Date Night

On Tuesday, I was planning to go & see The Artist, as it's cheap as chips on a Tuesday. Because it's such a fancy film, Adam & I thought it'd be fun to dress up all fancy too...

(Old photo, but I was wearing this dress)

Unfortunately it seemed that everyone else had the same idea & both showings were sold out :( 

But all was not lost...after a cheeky beverage in a bar over the road from the ridiculously packed out cinema, we went for a wander & found an uh-mazing Mexican restaurant!  

It's called Taqueria - London's authentic Mexican Taco café.

It's not huge (but we did have decent elbow room), and it's not super fancy (I'm pretty sure our cutlery holder was Ikea's finest...), but the staff were lovely & Mexican & so was the amazing food! 

We got a couple of dishes each & proceeded to share - the only way to do Mexican in my opinion; 

Limes, guacamole & another dip on the left, Enchiladitas Suizas de Poblano (aka cheesy goodness) on the right.

Caldo tlalpeño

& the remains of our Quesadillas & Gringas! 

All washed down with this beauty

Michelada
Pacífico, lime juice, Worcester sauce with hot sauce and a salted rim. 

Yum.

Definitely worth a visit if you're hungry & in the Notting Hill Gate area!

Something I plan on trying next week

Devilled Chicken
(Real Fast Food, Nigel Slater)

For two, with green salad:
2 cold chicken legs (or as I plan on using - a whole bunch of skinless chicken strips...but why argue)


For the paste:
1 tablespoon Dijon mustard
2 cloves of garlic, finely crushed
2 tablespoons fruity chutney (mango preferably)
1 tablespoon Worcestershire sauce or mushroom ketchup
A good shake from the Tabasco bottle


Mix the ingredients to a paste. Slash the skin and flesh of the chicken with a sharp knife and spread the spicy goo over the meant and inside the slashes. 
Grill, 10cm (4 inches or so) from the flame, till sizzling and hot right through - about 10 minutes, turning once. 


Chicken cooked in this way makes a wonderful sandwich. Slice the meat from the bone while still warm and pile into a crusty roll or soft floury bap, then spread with lashings of mayonnaise and a few crisp green leaves. 


I was personally planning on making this with chicken strips, and serving with couscous and salad. However, reading about the possibility of having it in a crusty roll is making my mouth water! Perhaps something for lunch the day after? 


It should look a little something like this: 

(Pictures to follow, promise.)