Cafe 501 in Edmond is good, in addition to the ones already mentioned. I also make SURE to eat at Chelino's for the true Tex Mex experience.
This gadget (available in many places other than the overpriced WS) is a lifesaver at holidays. You can stick the kids working the apple slicer while you prepare the pie crust. Apple pie is not the same without this thing!
Michael's Kitchen in Taos is the best breakfast or brunch I have ever eaten. New Mexican specialties, coupled with homemade baked goods. YUM.
I love 101Cookbooks.com's Lime and Peanut slaw (sounds weird, but is GOOD). I also love a simple cabbage, carrot, green onion, cider vinegar, oil, and diced chipotles in adobo. Delish!!
You know, this batch did seem to be significantly larger in leaf size/length than previously, maybe that's the key.
Pinto Bean Pie?!?! That sounds awesome/weird/genius! Too bad I put jalapenos in the beans. Maybe next time. I think I'm going to use them to thicken some soup, and for a weekend brunch tostada. I knew I'd end up with that tostada again, but I have tons of ideas for next time, thank you all!
These are all awesome ideas! Thanks everyone.
I love hot sauce! I agree, Tabasco is pretty thin and boring. Marie Sharp's habanero sauce is my absolute favorite. It adds spice and flavor, but not an overtly "Latin" flavor like I think some others (Cholula, etc.) do. You should try it!
My husband relies almost solely on The Bread Bible also. He went from a kitchen newbie to the envy of all my coworkers in a few short weeks. Once you get over the initial shock of a day-long process, it is easy...and DELISH!
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