{"id":10836,"date":"2020-02-07T17:50:28","date_gmt":"2020-02-07T22:50:28","guid":{"rendered":"https:\/\/ethnojunkie.com\/?p=10836"},"modified":"2020-02-07T17:50:28","modified_gmt":"2020-02-07T22:50:28","slug":"chilaquiles-rojos-con-cecina","status":"publish","type":"post","link":"https:\/\/ethnojunkie.com\/?p=10836","title":{"rendered":"Chilaquiles Rojos con Cecina"},"content":{"rendered":"

Instagram Post 2\/7\/2020<\/h4>\n

(Click on any image to view it in high resolution.)<\/em>
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\nIn my last post, I referred to our Ricos Tacos visit (505 51st St, Sunset Park, Brooklyn) as \u201chunger quelling\u201d. That\u2019s because we ordered more than that massive torta; we also indulged in one of their Platillos Principales, specifically, Chilaquiles Rojos con Cecina. Chilaquiles are tortilla chips that have been drenched in very spicy red (in this case) salsa. The dish is classically served with crema and crumbled queso fresco.<\/p>\n

Mexican cecina is usually characterized as thinly sliced beef that\u2019s been marinated, salted, and dried. Accurate though it is, I\u2019ve never much cared for that description because it just doesn\u2019t sound all that tempting. IMO, the drying process concentrates the flavor of the meat in a manner similar to that of dry aged beef and the result is an intense burst of beefiness with each bite. See what I mean? Better yet, go taste what I mean.
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A little more from Ricos Tacos. Okay, a lot more. Read on…. Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":3336,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[59,6],"tags":[69],"class_list":["post-10836","post","type-post","status-publish","format-standard","hentry","category-instagram","category-restaurants-food-courts","tag-mexican"],"_links":{"self":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/10836","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/users\/3336"}],"replies":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10836"}],"version-history":[{"count":2,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/10836\/revisions"}],"predecessor-version":[{"id":10838,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/10836\/revisions\/10838"}],"wp:attachment":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10836"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10836"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10836"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}