Dim Sum On Wheels

A Dim Sum Stall at the Food Street in Kuala Lumpur!

You get the most delicous Dim Sums at the ever busy food street in Kuala Lumpur, Malaysia. My staple for 3 nights besides other (much bizarre) foods. More pics to follow soon.

A Guy's Checklist for In-House Dating

Essential Face Savers Before You Invite Her In

So you've met this amazing woman and, yes, you think that this time she could, she might just be, The Special One. After days of deliberating -thoughtfully turning her business card over again and again as you toyed with the idea of just calling her, dammit! - you did just that. You called her. She put you on hold while she finished chatting to her friend ("Ohmygod, GUESS who's just called..."), and then ASKED YOU what YOU were doing on Friday night!

That was almost two weeks ago. You've almost bankrupted yourself taking her out to dinner twice in this time. And no, not to your favorite Asian joint down the road. Somewhere nice. She chose it and, uh-huh, it sure was nice. And pricey, although you did insist on paying! While the atmosphere was rather ambient, conducive to lots of lingering eye contact and hand stroking, you were still hungry afterwards because, though the food was really tasty, there was not too much on the plate to taste.

You've already been over to her place. For coffee, when she invited you up just before dawn after you'd been dancing all night at a club you both enjoy. The coffee was great - espresso; you can see she appreciates the good things in life. Then you kissed a bit, before she yawned and kicked you out. What a tease!

But you kind of like the fact that the thrill, that oh-so-tense but oooh, so delicious build-up to doing the down and dirty, is still lingering in the air between you. When you hear her voice, you feel this frisson of possibility charge through your blood. Your imagination is working over-time (which, funnily, you realize you have not been doing lately!).

You think - for the first time since you were, what, 16? - that something lasting might be nice, even good for you (your mom agrees). Too many one weekend stands can get a bit messy. And anyway, she seems like good girlfriend material, judging by the ooo-aah responses of your jealous mates. Suddenly the thought of "strings attached" seems quite appealing.

But now that you are Officially Dating, the time has come when she wants to see "where it all happens"...and YOU'RE cooking! She wants to dig into your soul by entering the secret, hallowed space that is your bachelor apartment, only recently vacated by your backpacking, world-travelling friend from your ‘varsity days’ who needed a couch to crash on while finding himself between trips. You're sure his stash of evil weed and girlie mags are still lurking somewhere in the recesses of your hideous, food and beer stained, old couch that's definitely seen better days.

You once had the services of a Maid. Your mom paid for her to clean the place when you'd just moved in "on your own", after years of living communally. Two years ago.

You think of yourself as being quite organized, actually. There's a large, hand-me-down fridge that works perfectly (except for the fact that you can't close the freezer door because it's so iced up) and a washing machine, good-as-new (read: un-used!). You have a killer sound system with kick-ass speakers, and a CD collection that's your pride and joy. There's even a colour telly, resting on an upturned box. And there's the fern one of your ex-es once gave you. Though you think it might be dead.

You're also rather proud of your most recent investment, a water bed, because a guy's gotta get a good night's sleep! It's just a pity about the fraying, red and black-striped duvet cover you've been using since you moved out of home (your mom thought it was quite masculine). Oh, and then there's the pile of comics, spanning almost a decade's worth of dedicated collecting, that also serves as a handy, if not tall, bedside table.

Face it, dude, while you and your lady friend might have hit it on really well, chances are she's not going to be as keen as you are about getting comfy on that couch for the long cuddling session you have in mind for tonight.

But perhaps I'm being too hard on you, and she's really not the type of girl who's too hung up on these sorts of things. And yes, it's YOU and not your personal space she's supposed to like!

At this stage of the dating/mating game, however, and especially if you are serious about this girl (or are at least hoping that she will stay the night), it might pay to take a long, hard look at your surroundings and put an action plan into place ahead of her visit. All women understand that men (okay, most men) are not what you might call "house proud" - you have far more important issues to worry about. But she WILL appreciate it if there are signs that you've been anticipating her arrival.

While I'm not necessarily talking about keeping a pack of tampons in the bathroom cupboard (though that would be awfully considerate!), there are a few things that'll make her feel relaxed and right at home.

Firstly, ATMOSPHERE is important. Buy scented candles, as in Lots Of. Without outlaying too much cash you'll have instant ambience that she'll find wonderfully romantic. Sort through your CDs ahead of the time and select a few that you know she'll like. Leave them casually lying by the sound system for her to "discover".

