Originally Posted by
BamaVol
I've had carne asada served with a wedge of lime on the side as recently as last week - of course we're miles from the border here.
I have a key lime tree in a big pot on the deck and have been looking for some new uses. I will definitely try spritzing my fries with the juice.
I must admit to living in a "Lime-Loving" zone, where the plethora of small family Mexican and TexMex restaurants would be embarrassed to serve carne asada or any of the other grilled meats from traditional parrillas (or grilled vegetables) without a bowl full of cut limes. A few of the large "Chain" TexMex places have announced that they've stopped serving limes due to cost. A pox upon them!
How to cut Key limes...
Stand lime on end. Slice vertically on either side of center stem/pith. Discard the middle sections (or throw them in the pot or pitcher with anything profiting from the flavor of lime. The cut side segments give up their juice easily. Approved for tequila sipping or shooting, but forget the salt, but especially for grilled meats or poultry. No avocado should ever appear without a lime....