Jalapenos Savannah: Mexican Comfort Food

There is something about home that just calls for comfort. This can come in the form of a childhood bed, favorite sweatshirt, the scent of your family’s detergent, or a favorite restaurant.

Tonight, Bo and I were able to indulge at one of our favorite restaurants. Even though we live in New York City, where you can get almost any type of food delivered to our doorstep, we’ve yet to find a good old fashioned order by number Mexican restaurant. There is nothing like a pile of perfectly crisp, greasy tortilla chips, a cold beer, and a trusty taco salad to end a long day and bring back childhood memories.

Growing up in Savannah, Georgia we were never far from refried beans, enchiladas, or a green, white, and red painted Mexican restaurant. My Mexican memories begin with El Potro, which was a small strip mall Mexican restaurant which delivered deliciously spicy salsa and the kids special #4, taco salad.

As we grew older, the restaurants evolved and Jalapenos has been our go to for greasy Mexican, cold beers, and strong margaritas for at least the last 10 years. The wait is always 20 minutes, regardless of the hours, but you always see plenty of friends and acquaintances which helps pass the time. Jalapenos chips

Tonight was one of those nights that memories are made of at Jalapenos . It was Bo’s mothers first time in Jalapenos as she tends to steer clear of spicy food. But, within minutes we’d run into two friends, enjoyed a cold beer, and were all laughing as we watched the crowds and crunched on perfectly crisp and greasy chips. The burrito tipicos was the clear winner of the night though in my opinion, the taco salad was delicious as always.

Jalapenos Savannah Jalapenos Taco Salad

Like I said, even though I live in New York City, where any genre of food can be delivered to my doorstep, there is no meal I crave more when I’m home in Savannah than an order by number Mexican meal.

What is your favorite restaurant or comfort food when you’re home?

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Tuesday Taste File

Happy Cinco de Mayo!!

We’ve decided that on Tuesday’s we will feature some of our favorite recipes and each week there will be a new theme. Appropriately, today’s theme is Mexican in honor of Cinco de Mayo!

Jicama Salad: The folks at Cooking Light rarely dissapoint and this is no exception. We’ve enjoyed this salad on numerous occasions and it’s not only creative but also filling and healthy! A ton of flavor is packed into each 70 calorie serving along with 4 grams of heart disease fighting fiber!

8 servings (serving size: 1 cup)

Ingredients

  • 4 oranges
  • 2 cups (1/2-inch) julienne-cut peeled jicama
  • 1 cucumber (about 1/2 pound), peeled, halved lengthwise, seeded, and thinly sliced
  • 2 cups cubed peeled cantaloupe
  • 1/2 cup vertically sliced red onion
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped fresh mint
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon hot chili powder

Preparation

Peel and section oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 1/4 cup orange juice. Discard membranes.

Place the orange sections, jicama,and next 5 ingredients (jicama through mint) in a large bowl. Combine the reserved orange juice, fresh lime juice, salt, and chili powder. Pour juice mixture over jicama mixture, and toss gently. Cover and chill 2 hours.

Ellie Krieger’s/Recipe Girl’s Healthy Fish Tacos
(We’re making these tonight!!)

FISH:
2 Tbs olive oil
2 Tbs freshly squeezed lime juice
¼ tsp salt
freshly ground black pepper
1 lb white flaky fish fillet, like tilapia or halibut

CHIPOTLE CREAM:
½ cup plain greek yogurt
2 Tbs mayonnaise or sour cream
2 tsp chipotle chiles, in adobo sauce

TACOS:
Eight 6-inch corn tortillas
1½ cups shredded green cabbage or lettuce
½ cup corn kernels (thawed, if frozen)
¼ cup chopped fresh cilantro
lime wedges

1. In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes. Put the yogurt into a strainer lined with a paper towel and place over a bowl to drain and thicken for 20 minutes.

2. Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked through, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.

3. In a small bowl, combine the thickened yogurt, mayonnaise (or sour cream) and chipotle chiles.

4. Heat tortillas on grill or grill pan for 30 seconds on each side.

5. Flake the fish with a fork. Top each tortilla with 1 Tbsp. of the chipotle cream. Top with fish, cabbage, corn and cilantro; serve with lime wedges.

Servings: 4

and finally…what Cinco de Mayo isn’t complete without something to sip on? This recipe comes from Hungry Girl and can be enjoyed with our without alchohol.
Tropical Mango-rita Slushie

PER SERVING (entire recipe): 134 calories, 0g fat, 38mg sodium, 9g carbs, 1g fiber, 7g sugars, 0g protein — POINTS® value 2*

AHHHHHH… this chilly mango treat is so good, you’ll fall face over flip-flops for it!
Ingredients:
1/2 cup Diet V8 Splash in Tropical Blend
1/4 cup frozen unsweetened mango chunks
1 shot (1 1/2 oz.) blanco or silver tequila (the clear kind)
1/4 tsp. Crystal Light Lemonade powdered drink mix (1/4th of an On The Go packet or 1/16th of a tub)
1 cup crushed ice OR 5 – 8 ice cubes

Directions:
Place all of the ingredients in a blender and blend until smooth. Enjoy!

MAKES 1 SERVING

We hope you’ve enjoyed our first installment of Tuesday Taste File and we’re open to suggestions for next week’s theme. Before I forget, here are some of the rocking giveaways out there right now:
My hot girl Danica is not only whipping herself in the Biggest Loser shape but also giving away some fabulous Annie’s products! I’ve yet to try these so maybe this will be my chance!
For more chances to win, hop on over to this great site!
Prior Fat Girl discovers a new love for donuts
Don’t forget to enter Missy’s Kays Natural giveaway though i’d really like to win so go ahead and forget! 🙂

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