me to go cold melon. . . the tongue-
It has always been my favorite taco filling.
I went to eat a delicious pork again, which was tender and delicious.
Chicharron and I (pig skin)--
They warned me at the ordering counter that it would be soft and not crisp.
Wonderful tortillas for El Bajio: tongue on the left, carnitas in the middle, chicharron soft on the right!
They were even stewed for a long time to bring out every sticky molecule and every chain of pig DNA. O Dios!
This is not food for foreigners!
This is true! ! !
Would Julia prefer El Bajio to Super Rica? I'm not sure.
Julia likes to do things she shouldn't do and say.
One of her closest friends in late Cambridge, Dun GIF Ford, head of Wayway (a food think-
Tanks in Cambridge
Tell me before he passes that bed.
Julia's favorite food is a bag of Big Mac and chips Dun uses to sneak into her home.
She ate the curtains in bed and felt terrible.
I was thinking that Julia likes to tell people about Super Rica because it's such a departure for her.
But I also believe she likes the feeling there. -
If she knew, it might stop her from looking for El Bajio, the real bad boy in town.
The last time I saw Julia, we were returning to the city center. A.
Hotel, on the west side of the town, after dinner, a car full of assistants.
At about midnight, as we drove past a rough block, Julia suddenly said, "stop at this gas station! I need to go! " We stopped--
Must obey any command given by that voice.
But we didn't like Julia's idea of going to the back to use the facility.
Every male in the car jumped out and insisted on escorting her, but she waved to all of us.
"Oh dear," she said, "I will be fine.
"We don't know why she took the risk when she was in her 80 s.
At the end of the day, Julia was a willful mystery.
What does she think of Super Rica and why?
We will never know
But the good news is we can go today. -
Just a little wait--
We can bathe her spirit there.
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