Los Galanes – Detroit Mexican Town

Sep 5th, 2010 by ++Mira++ | 2 Comments

Detroit boasts a huge Mexican Town with many restaurants and taco trucks. This was my second visit to Los Galanes. They are known for their seafood and authentic Mexican cuisine. There is so much on the menu that I want to  eventually try, from the Menudo (tripe soup) and goat tacos to their whole fried red snapper.

They have something rare for the city, outside seating! It’s very informal and quaint and a great asset on gorgeous summer days.

Note: I have paint on my finger from a spur of the moment decision to paint a wall green in our sun room. Don’t ask.

My hubby trying to give the straightest face. Very hard task apparently.

Like I said, they are known for their sea food. Last time I had the big ceviche appetizer, this time, I wanted to save room and got the ceviche tostada ($2.50) instead. I asked for a marlin tostada, also something I had loved the first time, and they said it was off the menu (bummer, it was gooood). I had also had the fish taco before and it hadn’t really made an impression, so I didn’t get it again.

The ceviche was bright and light, and was a generous size. Would definitely recommend.

Sam, the hubby, has an aversion to beans, guacamole and cilantro. He also likes what he likes and while he might taste whatever crazy thing I’m having at the moment, he will order the same simple dish. This time it was the Botana Galanes (small 7.25), minus the chorizo and beans. lol.

I wanted to try something I’ve been dying to try ever since getting a crush on renowned mexican food genius Rick Bayless. Mole. Granted I already knew that whatever mole I was going to have would have nothing to do with him, but until I finally made it to Chicago, this would have to do.

So, I ordered the cheese Enchiladas De Mole ($7.95).

It came with the regular staples of rice and refried beans.

Now, I have never had mole before, so I can’t really compare it to anything. But, this mole really didn’t have a depth of flavor that everyone always talks about. It was a tad chocolaty, but not really spicy. It kinda fell flat. There also seemed to not be enough sauce. The enchiladas just seemed dry. I basically did not get the “mmmm…” factor like the ceviche did for me.

The one thing that did bother me in the beginning was that the waiter rushed me to order and he seemed in a hurry (they were busy). But other than that, he was fine.

I will be back. Overall, the place is a gem. Great authentic vibe and a really great menu. So much more seafood for me to try.

Mexican Banana Icecream

Jun 22nd, 2010 by ++Mira++ | 7 Comments

If any of you watch Jeff Dunham, you know of Jose, the Jalapenjo on a stick. His voice is stuck in my head as I make these. “kh-ellloo…I am kh-0se, kh-alapenjo…on a stick” If you don’t, you HAVE to click here to watch. You just have to see it. I said you have to.

 If you don’t I will find you and tickle you with a feather till you pee, or die, whichever comes first.

So…basically… when your mother in-law comes over and launches a bunch of bananas on your counter do u make A) smoothies B) bananas foster C) Banana Icecream (please pretend you didn’t read the title of this post…haha). If you know me, you know I love any frozen yummy wummy thing. This is easy peezy breezy, fast, very healthy and yummy alternative to  icecream. It’s lactose free, gluten free (if u dont include the tortilla chips), and very low in calories. Totally guilt free(but I never feel guilty about eating.lol).

Use some bamboo skewers and run it carefully thru the banana.

Now at this step, you can either  freeze the bananas first (at least an hour, but not too long because they become really hard), and then move on to the next step (chocolate), or, you can do the next step and then freeze. I like to freeze first then dip in chocolate (so you can actually taste the chocolate).

This is a case where double dipping is not only allowed, but encouraged!

Melt and temper some chocolate and add some chilipowder, some cinnamon, some nutmeg, some black pepper and some smoked paprika. Sweet and spicy!

I LOVE eating these straight off the stick, but that day, i had company coming, and wanted to serve in a plate, so I improvised a way to keep the chocolate from going everywhere before I slipped the banana off into a plate.

The final touch, some cruched tortilla chips. Perfect touch of salt and crunch!

They were gobbled up too fast for me to take a final pic, but believe me, this is a crowd pleaser, and totally kid friendly, and easy for them to make.

Bananas freeze amazingly well and end up having a texture like icecream. You HAVE to try this!