From the Metromix blurb on La Oaxaquena:
"Seafood includes the huachinango a la Veracruzana, a whole red snapper served Veracruz-style in a zesty garlic and onion tomato sauce. Salads and sandwiches, like the signature torta of grilled tenderloin with chorizo sausage, beans, avocado and Mexican mayonnaise are lighter options."
In what universe is steak + sausage + avocado + mayonnaise lighter than fish in vegetable-tomato sauce? Oho, how I laugh. Ha ha ha. Guffaws of laughter. Sigh.
Posted by foodnerd at September 13, 2005 05:36 PMthat sounds like France. in class we are always told to "add cream or butter to a dish to make it lighter." Mwhaaa?
Posted by: cindy at September 20, 2005 05:00 AM