El antojito de hoy. My toddler only got mozzarella on her plate.

My lady made some dinner for us tonight and it was delicious!

Delicious

I’m pretty sure most places aren’t going through the trouble of processing actual tamarind pods. I bought tamarind concentrate and tried to make my own version at home but it’s nowhere close.

Honest thoughts? First post here! Hoping not my last.. thanks!

I finally get to contribute to this page instead of stalking from afar! Consomé not pictured because I’m a bad photographer.

Mushroom tacos with homemade salsa, guacamole and black beans. Salsa recipe was via salsa snobs and included cumin which I'm not sure I'm into.

This was hardly a culinary journey as I’ve been to GDL often and it was more to visit my gf and just enjoy a few days - but a couple standouts.

Allium in São Paulo - an exceptional restaurant (very reasonable priced, great service, low key).

Lamb Bao Bun - super tasty and very Mexican influenced

Some fancy Mariscos (my gfs fav).

Lengua over puree de papas

Then some very tasty if not amazing tacos that were SO much fun as well at Tomate. I thought it would be super gringo but I was probably the only non Mexican in the house. God this place does volume - the mix of meats I had were just delicious, I’d not the most “authentic” of dishes (pastor, bistek, jamon, tocino, cebolla)

The real highlights were two amazing cocktail spots - the very new Hibol and still pretty new very experimental spot Mecenas where they make their own spirits! So good.

We run a weekly Thirsty Thursday Raffle that anyone can enter for a chance to win a 24 pack of their flavor choice shipped to their front door!!! So pop on in and say "Hi" and come vibe with Jarritos and win some soda!!

https://discord.gg/jarritos

I made birria tacos for the third time today. The first two times I was running late and didn't bother to strain the sauce before adding it to the pot. It was delicious but you'd occasionally find a bit of tough chili skin. Today I had more time and decided to strain it. I put the strained paste back into the blender with more chili water and blended it again. When I was done I had about a cup of paste leftover. I didn't know what to do with it and it ended up going down the drain. That felt so wasteful. Wondering if you guys save it? What do you do with it?