Eastside Road, December 5, 2016—
IT HAS COME to this, and I have no complaints at all. Cook did a little online research and found a recipe by our old friend David Tanis, who now writes a food column for the New York Times. It involves leftover turkey, of course; onion, celery, carrot, scallions, garlic, and cilantro; and lots of spices: cumin, coriander, black pepper, cinnamon, Cayenne.
And more, added at the end: avocado, jalapeños, and lime wedges. And tortillas, cut in strips, and laid across the top.
Delicious. Green salad.
Timorasso, Derthona, 2016
☛RESTAURANTS VISITED, with information and rating:
2016
(2015 restaurants)
1 comment:
This makes complete sense. Though I've traveled so much less than you, one of the trips I've taken is to the Yucatan. There turkey is often the meat highlighted, and I had wonderful meals with tortillas, turkey, black beans, pickled onions etc. Since that visit I've been a big advocate of turkey tacos - not something much considered in our region. So this soup feels like an extension of that food combination - and I'll do it myself!
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