MexicanFood

I Fa-jate You

GUEST: (on phone) What’s a good Mexican place that delivers?
CONCIERGE: There’s __, they’re fantastic and will deliver.
GUEST: No. My friend said that place and I looked them up and they don’t have fajitas.
CONCIERGE: (thinks: “Delivery fajitas? What is wrong with you?”) Okay, specifically for fajitas, let me take a look. 
GUEST: (huge sigh)
CONCIERGE: ___ will deliver and makes fajitas.
GUEST: It doesn’t have to be fajitas.
CONCIERGE: Okay…
GUEST: Or Mexican, really. Just somewhere good. I looked at the room service. It was okay. I just want something good, honestly.
CONCIERGE: Okay, there’s __ for American, __ for Italian, and __ for Chinese. 
GUEST: Okay, that’s fine I guess, but do any of those have fajitas?
CONCIERGE: Well, no, those are jsut good places nearby.
GUEST: I called asking for fajitas.
CONCIERGE: And then you said you didn’t need for them to be places that had fajitas, you just wanted a good recommendation.
GUEST: Yeah. That is what I want.
CONCIERGE: There’s __ for delivery fajitas, and __, ___, and ___ jsut for good restaurants that deliver.
GUEST: And they all have fajitas?

(Concierge’s brain makes the sound of sizzling onions and peppers.)

I’ve been thinking about cooking with melengic, a Middle Eastern wild pistachio for a while. I made a milk jam with it on an earlier post, this time it’s a savory application in a stew. I brought dried Persian limes, dried Indian pomegranates, Urfa pepper flakes and Turkish wild pistachio together with milk and vegetable stock to simmer the seared beef and let the flavors merry for three hours. It was fantastic with the bright and funky notes of the sour ingredients and the depth of the pistachio and coffee flavors of the melengic. It also was very much like a mole. @laura_millan and I ate it with a saffron chelow with barberries and pistachios; cucumber, tomato and cilantro salad; and plain yogurt; and an onion paratha… I love being a cook!!!

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