Hubby called last Friday that he was going to be later than normal but did not know how late. I didn't start dinner and really, I couldn't figure out what to make, I was in the mood for Mexican. He finally called at 8:00 PM that he was wrapping it up and heading home. I asked him if he was in the mood to go for dinner at a Mexican restaurant (Torero's) in Chapel Hill. He was and we did. I actually was in the mood for an enchilada, carne asada, or chimichanga but their soup was what was really on the back of my mind. We had been here once before for lunch and almost all the people there (mostly Mexican) were eating this huge bowl of soup and I could see crab legs and shrimps as they were eating it. The image of it never left my brain LOL and every once in a while it would creep out of it's hidden recess and remind me how awesome it looked.
Well I couldn't get it out of my head and suggested to hubby that we should order the Sopas de Mariscos and if he was interested order the Torero's plate and we can share both. OMG the soup came out in a huge, huge bowl, I kid you not it was huge, oh yeah and it takes 20 minutes to make. It was stuffed with crab legs, shrimp, clams, and various fish. I finally found it on the menu and it described it as 'seven kinds of seafood with vegetables in a tasty broth, accompanied with saline crackers, not served with rice and beans. When I asked the waitress if they still had this soup she asked me if I wanted them to make it mild instead of hot. Naturally I said yes, but it still came through a little on the hot side, but OMG culinary heaven - to die for. Hubby shared with me and he was in total awe over the soup, he absolutely loved it.
We also shared the Torero's plate which had Taquito Ranchero (Crisp, corn tortillas filled with picadillo (shredded beef and pork mix) or chicken, garnished with sour cream and Cotija Mexican cheese). Carne Asada (Thinly sliced skirt steak charbroiled, garnished with green onions and jalapeño pepper). Chile Poblano/Relleno (Poblano Peppers stuffed with cheese, dipped in egg batter and fried to golden brown, covered with salsa ranchera and Cotija Mexican cheese). Jalisco-Style Enchilada (Corn tortilla filled with Monterrey Jack cheese and dipped in a mild sauce of Chalifornia chiles and seasonings, garnished with white onions and Cotija Mexican cheese), served with avocado, fresh lettuce, pico de gallo, refried or Rancho (cholesterol-free) beans and Mexican rice. I actually did get to try the carne asada and it was awesome, but so was everything else on the plate except for the chil poblano as I didn't try it because when hubby bit into it he was shocked over the heat so I wimped out.
The soup came home with us and hubby had another bowl for dinner one night. I had it today for lunch, but I added a little vegetable broth to lessen the heat, some leftover noodles, shredded cheese and a dallop of sour cream. OMG YUM!!! There are still two bowls left over and I'll add more shrimp as it is done to one measly shrimp. I always have frozen shrimp and canned clams on hand, just in case. I buy two bags of frozen shrimp when the store has them on sale for BOGO. Yeah I am not kidding when I said this thing was huge! Next time we order it I'll have to remember to take a picture at the restaurant.
For knitting news I cast on 408 stitches on size 6, 32" round needles for my aunt's bolero using KnitPicks Andean Silk. I am using the Garnstudio Wavy Pattern in Silke Alpaca. I am a little disappointed with the feel of the yarn so I am going to wash and block my gauge swatch and see how it feels after it dries.