Sunday, September 09, 2012
Roberta's Cocina Mexicana
5635 Freeport Blvd. Ste 6
Sacramento, CA 95822
Sacramento, CA 95822
Roberta's is a simple Mom and Pop style place with a friendly staff and really good authentic Mexican style food. The place is clean and there is so much to choose from on the menu:Tacos, Burritos, Quecas, Birria, Carnitas, Menudo and so much more. I opted for a brekkie classic of Chorizo and Eggs... And, below is a pic of what I got for something like $5.00 with chips and salsa and a drink...Ridiculously inexpensive and OMG sooooo good, so good! My friend ordered the Menudo and received a trough of the stuff with all the fixins and I can tell ya it was some of the best I've had.
So here is the thing folks, if you enjoy, and I mean REALLY enjoy places like Del Taco, Taco Bell, Jimboys Tacos and El Pollo Loco you "may" not like Roberta's style of food. Not that there is anything wrong with any of the places I listed...I enjoy ALL of them, but they are not authentic Mexican food. They do not have that rich layered flavor of meats cooked slowly, or the exquisite burst of spices that comes from family recipes or regional areas...Roberta's food has that and more.
I highly recommend Roberta's and I hope you enjoy your visit...Let me know mmmkay?
This is a really great light recipe for Shrimp Tacos...My sister and I grubbed on these this week and all you heard in the house of gnosh was "mmmmm!, damn!, soooo good!, this doesn't suck! and more please!
The original recipe was in Americas Best Recipes Magazine, 101 Quick and Easy recipes; however, I made a few changes that were appropriate for me and sis...I suggest using 8oz of sour cream, the rest is wasted since you basically drizzle it over each taco. And, I added more spices because sis and I enjoy really flavorful ingredients.
Make this folks it's just good food! And, let me know your thoughts.
Whisk together sour cream, 1 teaspoons chili powder, 1/2 teaspoons cumin, 1/2 teaspoons red pepper flakes, 1/4 teaspoons salt and cinnamon. Add 3/4 cup water, stirring until smooth. Cover and chill until ready to serve.
Peel shrimp, and devein. If desired, chop. Combine remaining 1 teaspoons chili powder, 1/2 teaspoons cumin, 1/4 teaspoons crushed red pepper flakes and 1/2 teaspoons salt in a shallow dish or a zip-lock plastic freezer bag; add orange juice and shrimp, turning to coat. Cover or seal, and chill 15 minutes.
Remove shrimp from marinade, discarding marinade. Saute garlic in hot oil in a large skillet over medium-high heat 2-3 minutes. Add shrimp, and cook 5 minutes or just until shrimp turns pink. Serve with sour cream mixture and avocado in warm tortillas. Prep time includes refrigeration time.