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Last updateTue, 18 Sep 2018 1pm

What: The “Benedict” Sopes

Where: Reservoir at the Arrive Hotel, 1551 N. Palm Canyon Drive, Palm Springs

How much: $13

Contact: 760-507-1640; reservoirpalmsprings.com

Why: It’s a fresh take on an old classic.

Breakfast is my favorite meal of the day—when it’s done right. However, as I have noted in this space before, breakfast is often not done right: Far too many restaurant breakfasts are boring and uninspired.

Well, at Reservoir at the Arrive Hotel, they do breakfast right. Witness this fresh take offered on that breakfast classic, eggs Benedict: For the “Benedict” sopes, they swap out English muffins for sopes—you know, the masa-based cakes that are kinda, sorta like a thick tortilla—and exchange the Canadian bacon for chorizo.

The resulting dish is still fairly basic—it’s still just sauce, meat, egg and “bread”—but man, it is delicious.

While I enjoyed the heck out of the chorizo, it was the sope that really made the food sing. A hint of corn adds just a bit of sweetness and freshness to the dish, while the sopes’ texture creates a more pleasing mouth feel than a soggy ol’ English muffin.

The dish, as delivered, was not perfect—the valentine hollandaise sauce had started to congeal ever so slightly, meaning the plate sat around a bit too long before being brought to my table, a fact that also led to the food’s temperature heading down toward lukewarm. However, the “Benedict” sopes were still delicious despite these flaws, and that says a lot.

Trust me: There are few better ways to spend a Palm Springs fall morning or afternoon than eating an egg dish while overlooking Arrive’s pool, with the San Jacinto Mountains as the backdrop. Go and see for yourself.

Published in The Indy Endorsement

Dear Mexican: I’m not bilingual, but I am fascinated with the differences and similarities between Spanish and English words and idioms. They often point to interesting differences between the cultures. Some words, like vejigazo (to get smacked in the ass with an inflated cow bladder) are self-explanatory, but there is one that I’d like your help with.

I don’t remember the word, because I stumbled across it in a Spanish-English dictionary once right before I fell asleep, but I do remember the definition. It means “to wear for the first time,” and I can’t think of any reason why a culture would need a verb to describe that situation. Do you know what that verb is, and more importantly, can you tell me why Spanish would need it?

Thanks very much.

El Guapo

Dear Handsome Gabacho: The verb is estrenar, derived from the Latin strena, which meant a “favorable omen.” Estrenar isn’t just a verb to describe wearing new clothes, though: It also means “to premiere,” as in “un gran estreno.” The Real Academia Española doesn’t give any clue how estrenar got its sartorial sense, but the connection is pretty obvious, and it ain’t unique to us hablas: Every materialistic culture on Earth brims with modern-day Beau Brummels showing off their latest kicks, and their most vintage Saint Laurent—and you don’t need one word to describe this anymore with the advent of Snapchat.

Oh, and #fucktrump.

Dear Mexican: I know that in Japanese, when you want to emphasize a relationship with a person, you add -kun or -chan to the end of someone’s name.

Is there anything like that in Spanish? I’ve heard people use an -ita or a -ito, but I need some verification.

Taco-chan

Dear Chinito Wab: You have verified correcatemente! The suffixes you cited are diminutives that Mexicans add to the end of male (-ito) and female (-ita) names to signify fondness or endearment toward the cabrones. Grammar rules are generally simple—the diminutive seamlessly latches onto the fín of nombres with consonants (Davidito, Daffodilita) and morphs in strange ways if they end in vowels. (Pepe becomes Pepito, while Maria transforms into Mariquita, and Maclovio’s diminutive is Maclovito.)

Males have two other suffix options, with the same grammar rules: -ote (which is the equivalent of calling someone “Big,” as in Big Miguel—Miguelote), and -ín (Gustavín), which makes no sense to me. You wouldn’t use them with girls—go ahead, try calling one gorda and see how fast mexicanas can punch.

Oh, and #fucktrump.

Dear Mexican: Sope. My question is: What is the proper way to actually eat the damn thing? Do you pick it up like a taco (inevitably making a mess), or do you saw it up with the barely adequate plasticware provided at the counter? And in what part of Mexico did this enigmatic li’l morsel originate?

CUlinarilly CHAllenged

Dear Gabacho: Proper way? Whichever way is your bag, baby. Where it came from? It goes back to the ancients, because putting something on top of a thick tortilla ain’t no thing, you know? Oh, and #fucktrump.

Ask the Mexican at This email address is being protected from spambots. You need JavaScript enabled to view it.; be his fan on Facebook; follow him on Twitter @gustavoarellano; or follow him on Instagram @gustavo_arellano!

Published in Ask a Mexican