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The Great USA Taco Encyclopedia
- Eat_Nopal Jan 15, 2007 08:35 PM
I remember in the early 90's, meeting people in L.A's suburbs who had never had an authentic Mexican taco. All they knew where the 1950's / Taco Bell variety... hard shell, "taco seasoned" ground beef, yellow cheese etc.,. I then proceeded to evangelize dozens of gringos. Shortly thereafter immigration from Mexico accelerated... and within 10 years, most Californians knew about the real deal.
Fast forward to a Sunday in 2002, as I stumbled along Broadway in Manhattan - had met a business colleague in the SoHo district for lunch... two Martinis, two bottles of wine (shared), a lemoncello then a McCallen tour of SoHo jazz clubs & lounges - I see a sign for Mexican Food... and its said tacos etc., so I walk in.
I realized the place was run by Chinese people right off the bat, but I somehow reasoned that Manhattan - with all its sophistication & cutting edge cuisine - surely had authentic tacos, right? Well I order in a haze, and then waited for what would turn out to be the worst tacos I had since eating Los Angeles United School District's worst rendition. And no, it wasn't isolated. The rest of the week I noticed terrible renditions of Mexican cuisine all over Manhattan with rarely a whiff of authenticity in the air.
Fast forward roughly 4 years later... some credible 'Hounds talk about authentic tacos showing up all over Manhatttan. In my own travels since then... I had some decent tacos in the Greenpoint neighborhood, as well as places like Raleigh, Atlanta & Centralia (Washington).
So the marvelous, unequaled, simple & humble taco has truly made its way from sea to shining sea. But what is the state of the taco? Do Chowhounds all over the country have good sources of the representative continuum?
I am hoping for two things:
(1) We can use this thread to document all the variety of tacos available in the U.S.
(2) We can document the geographical dispersion of tacos.
To accomplish these goals, please participate in the following way.
(1) I am going to list the standard tacos that I see in most places, then everyone can add additional taco variations (not yet mentioned). Please include your Board, a description of the taco, and what is best version you've encountered (in the U.S.).
(2) Those that are from regions where large scale Mexican immigration is a relatively new phenomenon (within the last 10 years) please let us know what which types of tacos have made it your domains.
To start, I would describe the basic taco as follows:
> Two Soft Corn Tortillas (either steamed, griddled with fat, or griddled without fat)
> Broiled, Griddled, Grilled or Roasted Meats
> Garniched with your choice of chopped raw onions, cilantro, wedge of lime, and your choice of salsas.
The basic varieties:
Carne Asada (Faux)... usually griddled chuck, chopped into very small squares, seasoned only with salt. (In Mexico these are typically known as Carne a la Plancha)
Carne Asada (True)... usually skirt or flank steak, grilled, seasoned only with salt. When they are grilled over wood, they carry the additional label of Al Carbon which is the more common name in Mexico.
Al Pastor.... usually thin pork steaks, alternating with a onion slices roasted on a vertical spit. The pork is marinated in a complimentary Adobo that usually has Achiote, Dried Chiles, Vinegar, Allspice, Garlic, Mexican Oregano etc., In addition, a pineapple is placed at the top of the spit.. so that the juices will keep the meat moist & glaze it.
Adobada aka Faux Al Pastor... similar to Al Pastor but griddle or grilled with no Pineapple juice baste.
Carnitas... slow cooked, crisped pulled pork. The cooking liquid is usually seasoned with orange juice & garlic.
Pollo al Carbon... Grilled Chicken Breast.. just s&p.
Lengua.... broiled beef tongue... s&p.
Cabeza.... usually cheeks carved from a baked beef head.
Other Beef Head cuts... brains, eyes, lips etc.... s&p
Other popular - but not quite as ubiquitous - varieties include:
Barbacoa (Faux).... usually beef that has been marinated in a dark chile paste, flavored with cloves, allspice, garlic, thyme, marjoram, Mexican oregano, vinegar etc., Then slow roasted until fall apart tender. Its Faux because its not cooked in a pit like they do in Mexico lacking the important smokey dimension... and because the preferred meat in Mexico is lamb.
Tripas.... fried intestines.
Chicharron... fried pork skins.
Buche.... broiled tripe.
Baja Fish Tacos.... White fish in beer batter, fried garnished with raw cabbage, cream sauce, salsa & a wedge of lime.
Now for my contribution of less common taco varieties:
At Taqueria La Super Rica in Santa Barbara, California (this was the place that Julia Child frequented)....
Rajas... (Poblano Strips in Cheese Fondue)
Ongos con Chorizo (Mushrooms & Chorizo in Cheese Fondue)
At Loteria Grill near Beverly Hills, California:
Deshebrada (Slow cooked beef) designated by Conde Nast as one of the top 5 dishes in North America.
Setas con Epazote (Crimini Mushrooms with Epazote)
At Huarache Azteca in El Monte, California
Tinga de Pollo (Slow cooked shredded chicken, sauteed with onions, then sauced with Tomato-Chipotle, garnished with Queso Fresco)
Suadero (Basically griddled hanger steak)
At Birrieria La Barca in El Monte, California
Birria (slow cooked goat in a complex dried chile, herb & spice sauce)... served with its spicy Au Jus.
How does the durado ... deep-fried taco fit into all of this. I had them first in the San Diego area, but now that I'm looking, I find them in real Mexican joints in the Bay Area.
I think maybe the Taco Bell taco got based on this. The Jack in the Box taco, if you thing about it, is a durado ... deep-fried.
As to fish tacos, there seem to be variations in different parts of Mexico ... as well as Mexican joints in the Bay Area ... I mean Mexican joints ... not the places that would ever make Zagut or usually even Chowhound or other food forums.
I've been finding that al pastor sometimes just means marinated in the Bay Area.
Suardo is available in the Bay Area and just seems to mean a particular part of the cow.Sometimes called rose meat in the Bay Area. The link to this discussion seems to got lost in the migration to the new site. Another taco filling topic.
re: rworange
Hey RW,
Dorado is definitely a legitimate variation. The Jack in the Box tacos tend to be a bit more authentic than Taco Bell even though they still feature yellow cheese. But the "meat" flavor is similar to a Picadillo con Adobo (which is also kind of like a spicy sloppy joe)... and the combination of greasy & crunchy (without the uniform crispness of Taco Bell's uber processed shell)... should be familar to most Mexicans.
In addition to Picadillo tacos dorados... you will also find a fish version of tinga, as well as vegetables that are the most common filling in dorados.... parboiled greens with garlic, coursely mashed potatoes or beans etc.,
Yes, there are multiple variations on fish tacos. I kind of like the fish in red, creamy sauce at the stand in Emeryville (the food court with all the independent vendors).... the only bad thing about it was the bell peppers... otherwise pretty tasty... o yea its also a fun mess!
Come on K.... you are one of the top sleuths... I am sure you have some to add here. If you don't have anything to add, I am afraid this is going to be a very short-lived thread.
A lot of those fillings sound so good- we usually don't get that kind of variety, at least not where I frequent in the Northern NJ area.
My faves are usually the lengua, chorizo and cecina, which is beef that has been dried out a bit to concentrate the flavor. (I love the salsa verde on that one) The marinated beef is generally called carne enchilada, and is usually the spiciest of the fillings served.
re: TongoRad
Thanks Tongo.... quick question is the carne enchilada made from the dried beef?
re: Eat_Nopal
I ordered some yesterday and watched closely this time as it was cooked- it doesn't seem to be. What they put on the flat top was a pretty vibrant red, and not just from the chile powder. It also doesn't have that deep, almost livery, quality that the cecina has. I'm assuming that they use the same cut as the bistek, only marinated.
re: TongoRad
Okay.... that is just another variety I haven't encountered :)
Any idea what chiles & spices must be on the top? BTW, it is really red it probably includes Achiote or Paprika.
Although Paprika is just another variety of chile.
I lived in Austin, TX between 1996-99 and devoured breakfast tacos on a weekend-ly basis. I miss them very much as well as migas (which are not chilaquiles no matter how many Californians think they are). I write about this time & place since you seem to have the LA scene down.
My favorites were at Tamale House #3 on Airport Blvd. You could mix and match fillings, I usually got one rice and cheese and one potato and bacon. Loaded with this completely delicious fresh, finely chopped salsa you'd squirt out of plastic bottles. I think they used small flour tortillas rather than corn, but I could be mistaken.
I wonder if any current Austinites or Texans could give an update of the breakfast taco scene?
re: ks in la
Yeah, Migas rarely make it into California menus... its more of a Chihuahua dish... which of course is right across the river from Texas. I also see Migas show up quite a bit in Portland & Seattle where people are more likely to eat a hearty breakfast. Californians are more like Sashimi, Non-Fat Cream Cheese & Herbal Tea :)
Migas for those curious, are dried bread cubes sauteed in with spicy scrambled eggs.
re: Eat_Nopal
This is a great thread by the way, Eat_Nopal!
I always had migas with tortilla strips or chips in scrambled eggs - so delicious! It is surprising to me that breakfast tacos aren't as common here as breakfast burritos. But regional variation is a good thing overall.
re: ks in la
Yes, I think you are right it is tortilla strips, not stale bread.
re: Eat_Nopal
As I understand it:
Migas, the Spanish dish, is made with stale bread.
Migas, the Mexican dish, is made with tortillas (usually).
Migas, the Tex-Mex dish, is made with tortilla chips (usually).
re: larochelle
And migas, the Portuguese dish (at least as I've had it in Portugal when dining with locals), is basically just a pile of lightly flavored bread crumbs, served as a starchy side dish, no eggs.
Edit: Oops! Just noticed this is another two-year-old post resurrection. Please add your voice to this request: http://chowhound.chow.com/topics/578371
Thanks for the informative post, Nopal.
I would've never known there was such a thing as faux and true carne asada; I encountered my first faux version at one of the local taco trucks here just a bit ago. I had been wondering why the meat was all cubed up like that, and your post just enlightened me on that.
re: josquared
Yeah... I don't mean to disparage it all. I think - just like inexpensive Chinese places - they bring great value by taking an inexpensive, tough, grizzely cut of meat and making it quite edible.
In Mexico, they are more likely to name & seperate the various cuts that would normally end up like this... diezmillo, palomilla etc., so you know what you are getting and can appreciate the various difference... and I really don't understand why taqueros here don't do that.
re: Eat_Nopal
I didn't take your comments as disparaging it at all. Like you mentioned, it was definitely edible, and even tastier than some "true" carne asada tacos I've had.
Is the Huarache Azteca you mentioned related to the one in Oakland? The one in Oakland also has chicken tinga, and they also have real barbacoa on the weekends.
I've also had beef tinga.
There have been several discussions about what part of a cow "suardero" is, and it was finally determined that it is what's most commonly called the "plate": the belly cut to the rear of the brisket and under the ribs.
re: Ruth Lafler
Its possible they are related, but Huaraches are so ubiquitous in Mexico City... and Tinga, Barbacoa & Suadero are such an institution there... and of course chilangos (that is what other Mexicans refer to us as) are usually steeped in all things Aztec... that I am sure the Huarache Azteca name graces many, many places around the world.
re: Eat_Nopal
Here's a photo of a Huarache at La Reina de Roma, near Mercado Medellín, Colonia Roma Sur, México, D.F. http://www.pbase.com/panos/image/5400...
Another, less elaborate, perhaps, but "earthy" and good: http://www.pbase.com/panos/image/5386... These might be "tlacoyos"??
re: Anonimo
Personally, I am always confused by the terms... I used to think Huarache was a Mexico City term, Chancla the Oaxacan term & Tlacoyo the Tlaxcalan term... but someone assured me that is not the case, in Tlaxcala the Tlacoyos have some fundamental difference (which currently escapes me).
My favorite taco place is the Mi Pueblo on the west side of Cleveland in the ethnic neighborhood.
They make a great cabrita(goat)taco, and their alcarbon is better than I have had everywhere, except for a 1st generation Mexicans friends kitchen. They also have great Mole poblano and fruit shakes.
Having a extensive grocery store next door doesn't hurt either.
re: Kelli2006
Thanks Kelli... one clarifying question is the Mole Poblano served as a taco or just as a plate?
re: Eat_Nopal
Eat Nopal, This is a link to the restaurant. http://cleveland.citysearch.com/profi...
It is a classic taqueria,unlike the Mi Pueblo, owned by the same family, but in the University circle/Case Western Univ. neighborhood.
The mole simmered chicken is usually served as a enchilada, but if you ask nicely and maybe speak Spanish, they will put it on a taco.
