Review: Papacitos!

Rating: 
http://papacitosbrooklyn.com/
999 Manhattan Avenue
Brooklyn, NY 11222

No, I'm not starting a new phase in my life where I'm going to start harassing men on the street and calling them "Papacitos!" Although, it's always been a fantasy of mine for the roles to be reversed and see how men like being cat-called. I kid. Papacitos isn't just something you call a hot piece-of-man, it's also a Mexican restaurant in Greenpoint, Brooklyn.

I'm noticing a trend in Greenpoint of really great Mexican restaurants (Calexico being another one of them). I heard that there are crazy levels of radiation in Greenpoint and maybe it's creating radiation-induced Superchefs? Ok, obviously not, but this is only adding to the jealousy I feel towards all of you Greenpointiacs (is what I calls ya) and your awesome neighborhood. Luckily, the gringo and I have really awesome friends that live in Greenpoint and visit them on a weekly basis. Our visits usually include us eating wings at The Habitat and eating way too much to the point that we no longer know the feeling of shame. Well, this last visit, we decided to give another restaurant a try. I'd heard so many great things about Papacitos, so I was really excited to finally give them a try. Although I would rather be giving you a review about my visit to the restaurant, this time all I can give you is the scoop on their delivery, which I think can be equally as important. I ordered a carne asada taco, a green chile burrito, and the gringo ordered a chorizo taco and chicken quesadilla. The food was moderately priced , $5 for two tacos, $9 for a burrito, and $9 for the quesadilla. I honestly can't say if the delivery was fast or not, it FELT like it came quickly, but to be honest, we were having a grand ol' time, so I couldn't tell if we were just distracted. When the food came, it was still warm though. Win! The delivery guy was super nice, too! The tacos are served in the traditional street style, two corn tortillas, meat, cilantro, onions, salsa. That's the way to serve a taco! No need for distracting frills, just simple ingredients that enhance and don't distract you from the flavor of the meat. The one thing that stood out to me were the tortillas. They reminded me of the freshly made stack of warm tortillas that my mom gets delivered to her in a beautiful embroidered napkin to her house in Mexico every morning. The tortillas were moist and actually tasted like corn, not chalky and dry like the horrible ones they sell at most bodegas. I really enjoyed the carne asada and the salsa had the perfect amount of heat for me. The chorizo taco was also really great and although it wasn't the traditional loose chorizo that I'm used to, it was more of a sausage, the spices were just right. I don't have anything to rave about the burrito, but then again, I usually don't. I think burritos have way too many ingredients in them and the flavors just sort of end up getting lost. The quesadilla was prepared perfectly, a crisp flour tortilla, gooey jack cheese and really well-seasoned chicken. 

Aside from really great food, I've heard that Papasitos has a Loteria night, or as they put it (for the gringos), Mexican Bingo. I'm really looking forward to actually going there and trying more of their food and hopefully playing some Loteria; I really hope they use frijoles (beans) as markers and not some fancy Bingo chips!

Shrimp Ceviche

I haven't posted a new recipe in a while. I don't have a good excuse, but what I do have for you is a good recipe to make up for my slacking.

With this ridiculous heat, I thought I'd give you guys something refreshing and easy to make. Shrimp ceviche is something I've always enjoyed making as a summer dish. Traditionally, ceviche is raw seafood that is "cooked" in lime, or other citrus juice, usually marinated overnight. However, this is my easier version that doesn't require hours of marinating. Instead, I pre-cook the shrimp and then marinate them in lime juice for only one hour. I feel like you get the same flavors in half the time, plus, you minimize the risk of food poisoning (yikes!).


Shrimp Ceviche
Serves 4-6

Ingredients

1 pound medium shrimp, peeled and deveined (save the shells)
2 tbs salt
1 3/4 cups fresh lime juice
1/2 cup diced onions
1/2 cup diced tomatoes (remove pulp)
1/3 cup chopped cilantro
1/2 cup diced cucumber
1 tbs dried oregano
salt and pepper


Directions

In a large pot, add 4 quarts of water, 2 tbs of salt, the shells that you removed from the shrimp and bring to a boil. With a slotted spoon, remove the shells and discard. Now add the raw shrimp. The shrimp will take about 45 seconds to cook, so you'll have to watch them closely. As soon they turn pink and are no longer transparent, quickly remove them from the water with a slotted spoon.

