I Am in Such Trouble

We have suffered computer melt-down without my having completed my Russellville, AR restaurant research. Eating in is not an option. It is too d_ _ _ hot to even consider cooking. So on our last two days, we will be on our own.

As we dropped the computer off at the computer hospital, I noticed a Mexican restaurant—La Huerta—on the way. When I questioned the computer tech, he gave this place an “OK” evaluation. No raves, but no “avoid this place like the plague.”

It was almost noon when we arrived, and the place was fairly empty, which gave us the chance to look at and photograph the colorful interior.

Like the Mexican restaurant in Norton, VA, La Huerta’s décor was brightened by colorful booth backs, carved chairs, and painted table tops.

Jutting from the ceiling was an ersatz tile half-roof, and the walls were hung with colorful fruit still lifes.

The menu was what you might expect with fajitas, burritos, tacos, carne asada, chile Colorado (that day’s special), carnitas, and chimichangas. After much deliberation, Chuck selected the Fajitas Rancheras, which was a combination of beef, chicken, and pork with sautéed onions and bell peppers. This was a huge mass of meats which were well-cooked—all pieces moist and tender—and lightly seasoned.

It was a good thing that the meats were accompanied by three large flour tortillas. Still, once the tortillas had been put to use, there was excess meat to be eaten by fork.

His meal also came with a plate containing seasoned rice, creamy refried beans, pico de gallo, and a good sized dollop of guacamole (which became mine—all mine). All of the sides were good. Not outstanding, but still good.

I was delighted to see that the menu contained what has become a favorite (especially in the summer heat)—the Coctel de Camarones or Mexican Shrimp Cocktail. I have no idea if this is an authentic Mexican dish or is like Mongolian Beef at Chinese restaurants—an American variation on ethnic cooking. All I know is that I have come to really like it.

The goblet was full of shrimp along with chopped avocado, diced tomato and onion, and minced jalapeno peppers. The only problem was that the shrimp had been boiled just prior to assembling the dish and the warm shrimp warmed the entire cocktail.

So I resorted to spooning ice from my water glass into the cocktail to lower the temperature. The ice also served to dilute the tomato juice which was a good thing. This was spicy. Really spicy. And I love spicy food so you know that my cooling the fire shows how incendiary this was.

Things didn’t work out too bad since we were flying without radar and La Huerta earns a solid 3.5 Addie rating.

To review the role of Adler, Kitty Humbug, and the Addie rating system, read the November 14, 2011 blog.