BANGERS AND MOSH WITH THY ART IS MUR­DER

Our own up- and- com­ing heavy hit­ters Thy Art Is Mur­der are tak­ing a leaf out of Matt Pre­ston’s book and turn­ing their fiendish tal­ents to the type of re­views we can all get on board with – food and booze. This is­sue, Andy “Marshy” Marsh takes the reins i

Blunt - - Up Front - Andy Marsh THY ART IS TACOS

Greet­ings earth­lings. To­day I’m not in the most food friendly of places: I’m in a town called Wi­chita in Kansas, right in the mid­dle of nowheresville, Amer­ica. We’re on a day off on our cur­rent tour, Summer Slaugh­ter 2014, shar­ing the bill with Mor­bid An­gel, Dy­ing Fe­tus, Goatwhore and more. Bru­tal.

The food has been slim so far this trip, but we’ve up­graded from a van to this rad RV thing called a band­wagon so we’ve started mak­ing our own meals on it rather than eat­ing out as much. To­day we couldn’t be both­ered go­ing gro­cery shop­ping nor do I trust the qual­ity of pro­duce I could likely ac­quire in Wi­chita, so we de­cided to head out for lunch.

I’m slowly get­ting into this Yelp app for help­ing me find good caf­feine and eats while I’m out and about as every­one al­ways has a spot they want to sug­gest, how­ever my level of taste is not nor­mally sat­is­fied with the rec­om­men­da­tion of one’s ( prob­a­bly in­tox­i­cated) mem­ory of their last visit, so Yelp helps. You have to bal­ance out the rat­ings across how many re­views the place has got­ten and do your re­search into whose ac­counts are likely fake or bi­ased and who the real food­ies are.

To­day I Yelped across a 4- star place with seven re­views, which was about as good as I was hop­ing for in an aban­doned por­tion of a city that has prob­a­bly been wiped out many times by tor­na­does. We walk about a kilo­me­tre to a sweet lit­tle Mex­i­can hus­ban­dand- wife hole- in- the- wall called El Jalisco. The hus­band worked the cash reg­is­ter while his wife tended to the kitchen to fetch some meals for us and our tour bud­dies The Face­less, who joined us for lunch to­day. Be­ing Cal­i­for­nian, the guys are re­ally in touch with great, fresh Mex­i­can food and even they seemed im­pressed.

The small over­weight man brought us out some home­made corn chips with this wild hot sauce they’ve con­cocted in their tiny eatery. Some­one yelled out “ZING!” as they had a bite. Sweet tang with a con­trolled heat that swelled on you over re­peat vis­its. I’m a sucker for tacos so I got the carne asada tacos with shrimp and a pineap­ple jar­ri­tos to quench my thirst. The soft taco is a sim­ple fare, not over­packed as they are in the cheesy rip- off places you find in Aus­tralia and other parts of the world. It’s a small tortilla that fits in your hand, some meat and shrimp, some chopped onion and cilantro ( co­rian­der). A sprin­kling of cheese and some lime wedges on the side is all you need. The place was le­git good and it re­ally set us up to start chas­ing the dragon as we ended up get­ting Mex­i­can for din­ner around the cor­ner where the Stan­ton child and I found these bad boys below. Bon ap­pétit, or what­ever the Mex­i­cans say. We will be back in Aus­tralia this De­cem­ber with Psy­crop­tic, Fit For An Au­topsy, Re­vo­ca­tion and Disen­tomb. Come bang your head!

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