Last week, at Secrets Resort in Huatulco, Oaxaca, Hurricane Carlotta was tearing up real estate, the black flag was raised on the beach, and I was thinking Thailand, Japan, maybe we were next. It was awesome, in the basic sense of the word; I was struck dumb by the energy of angry nature and the incredible power of the water. The next morning, as the storm dissipated and the sun rose, I tucked into a plate of chapulines over cheesy potatoes. The grasshoppers were smoky, earthy, crunchy.
One might think that because I'd just spent a week in Oaxaca, I'd be tired of Mexican food. Admittedly, I am experiencing some palate fatigue regarding south of the border chow, but that didn't stop me from going to Chipotle the day after I arrived home.
For years, we pretty much prepared only steamed vegetables. In many cases, I think that steaming enabled us to eat healthier and tastier food. But now I'm starting to see that there are applications where, for reasons of taste and texture, boiling may be best with some foods.
There are certain locations that for years can seem cursed. Papaspiro's, now apparently thriving, moved into a location on Lake Street that had seen a number of tenant restaurants (Tsukiji, Pacific Rim, Green Onion, etc.) come and go before one finally "hit." Similarly, the corner of Madison and Desplaines has had a parade of tenants; Yilin, the newest resident of this space, may have staying power.