Redhook vendors (@ the Bklyn Flea!)...

Went to the Brooklyn Flea w/ Claudz so she could buy an arm chair--also to pilfer the foods and find Salvatore ricotta cannolis!! And of course...the Redhook ball field vendors! woohoo! Now, being originally from southern CA (see post on Tijuana!), the "Mexican food" here in NY has never quite...hit the spot. BUT...dare i say...could this be...LOVE??

Huarache (...and NO, NOT THE SANDALS):
They're pretty much just giant corn tortillas (fried masa?) with refried beans inside and then stuffed like tacos etc..

....mmmmmmmm. makes me wanna really have some good Mexican food when I go back to CA to visit for mah niece's bday...

...what's brooklyn flea market without a little...cafe habana outpost GRILLED CORN!!!:

...and....YUM look @ them all ready to go...

Oh what the hell, one more shot:

*sigh* l'amour. you know how I feel about grilled corn.

It was really great seeing them hussle about and make all the food and see how it was kept. I love all the random street fairs b/c I like seeing all the prepwork, all the whatever whatever all up in my face. I think it's riveting seeing them in action not in a kitchen (granted i never get to see the kitchens in restaurants anyway--but it's...hard to describe what I'd imagine is the rush of working in an entirely different, and very minute space! OH! contact high from all that quick thinking and organization and pre-calculation!!

...it's pretty much a giant block of preseasoned/marinaded chicken meats that they're breaking down. YUMMMAYYYYY. I have to say though, the pork in my huarache (choice of meats) was pretty damn tasty and well seasoned. A little hot, a little salty, great texture, a little fatty--fresh pico de gallo was great, the hot sauce was well (pretty hot but on point).
Anyhoodle...so we got a plethora of things including....PUPUSAS!!

Pupusas:

A pupusa (from Pipil pupusawa) is a thick, hand-made corn tortilla (made using masa de maíz, a maize flour dough used in Latin American cuisine) that is stuffed with one or more of the following: cheese (queso) (usually a soft Salvadoran cheese called Quesillo), fried pork rind (chicharrón), squash (ayote), refried beans (frijoles refritos), or queso con loroco (loroco is a vine flower bud from Central America). There is also the pupusa revuelta with mixed ingredients, such as queso (cheese), frijoles (beans), [1], and chicharrón or bacon.

the accompaniments (which I think is pickled red cabbage, other ish, salsa, sour cream? (honestly I liked this stuff much better than the pupusas themselves, but they were a fun little alternative):

...the making of...

Claudz got me the mixed meats pupusa i think--and she got the vegetarian one. I like the texture--kinda grainy but not inasmuch as a regular corn tortilla is (a little heavy, a little dry and not so doughy). This was light, full, and not polenta-y either.

The horchata was really creamy but at the bottom u could see the gunk of all the cinnamon and whatever else the drink was loaded with--however, still pretty damn good b/c it's perfecdtly seasoned as opposed to overly sweet like most horchata I've ahd--although the one in Tijuana was much cleaner and more refreshing. (mmm. yeah forgot to take pics of this.) Also had hibiscus tea and watermelon juice. YUMMY YUM YUM YUM. That's all...there are still 3 posts coming in regards to the cupcakes and other crap at the brooklyn flea. be patient, childrens.

Veniero's (confection heaven!)...

Oh HEY--yeah what's up?
It's...it's been, uh, a while, huh?
Yah...I know, I should've called but...you know, you know how it is.
Um yeah so...
Me? OH just fine, good times, good times.

So....
...yeaaaaaah....

...VENIERO'S!! After a month and a half lull..I present you...yummy yum yumness u don't even KNOW homeslice. It truly is a uh...a post to reintroduce mahself with.

In terms of italian pastries and just...pastries period, I've never been that big a fan of Ferrara's, and I truly thought that was the best NY had to offer (a little tear drops down my cheekie-poo). Mike's pastries (esp the cannoli) in Boston...seriously. It's the ricotta cheese and the shell and just...how fab it is PERIOD. Ferrara's uses a custard-y filling but Veniero's....RICOTTAAAAAA!!!

I'd like to go to get some cannoli's from Salvatore Brooklyn Ricotta (at the Ft. Greene flea market too!! ^_^) but this bodes well for me since Veniero's just in the East Village. I had just eaten dinner w/ Albee and he took me to Chickalicious and then "oh this little place it's pretty good you should come back to try stuff if you're too full now"...and OH. MY FRIGGIN'. COW.

Rows and rows of impeccably constructed large and mini versions of tarts (multiple, endless types) The colors, the rows, the freezer...THE EVERYTHING!

Albee, love, you sure know how to make a girl feel giddy! ;)
btw...Veniero's is on 11th st between 1st and 2nd ave...it's 110 yrs old (as in how long it's even been in NYC), and has outposts in Rome and Bologna.