THE DETROIT JEWISH NEWS
Specializing in Authentic
Italian-American Dining
Lunches and Dinners
Friday., October 17, 1980
Danny Raskin's
_ The Best o f Everything
WITH SUCH A big tren d catchy names and slogans
going so strong a la the Mex - like Nachos Cheese Flavor,
ican way in dining, Sarah Taco Chips, ready-made
Portnoy, public relation s guacamole dip — an who
consultant and expert in hasn't heard of the Frito
this culinary dining field , Bandito?
writes:
"Before Mexican cuisine
"What was once south o f became chic, the Detroit
the border and a mingling o f area had only a few good
our Old West now comes by Mexican restaurants.
reatu'ring All Varieties of
way of New York in the Today it is not unusual to
form of western leather see foods such as guacamole
Authentic Chinese Dishes
boots and belts, designer or nachos cropping up on
jeans, colorful shirts and menus of restaurants that
blouses, and cowboy hats do not traditionally serve
Served from 5 p.m. every Fri. & Sat.
which are nothing more Mexican food. For cocktails,
than modified sombreros. two popular Mexican drinks
We have adopted what was — sangritas and margaritas
practical, natural and com- — along with imported
JELEGRAPH AT SQUARE LAKE RD. Actress Frs. Simms Cigna
fortable and refined it to Mexican beer from bre-
-IN
THE MIRACLE MILE SHOPPING CENTER
high fashion.
weries established as far
Credit Cards Honored
"Even the colorful casual back. as 1890 are available
style of Mexican living has on many menus not spe-
drifted across the border to cializing in Mexican food.
influence the way we live.
"At one time, French
We see many forms of Mexi- cuisine was regarded as the
can art everywhere. Our only fashionable food to
wall-to-wall carpets have serve when entertaining,
been replaced with Mexican then came Italian cuisine
tiles, hand-woven rugs, and gaining in popularity, and,
MICHIGAN'S MOST UNIQUE RESTAURANT
our fine china has been alas, what good was a hos-
shelved for pottery tess without her wok.
(Where else can you eat in an Edsel?)
dinnerware.
"Today the focus is on
HALLOWEEN COSTUME PARTY
"Yearly, millions of Mexican food with its ver-
Americans travel on busi- satility and variety. Be-
OCT. 29 Dancing, Prizes, Treats
ness or as tourists to cause it is pleasing to the
Mexico. It was merely a eye, palate 'and pocketbook,
I EVENING PRICES From $3.25
matter of time before we more and more people are
began to take a serious look turning to Mexican cuisine
DAILY SPECIALS, $565
at the food.
Tues.-Fri.
when dining out or
all you can eat inc. salad & potatoes
"Mexican food is a combi- entertaining at home. On
nation of color, texture and its own merit, this food has
If tarn MI NB THUG'S
OPEN FOR LUNCH & MINER
flavor. Not only is it festive become fashionable among
1101 MS NNrEnmm
with almost endless variety, the sophisticated.
CIIINNTRY =NC
but it is economical, nutriti-
Featuring
"So popular is the trend, it
ous and not terribly compli- was necessary for me to spe-
DAVE HARPER
'blurs. Oyu SaL
cated to prepare.
cial order Diana's book, The
"Real Mexican food is Cuisines of Mexico,' as it
NM
11:31-3p...
made up of good, fresh in- was sold out at Kitchen
1118, Tus.-lbrs. 5-11 p.n.
gredients, such as onions, Glamor. And I had to smile
St 5-12 It
cheese, tomatoes, beans, to myself when Ina Tchen,
Yid
Parting
SARI
Int.111111111
128-111411
beef, rice, chilies, grits,
(Continued on Page 36)
masa, sesame seeds, pine
nuts, almonds, shrimp, sour
cream, avocados, corn and
seasoned with bay leaves,
coriander, cloves, aniseed,
cinnamon bark, dried
chilies, thyme, oregano,
cumin and other herbs and
spices.
"A real pioneer in bring-
ing Mexican cuisine to the
American kitchen is Diana
Kennedy, popular author of
The Cuisines of Mexico.'
Craig Claiborne, world-
renowed food expert and
author, describes Diana's
book as, The definitive book
in English on the most edi-
ble art.' These two experts
both agree it is earthy food,
festive food, happy food, cel-
ebration food — peasant -
food raised to the level of
high and sophisticated art.'
Claiborne has also devoted
a section to Mexican
Cuisine in his New York
Times Cook Book.'
"It was only five years ago
that it was almost impossi-
ble for me to find tortillas in
the supermarket. Today
most stores have a complete
section for Mexican food in
their gourmet aisle.
"With the advent of its
popularity came the inevit-
able progression, or regres-
sion, of fast food places —
the Mexican answer to
McDonald's, Burger King,
etc.
"Also available are the
quick taco kits, frozen Mex-
28875 FRANKLIN ROAD AT NORTHWESTERN • Snuthfiald
ican dishes and snacks with
01,,t
I.. KA
CHINESE
BUFFElt -
,
ALL YOU CAN EAT
-■
7225 W. McNichols (6 Wks. W. of LivornoIs) UN 2-6456
&el e€04
SHANGRI-LA WEST
Reed-Oulteeieed
335-8%0.
ROAST RACK OF
LAMB PERSILLADE
DOUG'S ,BODY SHOP -
(For two persons or more) crusted -
with herbs, garlic and bread crumbs;
broiled tomato
10 Mile at Southfield Rd.
HAS A FANTASTIC
NEW MENU!
559-4230
Chef's Specials
Served Mon. Thru Sat. Nights tv( %)asa iQa
NEW YORK STEAK
ON A SIZZLING PLATTER
or
BROILED FLORIDA $
•
95
RED SNAPPER
COMPLETE DINNER INCtUDES7 SOUP, SALM'
VEGETABLE OR "POTATO
40 OTHER ENTREE ITEMS ALSO AVAILABLE
Live Entertainment & Dancing
Monday Trim Saturday
i3055 TELEGRAPH AT 9 MILE RD.
,
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ASK ABOUT OUR FAMOUS
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$1.45 AND $1.95
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BREAKFAST SPECIALS
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• COMPLETE DINNER •
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BROILED
WHITE
FISH
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(Over 13 Oz.)
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• • OFFER GOOD OCT. 17 THRU OCT. 23 • •
Tues.-Sat. 6 a.m. to 11 a.m.
Sun. 6 a.m. to 10 a.m.
INCLUDES
CHOPPED LIVER APP.
OR
SOUP OF THE DAY,
POTATO
STREUDEL
HAAGEN-DAZS ICE CREAM,
COFFEE OR HOT TEA
• •
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$
49
•
OPEN TUES.-SUN. 6 a.m. to 9:30 p.m.
COMPLETE CARRY-OUT AVAILABLE
COMPLETE TRAY CATERING
SEE WHY WE ARE NO. 1 IN METROPOLITAN DETROIT
IRVING'S
THE SOMETHING DIFFEREN
DELICATESSEN-RESTAURANT
• 27167 GREENFIELD
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I 13Ik. M. of 11 Mile
559-1380
44141111
Open Tues -Sun •
6am-93qprn
For The Convenience
Of Our Customers
E ARE NOW
PEN SUNDAYS
4 p.m. to 11 p.m.
&valour
Of,
"
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