From dinner at Reposado (‘quiet, restful’) — an upscale and elegant Mexican restaurant in Palo Alto — on the 14th, albondigas (‘meatballs’):
From the menu:
Pork and beef meatballs, root vegetable puree, tomato oregano sauce, demi glace, cotija cheese
Here, just the meatballs in a tomato sauce; but albondigas are most often served in a broth, as meatball soup.
Photo by Ned Deily, who ordered the dish in a bow to his high school Spanish class, which was taught resolutely by the audio-lingual method; students had to memorize and repeat dialogues, in particular one about albondigas that has stuck with him through all the years since.