The <a href=";entry_id=1519" title="" onmouseover="window.status=’’;return true;" onmouseout="window.status=”;return true;">New York Times</a> reviews literary menus at restaurants in Philadelphia (I don’t know why, just go with it) and comes up with this literary ode to the cactus:<br /><br /><div style="margin-left: 40px;"><span style="font-style: italic;">“The cactus leaf is a bed with the tropical tamarindo sauce inviting the chile chipotle to participate as a witness in the lynching of the fabulous filet mignon, along with the chiles serranos….”<br />
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“In the city of Puebla,” the narrative continues, “several convents were active in creating much of the traditional Mexican cooking, as we know it today. One such convent was expecting a visit by a distinguished archbishop. A nun decided to serve a sauce known by the Nahuatl Indians as ‘mulli.’ However ‘mulli’ is a potpourri of hot chiles.”</span><br /></div><br />Indeed, menus can be quite the masterpiece of literary fiction.<br /><br />

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