Bayside, New York
November 11, 2001
As Chuck was hungrier than I was, he opted for an enchilada filled with beans, rice, sauce, cheese, and the kitchen sink most likely. I decided to have a quesadilla with carne asada, something I had not had in a while. For the beverages, I had my usual Coke, and he had a Corona (it might interest you to know that Corona is the # 1 imported beer in the U.S.). The food was served hot and fresh, and naturally, all the effort here goes into the cooking rather than the décor. The restaurant was fairly crowded, and not by Mexicans only.
They offer lunch and dinner combo plates including shrimp, chicken, or meat with the prerequisite yellow rice, beans, homemade tortillas, guacamole (I die for this), pico de gallo which comes served with warm nachos (we shared this one) and I tend to stay away from the pico de gallo as it is usually pretty spicy.
Below is an English translation of those dishes we had:
Quesadilla: the prefix "quesa" indicates that this selection has cheese. It is usually made up of 2 flat flour tortillas filled with a variety of things to include chicken/cheese, shrimp/cheese, meat/cheese and in certain American restaurants, vegetarian/cheese. It is sliced into triangles to facilitate consumption.
Carne Asada : carne is meat; usually beef which is cooked very slowly in sauce and then literally shredded (asada). The cheese that usually is preferred for the quesadilla is Monterey Jack, although some places use the sharper Cheddar.
Enchilada : huge corn tortilla filled with any of the meats, rice, beans, and topped with sauce or melted cheese.
Pico de Gallo : chopped tomatoes, onions, cilantro and most often Jalapeño pepper (which instantly puts your mouth on fire), served with warm toasted chips as an appetizer.
Guacamole : mashed avocado seasoned with onion, tomatoes, lime (or lemon), cilantro. Usually mild, it is also available in spicy and extra spicy.
From journal Ahead to Healdsburg