Secondly, the FRIDGE, and contents thereof, need to be addressed. While you probably won't have time to de-frost it, you certainly can ensure that it's filled with all the right things for a smooth-running evening (and/or morning/weekend/week) together.

Throw out that old smelly blue cheese (that used to be cheddar), and replace with a few bottles of fruit juice, coke cans and maybe good beer too. If you can get wine, get white and red if you don't know what she prefers (you might want to ask), but for God's sake don't get boxed wine! There's something very suave about a guy expertly opening a perfectly chilled bottle of good wine before pouring a glassful for his guest.

Since you're cooking, you'll want to make sure that you're not caught by surprise, whether it turns out you don't have the right ingredients or that you end up eating really late (and, by then, making a roast is simply out of the question). If you don't fancy yourself as a gourmet chef, then here's something easy that, while it takes really quick to prepare, can also be quite a sophisticated meal for you to claim your Italian food preferences. Pop around to your nearest supermarket and buy some fresh pasta, some tubs of good pesto and some real Parmesan that you can grate onto her plate for her. Make sure your salt and pepper grinders are full, and that you have plenty of olive oil handy (for the food, too!).

Buy some sexy, snacky things to nibble with your drinks, like chips and olives. And for dessert, if you're still eating at this stage, go for something light and simple like yogurt, fresh strawberries and cream and if you can afford it, Haagen-Dazs premium ice cream. Feeding each other dessert can be the start of a really deep and meaningful relationship, I promise!

If you're feeling hopeful, you might also want to stock up on good organic coffee, low fat milk, organic eggs, chicken sausages, etc for the morning.

Next, survey the damage in your BATHROOM. Do you have clean towels (girls HATE damp, stinky towels!)? Do you have soap (girls HATE anti-bacterial body washes!!)? While you're about it, buy an extra toothbrush - and some new toothpaste, too (you might not have any trouble squeezing the dregs out of that flattened tube!).

Now, to the BEDROOM - when was the last time you had your sheets laundered? Dirty sheets are, it must be said, an absolute turn-off! Then there's that pile of stale socks and underpants lying in the corner. Simply pop them in that washing machine that's been aching to be used! As a finishing touch, a candle or two next to the bed will solve the problem of you wanting the lights on and her wanting them off!

All that's left for you to do is pluck those stray nose hairs, put on a clean shirt and splash on some (I said SOME) of that expensive aftershave she bought you, you handsome devil, you!

Now that you are all set, good luck bro!

Sex on the Beach

Last week, I had Sex on the Beach! Yes, really but not the one you are probabaly thinking about! What I had was the Vodka based cocktail mixed with Vodka, Peach Schnapps, Cranberry juice and Orange juice. A International Bartenders Association Official Cocktail, it is also referred as "Fun on the Beach" to avoid the sexual connotation. Try it, its refreshing.

Well, this got me thinking and I am presenting below a Cocktail story I wrote a long time ago..

Cocktails are drinks with drama, snappy mixtures of sophistication and fun. And tales of how the name came to be are like illusionary cocktails themselves - intresting blends of fiction and fancy served straight up. One legend tells of the king’s daughter who mixed a drink for a visiting dignitary. Her name Coctel. Then there is the tale of Betsy the Barmaid who pulled a feather from a cock’s tail to mix a drink for a Frenchman; one sip and he exclaimed, “Vive le Cocktail!” And let’s not forget the savvy horse trader who gave his tired old nag a mixed drink of spirits to jolt him up before the sale; why, it even made him cock his tail.

By any legend, however, the cocktail remains the same - a mixed drink made with spirits and flavors and served cold. Scores of drinks have been mixed and fixed since the word cocktail first came into use in the early 1800s and thousands more were created when the great international cocktail rage began following World War I but most of these drinks were momentary showpieces and passing fads. Only a few have weathered time to become classic cocktails. They are the drinks that refresh the mind, raise the spirit and put problems into perspective.

