A lot of people say that thinking about your last supper is morbid. I, on the other hand, find it really interesting. Think about it if you knew you were about to die and could have anything, anything at all, that your heart desired as a last meal, what would it be? Would it be sweet or savory? Something super fancy or just hometown classic? Your mom's cooking or your favorite restaurant?
For me, if I could eat one last meal before I kicked the bucket, it would most assuredly be the enchilada dinner at Mi Cocina in Dallas. Everything about this dish is perfect. The enchiladas are gooey and cheesy, with just the right amount of spice. The rice is both fluffy and flavorful, and the beans are just about the most classic Tex-Mex beans you will find North of the border. And they serve it with their amazing salsa, which is spiced with four kinds of chilies. Needless to say, in terms of Tex-Mex, Hanover does not exactly stack up (sorry, Gusanoz). But when I took a bite out of this week's DDS Detective, chicken enchiladas, I was immediately transported back to the cozy dining room of Mi Cocina. It's not an exact replica, but definitely not too shabby for the Lone Pine.
- In the sandwich line at the Hop, ask for a wrap, a side of chicken and a side of salsa.
- Grab a container of grated cheese from the fridge.
- After going through checkout, put the chicken inside the wrap and sprinkle some salsa and about a quarter of the cheese on top.
- Close the wrap and flip it over so the openings are facing the bottom.
- Sprinkle the rest of the cheese on top and add a few dollops of salsa.
- Stick it in the microwave for about two minutes.
- Top with a little sour cream (there are packets past checkout).
I honestly cannot say enough about this meal. If loving Tex-Mex food is a crime, then just lock me up and put me away but only if my last meal can be Mi Concina's enchilladas. And these aren't too bad, either.
