Quick Hits: Xico, Angel Food & Fun, Teote

I've had a yen, an itch, a yearning lately for Mexican food, the real stuff, not a knock-off I've dreamed up to put in tacos here at home. The past couple of weeks I've had some that hits the spot.

The sign pointing the way to lunch at Kelly Myers' Xico is both functional and fun—after all, you do have to go around to the side of the building to find the window where you'll place your order. But it also spells lunch as "lunx," emphasizing the fact that Xico is pronounced "CHEE-koh" not "SHEE-koh."

Once you walk up to that window you'll find a list of several Mexican tortas, or sandwiches (pork belly torta, left), made with pork (belly or shoulder) simmered in Kelly's signature chile sauces, as well as chicken, chorizo and vegetarian versions. All feature some combination of Oaxacan cheese, red onion escabeche, guacamole, lettuce, salsa and beans layered in a light bread roll that holds up nicely to the saucy fillings, and all are incredibly delicous at under $10.

The Sonoran hot dog (top photo), however, is crazy good and a steal for $6. A Nathan's all beef frank is wrapped in bacon and grilled, then laid on a pinto bean-slathered bun, topped with the house tomatillo salsa and showers of crumbled cotija cheese, escabeche and a zigzag of crema to top it all off. Add in a hibiscus flower agua fresca or, my choice, their sublime horchata, a just-slightly-sweet-with-a-hint-of-cinnamon beverage that is ideal as a counterpoint to chile spicing, and you've got a totally awesome, not-to-be-forgotten midday meal.

Oh, and in case you thought the walk-up window means sitting on the sidewalk in the cold, you get to go through the side door and choose one of their comfy banquette tables inside. Sweet!

Details: Xico, 3715 SE Division St. 503-548-6343.

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When my friend Michel suggested checking out a new Mexican place in the 'hood, I was all for it. When she told me the name of it was Angel Food & Fun, I was a little less excited. But because Michel knows her south-of-the-border cuisines, and I subsequently read that the owner was former Bluehour sous chef Manuel Lopez, any anxiousness disappeared.

We walked in at noon straight up and found the cozy canteloupe-colored room scattered with a few simple tables, each one topped with the colorful fabric flowers you'll see at any open-air mercado in Mexico. The menus were stacked at the counter, and Manuel's wife, who also helps out in the kitchen, was happy to answer questions and make recommendations.

While the menu features the expected burritos, tacos and tamales, they're well-executed versions—handmade tortillas, well-seasoned meats and escabeche on the tacos, a grilled cheese frico rolled into the burrito and a banana leaf-wrapped tamale. But it's the authentic Yucatecan treatment that Lopez gives to the other items that makes this a stand-out place rivaling higher-priced Mexican restaurants around town.

We started with a panucho (above left), a refried tortilla spread with refried black beans and shredded chicken, then heaped with avocado, lettuce, tomato, escabeche and a slice of pickled jalapeño. The cochinita pibil (top photo) is a hearty bowl of achiote-braised pork that's been wrapped in banana leaves and braised for hours, served with a topping of pickled onions and cabbage with some of the afore-mentioned house tortillas on the side. A dish I hadn't had before was a relleno negro (above right), a stew of luscious pulled turkey meat in a recado negro, a sauce of blackened chiles and turkey broth that Lopez tops with slices of warm corn mush, comfort food of the highest order.

Seriously, the prices here are so reasonable, the executions so awesome, that it'll be hard not to go back on a regular basis on those I-don't-feel-like-cooking or need-a-fix-of-authentic-Mexican-goodness nights. The fact that it's close by is just icing on the cake.

Details: Angel Food and Fun, 5135 NE 60th Ave. 503-287-7909.