BLOOD MARY
The Bloody Mary was born in 1921 when Fernand Petiot, the bartender at Harry’s New York Bar in Paris, felt the world needed a better way to face the morning after. To those who knew hangovers best, Petiot’s vodka and tomato juice-based drink quickly became a treasured friend. When Petiot moved on to the king Cole Bar at the St.Regis hotel in New York city in 1934, he brought Mary with him, where the cocktail made new friends, even among those who had never known a hangover. Nor did they know that Mary was not its original name. Born the Bucket of Blood, the drink was later called Red Snapper and Morning Glory before finally being christened Bloody Mary; supposedly after American entertainer George Jessel accidentally spilled one of the crimson beverages over a young woman named Mary.

DAIQUIRI
The Daiquiri was born at the Daiquiri iron mines in Cuba around the turn of the century when American engineers drank a mixture of light rum, limejuice and sugar to ward off tropical fevers. Evidently, it did keep fevers down - and spirits up – and a local preventive became a worldwide pleasure. For a basic Daiquiri, combine two teaspoons fresh limejuice. One-half teaspoon superfine sugar, two ounces light rum and three ice cubes in a shaker. Shake vigorously. Strain into a well-chilled glass. For a frozen daiquiri, place ingredients and blend until it has the consistency of snow. For a banana daiquiri, add half a sliced banana.

GIN AND TONIC
The source of Gin and Tonic is the British Army. Time: 1800s. Place: Far East. Impetus: malaria. In an age when the only remedy was quinine, gin helped the bitter medicine go down. In time quinine was given the carbonated water, citric fruit and sugar and called quinine water or tonic. By the 1920s, quinine was out, gin was in, and gin and tonic became one of the world’s most popular cocktails. In a tall glass, add ice cubes, two ounces gin and a wedge of lemon or lime. Fill the glass to the top with six ounces (or more) chilled tonic water.

MAI TAI
One in 1944, Victor Bergerson, the man who started the Polynesian-styled trader Vic’s restaurant, decided to invent a new drink. He took a bit of this, a bit of that, shook it with ice and served it to a friend visiting from Tahiti. The friend declared it “Mai Tai,” roe ‘ae,” or “out of this world, the best”. The declaration became the name and in the decade since, many devotees of the drink believed they were enjoying the true flavour of the south pacific. Not quite. The drink was created in California, chiefly out of the products of the Caribbean and today is one of the Caribbean’s most popular drinks. Call it the multicultural cocktail.

MANHATTAN
Appropriately enough, the Manhattan began at the Manhattan Club in New York City in 1874 when Jenny Jerome gave a party for Samuel J. Tilden, the newly elected governor of the state. She asked the bartender to mix a special drink for the occasion, which she named after the club. Ms. Jerome went on to become lady Randolph Churchill, mother of Sir Winston and the Manhattan went to become one of the World’s most enduring cocktails.

MARGARITA
Like all classic drinks, the Margarita’s origins are shrouded in legend. In most stories, Mexico is its native home and since the drink is based on the Mexican spirit Tequila, it is a likely story. Whatever the setting, the tales remain the same; a beautiful woman named Margarita; thwarted love in some versions a number; and in all versions, a bartender who creates a drink in her memory. Rub a lemon or lime peel around the rim of a cocktail glass to moisten and dip the rim into a saucer of salt, in a mixing glass, combine two ounces tequila, one ounce cointreau or Triple sec, one-half ounce lemon juice, one ounce lime juice and ice cubes; shake well. Or add crushed ice and blende until slushy. Strain into salt-rimmed glass and serve.

MARTINI
The Martini is the quintessential cocktail-pure, cold, dry and elegant. An American creation, the drink dates back to the nineteenth century when, as one version goes, a bartender in San Francisco mixed half sweet gin, half sweet vermouth for a traveler on his way to nearby Martinez. From this sweet drink to Martinez, the dry Martini was born. By the end of World War II, the Martini was a mix of two ounces dry gin, one ounce dry vermouth. From then on, the distance between ingredients lengthened with Gin going up and vermouth moving down-a half ounce, a drop, and a whiff. Along with passion over proportions, there was the minute of mixing. Some devotees declared that lemon peel in a martini was heresy, while James Bond decreed it must be “shaken, not stirred”. Purists were themselves shaken, not stirred, when vodka became a fashionable substitute for in the 1970s and began to nuzzle its way in to the martini. It was vodka’s taste- free neutrality that made it so easily adaptable, although, as one of my Russian friends explained, “Vodka is not tasteless; it merely lacks favour”.

