Vegas was always a great place for a buffet. When living in San Diego it was like $60.00 USD round trip so 4 day weekends in Vegas were common. Then too that was late 70s.

Ron

We (my fellow sailors) were too poor and cheap to fly from San Diego in the 70's. We would all pack into one car with beer, booze, the occasional girl and follow I-15 from the gate at 32nd naval station straight to a cheap Vegas motel with a pool near Fremont street to eat and drink like kings for the weekend.
https://www.google.com/maps/dir/nb+...e6d5b379a3!2m2!1d-115.1391009!2d36.171563!3e0

 

I know it does not qualify as "street food" ... but it's delicious homemade food nevertheless. And considering there's this thread and the Tales From The Grill thread, I thought it unnecessary to open another thread about food:

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A whole bunch of stuff I like all together. That has to be good.

Ron

 

 

Last night's dinner ... I love this city

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Soft or hard shells?

Ron

 

Soft or hard shells?

Ron

Soft tortillas, of course. In this case, they were especially made right then and there, corn flour mix and all ... they're absolutely delicious when you pull them hot and puffed right out of the comal.

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Hard shell tortillas are a rarity in Mexico. They do exist, but they're not common. By far, they're more common in Tex-Mex than in Mexican cuisine.

 

Hard shell tortillas are a rarity in Mexico. They do exist, but they're not common. By far, they're more common in Tex-Mex than in Mexican cuisine.

Well hard shell tortillas are just as rare here in my house. I do like flour over corn but either is really fine with me. I put just about anything in them. To me the hard shell is like eating a cracker.

Ron

 

Well hard shell tortillas are just as rare here in my house. I do like flour over corn but either is really fine with me. I put just about anything in them. To me the hard shell is like eating a cracker.

Ron

As we say down here "los gustos rompen géneros" ... which translates to something like "individual tastes break standards"

 

On the bucket list for the next trip.

 

 

 

 

Argentinians are a people that know what food is all about ... ain't it so, @atferrari ?

 

Argentinians are a people that know what food is all about ... ain't it so, @atferrari ?

Well César, most of what we have in mind is usually meat which we produce in quantity and of quite good quality.

I could go for long telling my opinion about food down here but always comparing with what I've experienced abroad: USA, England, Italy, Spain, France, Brazil and so many other places.

Just a brief comment: the video shows I don't know exactly what parrilla place, where they serve a huge amount of people so do not expect any success asking for rare, or medium or whatever. It will go as it comes what for most foreigners it seems to fit. Malbec seems to help to that.

If you go to a restaurant instead, ask for bife de chorizo and they could pay more attention to what you requested. Much to my regret, last Sunday, I got one of the four worst experiences exactly with that plate. Living down here I felt insulted for what they brought to the table.

In one month time I am congregating my family here at home for a barbecue. I expect to enjoy the whole thing in full.

 

If you go to a restaurant instead, ask for bife de chorizo and they could pay more attention to what you requested.

AAMOF, we have several authentic Argentine restaurants down here that serve it. I always ask for a large medium rare cut and place it at the center of the table. But then I go for its burnt tips where the beef is done a little more like medium well. And I like it that way not because of its taste or texture, but because at my age it's easier to digest... add to that a few small slices of bread and salsa chimichurri, and you have the perfect meal.

It's always nice to hear from you, my friend.

 

AAMOF, we have several authentic Argentine restaurants down here that serve it. I always ask for a large medium rare cut and place it at the center of the table. But then I go for it's burnt tips where the beef is done a little more like medium well. And I like it that way not because of its taste or texture, but because at my age it's easier to digest... add to that a few small slices of bread and salsa chimichurri, and you have the perfect meal.

It's always nice to hear from you, my friend.

Now we are in business!

Maybe in the near future I will post briefly what I know/feel about the meat cooking point (¿?). That will be in your barbecue thread.

 

 

I know it does not qualify as "street food" ... but it's delicious homemade food nevertheless. And considering there's this thread and the Tales From The Grill thread, I thought it unnecessary to open another thread about food:

View attachment 284732​

Mexican "French Toast?" (tostada francesa?)

 

https://www.kptv.com/2023/01/24/over-the-top-korean-corndogs-are-newest-food-trend-hit-oregon/
Over-the-top Korean corndogs are newest food trend to hit Oregon