Browsing: Food & Travel

BMC Market & Tacqueria

July26

When you think about tacos, do you imagine a crunchy shell loaded with grated cheese, sour cream, shredded lettuce, etc? Your preference may be exactly that. But, if you travel to Mexico where tacos originate, you would never find a version like the one mentioned above. In Mexico (and I don’t mean at an all inclusive buffet but an authentic Mexican tienda), we order tacos for snacks and light meals when we are on vacation. The tortilla is always made with a corn flour which gives the wrapping a distinctive taste. Typically tortillas are eaten like flat bread to mop up what is on your plate but are also stuffed with a variety of fillings.

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Our family prefers shrimp or fish tacos but we also enjoy fillings like shredded chicken, el pastor (pork and pineapple sliced off a spit) and even chorizo sausage. If you are lucky, you may find a convenient spot that will serve three tacos for $5 (US). We consider the discovery of these places a significant one. There is a singular restaurant in Winnipeg where you can find this style of fare. They are called BMC Market and Taqueria at 722 South Osborne St.

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The façade of their building is an electric blue, similar to the vibrant building colours you will find in Mexico.

Upon entering the restaurant, you go directly to the kitchen window where you make your selection and pay for your snack or lunch. They have a taco trio for $5 and another for $7. I ordered the $5 trio itemized above. This is a significant bargain, as we pay the same amount but in US funds in Mexico. Mind you, some little places will also through in a Mexican beer for that price.

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There is cheerful table aroud the corner from the kitchen.

At BMC Market and Taqueria the only garnishes you will find will be cilantro and some chopped white onion and this too is genuine fare. There will also be a bit of lime for you to squeeze fresh juice over the tacos and a salsa which can be ordered, mild, medium or hot! Unless you eat spicy Mexican fare on an ongoing basis, I would warn you against the hot as it is very picante! All the fillings I sampled were carefully prepared, void of fat and absolutely delicious.

The BMC Market – Taqueria is open Monday to Saturday 11:30 am -8 pm and Sundays 12-6 pm when they have an all day menu available. They are wheelchair accessible.

Kath’s quote: “Don’t tell me you miss me. Tell me you are outside my door with tacos.”-

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Love never fails.

 

Rhombus Guys Brewing Co.-Grand Forks, ND

June9

In the afternoon when we planned on an evening’s visit to Rhombus Guys Brewing, we perused the on line menu and decided that we would try Scotch-eggs that evening. But when we arrived at the locale (a beautifully restored heritage building), there were lots of lighter choices on the menu. Since we started the day at Darcy’s and stopped for Happy Hour and an appetizer platter at Ground Round, we thought maybe we should get some vegetables into our tummies.

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Since we were at a brewery, we started with….beer of course!

There were four of us and we comfortably decided upon each pair sharing the cobb salad and grilled cheese sandwiches. Did you know that?:

In the late 1930s, LA’s famous Brown Derby restaurant owner Bob Cobb went to fix a late night snack for Sid Grauman, the owner of Grauman’s Chinese Theater. He took leftovers from the refrigerator and chopped them up finely because Grauman was suffering from a toothache. Grauman loved the salad so much that Cobb added it to the menu.

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The salad was not made precisely as they were in the 1930s but had lovely modern touches like rehydrated sun-dried tomatoes.

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The sandwich was fine enough. I selected it because of the promised inclusion of bacon jam. The taste which I am familiar with and love, was not prevalent but as I say, it was a pretty good grilled sandwich.

We were tempted by dessert but decided instead to head to Mike’s where the girls enjoyed ice cream as we parked our car near the river.

The best part of all of this were the lovely chats that we got to have together. Life is so busy that even with a family as close as ours is, time to visit is precious indeed.

Kath’s quote: “I smile because you are my sister. I laugh because you can’t do anything about it.”-Unknown

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Love never fails.

 

 

Darcy’s Grand Forks, ND

June8

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On a recent jaunt to Grand Forks, ND for a sisters’ weekend some helpful restaurant tips from a Winnipeg blogger friend.

We knew that our hotel provided a continental breakfast, so we checked it out before heading over to Darcy’s for breakfast. The items that we were looking forward to were bagels and cream cheese or peanut butter or perhaps a bran muffin. When there were no of these style of items available we decided on just coffee. Unfortunately the coffee wasn’t particularly good either. So the good news is that we were hungry when we arrived at Darcy’s and that was opportune as the portions were enormous.