OLD – FASHIONED
Venerable and loved, the old-fashioned—is actually an old fashioned Whiskey cocktail that was created at the Pendennis Club in Louisville, Kentucky and probably introduced elsewhere along the East Coast by Colonel James Pepper, a bourbon distiller. Place a lump of sugar in an old fashioned glass with a drop of water to dissolve it. Add a dash of Angostura bitters; add ice cubes and a twist of lemon peel. Fill with whiskey (bourbon or rye) and stir. Garnish with a cherry and an orange slice.

PINA COLADA
According to some colada lovers, Ramon portas Mingot invented the drink in 1963. To others, Ramon Marrero Perez first blended it in 1954.What is certain are that it came to life in the Caribbean when one Ramon or the other whipped together some of the islands natural wonders: Pineapple, Coconut and Rum. In a blender, combine an ounce-and-a-half of rum, two ounce Pineapple half-half ounce sweetened cream of coconut and a scoop of crushed ice. Blend until smooth. Serve in a tall glass and garnish with pineapple.

PLANTERS PUNCH
Soon after prohibition ended, a new generation of drinks were invented and one of the first was planters punch. Since then, the drink has moved south and today its home court is the Caribbean Island, especially Jamaica. While there are many recipes for the drink, authentic versions include Dark rum. Combine the juice of one orange, one lemon and one lime, three dashes of grenadine, one-half cup pineapple juice, two ounces dark rum, three teaspoons confectioners sugar and cracked ice. Stir well and strain into a tall glass. Garnish with an orange slice and serve.

SAZERAC
The Sazerac is to New Orleans what the Margarita is to Mexico; it creates the mood of the place and tells a story. First concocted in the 1850s from Sazerac, a French brandy of the Sazerac coffee house on Exchange place in the French Quarter. In 1872, the Sazerac House opened on nearby Royal street with a 125 foot long bar manned by more than a dozen bartenders; Sazerac was quickly dubbed the bar’s signature cocktail. By the turn of the century, the Sazerac had evolved from a brandy-based drink to one made chiefly with rye whiskey. Soon after, bourbon became the spirit of choice. Fill an old-fashioned glass with cracked ice. In another old fashioned glass, moisten a cube of sugar with water and crush with a spoon with water and crush with a spoon. Add a few drops of peychaud’s bitters, a dash of Angostra bitters and two ounces bourbon or rye. Add several ice cubes and stir. Empty the ice from the first glass, add several drops pernod and swirl around the glass until the sides are coated; then pour out. Strain the mixture into this glass. Twist a lemon peel over but do not drop the peel into the drink. Serve.

SCREWDRIVER
The screwdriver was created, so the story goes, when a group of American oil rig workers in the Middle East were given a supply of canned orange juice as a substitute for the local water. To spice up the juice, the men added vodka and since they were out in the field, they stirred the mixture with the nearest utensil-the screwdriver that hung from their bells. Place three cubes in a Glass; add one-and-a-half ounces vodka and four ounces orange juice with an orange slice.

SINGAPORE SLING
Gin is at the heart of this drink, so named because it is a sling (an long drink usually sweetened with cherry brandy) first made at Raffles Hotel in Singapore in 1915.In a shaker, combine two ounces gin, one ounce cherry brandy, one teaspoon sugar, one teaspoon fresh lemon half dash each of Angostura bitters and Benedictine. Shake well with ice and strain into a tall glass.

TOM COLLINS
The Tom Collins is the tallest cocktail, a kind of long lemonade with a zip. First made in the late 1800s with sweetened gin and very likely named for the gin’s brand, Old Tom, it changed its style with time. Today it is strictly a dry gin drink - never mind that it is also made with sugar. Place five ice cubes in the tallest glass you have, add three ounces gin, the juice of one large lemon and one tablespoon sugar. Fill the glass with club soda and stir.

MINT JULEP
Mint Juleps made with rum, brandy and various rye whiskies have been known in America since at least that early 1800s but according to lore, the real thing was created in Mint Springs, Vicksburg, Mississippi in 1842 when for the first time, someone stuck a sprig of fresh mint into a glass of bourbon. Today the drink enjoys its greatest moment at Kentucky Derby time, when mint is in bloom. In a small glass, crush two sprigs fresh mint with one-teaspoon superfine sugar and a little soda water. Add two ounces bourbon, stir and strain into at tall glass filled with crushed ice. Stir until the glass is frosted. Garnish with mint sprigs.

