[CH] Scottsdale trip
Andie Paysinger (asenji@earthlink.net)
Sat, 06 Nov 1999 14:27:12 -0800
I have to say that while I spent 10 1/2 days in Scottsdale, I had very
little chance to get away from the hotel to try outside restaurants.
One evening a few of us did walk to the next block to the "Original
Tortilla Factory". A big mistake!
Never, Never, Never go there. The food was awful, overpriced and the
service was even worse.
The nacho chips that were placed on our table were stale - really
stale. When we mentioned it to the waiter he said he had just opened
the box --- A BOX ??? at a place that calls itself a Tortilla Factory?
Maybe living in So. Calif has spoiled me, every restaurante in my area
fries their own nachos, it is not rocket science.
Finally we complained so much the waiter went back and opened another
box and these were at least edible, but tasted chalky. They were the
multi-colored chips supposedly authentic - Not!
On the other hand, the food at the hotel, the Ramada Valley Ho Resort,
was excellent. We had two buffet dinners which included the usual
foods of the Southwest and they were spicy and flavorful.
At the large dinner buffet they had chicken, beef, pork already
prepared in various sauces, red, green and also fajitas cooked to
order. They offered every side dish one could imagine and 4 different
salsas of varying degree of heat.
I had taken a few bottles of hot sauce along, Devil Drops, El Yucateco
xxxxtra hot, Buffalo Chipotle so as to have a selection for various
foods, to spice up commercial salsas, etc.
I did manage to stop in a tiny Mexican market (that was the name,
"Lupe's Mexican Mkt.") and bought some dried chiles. (Was told for the
umpteenth time that the crop in New Mexico was bad this year, pray for
good crop next year.) I bought some dried Negro chiles which are the
biggest I have ever seen. Usually they are 5-6 inches long, about an
inch across. These are giants - 10 to 12 inches long and 1 1/2 to 2
inches across.
They are mild, but very flavorful, lots of complex flavors and aroma
with almost a chocolate-like aftertaste. I am going to save some seeds
and see if they will germinate. I also bought some candied pumpkin and
candied squash which had been dusted with powdered chiles. Awsome
flavor. I am going to try to duplicate this at home. I do not speak
much Spanish and the owner's mother who was the cook did not speak much
English, but I think I have the gist of the preparation. Fortunately I
probably will not have to chop the squash up with a machete which Mama
demonstrated so eloquently, machete in hand.
On the other hand if I decide to use one of the blue hubbard squash I
may have to use my axe - those are pretty tough customers.
On the way home I stopped in Quartzite and bought 10 pounds of shelled
pine nuts and 10 pounds of shelled pecans. Now I have to figure out
what to do with them. Something spicy, of course.
--
Andie Paysinger & the PENDRAGON Basenjis,Teafer,Cheesy,Singer & Player
asenji@earthlink.net So. Calif. USA "In the face of adversity, be
patient, in the face of a basenji, be prudent, be canny, be on your
guard!"
http://home.earthlink.net/~asenji/