While I was away in Cleveland last week I was quoted in the Seattle Weekly in reference to that category of Mexican food that seems to defy definition -- antojitos.
We went to Cleveland to attend our daughter's Junior Recital at the Cleveland Institute of Music.Cleveland is a great city for food. We had a mini family reunion at Sergio's Saravá in Shaker Heights and we all enjoyed our food. The Chicago Deli & Restaurant on Euclid Avenue is a REAL deli, not just someone's IDEA of a deli. Their corned beef on rye is piled high with 2.5 inches worth of paper-thin sliced delectable tender meat and is accompanied by a horizontally sliced, freshly-made, crunchy and LOUD pickle. Two doors down from Chicago Deli is a Lebanese restaurant that makes the best tabouleh I have ever had -- 95% parsley, 1% wheat, and 4% whatever else they put in it. It's tart and refreshing.