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My SIL ordered an omelet, pumpernickel toast and hash browns (I ate most of her has browns). I chose a poached egg, grilled ham and cinnamon brioche French toast. Both dishes were excellent.

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But the reason we came was for the caramel rolls-a tall yeasty cinnamon bun drenched in caramel. It wasn’t a breakfast add on in my mind…it was dessert!

Kath’s quote: “There’s no war going on between blondes and brunettes…It’s between girls who can eat cinnamon rolls without gaining weight and me”.-unknown

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Love never fails.

 

 

 

The Blue Moose-Grand Forks, ND

June6

After leaving Winnipeg at approximately 3:30 in the afternoon, winding through Friday night traffic and then taking the I29 to our destination hotel, we were hungry. It was a gorgeous evening and even though a storm was gathering, we wanted to dine el fresco.

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A Winnipeg blogger friend had recommended the Blue Moose and even though we had all been there before, the gang was eager to go.

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After ordering their special of Long Island Ice Tea and icy cold beer, we were ready to tuck in. We knew that they served little plates and decided to share a number of them between the four of us.

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Sister #2 makes excellent tequila chicken and when this arrived at the table, we didn’t know what it was. The Blue Moose’s decision to top the casserole with cheese was kind of unnecessary as the flavours of the chicken and the sauce should be able to stand on their own. Perhaps the cheese was to disguise the fact that there were only two pieces of chicken in the casserole.

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The skirt steak uniquely rubbed with coffee was delicious.

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Calamari rings were good with a light but appropriately salty coating.

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We were surprised that the lettuce wraps were not heartier but as I look at the picture here, I think that I missed out on the chicken this time.

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Stuffed mushrooms were very good.

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We unanimously decided that the wall-eye fingers were our favourite taste. We know this fish as pickerel up here. Whatever is the correct term, this recipe let the lovely and sparkly taste of the fish shine through.

We had already done some shopping and had a plan for a very full next day so we didn’t linger long.

Kath’s quote: “Short story collections are the literary equivalent of canapés, tapas and mezze in the world of gastronomy: Delightful assortments of tasty morsels to whet the reader’s appetite.”  ― Alex Morritt

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Love never fails.

 

 

Mediteranean Fund-Raising Dinner at Mon Ami Louis

May16

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People find it increasingly difficult to find a unique way to fund-raise these days. Friends of ours came up with a brilliant idea but you would have to have access to an iconic restaurant and the talents of chefs to pull it off yourself. Our young friend is off to Greece this summer with an organization who works with fleeing immigrants by providing them assistance with their transition and some comfort as the process takes place.

Her boyfriend happens to be on Chef Luc Jean’s team at Mon Ami Louis. The latter graciously made his restaurant available in order to make the event a reality.

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In keeping with the Greek destination the evening’s theme was a Mediterranean one, commencing with a Greek Salad featuring premise-marinated olives that had been warmed to allow the full pungency of the olive to be experienced when tasted. I also detected some orange zest which I appreciated because I sometimes find the traditional recipe of olive oil and lemon juice too tart.

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Even when the salad was tossed around, the effect was beautiful. Mixing the salad allowed you to spear an olive, some feta and one of the veggies with each and every bite.

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Sister #3 who stepped in as Sous Chef always teases me that my life is a journey of searching for that perfect bite.

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The main course was a delectably stuffed Moroccan Chicken that the team managed to keep perfectly moist. The accompanying carrots and rice were topped with a cool dill sauce to offset the subtle spicy tastes of Moroccan spice. I did not see any plate retrieved by the volunteer staff that still had food on it. Everyone consumed every last bite. A sign of a meal well loved.

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Dessert was an espresso panna cotta (Italian cooked cream) with a raspberry coulis. The refreshingly thin fruit sauce complimented the rich panna cotta beautifully.

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In short, the meal was perfect but so too was the company and the setting. All this and creating a little bit of assistance to our lovely friend who is Greece bound.

Kath’s quote: “You make a living by what you get. You make a life by what you give”.

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Love never fails.

 

 

 

 

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