Here are three new additions I discovered this month that you don’t want to miss: Gorditas de Migajas, Birria and Caldo so loaded with flavor, you’ll wish every night in San Miguel was a chilly one.
Happy Holiday and Buen Apetito!
Crumbs or migajas are what’s
left in the bottom of the pan after cooking the carnitas. They are tucked into
a pocket of masa and hand-formed into a neatly stuffed gordita.
Watch them being pulled
off the hot comal without even burning a finger and you’ll understand that this
is a skill that takes plenty of practice to master.
I’ve always favored costillas
but migajas are the real jewel of the mix. Full of magnificent pork flavor,
it’s now one of my favorite street eats in San Miguel.
Top with a layer of
Bautista Brother’s homemade roasted-tomato salsa. Laced with piquant spices,
this salsa contain so many intense flavors it delivers a taste that you’ll likely not forget any time
soon. 
Sorry, you’ll have to get
your own because this flat cake is much too tasty to share.
Birria Xalisco, a restaurant in Celaya just opened a location in San Miguel at Salida
a Celaya #81.
Birria, a spicy stew from the state of Jalisco, is made
with goat meat that is marinated in adobo spices. This one however uses lamb and the sauce is overflowing with chilies and spices that parallel a mole.
It’s another reputed hangover remedy that apparently
works according to my amigo at the neighboring table. It brought him back to
life after just two helpings.
Get a double on the meat and you’ll be full and happy
when you hit the bottom of the bowl.
There’s an array of salsas on the table to spice it up
to the level of heat that you like.
A real steal at 65 pesos a bowl.
Now I have two good reasons to go to
SMA’s most celebrated street food cart.
The latest delight to come out of
Andy’s portable kitchen is caldo made with the scraps, bones and drippings of
the meat.
Comfort food pleasurably simple, it wowed
everyone who was eager to get an instant cup of warmth on a cold December
night. With no exception, everyone who tried it loved it.
Like the old proverb goes, “I now believe that good
broth will resurrect the dead.”
Just don’t wait for Day of the Dead to try it. It’s as delicious
and intense as it looks.