Saturday, August 21, 2010

That Perfect Cheese Enchilada

I almost always order cheese enchiladas whenever I visit a Mexican restaurant for the first time. If those are good, then I may just frequent the place. Indeed, good salsa and good cheese enchiladas are far and away the most important factors in determining whether I'll be a fan of a Mexican restaurant. And, those who know me well know I am always up for trying a new Mexican place. My poor family was subjected to Mexican food every (and I mean every) time the restaurant selection was up to me as a child.

The most important thing about cheese enchiladas is that the cheese has to be just right. What does that mean? It's got to be that perfect uber-orangey cheese that melts everywhere. While typically I am an advocate of eating real food and not processed what-the-hell-is-it-food... I make an almost sacred exception when it comes to cheese enchiladas. We've all got our demons, and I freely admit that this is one of mine. They also have to get the flavors in the sauce just right - I usually go for a good chili con carne, but I am a little flexible on the sauce.

As you can tell, I've sampled many a cheese enchilada in my thirty-something years, many of which have been lived in Texas, so I am quite the connoisseur. I will be having Those Perfect Cheese Enchiladas for dinner this very night. It's time to crown the winner of the best cheese enchiladas: Matt's Rancho Martinez, which, very happily, is a mere 5 minutes from my house in Dallas.

Here they are:

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