Flashback to August 25, 2008—the first day of school for my final semester at the UA (pending successful completion of all 5 classes-(please have mercy on me!) I was so excited to put all my knowledge learned over the summer at channel 12 to use and become.. Editor-in-Chief of Borderbeat.net (cue the dramatic music)
First I should attempt to portray to you why I wanted to hold such a title:
1. I'm a control freak. In every aspect of my life. Sad but true.
2. I guess # 1 pretty much sums it up.
The thing is, at the inception of the semester, I had a lot on my plate (both allegorically, and literally). Yes I was busy and I loved to eat. For the most part, unrelated, but nonetheless; true. I was working as a bartender/server 3-4 nights a week, heading to Phoenix for the everlasting internship early Friday morning (3 a.m.) and taking the aforementioned 5 classes; all of which are time-consuming and interesting (especially Ms. Kurzer’s class, and not just because I’m borderline failing it). I already felt busy but I have an incessant inability to say “no” to a challenge and I had great aspirations for the publication. I wanted to somehow make it the most read online publication at or around the UA. (Stop laughing).
While it may not be the most read, it is something I’m proud of. The reporters in the class were easy to work with and many put out exceptionally commendable online articles. Having another Editor-in-Chief really helped as he knew all the ins and outs of the technical side of producing an online magazine. I was able to focus on the creative side, helping develop story ideas, story formats, and basic right-brained related activities.
The highlights of the class, though, far outnumbered the detriments of the time-consumption. I was able to create a few videos, some of which I’m semi-proud of. I was able to learn html (though I still don’t know what it stands for). I was able to meet some really interesting, helpful, and all-round good people. I was able to experience St. Andrew’s Clinic, which you can read my thoughts on below or see the stories. I was introduced to some fascinating online news outlets of which I could attempt to mimic or at least be inspired by. Oh, and did I mention I actually had fun doing all of this? I think we all had a good time in class and doing stories, though I’ll have to fact-check that point to verify.
But here is a fact: I had no idea that I was going to gain so much from this class. The experiences were invaluable, the time was memorable and the publication remains the most read online border-related magazine publication put out by the University of Arizona journalism department. And though I know it sounds infomercial-like, I feel lucky to have experienced it all and almost wish I could do it again. (Minus the other classes and working 3-4 nights a week).
http://www.news.com.au/heraldsun/story/0,21985,22556281-661,00.html
Monday, December 1, 2008
Monday, November 24, 2008
Macayo Mania
Though I've heard that Macayo's Mexican restaurant is not "authentic" Mexican fare, it has been one of my favorite restaurants in town since I moved here in 1999. Along with El Charro, Macayo's is the place I take all of my out-of-town guests who crave Mexican food (all of them).
The Spanish word "macayo" means "macaw" in English (like the bird). Macayo's began as a family run business in 1952 when Woody and Victoria Johnson opened up the first Macayo's on Central Avenue in Phoenix. The first Tucson location opened in 1982 on Oracle Road and Magee Road. This is the location I frequent most frequently. The staff has always been extremely welcoming and this week it was no different.
I hate to admit it but I rarely stray from my Chicken Chimichanga de Macayo. Why fix it if it isn't broken? Plus it's so good, I'm always craving it. It's chunks of chicken wrapped in a flour tortilla and deep fried (what's better than deep fried anything?) and then smothered in their relleno sauce. They top it with sour cream, lettuce and tomatoes and it comes with a side of refried beans or rice. Yes, I usually ask for both rice and beans because I can never choose!
And then there's the salsa! It's very distinct--in a good way. You can definitely taste the cilantro in it which I love and it has the perfect ratio of solids/liquid. Of course it's a never-ending bowl of chips and I rarely eat less than two.

I hate to admit it but I rarely stray from my Chicken Chimichanga de Macayo. Why fix it if it isn't broken? Plus it's so good, I'm always craving it. It's chunks of chicken wrapped in a flour tortilla and deep fried (what's better than deep fried anything?) and then smothered in their relleno sauce. They top it with sour cream, lettuce and tomatoes and it comes with a side of refried beans or rice. Yes, I usually ask for both rice and beans because I can never choose!
And then there's the salsa! It's very distinct--in a good way. You can definitely taste the cilantro in it which I love and it has the perfect ratio of solids/liquid. Of course it's a never-ending bowl of chips and I rarely eat less than two.
Monday, November 17, 2008
Mango Monger




Sunday, November 9, 2008
A day in the life of humanity



Monday, November 3, 2008
Mean Mexico City Cuisine

I used to go to La Parrilla Suiza nearly every week when I lived near the northwest location on Ina Road. But since I moved to central Tucson, I rarely find myself making the trek to that location. While on Margaritour 2008, however, I found another location with the same great food, with at least half of the ambience of the northwest location.


I ordered the cheese enchiladas as I am a creature of habit and find it difficult to stray from such a perfect dish. As expected, the enchiladas were as delicious as I remembered them.


Monday, October 27, 2008
El Charro, not that far-o?

Not only is it the best Mexican restaurant in town, it's also the oldest Mexican restaurant (run by one family, that is) in the nation! El Charro has been in continuous operation by the same family since 1922.

The first location was opened by Monica Flin, who is the great aunt of Carlotta Flores, the current owner of the restaurants. The first restaurant moved four times and now resides on Court Street in the El Presidio district in Tucson. The site was first the home of Monica's father, Jules, and was willed to Monica and later made into the El Charro Cafe in 1968. Each restaurant is run by one of the family members but each has (pretty much) the same menu and fantastic food.



Monday, October 20, 2008
Inspirational Salsa

Craving Mexican food as I usually am, I decided to try something I haven't tried before. Well, actually, this was only after attempting to go to Mi Nidito only to find out they were closed on Mondays. So I headed over to El Parador on Broadway.

The first room you see when walking in is a spacious courtyard dining area that looks more like an open air garden than a restaurant. I was told that the room used to be an open air shopping plaza before being made into a restaurant by the owner John Jacobs in 1977.

I was seated quickly as dinner rush hadn't yet begun. Having never been there before, I asked my waiter, Miguel, what their specialty is. He told me they're known for their homemade salsa. I ordered a house margarita, hoping that I wouldn't regret not including El Paradorin my Margaritour. After trying the margarita, I was glad I didn't include it in the tour but the salsa was another story. The salsa was so good that it inspired me to embark on a Salsatour 2008 TBA.

Miguel then recommended the El Parador Special. For $16 I got a cheese enchilada, chile relleno, beef tamale, 2 rolled chicken tacos, rice and refried beans. The enchilada was maybe the best I've ever had. It had that classic tomato-based enchilada sauce that I love and the cheese inside was perfectly melted. The tamale was decent, but a little dry for my taste. The rolled tacos were amazing and the chile relleno wasn't bad considering I'm not usually a fan.

Anyway, Miguel informed me that they also have live music and Salsa dancing on Friday nights. A band called Descarga plays from 10pm-2am and they even offer Salsa lessons! He also told me that it's rare that the restaurant is as dead as it was when I was there so be sure to make a reservation.
Subscribe to:
Posts (Atom)