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I think I'll be cooking carne asada, Nicaraguan style.
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I came from Mexicali, from Northern Mexico, from Sonora, and the kind of tacos I was cooking on that grill represented where I was from: the carne asada, the salsas, the corn tortillas.
For the taco with carne asada, or grilled skirt steak with salsa verde ($3.50), the meat is rubbed in a mélange of spices before cooking; the tacos with carnitas, slow-cooked pork with caramelized orange peel and salsa verde ($2.75), have a tender, saucy filling and a kick of cilantro.
That's exactly what's cooking at this bare-bones sandwich spot, where the namesake cemitas rolls – crispy and sesame seed-studded on the outside, soft on the interior – barely contain the onslaught of fillings such as pork Milanesa and carne asada.
Just cooking.
Romney: cooking.
Better cooking?
By cooking.
for cooking.
Southern cooking.
For cooking.
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