Dali's Mexican Kitchen...
The only place in Sacramento where you'll find the elusive Vampiro.
I’m resending this newsletter because I couldn’t tell if it went out to everyone or not. The screenshot below says the newsletter only got 53 views and for a post that was for ALL subscribers…that’s incredibly low. Like, Substack’s system is on some faulty wiring shit. Either way, if you got it, I’m sorry I’m resending this. And if you didn’t, here ya go.
This is the second time this has happened. WTF?
Don’t forget to check out (and hit that like) my collaboration with Carolina Ginorio Rios. I have appreciated her work for such a long time and I’m over the moon to be able to work with her. She created a video for my Pincho recipe (it’s in my book). We’ll be working together more in the near future and I can’t wait!
She’s amazing and make sure to follow her on Instagram and TikTok.
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This is a post for all subscribers. Everyone’s support is so appreciated, and I hope you enjoy.
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Mami Maisonet
5960 S Land Park #222
Sacramento, CA 95822
It was nearly 90 degrees two days ago. My tomato, cilantro and pepper seedlings were scolding me to give them more water (Curtis!) as they thrived and reached for the sun. I tucked away most of my wool apparel and moved my cotton and linen forward in the rotation. I removed the last layer of my winter bedding and sent it into the washing machine. Once the loads of laundry were finished, I neatly folded my beloved vintage San Marcos 49er blanket. It was placed with its quilted kin in the built-in cedar closet, set to rest until next winter season. The cedar closet was built by the original owner of our house. It’s in our detached garage. Sometimes I’ll sit in my vintage rattan peacock chair in front of the cedar closet and take in the deodaric aroma. On this day I happened to combine this devoir with the comedic-horrifying-oddity of this season’s first few episodes of Atlanta. I do not recommend watching this in front of a 75-year-old cedar coffin.
And just as I was pep-talking my throbbing sinuses that we can trudge through another horrible spring-summer as a team…it rained. A cold rain. A freezing rain.
I have already retrieved San Marcos from his cedar metabolic respite. The rain giggled, the wind trickstered and the clouds gleefully skipped over our heads. It’s snowing in Lake Tahoe. My doyen neighbor has gone back to keeping his fireplace alight throughout the twilight hour - the Quercus breath billowing from his chimney through my front windows - and my right knee has gone back to continuously aching as it surrenders to the air’s algidity.
And I couldn’t be happier.
Dali’s Mexican Kitchen
Every Sunday in the ’90s was dedicated to cruising Franklin Boulevard. We’d pack into my Nino’s 1978 Cadillac with the S.O.S Band’s song “Just Be Good To Me” pouring out the convertible. We’d cruise through William Land Park and end up at Miller Park.
To stave off my gordita hunger, we’d almost always make a corn dog pit stop at Ford’s Real Hamburgers, a classic little diner with outdoor-only seating on Sutterville Road. Unfortunately, Ford’s closed after 25 years in business, but in 2017, the Magallons moved in.
Dali’s Kitchen, a family-run Mexican restaurant, now occupies the space and is owned by Dali Magallon with her daughter Melina Magallon as manager. Dali is from Jalisco, but her menu is more diverse. While there are the greatest hits: Enchiladas Verdes, Quesadillas and Street Tacos. Dali’s also lists some special items on its menu.
Tacos Dorados de Papa are deep-fried crunchy shells stuffed with chunks of potato and topped with shredded lettuce, queso fresco, sour cream and red salsa (which I ignored). The real beauty is its bright salsa verde.
Vampiros are found at very few taquerias—although I’ve ordered them off-menu at most taco trucks—but they are glorious. Cheese is fried on the flattop until it dances and turns crispy, a tortilla is placed on the cheese to adhere and the proteins are tucked into the cheese blanket nice and calentita (warm). It’s finished with all the staple condiments found at taquerias (cilantro, diced onions, limes, chiles). If done right, they are crunchy, cheesy and hefty.
I decided to switch it up and make a combination that’s not commonly served together at taquerias, but is frequently found at the street vendors in the neighborhood. Dali’s cashier looked baffled by my request of carne asada and shrimp, but once I said they could charge me extra, all doubts disappeared. Soon, plump shrimp appeared on top of finely chopped carne asada stacked on top of a layer of griddled cheese, on top of two corn tortillas complete with onions, cilantro and Dali’s zippy salsa verde. It was the stuff of dreams.
But, another dish caught me completely off guard: a simple Carne Asada plato. Thinly sliced beef seasoned simply with salt, pepper and oregano was astonishingly tender. It’s served with grilled onions, a generous side of Spanish rice and creamy refried beans, garnished with queso fresco and a welcome side of hot tortillas stored in a plastic warmer.
Inside Dali’s, there are roughly 10 indoor tables and the outdoor patio has a scenic view of Land Park. But it also faces busy Sutterville Road, which means diners are on the receiving end of a lot of car exhaust. And even when you get there early, don’t be surprised if the micro parking lot is already full. The only real criticism I have is: I don’t care for the winged-shaped plates. It’s an attempt to be contemporary when it’s not necessary.
All in all, after chilling in the park waiting for the sun to go down, you can brunch with all the homies on the patio at Dali’s on a warm, Sunday afternoon. Have some cold cervezas, complimentary chips and salsa verde, a few Vampiros and people watch to your heart’s content.
Dali’s Kitchen
1948 Sutterville Rd.
Sacramento, CA 95822
(916) 573-3863
This article was published on 05.02.19
Thanks for resending it, I didn't get it the first time apparently.
So glad you sent it again, I didn't get the 1st time.