I think it's eerie how you left out chorizo (you only list it with mushrooms), a very popular variety in the Washington, DC area. I would have included that in one of the most common list.
re: Steve
Hey Steve... if I wanted to I could list out 100 or so varieties I've had... but I am interested in seeing what gets around from other 'hounds. So don't take it like I am dissing Chorizo.
BTW, I am glad you pointed Chorizo out. It is rarely on L.A. taqueria menus, so that is an interesting regional difference. Health conscious L.A. doesn't eat much sausage so Chorizo tends to end up only in Hard Hat environs. What makes Chorizo popular in D.C? Are you guys a sausage eating city? Do the taqueros in your city buy the higher quality stuff made in the meat markets, or are they using the offal rich, dirt cheap commercial versions?
re: Eat_Nopal
You won't find chorizo everywhere, but I've seen it very often here. I'd say it's pretty high quality and not offal. Offal is available, too, of course, but fewer places, and then mostly in the suburbs where rents are lower.
re: Steve
I'm suprised to hear that this is uncommon in L.A, as most of the little taquerias I know of in the Sacramento area offer (delicious) chorizo. I couldn't accurately tell you if it's high quality or not, but it's damn good...usually greasy, bright red, crumbly, and very spicy.
I had chorizo at a very meh burrito place in Great Barrington MA, but it bore no resemblance to the chorizo I eat here in Sacramento. It was grey (!) and much more bland. Is this common on the East Coast?
re: CheBeret
Thanx for the Sacramento clarification... interesting info.
re: Eat_Nopal
I also find it interesting that you don't find Chorizo in LA. I lived in OC/LA in the 70's and formed a great appreciation for chorizo while living there, especially chorizo con papas y huevos. It is sort of a bench mark for me if a place sells chorizo, I know the other offerings will be closer to the type of mexican food I like and grew up on.
re: free sample addict aka Tracy L
Don't get me wrong... Chorizo is gets a lot of play... but usually as a breakfast item. The only time it shows up in tacos are at places that tend to cater heavily to the construction workers and other physically demanding jobs... so they have basically been delegated to the more industrial parts of town.
re: Eat_Nopal
¿Que? I disagree with your generalities. There's plenty of places in LA & OC that serve Mexican chorizo in tacos, and lots of us non-construction worker types that like it. It's not just for breakfast anymore, and when done well, sublime.
Chorizo: the other mystery meat.
Chorizo: ¿como se dice "lips and anus" en español?
re: Professor Salt
Don't forget spleen & salivery glands ... featured in the El Mexicano brand of chorizo.
At least in the SF Bay Area chorizo tacos can be house-made in joints that are mid-scale and the standard not too shabby taqueria.
re: rworange
OOoog.. sounds like a mythical (I hope) "4T Loaf" described by an executive of the Santa Barbara supermarket chain I was building a store for...
4T = tails, tits, tongues, and testicles
Like Bismarck said.....
I try to avoid this sort of thing.
re: Professor Salt
Good call me out. Where in LA & OC have you eaten Chorizo tacos... and what percentage of the places offer them?
Personally, I would say Chorizo tacos end up on no more than 10% of taqueria menus... maybe 25% of the trucks or carts, and these are usually parked around construction site, day laborer spots, factories etc.,
re: Eat_Nopal
Interesting - the place that serves up the faux carne asada also serves up chorizo tacos.
All this talk is fascinating...and making me hungry for some tacos
I have never had it before but I have heard of a regional poblano specialty known as taco arabes. This is a taco with an almost pita-esque tortilla component and 'Joque?' a thin yogurt-like sauce. I believe it is a bastardization of the schwarmas Lebanese Immigrants may have brought to Mexico.
re: kare_raisu
Taco Arabes are starting to make their mark in L.A., with the recent immigration from Puebla... mostly around South Central. Yes, the Taco Arabes use a thin type of Pita similar to the bread used in Gaby's Shwawermas (Culver City).
I've Al Pastor version of Taco Arabes, as well as a sort of deconstructed Chile en Nogada taco arabe. And yes, Puebla has a relatively large concentration of Lebanese immigrants.
re: kare_raisu
BTW... according to the biggest Taco Arabe chain in Mexico City, the Taco Arabe was invented by Jorge Tabe an immigrant from Iraq (presumably part of the Christian exodus from the middle east at the time).
re: kare_raisu
I believe al pastor is a schwarma derivitive.
re: kare_raisu
Thanks Kare... could you please describe the quelites tacos you had?
re: kare_raisu
In a coindince, I saw a pushcart with "tamal torta" from the bus on the way to work this morning and wondered what it was. Can you describe it?
I see chorizo on about half the taco trucks around Oakland, so I guess we aren't as health conscious as you think! But actually, the highest and best use of chorizo is in a breakfast burrito.
re: Ruth Lafler
In Mexico City, I've had burgers with Chorizo & Diced Bacon mixed in with the (presumably) beef. Fantastic. I am having a very hard time focusing on work. =(
re: Ruth Lafler
It is what it sounds like ... a torta roll with a tamale in it. I thought I mentioned it for some joint in San Pablo or Richmond, but can't seem to find where. IIRC, it is a breakfast item. Didn't try it though ... partly because there was nothing on it ... no sauce, no condiments ... plain tamale stuffed in a roll.
Another topic on the popularity of hot dogs in Mexico makes me surprised it never shows up in tacos though hot dogs show up in almost eveything else.
re: rworange
Yeah I don't believe I've seen a frankfurter taco (other than at home... where frankfurters with beans & serrano chiles is one of those common, quick meals you rarely brag about).
At the Texas taquerias I go to, adovada (adobada) is cubed pork in red-chile sauce (i.e., carne de puerco con chile colorado), and chicharron is stewed back fat--soft and slippery. I don't recall ever seeing the fried skins (chicharrones) served in a taco. Lengua also sometimes appears cubed and stewed in a green sauce. That is one of my favorites. Muy delicioso!
re: Jim Washburn
Thanks Jim... yes you hit on a good point. Adobo means paste, or marinade. The Adobos vary quite a bit from the Adobo used in Lamb or Beef Barbacoas (on which Barbecue sausces are based)... to the lighter Adobos for chicken etc., So Adobada just means meat sauced with a heavily seasoned paste... so we are bound to see various regional variations.
Chicharrones... I didn't mean they are added fried hard... the better places use already fried pork skins, then sauce them like Chilaquiles so that they have some structure to them. Other places just simmer the pork skin & sauce.
(Actually I think you might have implied the stewed Chicharron is not sauced).
Lengua sauced in Tomatillo... another good one that rarely makes its way to California.
re: Eat_Nopal
Lengua in tomatillo sauce is all over the Calif Central Coast. Don't know about Santa Barbara south, but just north in Santa Maria and Nipomo, throughout the 5 Cities area (Grover, Pismo, Arroyo Grande, Oceano) San Luis Obispo, and points north in SLO CO. Sometimes lengua is just in a richly flavored broth, but most times it's got tomatillos in the sauce. I'm a lengua fan so I order it everywhere around here.
There is some really good lengua in East Paso Robles. 5 minutes east of 101 on 13th St and you're in a good neighborhood for some authentic taquerias. Senor Sancho--eat your heart out!
Hóla, Comenopal,
As we've discussed in other threads there is a vast array of Mexican food available in Chicago. All of the items mentioned above are found in Chicago (except I haven't seen *tacos* de mole poblano, -- as sopecitos yes.)
Here are some other taco options I've seen around the city:
cecina de venado
chorizo y papas
papas con huevo
chorizo con huevo
nopales con huevo
rajas con huevo
pata de puerco
chile relleno
guisado de res
costillas en salsa verde
torta de camaron
asado de puerco
kare raisu: a poblano place here has not only the tacos arabes but also tacos orientales (with corn tortillas).
Here is a link to a good report on the Maxwell Street Market. About 2/3 of the way down there is a photo of the menu at Rubi's, one of the best stands, with tacos de mole verde and tacos de mole rojo.
For more about Chicago Mexican, search Chowhound for posts by RST, the most intrepid explorer of regional Mexican here.
Now, I know that when cheese goes inside a tortilla one says "quesadilla" rather than "taco" but I have to mention a lovely quesadilla de requesón I've had here with a handmade tortilla (photo 1/3 of the way down):
Really, the furthest possible thing imaginable from the quesadilla of gringo bar food with its plateful of melted cheese inside a flour tortilla.... And then there's a quesadilla de flor de calabaza (photo halfway down):
I better stop before I get too hungry!
Saludos a todos y buen provecho!
re: Eat_Nopal
E.N.: Mattheson I don't know at all, but west of there in Joliet is Amanecer Tapatio, run by a family from La Garita, Jal. Daily specials (e.g. mole cosechero), handmade tortillas and the beans are mayo coba... Search on the Chicago board for many posts on A.T., especially by Mugs.
re: Amata
Now, that I think about it, based on everything I have researched. I shouldn't be surprised if Chicago has a more varied offering of authentic Mexican cuisine. You have a lot of Mexicans... and no long term legacy of Faux Mexican to battle with.
The big problem in California is that back in the 1920's to 1960's... people decided what Mexican SHOULD be. New immigrants that open restaurants find the path of least resistance to be imitation.
"Mexican" restaurants are some of the most profitable & viable in California with a simple value proposition:
> Colorful, casual atmosphere + Good Margaritas... means high liquor sales (very high margin products, few can rarely screw up)
> Food even the most timid, non-adventurous eater can like (Quesadillas, Fajitas, Rice, Flour Tortillas, Flan) while allowing people to think they are branching out.
Its a very clear business model, that works, over & over & over again. Why should people take a risk on something with more depth?
re: Eat_Nopal
And don't discount the Rick Bayless effect. Bayless has been a strong advocate for "real" regional Mexican cuisine for years and with the success of his restaurtants, he's proved that Chicagoans will pay for it.
Plus, he's been importing Mexican cooks to work in him restaurants for years. Many of them go on to open their own places and they stay true to the regional food model.
re: Amata
cecina de venado (dried deer meat)
machitos (stuffed, deep fried sheep intestines)
moronga (blood sausage)
trompa (snout)
chorizo y papas
papas con huevo
chorizo con huevo
nopales con huevo
rajas con huevo (roasted poblanos with eggs)
pata de puerco (pork feet)
chile relleno
guisado de res (braised beef)
costillas en salsa verde (braised ribs in tomatillo sauce)
torta de camaron (shrimp fritters)
milanesa (ultri thin round top steak, fried Milanese style)
asado de puerco (Eat Nopal Don't Know!!!)
higado (liver)
lomo (sauteed ultra thin sirloin usually with a little tomato & onions)
alambres (skewers)
albondigas (meatballs)
pierna (roasted pork leg)
Tucson's El Charro Cafe makes a Carne Seca taco, which is beef (probably skirt steak) marinated in lime juice, garlic and spices, then dried on the roof of the restaurant and shredded and grilled with tomato, green chile and onion.
Reporting from northwestern Iowa...
The Latino immigration is a fairly new thing here. But in Storm Lake there is a little taqueria right downtown--in amongst the businesses that have always been there, the boot shop and the jewelry store and the ladies' clothing and the fabric store--called La Juanita. It's actually a second location of a business that began in Sioux City. They say they're "Jalisco-style." I wouldn't know the difference between Jalisco style and anything else, personally, but their tacos are pretty good. As you described in the original post, with a little onion and cilantro, some really hot non-chunky salsa, and lime wedges to squeeze over them. You can get them with a variety of meat options, including carne asada (faux, I suppose, from your description, since they cook it on a grill), al pastor, carnitas, pollo, and I think camarones. They're fairly inexpensive and really good.
There's a little Mexican grocery there in downtown Storm Lake now, too. My husband is their Orkin man, so he's gotten acquainted with the guy somewhat (despite his only rudimentary knowledge of English and Mike's only rudimentary knowledge of Spanish, they get by somehow). I go up there frequently to get produce and meats. I like to get skirt steak from him and have him cut it up for me, then bring it home and make my own tacos, pretty much just like the ones we get at La Juanita. He's the one who told me to marinate it in lime juice and achiote verde.
re: revsharkie
Great info!
The taco truck at the bottom of my subway stairs offers:
and vegetarino, which I spend a lot of time wondering about.
Carnitas, bistek, pollo, pastor, and lengua I can firmly grasp in my little brain, but the others are unfamiliar to me. Any ideas?
I think these are most of the taco varieties available at trucks in Western Queens, but I guess I can't speak for all of them (though I would like to find out).
This is an awesome project, by the way. Go taco!
re: LoDega
Lets see...
Suadero... we've discussed in the bay area is an inexpensive, tender cut of meat... somewhere between the brisket & ribs. I also contend that it includes what is called a hanger steak.