Cut the shrimp in thirds. Place them in a bowl and add the lime juice. Cover and let marinade in the fridge for an hour.

Add the remaining ingredients and then place back in the fridge for another 30 minutes. After this, I like to taste the ceviche and adjust seasonings. Once everything is nice and tangy and perfectly seasoned, I plate the ceviche by using a slotted spoon to drain a bit of the lime juice. You don't want to drain it all, but you also don't want to serve it with all that juice.

I like serving ceviche with tostadas, sliced avocados, and some hot sauce (my favorite is Valentina). If you can't find tostadas, tortilla chips will also do the job. 

Cinco de Mayo: A great excuse for a fiesta!

Yeah… yeah, Cinco de Mayo isn’t really a huge Mexican holiday, unless you live in Puebla. That isn’t to say that we can’t have fun and enjoy a day designated to celebrate our wonderful culture. So, let’s all drink margaritas, eat tacos, dance some zapateados and not remember any of it the next day.

Here are a few tips and some easy recipes for your fiestas!

 Tips 

• Sautee diced onions, diced tomatoes, and diced jalapeños. Then, add your favorite meat (eggs or potatoes for vegetarian yumminess) for a quick “a la Mexicana” dish. 

• If you’re going to use canned refried beans, make them even better by sautéing some fresh diced jalapeños in a tablespoon of oil and then add the beans. Sautee for a few minutes, until the peppers are evenly distributed.

 Recipes 






Micheladas 
Add some spice to your plain ol’ beer by adding a few ingredients.

Ingredients

Ice cold beer
1/2 tbs ground piquin pepper (substitute cayenne, but use less)
1 tbs Kosher salt (to coat rim of glass)
1 lime slice
Juice of 1.5 limes
2 dashes of “Maggi” seasoning sauce (substitute soy sauce)
2 dashes of Worschestire sauce
2 tsps hot sauce (I prefer Valentina brand)
Salt and pepper


Directions

Coat the rim of a glass with the slice of lime. Make a salt and piquin pepper mixture and place on a plate. Dip the rim of the glass into the mixture.

Add all of the ingredients except the beer to the glass. Slowly pour in the beer. Stir.

Salud!





Nacho Sauce
Don’t use that weird cheese sauce for nachos, make your own. It’s worth it!

Ingredients

2 tbs unsalted butter
3 cups of milk
½ medium onion
4 garlic cloves (smashed)
1 bay leaf
1 tsp dried oregano
1 tsp ground cumin
2 tbs all-purpose flour
3 cups grated cheddar cheese
1 diced chipotle pepper in adobo sauce
1 tsp cayenne pepper
Salt and pepper


Directions

Put the milk into a saucepan and add the onion, garlic, bay leaf, oregano, and cumin. Warm over medium low heat until the milk starts to steam, about 10 minutes. Remove from the heat and let the flavors infuse while you make a roux. In a large pot, over medium heat, add 2 tbs of butter and the flour. Cook, stirring constantly, for about 2-3 minutes; don’t let the roux color. Strain the infused mil into the roux, whisking constantly to avoid lumps. Cook, stirring often, for about 5 minutes until the sauce is thick (coats the back of a spoon). Remove from the heat and add the cheese, chipotle, and cayenne; stir until it is melted and smooth. Taste and adjust seasoning with salt and pepper.

Alternately, you can add ¼ cup diced pickled jalapeños or cooked chorizo after you add the cheese.


And for that sweet tooth...



Churros


Ingredients

1 cup all-purpose flour
3 eggs
1 tbs ground cinnamon
3/4 stick of margarine
1 cup water
1 tsp sal
1 cup granulated sugar
Canola or vegetable oil (for frying)


Directions

Boil water in a saucepan. Add the butter and salt and cook until butter melts. Add the flour and remove from heat. Mix the ingredients with a fork or whisk until combined. Add the eggs, one at a time and continue mixing.

Add the batter to a large pastry bag with a large star tip. In a medium skillet, heat about an inch-deep of oil over medium-high heat (350 degrees F). Squeeze out 4" long strips of the dough into the oil. Fry until golden brown, about 2 minutes each side. Remove from oil and drain on a paper towel lined plate.

Mix the sugar and cinnamon in a plate. While the churros are still hot, roll them in the mixture.

Eat them as is or add some ice cream for a la mode!

