Las Delicias! Party On! Mexicellent!

MEXICELLENT
The state of being eminently good in accordance to all things Mexican.  Modern examples of "Mexicellence" can include, but are not limited to, Dos Equis beer, Pancho's cheese dip, siestas, Juan Manuel Marquez, and standing around in order to watch one individual doing the work of many.  

Mexican about to earn "the fear"

So I had a stressful weekend; the "fear" at it's heightened state can beeyotch slap even the most reverent of us from time to time.  That made my Sunday evening suck like a Hoover, and the only remedy for a drainer day is a heavy dose of mexicellence.  Now, when I'm in the mood to be mexicellent, I want grub from one and one place only: Las Delicias.  I have mentioned this place before; their chips from their local tortilleria are in nearly every store (like Miss Cordelia's and City Market Grocer) and most of Memphis' farmers markets.  Las Delicias Tortilleria is just one branch of of the Las Delicias franchise; I frequent the restaurant located on 4002 Park Ave., over near the University of Memphis South Campus.  


This place doesn't take reservations, but I swear it's worth whatever the wait should be.  They truly have the freshest and most authentic Mexican food in the city.  I mean, I could eat there every day if time and waistline permitted.  Owner Antonio Martinez hails from Mexico City, and has been successfully striving to give Memphis the most authentic taste of his homeland.


Well, good job to Martinez.  He truly broke the stereotype by not being totally lazy and hustling out 2 restaurants and a tortilleria, all of which are wildly popular.  Oh wait, you haven't heard of Las Delicias?  Well, let me help you from beneath that rock you've been under and learn you something:

Las Delicias slangs their tortilla chips about town because they are the best.  Period.  In addition to crack-like chips, their guacamole is comparable to "Breaking Bad" meth.  These Mexicans seriously sit back there in the kitchen and dice an avocado to order per each guacamole.  Muy Beuno, now on to what's really important:  now, of course they have your standard big beers with your standard Mexi imports (duh), but it's their margaritas that are what sets them apart in the booze category.  These guys make their margaritas with fresh squeezed lime juice and decent silver tequila, none of this sweet and sour and rot-gut fake tequila garbage.  Save that shiz for the rookies, because these things are delicious as they are potent.  I mean the jokers will have you seeing double and sleeping triple if you're not careful, so don't be a D.A. and drink responsibly.

When you look at the menu, you notice the prices immediately.  This is because they are uber affordable, and that's coming from a baker who is broke 99% of the time.  But a buck and some change for one of the best tacos EVA?! I can swing that, and you should, too.  They also have mole enchiladas there, as well as Mexican sub sandwiches called "tortas".  Many of my pals dig the pastor, or pork, tacos.  I am also a huge fan of their tortilla soup.  

I fully believe that everything they make there is amazing, and it's not just because I get so plastered on margs that I don't know my a-hole from my elbow.  Nope, it's because in a city where Mexican is domineered by a few local chains schlepping out over-processed and  reheated crap, Las Delicias prides itself in the fresh and authentic.  And they don't skimp on the cilantro; that, to me, is huge.  Now one thing that can disappoint (for me at least) in most Mexican joints is the lacking dessert menu.  I mean flan...c'mon...really?!  Want to make something mexicellent for dessert? duh.  Well, here ya go, fatty:


MEXICAN CHOCOLATE POTS DE CREME
2 c whipping creme

hey caramba!

3 ounces milk chocolate, chopped
1/4 tsp cinnamon
5 egg yolks, beaten
1/4 c sugar
1 tsp vanilla
1/4 tsp salt
1/4 tsp chili powder (trust me, dummy)
dash of almond extract, if you get down like that


Preheat the oven to 325.  In a heavy saucepan, heat and stir 1/3 c of the cream and the chocolate until the chocolate melts.  Remove from heat and whisk in the remaining cream, chili powder, and the cinnamon.  In another bowl, whisk together everything else.  Next, gradually whisk in the chocolate-creme mixture into the egg yolk mixture.  Pour this mix into 4 ounce ramekins (find them at Target in the kitchen supplies), and place the ramekins in a deep roasting pan.  Set the pan on your oven rack and then give them dirty ramekins a bath (This is me trying to be really cool, but by bath I mean pour boiling water into the roasting pan until water level is halfway up the ramekins.  This baking procedure is called a "bath".  I'm decidedly not that cool.).  Let the suckas cook for about 25 mins, and then let them cool at room temp for about an hour before serving.  You can refrigerate if you want to make them pre-Mexi meal adventure. If you do this, just remove from fridge when ya get home and let them sit at room temperature for about 30 mins. 

But before dessert, go into Las Delicias, open Monday thru Saturday for lunch and dinner.  Start off with some guacamole, and ask if Antonio is there (because he probably is there bartending).  Ask for a top shelf margarita, order a couple tacos, scope out the senoritas, and bask in your Mexicellence. 

-Stephanie