Cecina is some type of dried meat... usually beef or pork.
Enchilada... is probably Cecina that is covered with chile powder.
Mixto could refer to a mixed meat taco... but its most likely a seafood cocktail or ceviche.... because.... Campechano almost certainly refers to a cocktail with shrimp & octopus.
Huarache basically means sandal, and it refers to a thin, sandal shaped corn cake, that is spread with beans, meat & the usual garnishes.
Good info... BTW the places I was referring to in Green Point is right in the Polish neiborhood along the main drag (not the bridge street... that one that is closer to the river). You can a couple more to your list, if you are interested.
re: Eat_Nopal
Has anyone mentioned "sesos" (brains)? I see them at a few of our local taco trucks.
re: Ruth Lafler
Nope, you are the first I believe.
re: Eat_Nopal
Excellent, thanks!
re: LoDega
I screwed up the courage to order the Vegetariano tacos last night, and they were a terrific surprise! Tortillas with lettuce, tomato, avocado, crema, and crumbled cojito (I think?) cheese. Plus radishes and limes and hot sauce. I miss the meat, but not that much!
re: LoDega
Thanks for your report. I think you meant Cotija... its a type of aged cheese that originated in the town of Cotija in Michoacan. A cojito = a little gimp... which makes for a funnier but more grotesque taco!
re: Eat_Nopal
Well, in Woodside it could go either way... no, of course you're completely right. Thanks for straightening that out!
re: biscuit
Me too! But this thread is inspiring me to go out and see what I can find in the Lansing area (most is so dreadful I got discouraged early but I'll bet there is some good stuff out there)
re: jackiecat
see if there are some Latino churches listed in the phone book, then case those neighborhoods for taquerias. Most taco trucks some out only late afternoon till near midnight as working folks finish one job (restaurant shifts) and go to another. Most Latinos immigrants work two or more jobs. Guys where I work put in 16-18 hours a day at two jobs.
re: toodie jane
Thanks for the suggestion toodie jane. You stimulated my creative thinking. We actually have a Latino neighborhood and community center in Lansing. I think I'll check it for taquerias and also go to some of the Latino grocery stores in the area, both for supplies and recommendations!
re: toodie jane
Hey, just lurk outside at Latino church!
In Oakland, odds are some really good food carts will show up right as church lets out. I know one person who swears that's how she found the best churro guy!
re: larochelle
I'm just waiting until a little snow and ice melt off the sidewalks. Not friendly to food vendors or old bones!
re: biscuit
Me too.
Ten years ago, when I moved to Orlando (Snowbirdistan), there was exactly one taqueria and one good Mexican restaurant. The taqueria was called Ron's L.A. Taco and it was a labor of love by a displaced Los Angelino. It folded. He tried again and again it went belly up. Authentic Mexican food isn't popular with the Disney/Retiree/Early bird special crowd. Everyone raved about the joints with the ground beef, shredded Kraft yellow cheese, sour cream, lettuce and flour tortilla offerings.
I wept for a long while…
Times have changed. Now, we have a Mexican Consulate, many Mexican grocery stores, a few authentic taqueria's and a few good Mexican restaurants. They're not common, and most Floridians still think of bad Tex-Mex when they of Mexican food, but if you know your neighborhoods, you can find the real McCoy.
Has anyone mentioned machaca yet?
Ok, I went through my Mexican menus to see what else might be in the SF Bay Area that wasn't on the list
Chile Colorado (beef)
Chile Rojo (beef or chicken) Not sure if this is just another name for Colorado
Chile Verde (chicken or pork)
Cueritos – pickled pig skin ... the stuff you see in jars
Molida – ground beef
Pescadillas – hard shelled fried tacos with stewed fish topped with crema & lettuce
Vegetables asados (yeah, yeah ... but it is a real Mexican joint serving a grilled veggie taco)
It's been mentioned, but just to note locality
higado (liver) is available in San Pablo.
Potato (potato, tomatoes, lettuce, onions, parmesian cheese ... old-style Mex-American joint thus the parm instead of cojita)
Although Pancho Villa in SF is Mexican, it, uh, accomodates local clientel so, we'll just list these by themselves
Fajitas (steak or chicken)
Fish Guanchinango – fish, lettuce & salsa
Tofu Ranchero (that old Mexican fav – beans, tofu, salsa)
Veggie – beans, rice, salsa
Other Nuevo Mex-american tacos (Mexico au parc, Rosemary's)
Puerco con tomatillo (with dill, coriander & cumin)
Vegetables rustica
Salmon & tofu seems popular in this brave 'new world'
Duck & pomegranite with guacamole & arbol salas (Fonda)
Fish tacos with corriander, slaw & aioli (Fonda)
I've never seen these meats outside of taco trucks
Al Vapor – steamed beef
Ojos – eyes (did I spell that correctly?)
Where do 'crispy tacos' fall ... soft taco holding a thin crisp shell. I would have chalked these up to Neuvo, but the hard-core Mexican/Peruvian joint with the Pescadillas served the taco this way.
re: rworange
Thanks RW you came through....
Grilled Veggies get a bad wrap as a weenie, California dish. I agree, I think that is why it ends up on menus. But in Mexico, it is very common to eat grilled Nopales, Cheese, Onions & Serrano Chile tacos - (When I say grilled Cheese, I litterally mean a slice of Asadero cheese that is placed directly on a grill for a little bit... browns on the outside, gooey on the inside) - so they have some legitimacy.
Let me digress... I would like anyone that thinks of grilled vegetable tacos as wussy, go to Mexico State and challenge one of Nahautl speaking female market vendors to a grilled veggie taco eating contest. (I have seen these women eat tacos of nothing but grilled Jalapeno and/or Serrano peppers... and to boot, they top them with a spicy tomatillo salsa)
Your crispy tacos, like the Pescadillas, are absolute authentic and old school - just not consumed as often as soft tacos. I remember as a young teenager doing the bus ride from the Jalisco Highlands to Mexico City... with the obligatory stops along the way... one of which was Irapuato in the state of Guanajuato - the world capital of the crispy taco! You don't even have to step off the bus... vendors rush right up to the door (some drivers will let them make a walk through for a commission)... $2 later you had ten very tasty tacos of various fillings, garniched with the towns superior lettuce & crema and a couple bottles of soda.
The two versions from Fonda are both typical of the "Nuevo Tacos" you find in semi nice restaurants around San Angel, Coyoacan & Roma-Condessa that cater to the young professional classes.
Yes.... you got Ojos correct. Also, I haven't seen Tacos Al Vapor in a long time... should be slow cooked beef that is reheated over steam (kind of like the way Pastrami gets reheated in places that know what they are doing).
re: Eat_Nopal
I've seen tacos al vapor on taco trucks signs and never known what it meant. Next time I see one, I'll report specifically on it on the SF board.
re: rworange
Question.... Cueritos Tacos... that would be a new one, they usually end up in tostadas, which I happen to like. Of course my dad would buy the raw pork skin and cook it, & marinade it himeself.
re: Eat_Nopal
Bummer ... wrote this out and it didn't post ... so if it shows up elsewhere ...
Anyway, double-checked the menu of Los Picanos in San Pablo (one in SF too) and the only place cueritos is listed is under the tacos. No tostadas. Their big thing is DF tortas and they have the biggest selection of fillings I've seen to date.
They are the liver taco place too. They don't always have everything every day. Haven't been there on a liver day yet, but it hasn't been a high priority.
What type of liver is usually in a liver taco and how is it prepared?
I don't know why people don't sell interesting veggie tacos like you mentioned. Why does it have to be beans, rice or tofu?
Is there such a thing as a dessert taco? I know there are sweet tamales.
re: rworange
There is the ChocoTaco, but it's not the most authentic...
re: LoDega
Oh, yeah ... I had those ... don't remember where ... ice cream filled taco shell dipped in chocolate ... right up my junk food alley.
re: LoDega
l-o-v-e ChocoTaco, had forgotten all about them
re: rworange
Liver tacos... not my priority either... usually they are Higado Encebollado... basically sauteed with onions.
Interesting vegetable tacos... that is an interesting sociological note. I am sure we have discussed it before... but basically 60% to 80% of people in Mexico are forced vegetarians most of the time. As a result, eating vegetables is equated with poverty... and when people come over to the country of affordable animal protein that is what they indulge in. So you don't get the Mexican versions of vegetable tacos... and the local consumers haven't quite learned what to ask for. Once their is more tourism in places like Mexico State, Veracruz, Chiapas etc., where its easier to find vegetable based tacos... then they will come back demanding it.
Note, even in Mexico.... vegetables are mostly what you eat at home... when you go out... its meats you are going to spend money on... so outside of restaurants & market vendors that cater to people that eat out on a daily basis... meats also predominate.
re: rworange
"Is there such a thing as a dessert taco? I know there are sweet tamales."
In my dad's culinarily backward, inbred, Northern Spanish redneck town in the Highlands of Jalisco - as my cousin says "We in the Highlands are all related" - one of the few interesting dishes as a vermicelli "pudding" like Arroz con Leche... that is served as dessert. The following day its not uncommon to sautee some plain old bananas... and serve them with the leftover sweet, cinammony, creamy vermicili inside a handmade corn tortilla.
More contemporary... the legendary Tijuana haute taqueria "La Ermita" serves up a griddled cheese, shrimp & pineapple dessert taco:
Paco's Tacos in Monterey Park, best lengua and carne asada. Specials every day, varies.
Fish tacos at Tacos Baja Ensenada on Whittier Blvd. near Atlantic. Wash it down with a bottled Coke from Mexico, cane sugar, not corn syrup. This place is a favorite of Calvin Trillin.
Cabeza has recently appeared at a few metro Boston places--a very taco-deprived area. Very adventurous for us!
Nashville, TN was tragically Mexican-deprived for eons; La Fiesta of Mexican Food was the only "Mexican" restaurant, and served not only canned tamales but BAD canned tamales. Marty Robbins once imported a Mexican couple to run Rosa's Cantina across from his racecar garage, and even that didn't pan out because they simply could not get the authentic ingredients. Then in the mid-'80s came a swelling influx of whole families from not only Mexico but Central America as well, and Nashville's first authentic tortilla factory (La Hacienda) installed a small grocery store, then added a lunch counter...and well before we left in 2000 there were good solid restaurants flogging everything from real tacos to birria de chivo. It ain't quite up to the best LA standards maybe, and you still can't find anyplace to get menudo todos los dias, but you can sure get some kickass tacos de lengua, de tripas, de buche, whatever.
re: Will Owen
Great post... that is very, very interesting. I didn't even think Nashville knew what a Mexican was =)
You could have had stellar tacos in New York City in 2002... just not in Manhattan (except for the Garment District, East Harlem, and Hamilton Heights). Here's a classic post by Eric Eto from early 2003 on the kinds of tacos available in Queens.
I don't have much to add. I never eat tacos in New York! (I think I tried one ten years ago.) Not a week goes by when I'm in the city without me eating at least once in a Queens Mexican restaurant. But I always go for a mole or other rich, complex, satisfying entree. (Like these: http://www.chowhound.com/topics/247808 ) My meal is the highlight of my day, and if one day I ate two tacos as that meal, I'd be depressed for 24 hours, until my next meal. I've never figured out why people eat tacos, and I hope someone will tell me.
re: Brian S
Hi Brian... it sounds like you only eat one meal day? If so, yes its hard to use it up on tacos. OTOH, some 'Hounds have voiced that Tacos are the world's most perfect food. On some level, I have to agree. I don't know how good tacos are in Queens... but at their highest levels... its hard to choose anything else over a taco. I am talking a hand patted (not machine pressed) tortilla from very fresh masa... a supremely flavored filling that was cooked in the instant before your taco was assembled. Cilantro so fresh its Al Dente.... and spring onions that have been lightly marinated in a vinegar solution (gets rid of any burping & after taste)... and of course a perfectly balanced salsa.... a great taco will please all the senses, and engage all your taste buds. I've had some spectacular tacos that would put some 3 Star Michelin chefs to shame.
re: Eat_Nopal
I think you've sold me, though, unlike pizza, there seems to be less skill needed for the assembly of the components than for the preparation of the components.
Right now in Mexico there's a crisis as rising corn prices put tortillas (and tacos) beyond the reach of the poorest people.
Fish tacos in Tijuana/Ensenada in the late 1950's/early 1960's were made with a whole small fried fish (no batter) placed in a folded tortilla and covered with veggies -- the head of the fish was hanging out one end and the tail out the other. Never saw the current style fish taco with the breaded filet.