Some Cocktail Recipes - A Few Cocktails require immaculate details while preparing them…

Mixing a Martini: Into a clean shaker filled with ice, pour exactly 3oz.of Gin or Vodka and ½ oz. or less dry vermouth. Shake but don’t stir and then strain into a martini glass for class. Then garnish with an olive or lemon twist.

Mixing a Mai Tai: In a sterile shaker, combine exactly 2 oz. of high quality dark rum, 1/2 oz.of Triple sec, 1 oz.of lemon juice, 1 oz of simple syrup, 1/2 oz.of lime juice and ½ oz. of orgeat syrup. Shake well with ice thoroughly and then pour.

Mixing a Manhattan: Into a clean shaker filled with ice, add 1-1/2 oz. of good quality Bourbon, 1/4 oz. each of both dry and sweet vermouth and a dash of Angostura bitters. Shake well, strain into a glass and garnish with a Maraschino cherry or Lemon twist.

Mix them well,add plenty of Ice. Enjoy!!

Chile - The Catalyst for Mexican Food

In Traditional Mexican Kitchens & Trendy Nouvelle Restaurants, the Pepper is King

I love mexican food. Yesterday, I was asked by the editor of a Food mag to dig up an article I wrote years back for a Travel guide. Its about Chilli or Chile, whichever you prefer and quite enlightening. Read on..

For Mexicans, Chile is its own food group. Many a Mexican will have fond memories of aromatic chile roasting in the autumn air. Mexicans celebrate their beloved child with festivals, countless child cook-offs and even an annual convention. At any given times, a Mexican somewhere is probably eating chile, whether it be salsa and chips, green chile finely diced in a sandwich or burger, or a burrito smothered in red chile. You get the picture; Mexicans eat chile on just about everything, anytime, anyday.

Legend has is that it was in 1598 that the Spanish Mexican Settler-Onate's expedition brought the first chile seeds from Old Mexico to the United States and rest of the western world.. Anthropologists and Native Americans, however, say that the plant was there much earlier. Wherever it arrived, the chile pepper was and is certainly there to stay and not in America alone. Along with corn and beans, chile is the foundation of Mexico's home cooking and a newer haute cuisine that is waking up taste buds the world over. As much a part of the Mexican heritage as its architecture and arts, Mexican distinctive cooking is different from what you'll find in the U.S., Spain or India or even elsewhere in the American Europe.

Despite a limited number of ingredients, early cooks created an ingenious repertoire of dishes, many of them-but not all-highly spiced. Enchiladas, buritos, carne adovada, and huevos rancheros are among the popular dishes in Mexican traditional restaurants, where chefs often work from old family recipes, that use traditional local ingredients in inventive new ways. Regional organic farms grow a wide range of food and spices. For added variety, exotic ingredients are flown in from around the world, as gourmet restaurants with international fare cater to sophisticated travelers.

Nonetheless, whatever you dine in modern world -even in Chinese restaurants and bagel shops-you're likely to be confronted, sooner or later with the ubiquitous chile pepper. Hence, it's important for the first-time diner to understand the complex nature of chile. (Note that in Mexico its spell with an e, which is the traditional Spanish spelling.)

First of all, the chile pepper is a fruit-even though it's sometimes referred to as a vegetable. Second, it can be an ingredient, a sauce or a hearty stew. Third, and most important, chile peppers range from the mild bell pepper to the hot-as-Hades habaneros. Many chefs like to use a pinch or so of the latter in their sauces to add some heat to the flavor. Not long ago a Mexican legislator tried to have "Red or green?" declared the official question. It is asked where ever where chile is served. If you're not sure which you prefer, ask for your chile "Christmas style". You'll get both. Red and green chile come from the same plant. Chile is green when picked early, red when allowed to ripen on the vine. To the question of which is hotter, the answer is: It depends. Heat varies with the kind of chile used, with growing conditions and with the cook's method, so ask your waiter about the chile being served. If eat concerns you, ask for your chile on the side.

Psst : if your chile is too hot, don't reach for water. The best way to quench the fire is to take a bite of something sweet, like a honey-laden sopaipilla-or have a glass of milk. Dairy products can ease the intense chile experience, which is one reason fro the sour cream topping on many dishes.

