If you ever faced a craving for some nice, spicy, deeply flavored, Mexican-made, oregano-enhanced, cilantro-garnished, cow’s stomach lining, and let’s face it who hasn’t, then you owe it to yourself to get to EL Sombrero pronto for some of Chef/owner Jose Aragon‘s superior menudo.
HERBS & RYE Update
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Three items eaten last night: cappicola flatbread, Alsatian flatbread, and fried calamari. We weren’t fans of the cappicola — containing as it does sliced Italian meats (good), Italian slaw (okay), cherry pepper aioli (nice), and crispy shrimp (too much). One ingredient less (the shrimp) would improve things immensely.
Letter of the Week
ELV invited commenter Reality Check to let ‘er rip with his 13+ reasons to hate food critics.
Here is his (partial and to-be-augmented) response for your delectation, rumination, and edification: