This is a Mexican Restaurant in the near south loop of Chicago called "ZAPATISTA" -- one of the best in Chicago.
Address : 1307 South WabashChicago, IL. 60605 (Tel : 312.435.1307)
Website : http://www.zapatistacantina.com/
Favorite dishes include the made-to-order guacamole and the fajitas which are served sizzling hot in a molcajete or lave stone.
Guacamole is an avocado-based relish or dip. In addition to avocados, the original ingredients of tomatoes and salt are common. Lime juice is often added for flavor and to help keep the avocado from browning too soon by slowing the reaction of the enzyme that causes browning. Other common components may include onion, chili pepper, garlic, cumin, black pepper, and cilantro with sour cream or milk.
Pictures below were what they freshly made shown (not far from our table)
This is the girl who made Guacamole for us. The one at reception area (who I did not have a chance to take photo) is a bit older (look like Janifer Lopez at 50 years old). Ha Ha Ha very mexican feeling in deed.
Perfect Guacamole Recipe
2 ripe avocados, ½ red onion, minced (about 1/2 cup), 1-2 serrano chiles, stems and seeds removed, minced2 tablespoons cilantro leaves, finely chopped1 tablespoon of fresh lime or lemon juice1/2 teaspoon coarse saltA dash of freshly grated black pepper1/2 ripe tomato, seeds and pulp removed, chopped
Garnish with red radishes or jicama. Serve with tortilla chips.
- Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.
- Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
- Keep the tomatoes separate until ready to serve.
- Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
- Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
- Just before serving, add the chopped tomato to the guacamole and mix.
For a very quick "guac" just take a 1/4 cup of salsa and mix it in with your mashed avocados.
You don't need to have tomatoes in your guacamole.
To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip. Purists may be horrified, but so what? It tastes great. In fact, guac with some cottage cheese added to it is my favorite.
Fajitas is a generic term used in Mexican cuisine, referring to grilled meat served on a flour or corn tortilla. In restaurants, the meat is often cooked with onions and bell peppers. Popular condiments are sour cream, guacamole, salsa, pico de gallo, cheese, and tomato.
Below were the real serve in the stone bowl (so hot !!!)
For me, the most amazed item (special drink) was Strawberry Magarita -- so Strawberry, so fresh, so refresh ... but easy to get drunk. We ordered the one that served in jar which able to be pour in 5 glasses !!!