Their restaurant became famous for too many dishes to name and was much loved in its community..
Stir in the onion, garlic, coriander and fennel and cook over low heat for 5 minutes.Add the wine and boil until reduced to 1/3 cup, 5 minutes.
Add the tomatoes and cook over moderately high heat for 5 minutes.Add the stock and rosemary and bring to a boil.Add the veal, cover partially and cook over low heat until very tender, 2 hours..
Remove the meat and shred it.Boil the sauce until slightly reduced, about 10 minutes.
Stir in the meat..
In a large pot of boiling salted water, cook the pappardelle until al dente.Featuring housemade corn and flour tortillas, eating here might just be as great as at eating at your tia's—or someone else's tia's, those of us who don't have an aunt with food this good.
Durango-style burritos are the specialty here: Longer, thinner burritos that aren't tied up on the ends, simply folded over.They also aren't nearly as stuffed as most burritos you might envision, but don't let that deter you.
The tortilla really merits a lot of the focus here, and lives up to the challenge with its incredibly fresh texture.. Indiana: Carniceria Guanajuato, multiple.This restaurant and Mexican grocery store is a wonderland of Hispanic foods, both hot and grocery items.
(Editor: All-in-One Blenders)