re: Eat_Nopal
After fleeing the "pop" that was the late LA housing bubble, I landed in Western Colorado, where I wandered into a newly-opened taqueria - the owners were busily writing the menu on the back of the "For Sale" sign they'd just taken down from the window. I waited 'til they'd finished writing, and noticed a few items I'd not seen in LA - the "alambre" (just as TangoRad described below) and "chuleta", which turned out to be sauteed cubes of pork loin chop(?). Very tasty.
I also frequented a couple of taqueria in Provo, Utah years ago, one which did a very nice pierna (chile-marinated fresh ham) taco, and the other which did an interesting panela cheese taco - basically, just a flat slab of hot griddled panela.
re: yclops
Thanks for your contribution... indeed Alambres, Chuleta, Pierna are very traditional Mexico City style tacos. The griddled Panela very common in Jalisco & Michoacan. Glad to see authentic tacos finding their way to such places as Western Colorado & Provo.
No one has mention Borrego (Lamb) Yet.
A tortilla factory in Vista, CA offers this Sundays only from the steam table - still draped with Maguey leaves. Estilo Pachuca, Hidalgo.
And there is a restaurant in San Diego called El Borrego that serves nothing but this (chilaquilies too!).
Picadillo - Escondido
Stewed chicharron
Birria de Res
Tacos de guisados ( http://www.chowhound.com/topics/370897
)Question regarding cooking Techniques of Cabeza and Lengua: steamed, baked, broiled or stewed? regional differences? best method? I had a lengua taco the other day that was revelatory - hence the question.
re: kare_raisu
Very nice.... I think that might be the same thing we call Barbacoa... sounds fabulous! I had a consultant client in Vista.... did not seem like a place that would have any Mexican grub around. You learn something every day!
Cabeza is typically baked to gentle donness.... and then steamed to reheat. Lengua is typically poached in water / herbs then griddled to a crisp outside. Otherwise it is seared on a griddle first, then poached in a sauce (i.e., Lengua Entomatada).
re: kare_raisu
In answer to your lengua question- here in the Northern NJ side of the NYC area I have usually had it stewed and have come to expect it to be quite tender. Maybe it is heated on the flat top to warm it up, but I don't recall any that it crisp on the outside. That sounds great, btw.
Since you mentioned Alambres, and since they were defined above as being cooked on a skewer, I figured I had to mention what I have seen served as 'alambres'. FWIW- I just recently started to order this because it is a favorite of the other customers in a place I have been frequenting- one of those "I'll have what he's having" sort of deals. No skewers are involved- the places around here are usually grocery stores with a flat top griddle and countertop in the back that serve simple stuff like tacos and tortas- three meats are cooked simultaneously (beef, chorizo and bacon- yup, bacon), after a minute or two a generous handful each of sliced onions and peppers are added and mixed in. When it is all cooked they also throw in a generous handful of shredded white cheese and allow it to melt. It is served on a platter with avocado slices on top and six corn tortillas on the side that you stuff with the mixture (and the house chipotle sauce!) before, well, pigging out. I could split this thing with someone and still be satisfied- it is so rich.
I do have a question of my own- in this particular place the carnitas are served with the cartilage chopped up into the meat- is this a common practice?. It is the first time I have experienced this, to tell the truth, and am not so crazy about the idea. In all honesty I may never get used to it even if it were the proper way but, heck, at this point is seems to me like I'm getting substandard stuff . I figured I'd ask out of pure curiosity, maybe even an education, nothing more.
re: TongoRad
Thank you for this post. Diningdiva wrote up a carnitas terminology post describing the different cuts. "Maicsza" (sp.) being the meaty portion we are used to - is all I can remember.
Authentic places usually will sell you according to your preference in meat cut.
re: kare_raisu
It took a little bit of searching, but I found it. The spelling is "maciza", and CH's search engine brought me right to Diningdiva's awesome posts (in the Cuisine of Michoacan or Zactatecas thread). Great reading- thanks a ton for the tip!
re: TongoRad
Alambre actually means skewer... so my guess is that since they don't have a grill, they are mixing some of the flavors common in the skewers of their town... beef, chorizo, peppers, onions & Asadero cheese (the bacon is probably a bonus) and labeling them Alambres for a lack of a better terminology.
re: Eat_Nopal
mmm...bonus bacon...
That theory makes a lot of sense. Now I'm going to have to try and do it the 'real' way when the weather warms up a bit and I can use my backyard grill.
"Lengua is typically poached in water / herbs then griddled to a crisp outside."
Yes! This is how I was served it - fantastic texturally.
Add Tasajo and Cecina, (if not already mentioned).
Escondido. CA
see: http://flickr.com/photos/98128783@N00...
has anyone ever eaten tacos de ojo? my favorite window in san francisco listed them on the board, but every time i tried to order them, they said they were out.
i miss the bay area so much on the taco front - boston is a wasteland in that regard. we have one or two decent places here, but nothing that compares.
some of the best tacos i have had outside of california came from a taqueria housed in a school bus in pocatello, idaho. anyone been there?
Taco de Chauplines Experience today. Wow. Hands down most interesting taco I have had so far.
Escondido Ca.
re: kare_raisu
Kare... laying it down! Good find! BTW, the Chapulines at Guelagetza are seared with a spicy salsa for a very good taste...the problem is that they don't remove the legs and they can get a liitle bit scratchy. How about your place?
re: Eat_Nopal
Hey Hey Eat Nopal! Thank you...I took part in a chowdown at my little Oax dive today with some fellow CA chowhounders. They all seemed to be in consensus that this is one delicious hole-in-the-wall.
Grasshoppers still had the legs attached - I chewed well to say the least! The Oax bean paste is awesome... i can get over the smooth consistency and the Color(!) a perfect rustic morado.
The owner actually offered two chaupalines - small guys and big. Here's Josh's take on it:
This is one thread that makes me happy to see again. The description of the various tacos is invaluable. This time I'm saving it in a folder of Eat Nopal's recipes I've made....
I had NO idea so many different tacos were available.
Yes, we miss Eat Nopal!!
at Mariscos Chente in Mar Vista.
Tacos gobernador-sauteed shrimp,melted cheese, and vegetables in a grilled flour tortilla
Tacos de marlin-smoked marlin tacos with cheese in a grilled flour tortilla(when marlin from Mazatlan is available)
El Paisita in Lynwood
Tacos de birria de res,estilo Tijuana-stewed beef birria with purple onion
Mariscos Jalisco truck,Olympic near Dakota
Tacos de camaron estilo San Juan de Los Lagos, Jalisco-a taco dorado with shrimp, potato, and other vegetables
One of two Mexican restaurants in my area... north of Boston MA lists the following "authentic" tacos on their menu... pathetic, isn't it?
(Hard) Ground Beef or Chicken with lettuce, tomato and cheese
(Soft) Ground Beef or Chicken with lettuce, tomato and cheese
(Hard) Shredded Beef with lettuce, tomato and cheese
(Soft) Shredded Beef with lettuce, tomato and cheese
Carne Asada - Grilled Steak with lettuce, pico de gallo and guacamole
Chile Verde Chicken or Pork with lettuce, tomato and cheese
Fajita Chicken or Steak with peppers and onions
Where's Eat Nopal when we need him?
I gotz me a craving for Tacos de Pechuga Rellena....
Impossibly thin pounded chicken breast... gently sauteed until partly cooked, stuffed with a sautee of chorizo, nuts & dried fruits.... rolled up thinly with bacon... and then sauteed until the bacon is nice & crispy.
The whole roll placed in a corn tortilla... drizzled with some Peanut Salsa & Papalo... divine... not bad for Naco street food.
Great idea, I'd been looking for something like this.
I live in eastern North Carolina- we began getting Mexican immigrants in the late 80s, although these were mostly migrants. I didn't notice many Mexican or Hispanic owned businesses cropping up until the late 90s. I ate in my first taqueria in 1999 or thereabouts.
A taco here is basically as you lay out in the OP at a fundamental level- corn tortillas, steamed or griddled(usually griddled), with raw onion, cilantro, and salsa roja/verde being the most common toppings. A lot of places have a condiment bar that also includes radishes, pickled chiles, and other items.
Carne Asada: very common, you can get this in virtually every taqueria. I'm assuming it is mostly of the faux variety, as I have rarely seen a taqueria that looked to have the space/equipment to cook with real wood.
Al Pastor: Very common, although usually not spit roasted. I have seen spit roasted pastor in two places- Fonda y Birrieria Jalisco in Raleigh, and Tacos y Tortas El Mexicanito in Wilson. There's a place in Greenville where the "pastor" appeared to me to be beef or lamb- it was definitely not pork.
Carnitas: Fairly common. Usually a weekend specialty.
Pollo al carbon: The only place I've seen this is El Azador in Greenville, which is located in what used to be a North Carolina bbq joint.
Lengua: Most places have this.
Cabeza: Fairly rare. The only place that springs to mind is Supermercado El Rancho in Greenville. I once had cabeza at a place in Asheville whose name I've forgotten.
Other Beef Head Cuts: Haven't seen any of them.
Barbacoa: Most places have barbacoa; I would say it's about a 50/50 split between beef and lamb. I have heard ads on Spanish language radio for barbacoa de chivo(goat), but I haven't personally run across it yet myself.
Tripas, Chicharron, Buche: Fairly common. You'll see this in maybe half of all taquerias, usually those attached to a carniceria.
Baja Fish Tacos: I have only seen these in one place in NC. They're called "tacos Nayarit" there, but fit your description to a T.
Tinga de Pollo: I've only seen it at El Autentico in Washington, NC. They also have Tinga de Res.
Birria: Pretty common as a weekend special, although it's usually served as a stew with accompanying tortillas. A lot of places use lamb instead of goat.
Tacos dorados: I've seen them in one place. This is probably my least favorite item in all of my taqueria adventures- it was packed full like a Dagwood, overkill IMO.
Here's a thread I've been posting to on the South board about taquerias in eastern NC:
re: Eat_Nopal
One thing I thought of concerning tacos Nayarit is that you can get them with shrimp or breaded chicken as well as fish.
Having grown up in the deep South, I never knew what Mexican food was until I moved to San Diego in 1975 where I fell in love with and married a chicana who drug my gabacho butt all over Barrio Logan, from torta shop to taquerias and all places in between.
We visited Florida and we were shocked that the only tortillas one could buy were the hard shelled corn in the box variety. There were still no Mexican restaurants, only a smattering of yellow cheese-lettuce-tomato-picante sauce places that catered to what most folks down here though was Mexican food.
Move forward to 1995 when I retired from the Navy and moved back to Central Florida. You could now find the thoroughly forgettable Mission brand corn tortillas and that was about it. The restaurant scene was by then completely populated by Tex-Mex. The one and only authentic taco shop in all of central Florida was run by a guy from L.A. Unfortunately, the lack of yellow cheese, lettuce, tomato, etc. on his food doomed him.
Something great started happening in around 2000. We started seeing a big influx of Mexicans in central Florida. Even though the average resident around here still finds Tex-Mex to their liking, we now have many, many taquerias and fondas. Not to long ago, on one of our weekend chowhound adventures, we discovered a Mexican flea market with a taco truck that had an Al Pastor roaster going on.
Maybe one day they'll spread to the Space Coast an I won't have to drive an hour for find all the wonderful utility meat tacos that I love.
Thanks for this wonderful thread.
re: bkhuna
I stopped at a small country store with a grill today and stumbled upon the "chorizo con webo"(sic). This consisted of chorizo, egg, tomato, onions, and chiles served in a Southern style cheese biscuit. Really, really good.
re: Naco
Authentic tacos are alive and well in Birmingham, Alabama. Many locals are still wedded to Tex-Mex joints (think glops of cheese on everything), and some locals still droll over gringo tamales made at an old restaurant called Mancha's.
But the city has a surprising number of authentic taquerias, and even markets that also are panderias and tortillerias. The local Hispanic Interest Coalition of Alabama (HICA) also does an annual tamale sale for Christmas that is very successfu. Here's our thread on it:
Here also is an article that ran about real tacos in The Birmingham News:
re: Big Daddy
My general sense is that they're all over the South now- I live in NC, travel to VA fairly frequently, have relatives in SC. But they have not really gotten much attention or acceptance outside of the Latino community. I'm usually the only non-Latino around when I eat at a taqueria or fonda around here, even though they usually have English menus and English speaking staff. Even though I speak Spanish fairly well, I don't have to use it much of the time.


