i took french, it’s been super helpful.
those two times i went to that one place they actually speak french (you know, france), it was totally relevant. until everyone spoke english and looked at me like i was standing naked in front of them for even trying to speak a horrible form of their beloved language (truth be told, i adore the french).
so definitely a good call on the whole studying french for more than a decade, merci beaucoup. i know everyone thinks spanish is the way to go, but they’ll be singing a different tune when all those parisians storm the united states coasts asking for soap and all you can eat buffets.
mark my words.
so maybe take spanish, or latin – if for no other reason then you can add it to your tinder profile (geek alert, swipe right).
so it’s cinco de mayo! did you have tequila for breakfast too? fun fact: cinco de mayo is not the day mexico earned independence. it’s celebrated to commemorate the mexican forces unlikely victory over french forces at the battle of puebla on may 5, 1862. they beat the french forces, ironic?
french food is good, i mean what’s not to like about a buttery, flaky croissant stuffed with chocolate? i’ve always loved the unique spins the french put on their food, and i mean – julia child. that’s all. but oh mexican food. sing you sweet, salty song to me.
i could eat mexican food all day and all night. spicy margaritas. fish tacos. pork tostadas. salmon tacos and guacamole. grapefruit margaritas. more tacos. oh, just one more. yes, half of my posts are in fact mexican food. i’m not a huge sweets person, and i rarely eat pasta (just wasn’t something i had growing up so i kind of forget about it. of course, now all i need in my life is some spaghetti) so mexican food is my ultimate pig out food.
there are few things that i hate more than pretentious mexican food. there are so many mexican places in chicago that just try too hard. i don’t need your fancy tacos with crazy ingredient, and yes i would rather have tostitos than those communion like crackers you’re trying to tell me i should dip into my guacamole.
i was going to make pork tacos this weekend but i had flank steak in my freezer and i had been traveling for work, and well, once again laziness won out and flank steak was in.
- 1 teaspoon chile powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoon fresh Lime juice (about half a lime or so)
- 2 tablespoon extra virgin olive oil
- 1 1/2 pounds flank steak
- 8 corn tortillas
- 3 tablespoons red wine
- 1/2 small red onion, sliced
- feta cheese, cilantro and slaw, for garnish
- heat your grill to medium heat (or a grill pan, if you too live in a sandbox)
- lay the flank steak out so it can come to room temperature
- in a small bowl, stir first seven ingredients together
- rub all over each side of the flank steak, covering thoroughly
- oil grill and place flank steak on grill, cooking 5 – 7 minutes on each side (longer for well done)
- meanwhile, heat skillet to medium heat. add onions and red wine, cook until reduced and red onion is soft
- keep burner on when you remove the red onion and heat up each tortilla, about 10 seconds per side
- slice flank steak and place on tortilla, top with feta cheese, red onions and slaw