In the Tiki tiki tiki tiki tiki room

Not sure what to do this weekend?
How's does visiting a dive bar in Silver Lake sound?
The three of us set off, met a little after 5 on a Saturday afternoon and squeezed through the crowd to order a Mai Tai, Roy's Mistake, and the Blue Wave.  By an act of Ka ne, two barstools materialized in front of us,
and we could settle in, more or less comfortably, to munch on the bar crackers, and admire the two men mixing drink after drink, pouring jiggers and jiggers of rum, and other spirits swirling pineapple juice, mixing them with a small swish of the  blending machine.

They sell a t-shirt that lists all their drinks, and you check them off as you work your way through. Let me know how far you get.

Thanks for the photo, Dr David!

Tinga Poblana

Tinga is the style, Poblana means from Puebla.

First, roast your pork in the usual way.  (Braise then simmer, for hours, covered, on the stove top, adding water as necessary.  Use pork butt, or pork shoulder, 3-4 lbs).  Cool until easy to handle.  Remove bones, gristle, you know, the connective tissues that force us to consider vegetarianism.  Shred.  Return meat to its juices. Char a pound of tomatoes in a skillet, evenly, then drop into a blender.  Char a couple of garlic cloves as well.  Add 2-4 canned chipotles (depending on your heat tolerance) and the juice from half an orange, or a quarter cup of orange juice.  Blend. Add to shredded meat, let simmer on low for 15 minutes.

Garnish with:
chorizo which has been cooked down
avocado slices
red onion slivers marinated in lime juice.

Ladle over rice, or place into just heated corn tortillas.  Let me know how it turns out.

How to feed a hungry crowd.

Outta town guests still around?
Not sure how to feed them, and simultaneously get rid of them?
We got you covered.  Right here.