Saturday, April 11, 2009
We sent off a colleague, Barbara Allen, last night at El Guapo, one of Elliott Nelson's thriving joints. The place was packed. Getting a drink was like hailing a cab, never an easy thing to do in T-Town, even downtown. As I waited between rounds, I chewed on chips and salsa, tasting the comfortable corn and the zippy tomato dip. "Chips and salsa is in our blood," we will quote a local restaurateur next week in the Spot. Indeed, it is in all of ours. So many baskets of chips, cups of salsa, pints of lager and ale. Doses of salt and crunch and spice and malt. Stuff that fills the hungry haps in our hurry-up-and-wait lives.