My Alter Egos

Last weekend I took a break from my kitchen and went to Boston Comic Con. It was my very first time in Boston and I loved it! It was really beautiful and comic con was loads of fun. I'm not sure if you all know this, but when I'm not cooking, I like to run around pretending I'm a comic book character. For Boston, I brought out my favorite costume, 1960s TV Series Batgirl and threw together Danger Girl's Sydney Savage.

Here are a few pictures of my costumes.



 I even got a shoutout from the creator of Danger Girl, J. Scott Campbell!
 

 I'm back in the kitchen now, working on a Cinco de Mayo post for all of your fiestas!

Holy Guacamole

Need a quick dish to take to an Easter brunch tomorrow? Here's my recipe for a hearty Guacamole that will add a great touch to any brunch dish or stand alone as a dip.


Guacamole 

Ingredients 

3 ripe Hass avocados
1/2 cup diced onions (white, vidalia, or red)
1/2 cup diced tomatoes (seeds and pulp removed)
1 jalapeño, diced (remove seeds for less heat)
1/4 cup cilantro, chopped
1/2 lime,juiced
1/2 tsp cumin
1/2 tsp dried oregano
Salt Pepper


Directions 

Cut the avocados in half, remove seed, and scoop into a bowl. Mash with a fork, add the remaining ingredients, and mix everything. When seasoning with salt and pepper, do it gradually, you'll want to taste and then adjust if needed.


I added this handy guide on how to buy avocados from avocadocentral.com

Here's how to pick the best Hass Avocados:
Step 1 – Take a look at the chart below. When comparing a group of Hass Avocados, check the outside color of the skin of the avocados for any that are darker in color than the others. These may be riper than Hass Avocados with lighter skin. Check the outer skin of the avocado for any large indentations as this may be a sign that the fruit has been bruised.

Step 2 – Place the avocado in the palm of your hand.

Step 3 – Gently squeeze without applying your fingertips as this can cause bruising.

Step 4 – Picking ripe ready-to-eat Hass Avocados. If the avocado yields to firm gentle pressure you know it's ripe and ready-to-eat. If the avocado does not yield to gentle pressure it is considered still "firm" and will be ripe in a couple of days. If the avocado feels mushy or very soft to the touch it may be very ripe to overripe
 

Tacos Dorados de Papa

When my cousin, Betty, got married, she was very young. As a new and young bride, she worried that she would not be able to live up to her new husband’s expectations. See, when you marry a Mexican man, more often than not, he has been spoiled all of his life by his mother’s cooking. When you marry a man who has grown up with enchiladas, mole, and tamales, as meals that his mother just “threw together,” you have very big shoes to fill. The pressure was on for my cousin. To prevent  him from missing his mom’s cooking back home, she needed to come up with dinner ideas that were easy enough for her to make and would satisfy both their appetites. The very first meal that she made for her husband was “Tacos Dorados de Papa” (in English please: Deep-fried Potato Tacos). It was the perfect meal, it called for a few ingredients and were delicious and easy. She served the tacos with salsa, sour cream, and shredded cabbage. He loved them! She was so delighted with the success of the very first meal she prepared for her husband that the very next day she made him some more tacos! Her husband, not wanting to hurt his new bride‘s feelings, didn’t know how to bring up that he was starting to grow tired of eating tacos every day for the last few weeks, not to mention that he was worried that this diet might lead to weight gain. Eventually, he had to break it to her that, although she had now become an expert taco maker, he could not possibly eat any more tacos.

Tacos Dorados de Papa are a very popular street food in the town that I grew up in, La Blanca, Zacatecas. A lady, or sometimes man, would set up outside their house with a “cazo” (cauldron) of hot oil, you’d tell her how many “orders” you’d like and in a few minutes she’d hand you a plate of fresh and crispy corn tortillas filled with a savory mashed potato filling.

These are quite easy to make, hence why my cousin made them her first dish as a blushing new bride. You can even prepare the ingredients ahead of time to save you some time. You’ll also want to make sure that the oil is hot enough, but not too hot, to prevent them from absorbing too much oil and getting soggy. If you’re not using the best quality tortillas, it’s really hard to keep them from falling apart, or the filling from coming out, so I use two toothpicks to pin the sides together. Just make sure you remove the toothpicks before serving. Although, my cousin is still married to her husband, I suggest that you not try to serve these to your loved ones every day.


