Posts Tagged ‘LAX’

What to Eat at the Airport: More LAX

LAX Terminal 5 Operating at the corner of Third and Fairfax since 1934, the Original Farmers Market is a Los Angeles landmark that celebrates great California fruits and vegetables as well as good cooking from around the world. Now a little piece of this city treasure has been transplanted to Los Angeles International Airport (LAX). Opened in June, Farmers Market at Terminal 5 includes such market stalwarts as Bennett’s Ice Cream (look for the chocolate-covered frozen banana), Magee’s House of Nuts (perfect for munching on the plane), and the Dog Bakery (in case you need a treat for Fido waiting at home).

Loteria! at LAX Two spots are stand-outs for a satisfying meal before a flight. At Monsieur Marcel Pain Vin et Fromage (www.mrmarcel.com), you can select some great cheese and bread for a quick snack or order a bowl of French onion soup or a wedge of quiche Lorraine. Much more in tune with southern California’s Mexican heritage, Lotería! Grill (loteriagrill.com) serves lightened versions of regional Mexican cuisine. The green tomatillo enchiladas and shredded beef tacos are among the most popular with airport diners. But for my money, nothing beats a bowl of chef Jimmy Shaw’s purée of tortilla soup. The creamy, slightly spicy soup is topped with corn tortilla strips, sliced avocado, queso fresco, and toasted ancho chile. It’s the ultimate comfort food before a long flight back to the East Coast.

I didn’t want to wait until my next trip to Los Angeles to enjoy another bowl, so I developed this recipe to try to approximate the version served at Lotería! It’s inspired by the chicken tortilla soup I’ve been making for years from a Consumer Reports cookbook—crossed with Dean Fearing’s famed puréed tortilla soup that he reveals in his Texas Food Bible that came out last April. I have lightened up the recipe by baking the tortilla strips rather than frying them.

By the way, if you’re going to be in Terminal 7 at LAX, see this post on where to eat.

tortilla soup at Loteria!
PURÉED TORTILLA SOUP

Serves 6

Ingredients

12 corn tortillas (6-inch), halved and cut crosswise into 1/2-inch strips
1 tablespoon light, neutral-flavored oil (sunflower, peanut, or canola)
2 medium onions, puréed in the blender or a food processor
6 whole large garlic cloves
1 tablespoon ground ancho chile
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 bay leaf
6 cups chicken stock
juice of a small lime
8-oz. can tomato sauce
1 tsp. sugar (optional)
salt and pepper to taste

For garnish:
fresh avocado, peeled and thinly sliced
queso fresco, crumbled (cow’s milk feta cheese makes a fine substitute)

Directions

Preheat oven to 350°F. Arrange tortilla strips in single layer on cooling racks and place in oven to bake until lightly browned and crisp (about 5 minutes). Reserve.

In large pot, heat oil over medium heat. Add onion and garlic cloves and cook until onion turns a golden brown. Stir in chile, cumin, oregano, and bay leaf. Add chicken stock, lime, tomato sauce, and sugar. Bring to a boil and reduce to a simmer. Cover and cook 20 minutes.

Taste soup and add salt and/or pepper, if needed. Add about one-third of toasted tortilla strips and cook at a simmer for 10 minutes. Remove bay leaf and purée soup in batches in a blender or by using an immersion blender. It should be the texture of light cream. If it is too thin, add more tortilla strips, cook, and purée again. If too thick, add a little chicken stock.

To serve, ladle into bowls and top with queso fresco, chopped avocado, and tortilla chips.

What to eat at the airport at LAX

Puck breakfast pizzaOver the years we’ve bypassed a lot of Wolfgang Puck Express eateries in many an airport in our quest to find restaurants and meals that truly speak of their place. But finally we found ourselves in the right place at the right time: LAX at breakfast. Or more specifically, LAX Terminal 7, the location of one of the two Wolfgang Puck Express restaurants at the sprawling airport (the other is at Terminal 2). Although Puck long ago went global with his fine dining, we think that his casual yet inventive food epitomizes the lifestyle of southern California, where he’s been based since 1975.

Luis delivers Puck breakfast pizza His Breakfast Pizza, which is big enough for two to share, is an easy-to-eat remix of of the bacon-egg-toast breakfast. The nicely chewy thin crust is topped with scrambled eggs, mozzarella, cheddar, bacon, caramelized onions, and chopped chives. It’s available to eat in or take out. The kitchen exercises restraint with the toppings, making it possible to consume the pizza in cramped airplane seats without mishap. But we had enough time before our flight to sit down and relax in the restaurant and spread out over breakfast.

“Would you like some dessert?” our waiter asked us when we had finished. “A nice latte would be perfect.”

He was right.

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11 2013