Anniversary Fare
Posted
Mon, 02/21/05
Instead of going Japanese for our anniversary lunch today, we ended up at the Chapala Mexican Restaurant. Not only did we both forget it was Monday, but it's also President's Day. Some eateries weren't open, including Shogun and our other Mexican favorite, Casa de Oro. We drove around for a few minutes, and then Wilbert spotted Chapala near the Gonzaga University campus.
Accustomed to the rather austere surroundings in Casa de Oro, the interior of Chapala seemed modest at best. However, once our food began arriving we were delighted by the authentic Mexican dishes. My husband ordered two Chile Rellenos, while I had two enchiladas with rice and refried beans. The food was wonderful. I'm glad we ended up at Chapala instead of anywhere else. I'd still like to try Shogun someday soon, but for now I'm well-satisfied.
When the waiter brought us our check, he also set down a small complimentary dish of Bunuelos. This was merely tortilla puff-pastry for lack of a better word, dusted with sugar and cinnamon, deep-fried and topped with whipped cream, colored sugar sprinkles and a touch of strawberry sauce. The size of each serving was about the width and length of a triangle-tortilla chip, so I told Wilbert I'd like to get another one. Instead of buying just one, he came back with a whole platter full, grinning ear to ear. We took the Bunuelos home to enjoy at a later time.
I found the following recipe for Bunuelos at Mex-Grocer:
Bunuelos (Mexican Fritters)
3 C flour, sifted twice
In a large bowl, mix together flour, baking powder and salt. In another bowl, beat together one tablespoon sugar, eggs and butter. Stir in milk. Add milk mixture to flour. If dough is too dry, add a few more drops of milk. Knead dough until it is smooth. Shape into twenty balls. Cover and let stand for about thirty minutes. Heat oil one-inch deep in large skillet to 360-degrees F. Roll each ball out on a lightly-floured board into very thin six-inch circle. Fry Bunuelos until golden brown, turning once. Drain on absorbent towels. Sprinkle with sugar-cinnamon topping while warm, or drizzle with syrup. Bunuelos can be frozen.
Today was nice and relaxed, a good way to spend a wedding anniversary.
Tags: Desserts;
Menus;
Mexico; Restaurants
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