I feel like I'm only cooking Italian food right now; kind of boring myself, but you don't want to get in the way of these ingredients. In the summer I usually cook a lot of mexican too, but this year I'm in a Mediterranean rut - we need to have some sopes or something soon. I guess I shouldn't complain, the next thing you know we'll only be potatoes, cabbage, and winter squash everyday.
Speaking of which - we did finally make it to the Red Hook carts this weekend, the papusa was pretty good and I got my hands on some chicharron and beef tendon tacos. I do think I prefer Tortilleria Nixmatel.
