Archive for the ‘Uncategorized’ Category
The beauty of having my own blog is that I not only get to decide what
I want to write about; I can also determine the frequency, format and
tone. I’ve set my own deadlines, which means I can break them, if I
choose. I have also created my own focus: where I eaten and what I’ve
read. So far, so good, I think. With that in mind, I am, nonetheless,
taking today to do something just a little different: to give thanks.
I am grateful beyond words (written and spoken) for the support of
The Blue Page Special. I am especially thankful for my family and
friends who have recommended books through the years. And, of
course, a meal becomes more than just food when shared. Thank you!
In keeping with the food theme associated with Thanksgiving, here
are some places around Colorado Springs where I have enjoyed not
just good food, but good food with special people – this excludes,
of course, the homes of family, friends (and my own). At some point,
I’ll write reviews of these places, but until then (in no particular
order):
The Margarita at Pine Creek
Nosh
Adams Mountain Café (Manitou Springs)
La Baguette
Yakitori
Josh and Jon’s Ice Cream
Bird Dog BBQ
The Keg (Manitou Springs)
Yakitori
Alfonso’s
Joanie’s Deli (Woodland Park)
Check them out if you haven’t already; or wait until my reviews!
Thank you!
Having a tamale person is like having a good mechanic – something everyone needs, but
doesn’t always find. In the case of Olga & Sons Tamales, they found me. This is a mom and
pop –oops, hijos — operation; Olga makes tamales in her kitchen and her sons sell them
in offices and at farmer’s markets around Colorado Springs.
Olga’s son Omar has the route that includes the light industrial area where I go for my
Spanish class once a week. Usually, the available choices are pollo or queso. The shredded
chicken tamales have an appealing but unusual essence thanks to a green sauce made with basil.
When combined with the masa (dough made of ground corn meal and lard, yep lard) spread
inside the corn husk wrapper, the result is a subtle fiesta of flavors. The cheese variety
is filled with mozzarella wrapped around a thin sliver of jalapeno. It’s a small piece, so
more zip would be welcome.
Occasionally, the selection includes carne. Recently, there were two meats: shredded beef
and ground beef with jalapeno. I opted for the former. The meat was stewed in a red chile
sauce making it tender and savory. The masa was seasoned with a bit of the sauce for a
thoroughly flavorful tamale. The kicker came in a baggie of runny, but potent, eye-watering
salsa to pour on top.
Some tamale makers have a tendency to bulk up on the masa and skimp on the filling, but
Omar’s mom has just the right balance.
Tamales are $10 a dozen.
Three-and-a-half Plates
(Let me know if you want the phone number for Olga & Sons so you can place an order.)
The Blue Page Special 