My former husband and I moved to Texas 28 years ago, driving a U-Haul truck with plastic, pink flamingos duct-taped to the side mirrors. Many out-of-staters say, “ I wasn’t born here, but I got here as fast as I could.” Although I love Texas, there’s plenty that has driven me crazy as well. To be situated smack-dab in the Bible Belt, there’s a lot that Texans don’t do a very good job at, but there’s one thing that Texas does better than anybody else and that is Mexican food.
It’s been a wonderful week. My precious daughter and her boyfriend came to Dallas this week to spend their spring break. We’ve enjoyed showing them around and enjoying many of the sites that makes Dallas famous. Since she left four years ago to attend college, Dallas has changed a lot! There’s all kinds of new restaurants, new arts venues and new places to explore. Most of my house is packed up, and the friend who bought my living room furniture agreed to leave it here until after my guests leave so we’d have something to sit on. Two weeks ago I packed up my kitchen. I sent my silverware, pots and pans and many kitchen items to my daughter in California. So when they visited this week, we had no choice but to eat out. With very few exceptions, we ate Tex-Mex daily.
My daughter loves queso and is very picky about it. She and I are both vegetarians. Her boyfriend is a CrossFit coach and competitor and is fully carnivorous. He hasn’t quit talking about the Brisket Tacos he had on their first night here in Big D. Spicy beans and hot sauce have appeared even at the breakfast table. How fortunate that his favorite beer is Shiner, brewed in Shiner, Texas, down by San Antonio. Although I prefer margaritas, one night out I said forget it to the lime juice and salt and just ordered straight shots of Jose Cuervo. It’s been a good week and I’m sad to have them go. As the date is quickly approaching of my exiting the USA, I’m beginning to savor the many good things that I’ve come to take for granted.
Today on Easter Sunday, why not scoot the deviled eggs and ham off to the side and instead go out for enchaladas, burritos or tamales? Enjoy this wonderful short film called, “Fresh Guacamole” by PES. It was nominated for the Best Animated Short Film of 2013 and shows, in a most creative way, how to make your own guacamole.