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     Re: Sandwich was:Blueberries   
     By: Dave Drum to Ben Collver on Wed Mar 12 2025 05:30:42   
      
   DD> Wotsa "working class" Mexican food place? I'd assume any Mexicanish theme   
   DD> place that doesn't have valet parking and require reservations.   
      
   Simple definition: A working class Mexican food place is where you can walk   
   up and get a $5 burrito that will leave you satisfied.   
      
   Example:   
      
   https://www.muchasgraciasmexicanrestaurant.com/specials/   
      
   A counter example:   
      
   http://www.tacovorepnw.com/menus/TacovoreEugene_Menu.pdf   
      
   There are $5 items on the menu, but they are tiny and it's gonna take   
   somewhere between 3 to 5 of them before i am satisfied.   
      
   DD> Then we get into the torta category with are not common around here but   
   DD> are/can be very nice.   
      
   I like tortas, especially from authentic food trucks on a cold day.   
      
   Here's a Yanqui torta recipe from recipesource.com   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.05   
      
         Title: Spinach Torta Rustica with Potato "Crust"   
    Categories: Vegetables, Main dish   
         Yield: 6 Servings   
      
         2 lg Baking potatoes; sliced thin   
              - (about 1/4" slices)   
        30 oz Frozen chopped spinach   
         1 tb Olive oil; plus more, divided   
              - (divided use)   
       1/2 md Onion; minced   
         1    Egg   
         2    Egg whites   
       1/2 c  Parmesan cheese; grated   
       1/4 c  Italian seasoned bread   
              - crumbs; +2 tb, divided   
              Salt; to taste   
              Freshly ground pepper;   
              - to taste   
         7 oz Can roasted red peppers -OR-   
         2    Red peppers; roasted, peeled   
       1/2 lb Mozzarella cheese; grated   
       1/4 lb Mesquite smoked turkey   
              - breast or ham;   
              - sliced in 1/8" thick and   
              - 1/2" wide strips   
      
     Steam potatoes until barely tender, about 7 to 10 minutes. Watch   
     them carefully so that they don't get too soft. Cook spinach   
     according to package directions just until completely thawed or   
     thaw overnight in refrigerator. Drain spinach in a colander and   
     rinse under water to bring to room temperature. Drain spinach   
     again. Squeeze handfuls of spach tightly to wring out excess   
     moisture. The sphinach should be almost completely dry. Set aside.   
      
     Preheat oven to 375?F. Heat 1 tb oil in a small skillet. Saute the   
     onion until it becomes translucent and edges begin to brown. In a   
     bowl, mix the spinach, sauteed onion, egg and egg whites, Parmesan   
     cheese, 1/4 cup of bread crumbs, salt, and pepper; set aside.   
      
     Spray sides and bottom of a 9" springform pan with nonstick cooking   
     spray. Dust the entire inside of the pan with remaining 2 tb bread   
     crumbs. Layer half of the potato slices in the bottom of the pan.   
     Spread half the spinach mixture on top of the potatoes, followed by   
     half of the red peppers, half of the the mozzarella, and half of   
     the smoked meat. Repeat. Top with a layer of potatoes arranged in   
     overlapping circles. Brush potato layer lightly with olive oil and   
     season with salt and pepper.   
      
     Bake for 40 minutes. Remove from pan and cut into wedges. May be   
     served warm or at room temperature.   
      
     Recipe FROM: The Dallas Morning News, 10/16/96   
      
     Typos by: Bobbie Beers   
      
   MMMMM   
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