Trudging along the concourse, en route from Gate Here to Gate There, I was struck by a vision. It’s not unprecedented. Some people routinely conjure up the worst-case scenario.
That way they always have an escape plan — or a panic attack — handy. Not me. I routinely conjure up the best-case scenario. That way I always have distraction — or disappointment — handy. Reality rarely measures up.
So I wasn’t entirely shocked by the unlikely scenario. There I was, travel-weary and trudging. And there it was: my favorite restaurant, transported, shrunk down and sped up.
I smiled. My fantasies are so predictable. As if celebrity chef Rick Bayless would take his restaurant Frontera, squeeze it down to a few tables and rework the menu to suit the fast-food format.
As if he would take his signature dishes — pulled pork, slow-cooked ribs, smoky garlic shrimp — fit a serving onto a roll and crisp up a portable feast.
I ordered the chorizo and poblano torta, wheeled my way to a seat and bit. It was everything I like, on a roll.
To figure out if you’re dreaming, you’re supposed to try to wake up, or pinch yourself or, if you’re stuck in a futuristic action flick, spin a top.
I noticed the guy at the next table had tomatillo salsa dripping from mustache to business suit. That seemed pretty realistic. Also, a loudspeaker announced my flight.
Still, I figured I needed proof. So before I left, I ordered the rest of the menu, to go.
Chorizo torta
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Prep: 30 minutes
Cook: 10 minutes
Makes: 4 big sandwiches
Ingredients:
1 large (4 ounce) poblano pepper
1 pound fresh Mexican chorizo sausage, casing removed
1 white onion, chopped
1/2 teaspoon oregano
4 crusty Mexican bolillos or other sandwich rolls, about 6 inches long
1/2 stick (1/4 cup) unsalted butter, softened, optional
1 cup shredded Monterey Jack
1 cup shredded sharp white Cheddar
Prepared tomatillo salsa
Char:
Roast the pepper over a hot grill, or directly over a gas flame or under a broiler, turning regularly, until blistered and blackened all over, about 10 minutes. When cool enough to handle, rub off blackened skin. Pull out and discard stem and seedpod. Chop pepper. Set aside.
Brown:
Cook chorizo in a large, dry skillet set over medium heat, breaking it up with a wooden spoon, 5 minutes. Add onion and oregano. Cook until onion has softened and sausage is done, about 5 minutes. Stir in chopped pepper.
Compile:
Split rolls. Spread the outside with butter (if you like). Toss together the cheeses. Divide chorizo mixture among bottom halves of rolls. Top with shredded cheese. Close up sandwich.
Crisp:
Squish and crisp in a panini press, or with a waffle iron (risking future cheesy waffles) or on a medium-hot griddle, weighted down with a heavy skillet. Cook until browned outside and melty inside, about 7 minutes (flip once, if using griddle). Slice each sandwich in half on the diagonal. Serve with tomatillo salsa, for dipping.
Provenance: Adapted from Rick Bayless
Leah Eskin is a Tribune special contributor e-mail her at [email protected]