Yankee Tostada

Okay, I'll admit it - I'm desperate for content. Having written 510 blog posts, I'm all out of ideas and I don't feel much like cooking, much less innovating, so I'm in big trouble. I found it interesting to learn that my capacity for food blogging topped out at 510, but I'm really not ready to stop, just stumped for a topic that seems interesting.

Luckily, I have this one more ace in the hole, the tostada appetizer I enjoyed at the River Tavern in Chester, CT and forgot to tell you about. It was delicious, but taking you back three weeks to CT seems a bit like cheating.

In the past when visiting the East, I never, ever ordered Mexican food because it was always atrocious. It seemed as though Easterners just didn't "get" Mexican food. In Rochester, NY where I lived for 20+ years, we always waited with bated breath for our trips to California to visit my first husband's parents, sometimes seemingly as much for the good Mexican and Chinese food as for contact with the parental units.

Now, however, the Mexican vibe has hit Connecticut. This corn tortilla was layered with roast pulled pork and all the traditional toppings of chopped onion, tomato, avocado and crisp lettuce, spiced up with fresh cilantro, hot sauce and a big squirt of lime juice. Maybe it wasn't exactly adventurous eating but it was excellent and a welcome change from New England fare.