Pronounced Taco To-Tay, this is a small chain of restaurants in the Laredo, Texas area. It's a fast food set-up, but the quality of the food is excellent. The tortillas are made to order, and there is a huge condiment bar with several kinds of salsa, plus lime wedges, cucumber slices, and whole radishes.



This is just a small sample. My cousin sprinkles the cucumbers and radishes with lime juice and salt. I'm a convert to the lime juice on food concept.

Laredo is a grubby little town with a lot of problems, but I told the bride if she ever gets depressed living there, she can go to Taco Toté and her troubles will melt away.

I had a good time in Laredo this weekend, but up until I tasted that food, I didn't think I would have a reason to return there. But now. If they invite me back again, I'll go.

We had a wonderful cream soup at the rehearsal dinner made with corn and spinach. I couldn't find a recipe online, but here is one adapted from an enchilada recipe.

Rehearsal Dinner Soup

2 tablespoons vegetable oil
1 large onion, chopped (about 1 cup)
2 1/2 cups shredded rotisserie chicken, pulled apart by hand
1 (4-ounce) can diced mild green chiles
2 teaspoons chili powder
1 (14 3/4-ounce) can cream-style corn
1 (10-ounce) box frozen creamed spinach, thawed **
(3 1/2 ounces lower fat cream cheese, cut in 1/2-inch dice)
1/2 cup light sour cream
1 cup already shredded Monterey jack cheese (4 ounces)
1/2 teaspoon salt

3/4 cup green taco sauce or salsa verde (not chunky)
1/2 cup light sour cream

Half and half and/or
Chicken broth to bring to desired consistency
Top with:
Shredded Monterey jack cheese, to taste
1/2 cup finely chopped cilantro leaves

Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until it is clear, about 4 minutes. Add the chicken, chiles and chili powder, and cook for 2 minutes, stirring constantly. Remove from the heat and stir in the corn, spinach, cream cheese if used, sour cream, cheese, and salt. Thin as desired. Heat but don't boil until the cheese is melted.

Stir the taco sauce and sour cream together in a small bowl. Mix into the chicken mixture, and thin with half-and-half and chicken broth to desired consistency. Garnish each serving with cheese and cilantro.

** or use chopped frozen spinach, thawed and wrung dry in the corner of a dish towel, and add the cream cheese.