text:
Anything good not terribly far off of the Ohio Turnpike-Maumee to Pennsylvania border?
- m
- Michigan Mishuganer Nov 7, 2012 09:47 AM
another long drive- any suggestions, especially for halfway across Ohio & closer to PA?
possibilities in Toledo are: Pho Viet Nam , Amango & Bangkok Kitchen in Maumee, but we usually are in Toledo area too early or late.
Is the rest of the drive a wasteland?
re: shaja
there are some CH posts about Perch dinners, perhaps some of these places aren't too far from the turnpike
& I saw a Cuban restaurant a few years ago in Marblehead, there has to be something decent along the way!
re: Michigan Mishuganer
>> there are some CH posts about Perch dinners, perhaps some of these places aren't too far from the turnpike
Here's a link to my post all about Jolly Roger in Port Clinton:
As noted there, the detour will add maybe 15 minutes to your trip.
I frequently drive that route. Personally, I avoid food that is especially heavy (or especially spicy) while on a long drive, so Jolly Roger's fried fish (and Bangkok Kitchen's Thai food) are not the best choices for me. But maybe that is not a factor for you. One other choice in Toledo without those downsides is Mancy's Bluewater Grill, an excellent seafood restaurant just down the street from Bangkok Kitchen and right off the Turnpike's Reynolds Road exit.
Speaking of which, I went through there two weeks ago, and the fuel prices on Reynolds Road near the exit (Exit 59) make it worth exiting there; they were a better bargain than anywhere else. See gasbuddy.com for more details on gas prices. This trip we just ate at the Steak & Shake on Reynolds just north of the interchange. Not unusual, won't rock your world, but reasonably quick and decent.
East of there, I've had dinner several times at Chez Francois in Vermilion, which has always been superb. It's very upscale, which may or may not be what you want on a trip. www.chezfrancois.com
And Panera Bread isn't a bad option, especially since you don't have to leave the turnpike. You can see a list of the restaurants at the various service plazas at www.ohioturnpike.org/travelers/servic...
The problem with anything else is that the Turnpike doesn't go through the more populated areas of the other cities (Cleveland, Akron, Youngstown), so you're stuck with the kind of places that spring up near highway interchanges - chains and greasy spoons - unless you want to take the extra time/distance to go into those populated areas. That's the trade-off. I'm sure you can find recommendations here for those cities if you're willing to drive a ways off the Turnpike.
Maybe others know of additional places just off the Turnpike and can help with suggestions. That's what I've got.
re: Michigan Mishuganer
There is a local mom & pop place that serves a better perch sandwich than Jolly Roger. The tourists haven't discovered it yet. It is Terry's Tavern, 1101 E. Bayview Drive, Bayview, OH. It is off RT 2 west of Sandusky. Terry is a huge Michigan fan & there are a lot of Michigan memorabilia displayed - which is rare for being in Ohio. Terry can be found in the back doing the cooking wearing his Michigan cap. His breading is a lot lighter than Jolly Roger's & the perch is fresh as can be. This place is a no frills mom & pop place with views of the Sandusky Bay. There were maybe thirty diners for lunch, all locals when we were there this past week. I wouldn't got to Terry's for anything other than the perch & yes, it is worth making the little detour if you have time and don't mind a fabulous perch sandwich.
re: CurryLover
Another of our favorite places in the Port Clinton area is Pattaya at 1634 East Perry Street, Port Clinton, OH. It is tucked away in a strip mall east of town not far from LakeView Park. On Monday & Tuesday nights they have sushi specials, $1.50 sushi rolls. They also a wide variety of Thai dishes including curries. (My one friend who lived in San Francisco 22 years says the food is as good as what you would find at the best Thai restaurants in SF...) I think Pattaya is a culinary gem for the Port Clinton area & we dine there often when in town. The tourists go to Nagoya - we've only been to Nagoya once & have no desire to go again - overpriced & touristy.
We make that drive often, and would also love to hear some good suggestions. The best I've got for you that hasn't been mentioned already is Star of India in Toledo, but it sounds like you're not looking so much for Toledo recs.
Exit 161-Interstate 71 southwest of Cleveland:
The Brew Kettle
8377 Pearl Rd
Strongsville OH 44136
Directions would be a bit convoluted. GPS or a map program might come in handy.
Decent BBQ (for Ohio) and some really good beers..... Although that might not be a good plan if you're traveling.....
Exit 173-Interstate 77/route 21 south of Cleveland:
Whitey's Booze 'n Burgers
3600 Brecksville Rd (route 21)
Richfield OH 44286
Outstanding burgers 'n chili
A bit south on route 21 is
Gasoline Alley
870 North Cleveland Massillon Road (Yes, it's still route 21)
Akron, OH 44333
"Where you can sit between a millionaire and the guy that cuts his lawn...."
I'll let others living closer to the other exits chime in from here.
re: zippypinhead
+1 on the Brew Kettle. I enjoy their food, and love their beer selection!
we had dinner at the Oh Boy Restaurant in Elyria. The staff very helpful & friendly, the food was OK, basic coney style food.
re: JKDLady
Beware, Ashtabula is nowhere near the Ohio Turnpike; it's on Lake Erie, most of the way to Erie PA from Cleveland. Going there if you're driving the Ohio Turnpike is going to add 64 miles (per Google Maps) and well over an hour of extra driving to your trip.
re: JKDLady
Thanks, JKDLady. As a non-fish eater, I'm glad to have a BBQ recommendation! The website looks tasty!
I've been investigating options for a similar journey, and I will in fact post this information to another thread along the same lines:
The NPR Roadfood people have a website that recommends one Italian-American-and-more place quite close to the turnpike in Warren, Ohio,: the Sunrise Inn:
They also mention a barbecue joint a little further off the turnpike, in Canton, Ohio: Kennedy's BBQ:
When I travel from Detroit to Pittsburgh I like to stop halfway in Strongsville where there a number of interesting restaurants, e.g. Brew Kettle (American), Sweet Mango (Thai), La Kabob (Lebanese) on Pearl Road. In addition there is very nice upscale mall Southpark Center with a Vietnamese eatery (Pholicious) in the center court and a Thai eatery (Ruby Thai) in the food court. All of this is within a 5-10 minute drive off Ohio turnpike exit 161, so little time is lost.
just to add to this old list. on the lorain side of the lorain-elyria border, just north off the turnpike exit, are two stellar old school destinations worth stopping for.
one is dog and suds, one of the few left, where they have hotdogs, fries and icy rootbeer and they used to roller skate to your car window (sadly i dont think they do that anymore though ha!).
another is hanko's gin mill. this place is awesome, it was a former speakeasy. they have lake erie perch and walleye served with haluska (noodles), among other things. its excellent.

