Well, the next best thing came to us in a Christmas care package from James' dad -- canned green chile, dried red chile, jalapenos, taco shells, flour tortillas and the most delicious refried beans we've ever tasted. So, over the past few weeks we've made green chile chicken burritos, green chile eggs, and beef tacos with a side of refried beans. It's a little different from what James usually makes so we're calling it "New M-Aix-ican food" in the spirit of a popular naming convention for businesses in this city.
Aix has the same pronunciation (/Eks/) as the sequence "ex" in French (and English) so (as if it follows naturally -- it doesn't for me, but seems to for a lot of people around here) it's extremely (or should I say "aixtremely") popular to switch in "Aix" for "ex" in the name of your shop.
So there's Aix-presso (it's expresso in French, not espresso) ...
Aix & Terra (and remember & = et in French, so say it with me: Aix et Terra = mispronunciation of et cetera) ...
L'Aixtra for extra modern coffee and snacks ...
Institut Aixtrême for all your extreme beauty needs ...
L'Aixquis for exquisite food ...
Aix Elan, a curiously named clothing boutique that doesn't seem to have anything to do with élan in the sense of "moose" suggested by the moose on the sign (like being an outdoors store) ...
And the homophonous L'Aixcelent, a restaurant that probably doesn't serve moose, so don't get these last two confused!
And there are more. This is just the beginning.
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