My very first article for "The City Scoop"

Way back in May of '07, I wrote to the Community Coordinators on the boards of the "City of Heroes" game. Originally it was to get this blog started. :D However, the letter I received back was an invitation to write for "The City Scoop", an e-fan-zine located on the chat boards that came out every Friday. For about a year now I have been writing these "restaurant reviews" on fake restaurants with real family recipes. I've also had the privilege to write for and work with some of the best folks in that game, players, employees and Developers.
Most of the recipes that I have published with "the Scoop" have been family recipes, testing in my own "test kitchens" for, sometimes, over 30 years.
So without further ado, here is my first article for "The City Scoop"

Super Secret Diner

By LadyK

In this installment of the Super Secret Diner report takes us to one of the most familiar names in Paragon City, Rhode Island and, well, the US. I am talking about El Super Mexicano, of course. Who can forget ESM's owner's, retired Mexican hero, El Jefe, marketing campaign with Pandora's Box? Changing out the signage was a nice touch Boss-man.

The first thing that hits you as you come through the front door is the aroma of fresh salsa and fresher chips. The ESM family makes their tortilla chips fresh all day. This is a good thing, a reliable source stated just one store of this prevalent chain goes through about 2 tons of corn tortillas per year. Other than chips there are plenty of things to pick from. Appetizers, soups and salads, tacos and tostadas, enchiladas, burritos and chimichangas, and many other Mexican delights for the senses. As the menu is not just geared to hero types, who can need massive amounts of food to keep us going, all menu items come in four sizes. El Poco, good for children and people looking to manage their weight, El Medio, lunch sized portions for the average person, El Grande which some would call dinner sized portions and El Super, sized right for sharing with friends and family or for one of our brethren.

The prerequisite nachos and quesadillas were on the menu as well as a traditional favorite from the state of Sonora and the desert region that shares its name. I was quite surprised to to see this amazingly simple dish brought to my table on a pizza tin, and almost disappointed to see that it was nothing more than a flour tortilla covered in cheeses. This dish is deliciously simple and understated; it is a must for everyone. Next, from the array of soups and salads, I had to have help. Too many choices on the menu can be just as daunting as not enough. All the traditional favorites are there, munudo (pig tripe and hominy soup), albondigas (chicken meat-balls in broth), guacamole, taco and fajita salads. As I am not a big fan of eating intestines, I went with the guacamole salad. I was served a delightfully fresh salad with a dip/dressing of mashed avocados, onions, tomatoes and a secret blend of herbs and spices. For the main course I went with a combination plate that offered a little taste of everything on the menu. Combo number five features a cheese enchilada, a shredded beef taco, a chicken burrito a beef tamale, with beans and rice. I found the enchilada sauce a little bitter for my taste, which, by proxy, made both the enchilada and the tamale my least favorite items. The waitress suggested that a little sour cream goes a long way on these items if they are too bitter. The meat in both the taco and the burrito were amazing, well seasoned, moist and tender, perfect with the crispy corn taco and the soft, buttery flour tortilla with the burrito. As a choice with this combination, and all the tacos and burritos, you can have a soft or fried taco shell and your burrito plain, toasted or deep fried. I just recently learned that a deep fried burrito is called a chimichanga.

When I received the check, here again I was pleasantly surprised to find that even my bill was not outrageous. I was also glad to find out that our friends at El Super Mexicano take, not only cash, checks and credit cards but influence, enhancements, inspirations and salvage as well. Not every costume has places for a wallet and ID.

El Super Mexicano's Shredded Beef for Tacos, burritos and enchiladas

This is actually the recipe Estrella Negra, the wife of El Jefe, and co owner of El Super Mexicano, serves at home. This recipe serves 4 people.

• 4 cans of canned roast beef
• 1 medium onion cut in a large dice
• 1 tablespoon of olive oil or vegetable oil
• 1 clove of garlic minced
• 1 tablespoon of dried oregano
• 1 teaspoon of cumin powder
• 1 teaspoon of dried cilantro flakes
• salt to taste

In a large steep sided skillet heat the oil over medium-high heat. Turn down the heat to medium and saute the onions and garlic until the onions are translucent and soft. Add the herbs and spices and stir until the oregano and cilantro begin to rehydrate. Add the rinsed canned beef, breaking apart the chunks. Add one can full of water and simmer on medium-low heat for 30 minutes or until most of the water is evaporated. Serve hot in tacos, burritos, tostadas, salads or on nachos.

El Super Mexicano's Frijoles (Beans)

Estrella Negra uses this recipe at home and a modified version at all of the ESM restaurants.

• 1 pound bag of pinto beans
• fresh cold water to cover
• salt to taste

Place rinsed beans in a slow cooker or crock pot, cover with water and simmer over night on low heat. Serve hot, covered with cheese, with any meal.