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Getting ready for Maxwell St.

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Getting ready for Maxwell St.

Vital Information | May 26, 2003 09:59 PM

The Condiment Co-President will not be able to make our show next week, so I agreed to visit the market with her yesterday.

I believe I had, perhaps, the best thing ever, at the Market: torta ahogada. Torta ahogada are the same chili soaked mess also known as a pambaso. In fact, does anyone know if there is actually a distiction between the two sandwiches. I believe it is basically like you say sub, I say grinder kind of thing.

So, this sammy sits around in its bloody glory awaiting order. Upon tempting fate, the bread gets a quick oil bath, making this sandwich extra bad for you. It then gets stuffed with your choice of meat or potatoes. I chose the, also chili soaked, spuds, a real Akin's silver bullet. It gets topped with sour cream and grated cheese, but it must also, I believe, get a heaping their pico de gallo, which is pretty much only jalepeno's, and not minced in the least, to be complete. I treasured that ulcer all day.

The torta ahogada stand is way on the south side of the market between a great goat taco stand and Mumon's favorite take a number steak taco place. I enjoyed the torta while watching some very fine Aztec dancers, a Maxwell St. first for me. By the way, those goat taco's were excellent as well, and they came with a complimentary cup of consome. Go Chivas!

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