Tacos Dorados de Papa


Ingredients

15-20 tortillas
Oil for frying
6 potatoes (russet or golden)
Salt
1/2 tsp pepper
1 tsp cumin
1 tsp garlic powder
1/2 cup of cheese (cotija, crumbled queso fresco, cheddar, monterey jack)
Toothpicks

Toppings

Salsa
Shredded cabbage
Avocado
Sliced Tomatoes
Grated cotija
Sour cream or Crema Mexicana


Directions

Boil the potatoes in water, add a tbsp of salt, cover and cook for about 30 minutes or until soft enough to put a fork through them. Drain water and set aside to cool. Remove the skins and mash potatoes until broken up. Add the pepper, cumin, garlic powder, salt (about a teaspoon, adjust to taste), and cheese. Mix well until the mixture is smooth.

Heat about a cup of oil in a frying pan over medium-high heat.

Warm the tortillas on a griddle just enough to soften them. You don't want them to be on the griddle too long that they start to harden. Once all the the tortillas are warmed, add a heaping tablespoon of potato mixture to the middle and spread slightly so that you don't have just one big lump in the middle. Fold the tortilla in half and "thread" a toothpick on one half to create a closed seam, then do the same to the other half (pictured above).

Once you are done putting together the tacos, gently place in the heated oil. Fry on each side for about 2 minutes or until golden and crispy (it's ok if a bit of the filling comes out). Remove and drain on a paper towel-lined plate.

Remove the toothpicks. Open them up slightly, and stuff with your favorite toppings. Crunch away!

Chicken Tortilla Soup

I'm tempted to go on a quest/rant and figure out why chicken tortilla soup is not called its rightful name, Aztec Soup. Perhaps the name suggests that it is a soup made from Aztecs? Well, whatever the reason is, there is one thing that is clear, this soup is delicious and one of my go to meals when I'm sickies (the spiciness will clear your sinuses!) or need some comfort food.

This is a recipe that I did not learn from my mom. I've developed this recipe from trial and error and taking ideas from other people's versions. The one that most inspired me was served at my brother's wedding, which took place in my hometown in Mexico. It was one of the million courses that resulted in me having eaten the equivalent of three days' worth of meals, and although it is Aztec soup, I was lucky that Montezuma did not take revenge on me.


Chicken Tortilla Soup
Serves 6

Ingredients

4 cups of shredded chicken (I use both breast and thigh meat)

4 medium tomatoes, roasted (instructions for roasting to follow)

2 dried pasilla, guajillo, or ancho peppers, stemmed, seeded

1 cup yellow onions, chopped

2 garlic cloves, chopped

1 bay leaf

½ tbs ground cumin

1 pinch of dried oregano

8 cups of chicken stock

1-2 tbs of salt

1 tsp pepper

3 tbs of olive oil

1 cup of vegetable oil for frying

10 tortillas, cut into strips

Directions

In a large soup pot, heat 2 tbs of olive oil over high heat. Tear the pepper into pieces and add to pot, cook for about 1 minute. Remove the pepper pieces from pot and set aside. Remove pot from heat and let cool for about a minute. Return to heat and lower to medium, add the onions and garlic, cook for 2 minutes, stirring occasionally. Add oregano and bay leaf and cook for an additional 3 minutes. Remove the bay leaf and discard. Remove the onion-garlic mixture and put in a blender (try to get as little oil as possible. Do NOT clean pot). Lower heat.

In a blender, add the cooked onions and garlic, roasted tomatoes, and puree.

Turn on the heat to high, add 1 tbs of oil, add the blended mixture and fry for about 5 minutes. Add the chicken broth and cumin, let simmer for about 25 minutes. Add the chicken and simmer for an additional 5 minutes. Add salt and pepper to taste. Remove from heat, cover and let sit.

Heat vegetable oil in a skillet over medium-high heat. Once oil has reached frying temperature (350 degrees F or test it out with a piece of tortilla, it should start to fry immediately), add the tortilla strips in batches. Fry for about 1-2 minutes or until golden and crispy. Remove each batch and let drain over a paper towel-lined plate.

Serve in bowls. Garnish with fried tortilla strips, a lime wedge, and your choice of toppings!

Topping suggestions: Cheese (queso fresco, Monterey jack, cotija), cilantro, sliced avocado, finely shredded cabbage, corn, beans, and sour cream.