Hey, kids: guess what time is it? It's time to restart that Long March known as 100 Favorite Dishes (INSERT YEAR). YEAH!!!
Hey, don't ding us for listicles: Weekly DataLab studies show ustedes love this gimmick, launched in honor of our coming Best Of issue. Besides, it is rather fun to do this for us Forkers–an opportunity to highlight dishes from restaurants we'll never full review, or secrets from old standbys. Anyhoo, let the march begin…
I eat at Taquería Zamora in SanTana about once a week–it's where I conduct interviews and meetings. I'm there so much that the workers know my usual: orange juice, one beef taco, and some panocha for dessert. Commence lame double entendres…NOW!
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As readers of my other column know, panocha is Mexican Spanish slang for a woman's private parts, cruder even than our “pussy.” But it's derived from the Mexican Spanish term for brown sugar, and is most famous as a New Mexico Lenten pudding.
When I wrote about Taqueria Zamora's panocha two years ago, they only sold them during Lent. But they proved such great sellers that it's now a daily treat, made fresh every morning, each a unique treat and still sold in packages of two near the counter for two bucks Yeah, the one above was burnt a bit much, but its twin was perfect: chewy, fragrant, toasted perfectly yet moist, and only vaguely sweet. It wasn't as sugary as most pan dulces, but restrained–really a treat. Just like…oh, never mind.
The list:
100. Bean-and-Cheese Burrito from Del Taco
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