A Public Service Message
For those of you in the Houston area who like exploring the local taquerias and assorted ethnic dives in search of weird and wonderful dishes, let me issue a warning.
Should you run across the Jarro Cafe on N. Gessner, by all means stop in and have a great meal. The tacos are good, as are the enchiladas con pollo in the poblano mole sauce.
If, while waiting for your comida to be prepared, you avail yourself of the 6 assorted condiments and the big basket of tortilla chips, keep a couple of things in mind:
First, the minced pickled onions are anointed with a good amount of chili powder, accounting for their pink color. When the tiny onion particles adhere to the back wall of your esophagus, it's gonna sting just a bit.
Second, unlike the soupy green tomatillo-based sauce at Ninfa's restaurant, which is mild and tasty and good for dousing fires on your tongue, the soupy green sauce at El Jarro appears to be made from pureed serrano peppers and chiletepins, which are then mixed with concentrated sulfuric acid.
When you scoop up a big portion of the green sauce on a chip to calm the fires from the previous bite, pause just a second to call Blue Cross and have an ambulance on the way, 'cause you're just one bite away from a coronary infarction brought on by disastrous amounts of heat hitting your tongue.
I like hot stuff. My chili, when I get it spiced right, will result in the solid spoon being a perforated spoon by the end of the cooking process. Thai food doesn't scare me, nor Szechuan, nor any Indian vindaloo. I mock your habanero-spiked Jamaican Jerk Chicken sauce as only being fit for weaning babies. Wisconsin cheese farmer "don't-like-black-pepper-'cause-it's-too-spicy" babies, at that.
That green shit's just INSANE, though! The heat just kept increasing until I was dipping the tip of my tongue in my iced tea just to numb it enough to keep from having to cut it off to reduce the pain.
Avoid the green acid, folks. It makes you have a bad trip!
Should you run across the Jarro Cafe on N. Gessner, by all means stop in and have a great meal. The tacos are good, as are the enchiladas con pollo in the poblano mole sauce.
If, while waiting for your comida to be prepared, you avail yourself of the 6 assorted condiments and the big basket of tortilla chips, keep a couple of things in mind:
First, the minced pickled onions are anointed with a good amount of chili powder, accounting for their pink color. When the tiny onion particles adhere to the back wall of your esophagus, it's gonna sting just a bit.
Second, unlike the soupy green tomatillo-based sauce at Ninfa's restaurant, which is mild and tasty and good for dousing fires on your tongue, the soupy green sauce at El Jarro appears to be made from pureed serrano peppers and chiletepins, which are then mixed with concentrated sulfuric acid.
When you scoop up a big portion of the green sauce on a chip to calm the fires from the previous bite, pause just a second to call Blue Cross and have an ambulance on the way, 'cause you're just one bite away from a coronary infarction brought on by disastrous amounts of heat hitting your tongue.
I like hot stuff. My chili, when I get it spiced right, will result in the solid spoon being a perforated spoon by the end of the cooking process. Thai food doesn't scare me, nor Szechuan, nor any Indian vindaloo. I mock your habanero-spiked Jamaican Jerk Chicken sauce as only being fit for weaning babies. Wisconsin cheese farmer "don't-like-black-pepper-'cause-it's-too-spicy" babies, at that.
That green shit's just INSANE, though! The heat just kept increasing until I was dipping the tip of my tongue in my iced tea just to numb it enough to keep from having to cut it off to reduce the pain.
Avoid the green acid, folks. It makes you have a bad trip!
posted by El Capitan | 10:38 AM
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