Not sure about you're chile every night? No problem. There are more than 100 mexican restaurants in India, ranging from corner restaurants to Fivestar establishments featured in international magazines-something for every pocketbook and every taste. You'll find urbane dining as sophisticated as that of worldclass restaurants in New York or Paris - or easy going cafes just like in India.

Mexico's native grown chile gives its cuisine a flavour that distinguishes it from Tex-Mex or New Mexican dishes. Let's's run down a typical Mexican's daily menu :

Breakfast: 1) Breakfast burrito-scrambled eggs, potatoes, cheese, and a choice of ham, bacon or spicy chorizo (pork sausage) wrapped in a flour tortilla and either smothered or filled with either red or green child. 2) Huevos rancheros-corn tortillas covered with fried eggs, pinto beans, chile and cheese.

Lunch: 1) Green child cheeseburger-a true Mexican staple. Every place says theirs is the best, you decide. 2) green chile stew-vegetables, meat and green chile, another favorite.

Dinner: 1) Carne adovada-cubes of pork marinated in red chile and baked until tender. The best almost melts in your mouth. 2) Enchilada platter-corn tortillas either rolled up or stacked flat like pancakes with any combination of beans, meats, red or green chile, or both (Christmas), onions, lettuce, tomatoes, sourcream, or guacamole. There are many variations and enchiladas can usually be made to suit each person's tastes. Insider's tip: order a fried egg placed over a flat enchilada.

A true Mexican favorite is the sopaipilla. These pillow-shaped, flour pastries are deep-fried in oil until they fill with air. They are served at most Mexican restaurants and are simply delicious with honey. Many restaurants also serve sopaipillas stuffed with beans and meat, and smothered with chile as entrees. For a truly cross Mexican experience, sample Native American cuisine. Try fresh-from-the-horno fry bread at a roadside stand. Indian tacos are fresh lettuce, tomatoes, refried beans, guacamole, sourcream and chile piled, open-faced, onto puffy tortillas or fry bread. paper-thin sheets of piki bread are excellent dipped in stew. They are made from finely ground corn cooked in boiling water until it turns to mush and then spread over a hot flat surface.

What's hot? Your Glossary Guide To Mexican Food.

Atole - Thick, hot corn gruel.

Burrito - Flour tortilla roller around beans, beef or chicken, cheese &/or potatoes, smothered in chile, sprinkled with lettuce, tomato & onion.

Carne Adovada-Pork marinated and cooked in red chile, garlic & oregano; often served in a burrito. A true Mexican specialty.

Carne Asada-Roasted or barbecued beef or pork, cut in strips.

Carnitas-Strips of beef or pork marinated in green chile & spices.

Chalupas - Corn tortillas fried & layered with beef or chicken, beans, shredded lettuce; topped with guacamole & salsa.

Chile con Queso-Melted cheese & green chile served as a dip.

Chile Relleni-Green chile roasted, stuffed with cheese, dipped in egg batter and deep-fried.

Chimichanga-A deep-fried burrito, smothered with chile & cheese.

Enchiladas-Corn tortillas layered with (or wrapped around) onions, cheese, chicken or beef; covered with chile.

Fajita - Strips of grilled streak or chicken, sauteed peppers & onions, served with a salsa (see pico de gallo); rolled inside a flour tortillas (a make-it-yourself burrito).

Flautas - Tightly rolled, deep-fried enchiladas.

Huevos Rancheros-Eggs, usually fried, served on a corn tortilla and smothered with red or green chile & cheese.

Jalapenos-Very hot chiles, used in salsa or as a topping.

Menudo-A soup of tripe & chiles.

Nachos-Topstadas topped with beans, melted cheese & jalapenos; may be served with ground beef or shredded chicken, guacamole & sour cream.

Pico De Gallo-Salsa with tomatoes, onions, chopped fresh chiles & cilantro.

Posole-A hominy stew which is simmered with red chile & pork.

Quesadilla-A fried flour-tortilla turnover filled with cheese or other ingredients such as beef, pork or chicken. Refritos-Refried beans.

Salsa-A mixture of fresh chiles, tomatoes & onions.

Sopaipilla-A puffed, fired yeast bread that's eaten with honey.

Taco-Corn tortilla fried crisp and filled with meats, chopped lettuce, onions & tomatoes.

Tortilla-Round flat bread, available in corn, blue corn or flour.

Tostadas-Corn tortilla fried into chips.

Yes to a hearty Appetite!