| No, it's not Frida Kahlo's recipe, but these tacos are pretty as a picture |
To whet your appetite for The Pitch's annual Best of Kansas City issue in October, we're celebrating our favorite 50 dishes from restaurants, bakeries, coffeehouses, bars, drugstores, saloons, and other metro joints. Until October 7, we'll feature one outstanding dish or beverage each weekday. Agree with us or make your own suggestions -- just don't come between us and these fantastic things to eat or drink.It's a tribute to the power of lust that this deliciously seasoned dish inspires at Frida's Contemporary Mexican Cuisine that I longed for them even after the waitress who served us that afternoon scandalized my sensibilities by serving our beverages with her fingers on the rims of the glasses! (Who trained her, I want to know? A mechanic?).
But the tacos were worth getting over even that petty annoyance.
There are no ordinary tacos at Frida's -- you know, the Taco Bell kind made with ground beef, orange cheese and crispy corn taco shells -- because this restaurant is co-owned by Victor Esquada, the founder of the Ixtapa restaurant in the Northland. Esquada and his partners have banned those ingredients from Frida's.
The luscious tacos de cochinita are made from tender pork that has been marinated in fresh lime juice, roasted in the Mayan spice blend recado rojo -- achiote paste -- and sweet-and-sour fresh orange juice. The meat is spooned onto soft tortillas and served with soupy beans and a bowl of violet-colored chopped onion marinated in lime juice, vinegar, habanero chiles and fresh oregano.
Our list so far:
No. 50: Chocolate Malt from Fox's Drug Store
No. 49: Il Parma from Bella Napoli
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