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Eating my way through Mexico in Santa Ana: Part Tres - Becoming a Chilango


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Eating my way through Mexico in Santa Ana: Part Tres - Becoming a Chilango

kare_raisu | Mar 19, 2007 09:38 PM

El Rincon Chilango has to be the most colorful restaurant I have ever seen. You cannot miss it driving down 17th St. Stripes and every color in the rainbow.

But what stopped me dead in my tracks was a sign advertising "Tlacoyos." This has been the first time I have ever seen these on a menu. I had first read about them in A Kennedy book - I forget which. Apparently it is a speciality of Mexico City and condsider a Antojito Chilango

It is a long oval shaped masa snack that is cooked with a filling inside and a salsa is poured ovver with some salty cheese and cilantro and minced onion.

I had never had flor de calabaza or squash blossom before (next time Im trying the haba) so I ordered that.

There is a indoor seating area on one half sife of the restaurant with table service. Every table was filled with families eating together on Sunday -eyes affixed on TV Azteca playing up above.

After a bit of a wait, sipping on my horchata the plate arrived. Its a pretty unique dish. The masa was made from Maseca but it was crisp and warm. The salsa verde was one of the best I have had - extremely bright and flavorful, interspersed with salty queso fresco. The flor was likely from a can - just ok.

This may be one of the only Mexico City style restaurants in the area and has some unique dishes I plan to work my way through, esp. tacos de canasta and the borrego the guy next to me had.

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