Kitsch-en Kounter: Mexican Corn Dogs

This post is bound to get me in deep "caca" with my sister-in-law, our resident expert on Mexican food/heritage/culture/arts.  Developing a new recipe based on one of Mexico's greatest dietary legacies should have warranted a consultation; however, when culinary inspiration strikes, even familial ties must be cast by the wayside in order to perfect the next big taste sensation.  Forgive me sis...

One part of Southern California's greatness is its propinquity to Mexico.  Members of California's relatively-minute Minteman population would probably take great umbrage with that statement until caught stuffing their greedy faces with carne asada tacos and holiday tamales.

Just about every friend of mine either born in Mexico or born of Mexican heritage (and plenty born in/of neither) look forward to the holiday season with singular purpose; the holidays mean one thing - TAMALES!  Every year, the production line begins with the preparation of the masa, the soaked corn husks, the various fillings, the wrapping, the steaming, and ends with empty plates and distended, yet grateful, bellies.  This year we missed the opportunity to attend any pre-Christmas tamale parties, leaving a gaping hole in my holiday and my heart.  

It's tamale time!!!
I'm not too proud to use prepared masa from the Mexican market.

Convinced that all of the other coronary-inducing food I've ingested this season was simply not enough, I determined that Mr. Tiny's Tamale Shop needed to hang its shingle.  I'd been kicking a few ideas around of interesting tamale fillings but could not get past the concept of a Mexican Corn Dog - a HOT (Dog) TAMALE!

HOT (Dog) TAMALES!!!
Okay, so my Mexican Corn Dogs may not be featured on the cover of Food & Wine Magazine.  They may not be the next food truck gimmick and they may not be winning any beauty contests at the next Oaxaca State Fair, but they were actually pretty tasty.  As per usual, I made a few missteps along the way, but I think I'll have the proper technique mastered by next year.  Variations on the plain tamale dog include tamale dog with cheese, tamale dog with chile and cheese, and tamale dog smothered in chili con carne.  The inspiration for next year would combine tradition with wacky tacky with Mexican-inspired street food - the bacon-wrapped tamale dog!!!

Halfway through the process I started thinking that perhaps it would be best to leave the cooking of "authentic" Mexican cuisine to authorities on the subject; then I thought better of it.  wacky tacky always wishes to push the corn husk a little bit further and build on the interesting culinary traditions of other cultures.  At the very least, we can help people who don't live in the land of Mexican plenty to understand that food from south of the border is far more than tacos, enchiladas, and beans.

"Tacos, Enchiladas, and Beans" - Doris Day

(This is some kind of promotional video for a restaurant/food distributor 

or something, but it was the only video on youtube for this song) 

My sis-in-law and I can agree on a number of major issues but I seriously doubt that we'll ever be on exactly the same page when it comes to tamales - or tacos, enchiladas, and beans.  Buen Provecho and Feliz Año Nuevo!

Cheers!

Mr. Tiny

Chow Time: Ben's Chili Bowl

The explosion of colorful signs juxtaposed against the neoclassical details of the
 building creates the kind of thrilling discord that makes our wacky tacky hearts
skip a beat...or maybe its just too many hot dogs and chili.

When discussing long-established Washington, D.C. institutions, The Smithsonian very quickly springs to mind.  Well, after just two short days in the nation's capitol, it became clear that there are institutions and then there are INSTITUTIONS!  Ben's Chili Bowl is a Washington INSTITUTION.

The founder of Ben's Chili Bowl, Ben Ali

In the same location since 1958, Ben's is a favorite of just about everyone.  Among the usual monuments, museums, and mausoleums, nearly every recommendation we received for our trip included a stop for a "Half Smoke" at Ben's. 

The "Half Smoke," a smokey, grilled link in a natural casing,
is clearly the favorite here .  Only one sad, little row of regular
hot dogs populates the flat top grill.

There is definitely a well-heeded protocol at Ben's - NO NONSENSE.  Like many culinary institutions of its kind, Ben's expects patrons to know their order before they even set foot in the ever-present line.  The practice of curtness is one with which I've always experienced a measurable level of cognitive dissonance.  On one hand, I love the tradition and the expectation that patrons won't create an undue delay by hemming and hawing and creating special orders; on the other hand, I wonder, "Would a sweet disposition and a smile be so terribly misplaced?"  Just be warned, one thing you will not get at Ben's is a folksy welcome and a tolerance for indecision. 

What you might get is a celebrity sighting.
Mr. President & Mr. Cosby - two of Ben's most famous patrons

Why is it always the people who need it the least get all the freebies?

A contrarian by nature, I have been accused of having difficulty "going with the flow."  When any person, place, product becomes a "big thing," the overwhelming tendency is for me to turn up my nose and turn the other way.  Knowing the code of conduct at Ben's, I overcame my ordinary obstinacy and ordered the standard Half Smoke like a regular.

