Friday, May 20, 2011
Sunday, May 8, 2011
Author: Isiah Williams
If you're a Mexican fanatic like me, you need to check out El Rodeo. It's authentic Mexican food--no fake Taco Bell fare here! Also unlike Taco Bell, El Rodeo serves up one hundred percent meat. I set my home security alarm from http://www.homesecurity101.com and head out for some delicious Mexican fare. My favorite dish at El Rodeo has got to be the chicken chilaquiles. Chicken chilaquiles consist of shredded chicken over some tortilla chips and covered in a special sauce and melted cheese. It's delicious. Other favorites include the enchiladas, burritos, and tamales. El Rodeo offers an overwhelming amount of lunch and dinner combos so you're always sure to get what you want. Another standout dish are the fajitas. They come out sizzling and are always amazing. Like most Mexican restaurants, El Rodeo greets you with a basket of delicious chips and salsa. The decor is bright and festive. Brightly colored carved wooden chairs abound with Mexican banners and murals. Once a month, El Rodeo brings in a live mariachi band. Be sure to come early on these nights because the place gets packed in a hurry! It can be tough to find good food in central Pennsylvania that's not the basic American burgers and fries. Thankfully, for those of us who can't get enough of some savory and delicious Mexican food, there's El Rodeo.
My hubby love to eat potatoes anyway you cook it. He likes it mashed, fried, baked and of course potato salad. Last New Year's Eve he cooked potato salad and to my delight, it was really, really good. Even our visitors who came that day were so impressed of my hubby's cooking. It was their first time to eat potato salad, you know here in my homeland, we don't eat potato salad often and most people haven't tasted it yet. Hubby's potato salad was a hit. Here's the recipe:
4 cups potatoes, cooked, peeled and cubed (about 6 or 7 whole potatoes)
1 cup mayonnaise
1 teaspoon mustard
1/2 teaspoon celery seeds
1/2 teaspoon salt
1/8 teaspoon pepper
2 hard boiled eggs, chopped
1/2 cup onion, chopped
1/2 cup celery, finely chopped
1/2 cup sweet pickles, finely chopped
Boil potatoes whole, with the skins on, in salted water for about 15 to 20 minutes until they are tender in the middle when you prick with a fork. Do not over boil or the salad will be mushy.
Cool the potatoes a bit then peel them, cut into cubes and place in a large bowl.
In a separate smaller bowl combine the mayonnaise, mustard, salt and pepper. Mix well. Add the chopped eggs, onion, celery and pickles and mix together to combine.
Pour dressing over the cubed potatoes and mix lightly so as not to break up the potatoes too much. Cover and chill until time to serve.Makes 6 servings