|Chile Relleno and Tamale Combo|
If you order a Chile Relleno in California, you get a stuffed chile (various types, but often a jalapeno with the seeds removed, deep fried and covered with sauce. Here in Tennessee, if you want that particular dish, you must order a Chile Poblano. I've got it straight now, so I can get what I want, but they still don't taste as good as in California. I've yet to find a salsa that compares with Chevy's Restaurants (of which there are none here), and no one seems to have mastered guacamole. My favorite time of the year is when tomatoes are freshly ripe and my hubby makes our own salsa. His is the best, and if you add it to mashed avocados, you get the guacamole I'm yearning for. There are lots of Mexican establishments here, but not very many measure up to my standards...and I'm really not all that picky.
While I might have trouble finding a great taco, what is offered in abundance here is gravy. Seems everything comes with a side bowl. You can even get chocolate gravy, which I haven't tasted because the concept leaves me cold. Grits is another popular side, and get ready for some weird stares if you add sugar to them. Every southerner knows you add two pats of butter, usually in a depression in the center so the heat of the grits will melt the spread, then add salt and pepper. Some even like adding cheese. Biscuits and gravy is the breakfast of champions here...sometimes with a side of grits.