Ben's famous "Half Smoke" comes with mustard, onions, the eponymous chili, and a side of Utz's potato Chips. 

So dainty...eating with a knife and fork.
I am an inveterate spiller - a trait inherited from my
grandmother.  You could almost always tell what she had
eaten base on the spots remaining on her  ample bosom
(the apple doesn't fall far from the proverbial tree).

Veggie Chili Cheese fries - shared among our crowd.
I preferred the veggie chili to the beef option.

"How did I manage to get it all over my face while drinking through a straw?"

As always, I am happy to visit regional institutions and partake in their famous offerings. The Half Smoke was tasty but maybe didn't quite live up to the hype that it received.  The funny thing is that it never occurred to me until now that ordering a bowl of chili was an option at Ben's Chili Bowl!  I would say that next time I would order a bowl of veggie chili but Ben's felt more like a check mark than a return engagement - a definite must-see, must-eat, must-experience but one time only.

I was hoping that the boomerang formica didn't prove
some kind of ominous foreshadowing...I did not want
 this meal repeating on me.  It didn't.

Sometimes the best part about road trip food is the detox afterward.  As tasty as chili dogs and french fries can be, there is such a renewal in fresh, unprocessed food.  I say this from the safety of my home with a buffer of 2,500 miles between us; this kind of heresy would not be smiled upon by Ben's management (to say nothing of the dedicated patrons).

I echo Ben's sentiments in saying, "Thank You...Come Again."

Ben's Chili Bowl
1213 U Street NW
Washington, D.C.
(202)667-0909

www.benschilibowl.com


Cheers!

Mr. Tiny

Chow Time: Chili John's

I have always dreamed about owning my own cafe.  I will freely admit that it has as much to do with The Whistle Stop Cafe of Fried Green Tomatoes fame as it does with the joy I find in preparing simple, tasty food.  I would LOVE to do some old-fashioned cooking for a manageable crowd in an old-fashioned setting.  For not really being an outgoing, people-person type, I really enjoy interacting with folks on a level that is afforded by a more intimately-scaled establishment.  Much like the best kind of grandmother, I truly love feeding people.  Fortunately there are still places that show me that my dreams are more than just the stuff of literary and movie land magic.  Chili John's in Burbank, CA is proof that a little bowl of heaven can still be had - even in Los Angeles. 

"As you like it"

The original Chili John's is in Greenbay, WI and has been serving
 hungry chili-philes at various locations for over 100 years!

The menu at Chili John's is small and at first glance, it seems like the options may be limited.  Tut, tut, given all of the possible combinations, variety abounds.  There are three kinds of chili - veggie, beef (spicy or mild), and chicken;  because we were newbies, they allowed us a sample of each kind.  Each tasty in its own right, I preferred the chicken.  Your choice of chili can be served over pink beans, spaghetti, rice, a tamale, a hot dog, or unadorned on a pillowy bun.  In fact, the menu boasts three different sandwich options but upon closer inspection, they are all exactly the same thing (chili on a bun) with the exception being the sandwich that offers additional "bean juice."  Mmmmmmm...bean juice.

Crackers, onions, peppers, and hot sauce are available to every diner

Chicken chili over beans and spaghetti with onions and oyster crackers.
DID YOU KNOW that John "Chili John" Issac, the Lithuanian immigrant behind the chili,
 was also integral in creating the oyster cracker?  Working with an executive at Nabisco,
he developed a spoon-size cracker to eat with his chili!  Since then, a carafe of oyster
 crackers has stood at the ready for every Chili John's diner.

Mary's monster mess!
Veggie chili with rice, cheese, and sour cream.
Be warned, Mary liked the veggie chili but she wasn't too fond of the rice;
it was filled with fennel seeds.  Sensing her dislike, they promptly
replaced the rice with beans and a chili refill!

Only twenty four seats in the whole place,
all of them stools around a horseshoe counter.

Chili John's is famous for it's pie too.
They have two kinds - lemon and pineapple; both are pudding-like with a graham
 cracker crumb base and whipped-cream topping.  Because I am supremely intolerant
of lactose (among other things), they brought Mary a mini slice for free!!! 

In the corner, they had a cool, succulent terrarium on a cracked ice dinette table.
Did they know we were coming?!!!

Perhaps this was the most poorly timed post considering all of the recent Thanksgiving indulging, but I think enough time has passed to where the leftovers are gone and you're ready to start thinking about food again.  Plus, they don't have turkey chili at Chili John's, so I figured it was safe.  If you're ever in the Burbank area, stop by for some chili "as you like it," or take some home!

Chili John's of California

2018 W Burbank Blvd

Burbank, CA

(818)846-3611

www.chilijohnsca.com

Cheers!

Mr. Tiny

p.s. Don't forget to enter our AWESOME GIVEAWAY!!!