subset: commoncrawl


text:
- You are here:
- onstar terms and conditions
onstar terms and conditions
Reversing its earlier decision, OnStar has issued a press release confirming it will indeed alter its Terms and Conditions policy and "will not keep a data connection to customers' vehicles after the OnStar service is canceled." Says OnStar President Linda Marshall: We realize that our ...
If you're the owner of a fairly new General Motors product, you may want to take a close look at the most recent OnStar terms and conditions. As it turns out, the company has altered the parameters under which it can legally collect GPS data on your vehicle. Originally, the terms and conditions ...


text:
UK, 2010 (MIFF 2010, International Panorama)
Director: Josh Appignanesi
A cross-cultural comedy from UK funny man David Baddiel.
For Mahmud Nasir (Omar Djalli) being a Muslim living in the UK hasn't been too easy these past few years, but just as he's learning to live with the suspicious looks and snide comments he finds out that not only is he adopted, but he's also Jewish. Enlisting the help of a local Jewish cab driver to help discover his roots - while trying to hide them from his friends and family - Mahmud finds his crisis of identity proves a little more than he can handle.
A tongue-in-cheek swipe at religion, family and the absurdity of racism, The Reluctant Infidel is a British farce for the modern age, written by author and stand-up comedian David Baddiel.
D Josh Appignanesi P Arvind Ethan David, Uzma Hasan, Stewart Le Marechal, David Baddiel S David Baddiel Dist Becker Film Group TD DCP/2010


text:
LennarDigital releases Sylenth1 v1.20
23rd February 2007
23rd February 2007
Related Products
LennarDigital has released version 1.20 of Sylenth1, which includes an arpeggiator, a chorus/flanger effect, 250 new presets and several improvements and bug fixes.
New features:
- Arpeggiator with built-in step sequencer, 10 different melodic modes, adjustable pitch, velocity and hold settings. Outputs Step Velocity as a modulation source.
- 4-Stage chorus/flanger effect with 2x oversampling, adjustable delay time, depth, rate and feedback.
- Oscillator waveform inversion option for PWM effects.
- Copy/paste buttons for oscillator- and effect settings.
- Distortion amount and step velocity added to modulation parameters.
- 250 new presets.
Bug fixes. and improvements:
- Improved note stealing algorithm.
- Improved tri-saw oscillator waveform interpolation.
- Improved filter cutoff frequency conversion.
- Improved bandpass/highpass filters.
- Eliminated clicking effects in Mono mode.
- Fixed portamento sliding bug.
- Fixed LFO Rate modulation bug and improved frequency modulation.
- Fixed DC offset in bitcrush distortion.
- Fixed phaser feedback amplification.
- Fixed license name display bug.
- Knob behavior changed to linear.
- Updated user interface graphics.
- Updated automation parameter names.
The price has dropped from €159 to €139. This update is free of charge for all registered users of Sylenth1. A new demo version is available.
Discussion: Active
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06 Jun 2014 LennarDigital announces Sylenth1 & 32Lives bundle with 25% discount02 Dec 2008 LennarDigital announces Sylenth1 Group Buy17 Nov 2008 LennarDigital releases Sylenth1 v2.2 (incl. AU and x64)01 Sep 2008 LennarDigital updates Sylenth1 to v2.0121 Jul 2008 LennarDigital releases Sylenth1 v2.0 (incl. Mac Version)10 Apr 2007 LennarDigital updates Sylenth1 to v1.2123 Feb 2007 LennarDigital releases Sylenth1 v1.2006 Dec 2006 LennarDigital updates Sylenth1 to v1.11 and launches Group Buy24 Nov 2006 LennarDigital releases Sylenth1 v1.127 Sep 2006 LennarDigital releases Sylenth1
13 Nov 2014 123creative.com releases 4 Preset Banks for Dance, Dubstep, Trance, House, Progressive, Electro for Lennar Digital Sylenth101 Nov 2014 Sample Tools by Cr2 releases "Berlin Techno" Sample Pack20 Oct 2014 Audentity releases '#1 Musical Madness For Sylenth & Spire'30 Sep 2014 Sample Tools by Cr2 releases "Tech House" Sample Pack21 Aug 2014 Diginoiz releases 'Sylenth Deep House Sounds' for Sylenth20 Aug 2014 Nutty Traxx releases Sylenth Soundset 207 Aug 2014 Audentity releases "Sylenth EDM Super Pack"29 Jul 2014 #KVRDeal Expired Audiovapor Summer Sale 2014: 25% off all Sylenth1 and Granite banks, MIDI loops, and Reason ReFills15 Jul 2014 #KVRDeal Expired Rob Lee Music Summer Holiday Sale: Sylenth Ultimate Pack is 50% off11 Jul 2014 #KVRDeal Expired 123creative.com Summer Sale 2014: Up To 50% Off08 Jul 2014 #KVRDeal Expired Mabelton Audio releases "Summer Bundle 1" (Live / Push Integration Packs) - 40% Off23 Jun 2014 dboxSamples releases "Radio Chart Slayers" for Sylenth103 Jun 2014 Function Loops releases "#VOX" Sample Pack & "Infinity Trance And Psy For Sylenth"22 May 2014 Diginoiz releases 'Sylenth Club Classics' for Sylenth21 May 2014 Alonso Sound releases "Sylenth1 Rising Star Soundset" (by Slavik Bortko)11 May 2014 Aiyn Zahev Sounds releases "Colours Vol.3" soundbank for Sylenth115 Apr 2014 #KVRDeal Expired 123creative.com Spring Discounts26 Mar 2014 Diginoiz releases 'Sylenth Animals' for Sylenth126 Mar 2014 Mabelton Audio releases Ableton Push VST Integration Packs19 Mar 2014 123creative releases "Sylenth Big Boys Sound - soundbank" and "Aerodynamics Massive Pad Presets"


text:
A Jew, but a nice one. Not the stereotypical Jew portrayed by negative media
Olivia is SUCH a Delp!
από ChocolateKisses 1 Ιανουάριος 2010
A phrase used by many middle school students. This word can be used for anything and everything and means watever you want it to. usually screemed.
"I have an ichy DELP!DELP!DELP!DELP! What the DELP!"
από charlene delp 4 Ιανουάριος 2007


