SOUTH TEXAS FLAVOR: La Estacion’s Concha Caliente con Crema will heat the soul
McALLEN — I’ve been slighted.
A number of weeks in the past, I used to be given the selection of doing a assessment of both caldo or pan dulce. I like each, however my coronary heart was set on caldo. I used to be instructed that the caldo assessment was mine.
Then I took a trip. My girlfriend and I drove to Abiquiu, New Mexico. We spent every week within the mountains. We went to sleep each evening with the Milky Approach seen from our bed room window and awoke each morning to the enchanting panorama that impressed the well-known painter Georgia O’Keeffe. We tried scrumptious inexperienced chili-filled New Mexican meals, drank native craft beers as we loved the heat, crackling and intoxicating odor of burning piñon, and did extra mountaineering than we’ve ever executed in our lives.
And but, all through this whole spiritual expertise, I had caldo on my thoughts.
Upon my return, refreshed and impressed, I discovered that the opposite man who does what I do had already written a assessment of caldo. Whereas I’m certain his assessment is okay, I couldn’t assist however really feel the wind taken out of my sails.
With disappointment settling in, my girlfriend supplied an concept. “Why don’t you assessment La Estacion?” she requested, a favourite location of ours. She’s so sensible and exquisite.
La Estacion has areas in Mission and McAllen. In addition they provide certainly one of our favourite desserts, Concha Caliente con Crema — a big, heat candy bread sliced in half and full of candy, tacky cream that oozes out right into a puddle on the plate.
Like Georgia O’Keeffe strolling her beloved Ghost Ranch, I felt impressed as soon as once more.
We each ordered café lecheros to begin off. A cart was wheeled to our desk with glasses full of home made espresso and a metal kettle full of steamed milk. The waiter poured the milk into the glass and slowly drew the kettle larger, inflicting milk to foam because it blended into the espresso.
As we sipped our steaming sizzling and creamy espresso, we thought of what ought to preface the scrumptious concha.
For a second, I’m tempted to order the caldo tlalpeño, a rooster soup that’s served with chipotle peppers, rice, carrots, bell peppers, avocado and cheese, simply to spite the powers that be who took this second from me. However I need to preserve my eyes on the prize.
Plus, I’m rather more within the temper for some breakfast. Like a lion gazing throughout the open savanna for its prey, I studied the menu intensely. It didn’t take lengthy for me to seek out precisely what I used to be in search of, the Lion Breakfast — two scrambled eggs served with chopped bacon, ham, and chopped sausage hyperlinks blended in and American cheese melted on high. The meal comes with hash browns and two buttermilk pancakes.
My girlfriend ordered the Mild Omelette that has three egg whites blended with chopped tomatoes, onions, bell peppers, and sliced mushrooms with bits of panela cheese crumbled on high. She ate the entire thing, however mentioned it wanted extra seasoning. The plate additionally comes with hash browns and a few thick slices of sentimental, barely sweetened wheat toast.
After we completed our meals, the Concha Caliente con Crema was delivered to our desk. Any fullness we’d have felt instantly dissipated on the sight of the crema oozing out of the nonetheless steaming concha.
The bread was candy, fluffy and delicate, and the chocolate, shell-like topping was barely crunchy and completely sweetened. The crema was wealthy, clean, and completely complemented the flaky bread. For sure, it was a murals.
I suppose I’m not upset anymore.
La Estacion Bakery is situated at 7501 North tenth St., Suite 20, in McAllen and 2534 E. Griffin Parkway in Mission.