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03/07/2007: "Culinary Consideration"

I was pondering a question of deep philosophical merit earlier today, so I thought I would share it with you ...

Is there any food in the world that manages to combine great taste and great usefulness as well as a good enchilada sauce?

I found myself in this position through a rare alignment of the planets in my life. Not only did my schedule let me eat lunch somewhere near lunchtime, but I actually had enough time to go to a favorite restaurant. And to me, "favorite restaurant" is probably going to mean Mexican, and it's definitely going to be authentic. By authentic, of course, I not only mean that it tastes great, but that the place has earned no higher than a "C" on the rating card from the Health Department. Clean restaurants and great Mexican food just don't mix well.

Anyway, I was enjoying what turned out to be a decent carne asada burrito when it hit me - the burrito was only OK, but the red sauce made it great. There's just something magic about a good enchilada sauce; it's like the glue that ties the whole Mexican food experience together. Put it on a burrito, a tamale - heck, even an enchilada - and the whole thing will taste great. I'm one of those guys who believes that while there is good Mexican food and great Mexican food, there's no such thing as bad Mexican food - and enchilada sauce is part of the reason. I'm convinced I could soak my TopSiders in red sauce and they'd make a tasty dinner.

See - I told you it was deep ...