Churros and coffee at Pancho Anaya Mexican Bakery.
Mexican bakeries
Unbeknownst to many, our local Mexican bakeries churn out hundreds, if not thousands, of baked goods on a daily basis. The cases are packed with a wide selection of breads, pastries and desserts. From churros to slices of tres leches cake, these panaderias will create a new category of cravings for your sweet tooth. At PANCHO ANAYA MEXICAN BAKERY anything you choose is bound to be delicious — especially when fresh from the oven. Customers frequent this bakery for breads — tender bolillos (savory, oval-shaped rolls) and cream-filled churros, for example — but be sure to branch out and try a slice of sweet and milky tres leches cake. The bakery also supplies bread to many Tulsa restaurants — case in point, the delicious brioche buns used at HopBunz. 11685 E. 21st St., 918-234-3000; 2420 E. Admiral Blvd., 918-561-6735; 40 S. Garnett Road, 918-439-1010; www.panchoanaya.com Our other favorite places to enjoy delicious sweet and savory baked goods: PASTELERIA MI FAVORITA BAKERY 9459 E. 31st St., 918-660-0656 PANADERIA LA SONRISA 2617 E. 11th St., 918-582-4366 PALETERIA MICHOACANA ice cream shop 9467 E. 31st St., 918-270-1030; 11108 E. 21st St, 918-234-8700
Stocking the pantry
SUPERMERCADOS MORELOS, the popular east Tulsa market, set up shop recently at East 51st Street and South Peoria Avenue. I stock up on fresh and dried chilies, fresh chorizo and giant bottles of hot sauce. But I always linger to admire the wide assortment of products and the vast meat case that makes one want to get in the kitchen. Hop in line early for tacos, tortas and tamales, because it gets crowded after 11 a.m. 2119 S. Garnett Road, 918-794-2578; 5147 S. Peoria Ave., 918-712-3222; www.supermercadosmorelos.com LAS AMERICAS SUPER MERCADO market in the Kendall Whittier district carries locally made corn and flour tortillas from Tortilleria Estrada. The large market also stocks ingredients such as spices, canned goods, vegetables, meats and dairy, in addition to traditional pastries and baked items. While you are there, grab some lunch to go — the tacos, burritos and tamales travel well. 2415 E. Admiral Place, 918-835-3555, www.lasamericastulsa.com
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TulsaPeople JULY 2015
Chili lover Judy Allen shares her favorite recipes for Tex-Mex at home. MEXICAN SEAFO OD CO CKTAI L
Serves 4-6 This zesty combination of shrimp cocktail and pico de gallo is perfect when paired with salty tortilla chips and a nice, cold beer. 1
cup chilled Clamato juice cup ketchup cup fresh lime juice cup white onion, finely chopped cup tomatoes, seeded and chopped cup cilantro, chopped 1 fresh chili, serrano or jalapeño, finely chopped 1 clove garlic, finely chopped Mexican hot sauce, such as Valentina or Cholula, to taste Kosher salt, to taste 1 firm-ripe avocado, peeled, pitted and cut into small chunks 1 /2 pound fresh lump crabmeat (1 cup), picked over to ensure there are no pieces of shell 1 /2 pound cooked baby shrimp Tortilla chips, for serving 1
/4 1 /4 1 /2 1 /4 1 /4
In a large bowl, combine Clamato juice, ketchup, lime juice, onion, tomato, cilantro, chili pepper of choice and garlic. Season to taste with hot sauce and salt, then gently stir in avocado, crabmeat and shrimp. Spoon into sundae glasses or bowls and serve with tortilla chips.
JICAMA, CUCUMBER AND P I NEAP P LE ST REET SNACK
Serves 4 Every time I visit Chicago, I insist on at least one meal at Rick Bayless’ Frontera Grill. I almost always order the Jicama Street Snack, a fresh Mexican take on crudités —– jicama, cucumber and pineapple matchsticks sprinkled with lime juice and ground Guajillo chili. 1 jicama bulb, about 1 pound 1 large cucumber 1 /2 pineapple, peeled and cored Juice of 1-2 limes Few teaspoons ground dried chilies, such as guajillo or ancho Peel the tough brown skin from the jicama. Cut the bulb into 1/4-inch thick matchsticks. Peel and seed the cucumbers and cut them into matchsticks. Repeat with the pineapple. Toss the matchsticks together in a bowl or scoop them into individual serving glasses. Sprinkle with lime juice and ground chilies and serve.