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skirt for tacos or se asian. ribeye for just eating.

@BrunswickStew: I live in the middle of the country in Arkansas of all places. And I have at least 10 tacquieras and 2 or 3 trucks within driving distance of my office or home. Some of the best ones require i go into the Mexican neighborhoods but that's damn good food, and I would add that much cheaper than anything at taco bell.

10 years ago in a small italian deli in upstate ny.

holidays at my great grandmothers. fried chicken, biscuits made from scratch, yeast rolls, the best pie ever, veggies from the garden in season. simply amazing.

brenda's bigger burgers and hugo's in my hometown.

Cochinita pibil

We have started growing a lot of our own food, baking our own bread, cooking more from scratch, canning, trying to be more responsible in our meat eating.

I adore this recipe. And my copy of Mexican Everyday has died too. And I still use it. Even though it is just a mass of loose pages (barely) contained in its cover.

I wish I had it with me, but i remember Edna Lewis's recipe for coffee in "A Taste of Country Cooking" having salt in it. It is also boiled on the stovetop. It was delicious (and maybe the strongest coffee I can remember tasting).

Pears, mangos, pineapples, blueberries, I actually love all fruits.

Simple syrup, lemons, maybe some fresh mint. I also love the arnold palmer like jammin83.

All of the vegetables and fruits I am growing this year, and all of the tasty stuff from the farmer's market we don't always eat right off the bat. basically I want to learn to preserve everything :)

in somewhat relation to the book above:

my fondest memory was tasting a fried crawfish po-boy for the first time in new iberia, la on a family trip to visit the place of my birth. between that and touring the tabasco factory it was an awakening of my love of food.