A weekend in San Antonio led us on the quest for some greasy Mexican food. Instead of waiting 45 minutes in line for a table at a popular touristy restaurant, we opted to stand in line at the gordita tent. And we're so, so glad we did.
Thick handmade flour tortillas were patted into rounds, browned on a griddle, and then tossed into the deep fryer. I took notes. They were scooped up, slit down the side, and stuffed with picadillo beef or beans and cheese. We topped ours off with arbol salsa, a recipe I'll hope to try soon in our own kitchen.
We sat down on the sidewalk and enjoyed a perfect Sunday morning local breakfast, and washed the gorditas down with pineapple aqua fresca. Is your mouth watering?
- Sustainable Diet
- Here you'll find recipes, gardening advice, news, and more. This is a place to learn and explore along with us, as we try to live in a way that keeps our resources (whether that's land and plants or mind and spirit) happy and healthy. It's a small way to illustrate how soul, body, earth, and others are so tightly intertwined. Come on in and stay a while! All images and content (c) Amber Byfield Pollei, 2007-2012, unless otherwise noted.
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