text:
Dr. Singer by the way is not only employed by the fossil industry, during the 90s he was employed by the tobacco industry to counter research into the effects of passive smoking. This is the kind of morality you deniers are lining up with here
The study of climate change, under the aegis of dangerous global warming caused by human carbon dioxide emissions. has long since been captured by the small group of well connected, well networked and well funded atmospheric scientists and computer modellers who advise the Intergovernmental Panel on Climate Change (IPCC), and whose nearly every utterance confirms their ignorance of the true course of climate history and change on our planet - a topic that is the domain of geologists, not meteorologists and computer jockeys. (Bob Carter, abc.net, 8.12.09)
As usual, its honest volunteers who have conscientiously tested the IPCC by going through 18,500 references. And the final total? Fully 5,600, or 30% of their references are not peer reviewed. Donna LaFramboise at NoConsensus has coordinated the dedicated team (that is a lot of references to go through.) How many times do we need to show they are incompetent and dishonest? Make no mistake, this 'number' of papers tells us nothing about the climate either way. And we skeptics are not so fussy about 'peer review' vs non-peer review in any case, what matters to us is good logic, transparent data and methods, and top-notch design. We know that the haloed 'peer review' is a human politico-social process which was never that stringent, and has been corrupted of late. We also know that even at its best, peer review is just a few unpaid, anonymous authorsits hardly rigorous, and plenty of uninspiring stuff gets published in peer reviewed journals, stuff that turns out to be wrong. So why bother tallying them up? Its the IPCC that made this point matter. They are the ones who market themselves as being holier than thou, as being superior experts, who only use peer reviewed evidence. Peer-review has been their gate-keeper: on the one hand they own the journals and simply reject contrary viewpoints, and on the other they convinced much of the less science-savvy world that peer-review matters and is a mark of quality. Their bluster is almost totally based on the fallacious argument from authority and backed up by a few half-truths. Every time the IPCC have spat on a scientist with thats not peer reviewed, they have set themselves up to look like duplicitous fools when caught relying on student theses, magazine articles and boot cleaning guides. What matters here is not that the IPCC only have 70% of their references peer reviewed, what matters is that they have been exposed as fakers. They lied. They poured scorn on anyone who put forward arguments, that no matter how strong, had not jumped through the rigged, bureaucratic hurdle known as peer review. They are all bluff, bluster and spin. They cant name and explain any empirical evidence that supports the feedback effects they claim cause anything from 2 11 degrees of warming (especially from the major ones, water vapor and cloud cover). Remember, deception with financial implications is fraud. The whole report is available from NoConsensus. Thanks to Donna and the team of helpers who did the mammoth undertaking of sorting so diligently through that list. (Jonova, 14.4.10)
The sort of stuff that led to governments keen on the Kyoto Protocol which aimed for 5% cut in carbon emissions - instead, we got a 58% increase?
The tobacco industry has nothing to do with the topic - attacking a scientist's 'morality' who disagrees with you is all you have - you really are desperate.Dr. Singer by the way is not only employed by the fossil industry, during the 90s he was employed by the tobacco industry to counter research into the effects of passive smoking. This is the kind of morality you deniers are lining up with here
He was an Expert Reviewer, IPCC (2001)
By your 'logic' the IPCC were 'lining up' with this kind of 'morality' too.
You really do come out with utter rubbish...


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soy buena onda peri si me buscan me encuentran mi banda favoriota es tokio hotel


text:
Neutrogena Makeup Remover Cleansing Towelettes - 100 ct.
by Neutrogena | Item #: 674479 | Model #: 070501 | (50) |
- $3.5 off with Instant Savings
Offer ends November 28
- "Instant Savings is subject to availability, valid dates, and a limit of 5 items per member. Additional purchases may be made at full retail price, unless otherwise restricted. See program details."
- Member price $13.88
- Instant Savings -$3.50
- $ 10 38
Non-members pay 10% surchargeJoin now!
- Shipping
- Enter ZIP Code for shipping options
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Delivery estimates, taxes, and fees are based on ZIP Code. Club Pickup orders are based on your club's current price and item availability on the day of payment.
Instant Savings offer details"All terms and conditions apply. Instant Savings are subject to availability and valid dates. Select Instant Savings are available online. For Club Pickup® purchases, Instant Savings can be redeemed at point of sale at the Club with the primary membership card. State and local laws may require sales tax to be charged on the pre-discounted price of an item with an Instant Savings offer. Prices shown are pre-tax amounts. To view your Instant Savings account, visit SamsClub.com/instantsavings or download the Sam's Club® app. Member must have a registered email on SamsClub.com in order to access the Instant Savings account page online. Visit SamsClub.com/instantsavings for program details and terms and conditions. Instant Savings may take up to 24 hours to load to a membership account. Items and prices may vary in Club. Instant Savings offers shown are valid in U.S. clubs with a U.S. membership, excluding Puerto Rico. Offers valid October 29 – November 26."
Neutrogena Makeup Remover cloths are gentle enough to use around sensitive eye areas.
These gentle, ultra soft cloths offer you superior cleansing and makeup removal. This packincludes 100 cleansing towelettes.
- Gently and effectively dissolve all traces of dirt, oil and make-up
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text: It is hard to comprehend that just off a busy road of Highway 61 is an oasis of semi- quiet nature. You hear and see some beautiful birds,pretty wild flowers, turtles and alligators basking in the stream. What can be better than a get-a-way that is close to home. It is also a photographer's paradise.


text:
FEFC_Media picked a winning design in their illustration & graphics contest.
For just $295 they received 101 designs from 17 designers.
Large Scale Wall Decal for Austin Church
Illustration & Graphics contest
Silver package purchased for $295
(including 99designs fees)
Contest started Mon, 26 Mar 2012 21:33:56 +0000
Last feedback Thu, 29 Mar 2012 21:13:13 +0000
88% of designs have feedback
Client has no refunds
Designers enter their initial design concepts for feedback and direction.
The client picks a winning design.
Top entries
- batterybunny
- Label:
- #51
- batterybunny
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Design brief
First Evangelical Free Church
We are a church in Austin, TX. We exist to glorify God by making disciples of Jesus Christ, transformed and empowered by His Spirit, who live to transform their world.
The illustration will be used as a decal in our worship space, roughly 10'x10'. The walls are light tan and the chairs are plum/purple. There is a lot of natural light in the space, and a natural stone wall serves as a backdrop to the stage.
Copy: God's Generosity Our Worshipful Response
We like a mostly contemporary feel with a hint of traditional. Please avoid grunge, swirls, flowers, birds, hands and hearts. If a word picture would help, take a look at Malachi 3:10 - "Test me in this," says the LORD Almighty, "and see if I will not throw open the floodgates of heaven and pour out so much blessing that there will not be room enough to store it." Nothing too literal, please.
Our average member is 3os-40s, well-educated, living in the suburbs of Austin. We are a very multi-generational church with active ministries to children, middle school and high school students, college-age adults, young professionals, families, singles and senior adults.
**Past decal is attached" (2020-Vision-Logo-Final-small.jpg)
connecting 928,266 designers with customers seeking design services.
I need something designed I'm a designer


text:
Photos and Description of this 3 bedroom holiday villa in Bargemon
3 bedrooms, all ensuite, sleeps 7, cloakroom/WC
Romantic traditional Provençal villa, set in the heart of the Var, Provence, with its own private garden of 1 acre. The grounds are filled with olive and cypress trees providing a wonderfully peaceful and shady haven to laze away the sunny days. A safe and fun environment for children to explore. Large pool with terraces bathed in sunlight from the early morning to the last rays of the evening. Comfortable loungers with parasols to ensure total relaxation. The beautifully appointed airy salon reflecting the very special Provençal light through its long windows keeps cool on even the hottest of days. Luxuriously furnished with antiques giving a sense of gracious living to enhance your stay.
The villa: The whole house is beautifully furnished throughout with a comfortable mix of antique and modern. Lovely fabrics and pictures complete the luxurious feeling of this unique home. A wonderful holiday for you and your family is assured. Full central heating and log burning fire also make this an ideal destination for those winter breaks.
In the large dining kitchen, with doors opening onto the terrace, you will find the latest quality appliances including a professional Smeg 6 burner double oven cooker. The adjoining utility room with washer and dishwasher allows access to the cellar for a cool environment where your supply of local wines and cheese are kept to perfection.
Meals can be taken on the well furnished shady terraces or in the cool of the beautiful salon.
Also on the ground floor, there is a cloakroom with toilet and washbasin.
Local area: The house is just 75 minutes from Nice and Toulon airports.
A journey of 30 minutes takes you to Lac St. Cassien, ideal for children with its beaches, pedalos and restaurants.
Lac Ste. Croix and the spectacular Gorge du Verdon are 45 minutes drive. There you will find rafting, sailing, climbing or wonderful walks. The coastal beaches and resorts of Ste. Maxime and Frejus are reached in 40 minutes. Or simply explore the lovely local area with its forest walks and colourful villages. Visit a different market every day! In this area famous for its gastronomy, gourmet restaurants abound.
In the winter, the slopes are reached within an hour where great skiing can be found - Gréolières. Further afield is Val D'Allos.
- Suitability:
- children welcome
- non smoking only
- pets considered
- wheelchair inaccessible
Guestbook comments from the owner
I wanted to express our family's delight with the two weeks we spent at your rental villa.
It provided us with everything we were hoping to find during the holidays. Your on-the-spot descriptions of the house, the village and the nearby communities helped to make our choice an appropriate one. And ultimately a happy one. Thank you.
The care you have taken in setting all the details of the house made our stay at a very personal level very comfortable. We enjoyed the Saturday we spent in Aix-En-Provence. Thank you Hilary. Also, thank you for the wine you left for us to enjoy. We loved it so much that we found the vineyard but unfortunately the household appeared to be away on holidays.
Please, pass on our gratitude to Theo for the care he gave us.
We look forward to the opportunity to stay in Bargemon again.


