During the football season, I was invited to one of the Kansas City Chief’s game. The game fell on one of the coldest days –the start of winter. Despite the fun the atmosphere, and the sun shining, it was difficult, at times to stay warm during the tailgate. We had chorizo breakfast burritos, pan fried potatoes, fruit, chips, cookies, etc. It was so good, but then another fellow tailgater asked if we wanted some homemade jumbalaya. Of course, we jumped at the opportunity.
I love to eat, but nothing is as comforting as Mexican food! Chuy’s was a great experience: fun, upbeat, delicious, and the service was exceptional. In the beginning, we stuffed our faces with chips, salsa, and a cheese dip. Since it was our first time, the server brought us a dip that tasted similar to ranch… with all three flavors, we quickly went through baskets of tortilla chips and different flavor combinations.
A friend and I split the fajita’s for two, and it was awesome! The meat was tender and veggies were flavorful. It was nothing to write home to, but everything was tasting great! I would definitely get fajitas again. Also, the flour tortillas are made in-house daily. In fact, you can see people making them when being seated to your table.
I met my friends Kyle and Jake at Margarita’s Amigos Mexican restaurant for dinner. We started out with chips and salsa, and it was awesome! I found a huge double-chip! In fact, there were so many double-chips, I was super impressed. Although not pictured, we also killed a bowl of white queso.
Since it was a Sunday, we were able to order any of the daily specials held during the week. I chose the two taco special -chicken, hard shelled tacos. By the time we ordered, I had already filled myself up with chips, salsa, and queso. Nonetheless, the two chicken tacos didn’t have a chance and were delish! The chicken was seasoned perfectly and the fried tortilla added the perfect crunch. Next time, I’ll get a burrito.
America’s High-Five, Michigan makes the best chips. My friend recently went to visit family and brought me a bag of Better Made Sweet BBQ chips. They are crisp and salty with a slight sweetness. The best!
Not only do I miss the Mitten state, I miss the beautiful summers! Can’t wait to visit again.
When I was little, I loved chips. My favorite chips were the ones with a “curly” edge or that were “folded” over. I always thought they were crunchier and tastier, for some reason. Upon finding one of these gems, I would put it to the side for later.
As I’ve gotten older, I still have a love for “curly” chips. Here’s a chip that I’ve recently found at a Mexican restaurant. Sure, we had more than chips and salsa, but this chip deserves a post on its own!
Especially if it is in a “chip” form.
Heat your oven to 350 degrees. Grab a bunch of Kale, trim the stems off, and wash the leaves. If the leaves are big, tear them in half. Place the leaves on a baking sheet, and splash some extra virgin olive oil and some salt over the leaves. Toss the leaves to make sure the extra virgin olive oil and salt are evenly distributed among the leaves. Place in the oven for about 15-20 minutes — each oven is different, so check at around 10 min, 15 min, and so on. There are different recipes online, but I just like “salt.”
What’s great about making Kale chips is that if they are not done, you can put them back in the oven for another couple of minutes to your liking of crispiness. If they are too done, they taste good as well (at least I like them). Each batch may be different, and you’ll learn what you like and don’t like. It’s better than paying $6.00 for bag at the store. Holler!