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Arepa: (Spanish pronunciation: [aˈɾepa]) a flatbread made of ground maize dough or cooked flour prominent in the cuisine of Colombia and Venezuela. It is eaten daily in those countries and can be served with various accompaniments such as cheese (cuajada), avocado, jelly or jam or (especially in Venezuela) split and used to make sandwiches. - from Wikipedia

Called an "areparia," Teote specializes in this classic street food of Venezuela with a distinctly NW twist—it's also gluten-free, which means that carbs are of the rice, corn, beans and plantain persuasion. Its wildly south-of-the-border, technicolor-meets-barn wood ambience is owner Michael Kennett's brick-and-mortar expansion of his Fuego de Lotus food cart that he's branding a "Latin American street food experience"that "curate[s] a menu of exciting cross-cultural flavors and epicurean delights."

Regardless of the marketing buzzwords, the food here is luscious, the plates loaded and very reasonably priced. My pernil, pork roasted in a Morita chile sauce, was a thick slice of deliciously seasoned meat served with kale salad, rice, verde sauce, queso-sprinkled black beans and plantains. The arepa, which I've never had before so have nothing to compare it to, was crispy on the outside but a bit heavy and bland inside, though it did complement the rest of the plate.

An interesting new cuisine, great prices and loads of food? Makes a good lunchtime stop for me!

Details: Teote, 1615 SE 12th Ave. 971-888-5281.

Camp Stories: A Weekend in Paradise

There are some traditions in my family that are not to be messed with: Christmas dinner means turkey and fixin's…no suggestions of ham, lamb or other funny business allowed. Same goes for Thanksgiving. And Friday evenings are invariably kicked off with Dave's martinis garnished with Spanish anchovy-stuffed olives.

Instant classic: the Sierra cup martini.

Now it looks like the fourth of July is becoming another don't-mess-with-the-best formula: a minimum of three nights of tent camping with a group of four couples sharing food and drink at what has been officially voted (by us) as a 10-out-of-10 campground, Paradise Creek in the Gifford-Pinchot National Forest just north of Carson, Washington.

Classy glassware? Who needs it?

A mere 90 minutes from Portland, it's pretty primitive, meaning no showers, flush toilets or hook-ups for big rigs. But that also means it's devoid of roaring generators, loud music and crowds of marauding children on dirt bikes. Instead the air is filled with the smell of campfire smoke and the sound of the small creek that flows by, and the night sky through the trees is studded with millions of stars.

New classic: Coney sauce.

This year we had dibs on making dinner the first night, so instead of trying to relive the success of last year's campfire posole I decided to try my hand at that hallowed American specialty known as the Coney Island hot dog. What I came up with is definitely a twist on the traditional, but what can you expect from someone who grew up on the left coast?

And the dogs were no Ball Park Franks or even Hebrew National, but a selection from local purveyors Olympic Provisions and Chop. Both types got raves, by the way, though I have to say I really liked the flavor and heft of the Chop dogs. And the sauce is one I'll pull out for a backyard BBQ soon, sided by some potato salad or coleslaw.

Coney Island Hot Dog Sauce

2 Tbsp. olive oil
2 lbs. lean ground beef
3 lg yellow onions, chopped fine
3 lg cloves garlic, minced
1/2 Tbsp. garlic powder
1 1/2 Tbsp. white vinegar
4 Tbsp. ancho chile powder
1/2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. red pepper flakes or hot chile powder
1 Tbsp. cumin
1 Tbsp. salt
1 Tbsp. Worcestershire sauce
2 6-oz. cans tomato paste
4 c. water

Heat a large Dutch oven on medium heat and add oil. When it shimmers, add ground beef and brown. Add onions and garlic and sauté till tender. Add garlic powder, vinegar, chile powders, cinnamon, cumin, salt and allspice and stir until fragrant. Add remaining ingredients and bring to a simmer. Continue simmering for 3 to 4 hours, stirring occasionally to make sure it doesn't stick. Makes about 10 cups of sauce.

Read other Camp Stories in the series: Trout Creek Campground, Shadow Bay at Waldo Lake, LaPine State Park, Indian Crossing Campground, Frog Lake Campground, Patrick's Point State Park, Harris Beach State Park and Moss Creek Campground and last year's trip to Paradise Creek.