Santa Cruz Good Times

Friday
Nov 28th
Text size
  • Increase font size
  • Default font size
  • Decrease font size

Sizzling Hot

dining_TampicosAt Mexican restaurants it is common to hear, and then smell, the fajitas passing by, sputtering and smoking in their cast iron pan. Who invented these meaty morsels may be in dispute, but from humble beginnings the dish has evolved into numerous delicious entrées.

It is said that vaqueros conceived the recipe in the Rio Grande Valley in Texas. These Mexican cowboys would be partially paid with less desirable cuts of meat, including skirt steak, or faja which translates as "belt". These tough little belts were tenderized at length in acids such as lime juice, and cooked over a camp fire. In northern Mexico, a similar dish is called arracheras.

Fajitas became a Tex-Mex original in the 1970s. A decade later a German chef introduced "Sizzling Fajitas" at the Hyatt Regency in Austin, and the recipe spread throughout the chain. With such widespread popularity, and just eight pounds of skirt steak per animal, other marinated meats were added to the skillet.

Last week I enjoyed lunch at Tampico Kitchen and Lounge. My grandparents introduced me to Tampico as a teenager, and I would later bring college friends to what was then a tiny, dark room. Today, colorful murals grace the walls in both the restaurant and lounge.

Scanning the menu, I hoped the Chicken Fajita Tostada ($10.95) would make a light, nutritious lunch. Served on a large oval platter, the tender, steaming, grill-marked chicken strips were arranged on the slopes of a large hill of romaine lettuce, topped with chunky guacamole made with tomatoes, and pico de gallo with crunchy white onions. Freshly sliced mushrooms, red bells, strips of crisp jicama, and diced oranges were lightly dressed with vinaigrette. As I dug farther down, black beans, cheese and a blue corn tortilla added even more tasty substance.


Tampico Kitchen and Lounge, 822 Pacific Ave., Santa Cruz, 458-0234. Full bar. Open weekdays at 11 a.m., weekends at 9 a.m. Serving dinner until 9:30 p.m. Sunday through Thursday, and 10 p.m. Friday and Saturday. Visit tampicokitchen.net/

 

Comments (0)Add Comment

Write comment
smaller | bigger

busy
 

Share this on your social networks

Bookmark and Share

Share this

Bookmark and Share

 

Good Times Holiday Giving

Giving Where It Helps

 

Giving Thanks: The Thought-Form of Solution

We are in the time and under the influence of Sagittarius, sign of the wanderer, good food, good music, and the joy (Jupiter as ruler) that occurs from giving to others while simultaneously giving thanks from our hearts. Having the Thanksgiving holiday during the month of Sag is not a mistake. No other sign understands joy (an aspect of the Soul) as Sag (except Pisces when not in despair). “Sag is a beam of directed and focused light. The beam reveals a greater light ahead, illuminating the Way to the center of the Light,” emitting the Ray of Joyfulness. Thanksgiving is a time for gratitude; in the form of prayers, thoughts, feelings, wishes, hopes and greetings. Gratitude is something we still need to learn. Gratitude creates goodwill. Together, gratitude and goodwill create the “thought-form of solution” for humanity and our world’s problems. Gratitude and goodwill are the prerequisites for the reappearance of the Christ, the Aquarian World Teacher. In Ancient Wisdom texts it is written, “being grateful is the hallmark of one who is enlightened.” Gratitude comes from the Soul—the characteristics of which are love and wisdom (Ray 2). Gratitude is scientifically and occultly (mental, not emotional) a releasing agent. Gratitude liberates us and everything around us. Also a service to others, gratitude is deeply scientific in nature, releasing us from the past and laying open our future path leading to the new culture and civilization, the new laws and principles, the rising light of Aquarian, the Age of Friendship and Equality. The Hierarchy lays much emphasis upon gratitude. Let us be grateful this year and this season together. And so now the days of light illuminating the darkness begin (December’s festivals and feast days). Happy Thanksgiving, everyone. I am grateful for all of you, my readers.

 

The New Tech Nexus

Community leaders in science and technology unite to form web-based networking program

 

Film, Times & Events: Week of November 28

Santa Cruz area movie theaters >
Sign up for Good Times weekly newsletter
Get the latest news, events

RSS Feed Burner

 Subscribe in a reader

Latest Comments

 

Round About Now

The glory of persimmons, plus Ivéta scone mix and lunch at Assembly

 

What charities would you like to see people support this season?

Judy Allen, Scotts Valley, Consulting

 

Big Basin Vineyards

I was just in the process of purchasing a bottle of Big Basin’s 2012 Homestead in Vinocruz when Matt Ryan walked into the store. Ryan manages the tasting room, sales and the mailing list at Big Basin, and, considering the popularity of their wines, he’s a very busy man.

 

Ashby Confections

Local chocolate maker talks chocolate and self control