text:
What's on your Wednesday menu?
Good morning :)
B: Coffee
D: shrimp tacos (tossing shrimp with olive oil and some Slap Ya Mama seasoning and roasting it in the toaster oven; egg-tilla and some home made paleo cole slaw as a filling)
S: quick chili (ground beef, onions, rotel tomatoes, tomato sauce, chili powder, cumin, garlic powder, salt, pepper) topped with diced onions
Dottie, what do you mean by roasting the shrimp? What temp, and for how long? Thank you.
Convection toaster oven, 350 for 10 minutes :) (big shrimp - 6-7 minutes for smaller ones)
Thank you Dotti!
b: melon and coffee
l: rest of my "cheeze" and red peppers, a goat cheese/arugula/spinach salad
s: almonds
s: almonds
d: new york strip.
|All times are GMT -7. The time now is 06:43 PM.


text:
Posts by AJC
2 posts • joined 26 Nov 2010
RBS: June's tech enormo-cock-up cost us £125m
Another risk
I have seen scant reference to the possible impact of this weeks power grid failure in India on outsources IT.
Did it impact any outsources IT operation? I presume that these operations (including help desks) have adequate backup power generation (how many days fuel supply on-site?). Was there any disruption to (failure of) the communications paths?
Perhaps this particular failure didn't affect any of the outsourcing areas on this occasion?
What (now) about the risk of it happening again and bringing down other regions next occasion?
DNS hijack used to deface Secunia
Great "product" sloppy processes
After a recent personal experience of a test install of PSI 2.0 Beta where the beta failed (not a problem that's what betas are for - however this was not at the bleeding edge of the beta program and it was an install on a fully patched 32 bit XP-Pro SP3 system) I discovered that the rollback to the previous version exhibited similar problems and consequently had to rollback another notch.
Unless some intervening MS patches interfered with the re-install of the previous version I was lead to the conclusion that the download (from their site) was not the same one I had download very soon after they announced its release and that Secunia had slipped out changes but failed to change the version number.
Secunia PSI Support very quickly responded to the original bug report but have maintained total silence over the "accusation".
"If my surmise is correct than that's sloppy organisation and rather tarnished your excellent "product".


text:
ZoomZoomZoom Leo Lyxxx Logo Singlet Dark navy singlet with the Leo Lyxxx logo on the chest. A summer must-have! Wash & Care instructions Read the complete Wash & Care instructions here Size guide & Material S M L XL XXL Inch36-3838-4040-4242-4444-46Cm91-9696-101101-107107-112112-117 Material - Classic Fit - Deep U-Neck - 100 % Cotton Men Tops Our sizes are based on actual measured chest size for men. If you are uncertain about which size to buy we suggest you to measure around your chest and look up your size in the conversion table above. Blog Tweet Copy this code to your blog Close
Originals Leo Lyxxx Logo Singlet Select size: XS S M L XL Amount: 1 2 3 4 5 6 7 8 9 10 30 USD Buy it!


text:
Antonio Stradivari, Cremona, 1709, the 'King Maximilian, Unico'
Violin: 41349
Number of images available: 1.
To view the images in high resolution subscribe to the archive.
Back: One-piece
Scroll: of wood similar to back
Ribs: of wood similar to back
Varnish: Reddish
Length of back: 35.8 cm
Upper bouts: 16.8 cm
Lower bouts: 20.8 cm
Notes:Reported stolen in the September, 1999 issue of "The Strad".
Stolen Stradivarius Violin announcement, The Strad, September, 1999, London
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ProvenanceCurrent owner, Emil Herrmann, Rudolph Loeb, I. B. Schott & Sons, Dr. Fritz Hartmann, Axel Springer Foundation, Emil Herrmann, King Maximilian Joseph of Bavaria, Bernard Hausmann
To view detailed provenance in chronological order please subscribe to the archive.
Known players
Michele Schwalbé
To view references and iconography please subscribe to the archive.


text:
Inner membrane
From Wikipedia, the free encyclopedia
|This article does not cite any references or sources. (December 2009)
A chloroplast with an outer and inner membrane surrounding the stroma and thylakoids
The inner membrane of the nuclear envelope is connected to the outer nuclear envelope membrane through nuclear pores. It contains a number of proteins involved in the structural organization of the nucleus and the attachment of chromatin to the nuclear envelope. In metazoan cells, the inner nuclear membrane contains proteins of the nuclear lamina, a protein meshwork underlying the nuclear envelope and providing structural support. Mutations in inner nuclear envelope proteins can cause nuclear envelopathies, a number of genetic disorders in humans.
See also[edit]
For eukaryotes
For bacteria


text:
John Parr, Westword co-founder Sandy Widener and their oldest daughter, Chase Parr, were killed in a car wreck in December 2007, a tragedy that dimmed some of Denver's brightest lights. In tribute to this exemplary family (the only survivor was younger daughter Katy), friends and colleagues created ... More >>
Forty years ago, bombs exploded in Boulder, killing six Chicano activists. Their deaths are still shrouded in mystery: Who killed them and why? Were they plotting a bombing? Did the police and FBI entrap them? Were they murdered? Su Teatro's Tony Garcia has written Cuarenta y Ocho, a play that explo ... More >>
Luis Valdez, whose Christmas play La Pastorela just opened at Denver's Su Teatro, first met Cesar Chavez when he was six, growing up among the migrant workers of Delano, California, where the United Farm Workers movement took root in the nonviolent strikes and grape boycotts of the '60s and '70s. ... More >>
Pam and Ricardo Martinez met on a United Farm Workers picket line in California. Now, almost forty years later, they share a life, a family, a passion for social justice and Padres y Jovenes Unidos, the Denver nonprofit they co-founded in 1991 -- as well as another big national honor. The A ... More >>
Yes, he was against illegal immigration -- but he was also pro-Aztlan.
A linguist�s guide to Mexican nicknames.
The Minutemen toot their own horn.
El Sol Que T� Eres revisits ancient mythology with a Chicano twist.
PBS series is previewed at Starz
Brief sketches of what's happening in the Denver art scene.
Denver's janitors were being swept aside. Now they're winning respect.
Su Teatro's Papi, Me and Cesar Chavez cultivates an audience.
Where it's always showtime
Ozomatli hopes its cross-cultural music spurs a revolution -- and makes you want to dance.
May 13-19, 1999


text:
By Jef With One F
The 10 Biggest Rockers Living in Texas
By Rocks Off
By Chris Lane
By Angelica Leicht
By Corey Deiterman
Drake Returns to Warehouse Live
By Brando
By Angelica Leicht
6 Bands No One Noticed Broke Up
By Corey Deiterman
You know the story by now: After Nevermind, Kurt Cobain and company became far more popular than they'd ever dreamt or wanted -- and man, that totally sucked -- so the band hooked up with underground producer Steve Albini for In Utero, an album meant to be so goddamn authentic that it would definitely turn away all the preppies and the jocks. That's become the official version of the tale, at least, and it's the main premise of this documentary, which begins with familiar footage of Seattle cops taping off Cobain's driveway before it travels back in time to the Melvins and the Pixies. Nirvana: In Utero layers excellent concert and video footage with commentary by balding, bespectacled music-critic types, who offer up detailed analyses of many of the record's tracks but never get around to answering one important question: If Kurt despised his pop fans so much, why would he sit down for that angelic MTV Unplugged session before shuffling off?


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Pasatono OrchestraThe group performs ethnic-folk works influenced by the rich Miztec culture of Me...more
Live broadcast on 12/20/14 at 6:00 PM
Holiday SpectacularListen Local First D.C. and The 9 Songwriter Showcase offer a show with nine of...more
Live broadcast on 12/21/14 at 6:00 PM
David Wax MuseumThe folk and roots-rock band performs a cross-cultural mix of "Mexo-Americana" f...more
Live broadcast on 12/22/14 at 6:00 PM
Encore ChoraleThe dynamic ensemble made up of first time or returning musicians over the age o...more
Live broadcast on 12/23/14 at 6:00 PM
Beltway Brass QuintetThe Quintet led by Zachary Smith of the Dixie Power Trio performs original arran...more
Live broadcast on 12/24/14 at 6:00 PM
All-Star Christmas Day Jazz JamJoin in the 16th All-Star Christmas Day Jazz Jam, a Millennium Stage tradition,...more
Live broadcast on 12/25/14 at 6:00 PM
Family of PraiseThe Richmond-based gospel group presents an evening of gospel and holiday-relate...more
Live broadcast on 12/26/14 at 6:00 PM
Holiday VaudevilleCajun cellist Sean Grissom hosts an evening featuring modern-Klezmer quartet the...more
Live broadcast on 12/27/14 at 6:00 PM
Holiday VaudevilleCajun cellist Sean Grissom hosts an evening featuring modern-Klezmer quartet the...more
Live broadcast on 12/28/14 at 6:00 PM
Zan McLeod's Celtic HolidayEnjoy traditional Irish music and step-dancing as guitarist Zan McLeod collabora...more
Live broadcast on 12/29/14 at 6:00 PM
Sweet Heaven KingsThe acclaimed 16-member gospel brass and percussion band from Anacostia performs...more
Live broadcast on 12/30/14 at 6:00 PM
Williamsburg Salsa OrchestraCelebrate New Year's Eve with the Brooklyn-based Williamsburg Salsa Orchestra, l...more
Live broadcast on 12/31/14 at 6:00 PM
Comedy at the Kennedy Center: Rachel FeinsteinA nationally touring comedian and actress, D.C. area native Rachel Feinstein is...more
Live broadcast on 1/8/15 at 6:00 PM
Comedy at the Kennedy Center: Hari KondaboluThe New York Times has called Hari Kondabolu "one of the most exciting political...more
Live broadcast on 2/26/15 at 6:00 PM
Comedy at the Kennedy Center: Ron FunchesStand-up comedian Ron Funches's easygoing, inventive style sounds the way fresh...more
Live broadcast on 3/27/15 at 6:00 PM


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Customer Reviews
2 Item(s)
- Excellent Review by Wendalyn
This is an excellent video....I really benefited from learning the differences and how to use stumps and tortillions as I had been experiencing problems with my shading.
I especially like Carrie's presentation..
(Posted on 3/7/2014)
- Worth The Price Review by savina
This video was extremely helpful and well-produced. I have to admit I was a little nervous about purchasing it because I've seen many videos on YouTube that weren't especially helpful, but I was pleasantly surprised. I'm an intermediate beginner, so it's hard to find videos that go beyond the beginner basics while still being easy enough to follow along with. Carrie's teaching method is straightforward and easy to understand and follow. While it's appropriate for beginners, she goes beyond the elementary steps to reveal how to create depth and life in your drawings. This class helped me "get" some aspects of drawing the face that had had me stuck in a rut for months. It was such a relief to finally understand and move past what turned out to be simple barriers! I'm so glad I bought this one.
(Posted on 12/29/2013)
2 Item(s)