Los Rancheros #3, Avon IN

Went to dinner tonight with My Oldest and her mother, before the big Meet the Teacher night. We chose Los Rancheros because it was close and fast and the food and service are usually very good. I’m happy to report they did not disappoint!

I used to come here a lot when I lived nearby, but I haven’t been here in several years. So, for old times sake, I ordered my favorite dish, the Burrito California Grande. As you may have guessed, it’s big and delicious. It comes stuffed with steak and chicken strips and veggies, then covered with a lovely cream sauce. It’s yummy and substantial, even for a fairly large viking.

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Oh, and that big burrito also comes with a side of Frijoles Charros, a really tasty bean soup made with… you guessed it… charred beans. It also has a rich sauce with bacon and sometimes slices of hot dog. It’s just what the Viking ordered. Literally.

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My Oldest ordered Chicken Fajitas (snore), but her Mother ordered Enchiladas Suizas. Four cheese enchiladas sounded odd to me, but then it came out to the table just covered in pork. Holy cow! Well, more like holy pig!

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As you can see, the food is pretty solid here. Prices are very reasonable. And it came out fast and they kept our drinks full. What else can you ask for?

I totally recommend this place for solid, no nonsense Mexican at great prices. Tell them a viking sent you!

Los Rancheros #3 – Avon, IN

 

Hurt People Hurt

“Hurt people hurt people. That’s how pain patterns gets passed on, generation after generation after generation. Break the chain today. Meet anger with sympathy, contempt with compassion, cruelty with kindness. Greet grimaces with smiles. Forgive and forget about finding fault. Love is the weapon of the future.” ~ Yehuda Berg

Thai Curry Fish Soup!

My Thai Curry Fish soup:

Saute 1/2 a roughly-chopped onion in peanut oil for 3-4 minutes on medium heat.

Add 2 cups of diced carrot and handful of peanuts, saute for 5 minutes until they start to soften.

Rough chop large bunch of kale and add it. Saute 3 minutes until wilted.

Add 1 tsp of red curry paste (and optional splash of chili oil), stirring to cook for 4-5 minutes.

Add 1 minced clove of garlic, stir for one minute.

Increase heat to high. Pour in a quart of Chicken stock, then refill the stock container halfway again with water and pour that in.

Add fish sauce and soy sauce to taste. Stir, scraping the bottom to free any browned bits (very important… super flavor!)

Bring soup to a boil then add 4-5 talipia filets (chopped to bite-size). Boil for 5 minutes, then remove heat.

Add one can of coconut milk. Stir and enjoy.

Optionally, you could stir in fully cooked white rice for a heavier soup, but I’m avoiding carbs so I’m eating it straight.

VERY YUMMY.