Endo Edibles

March 15, 2017
12:20 PM
by: Uhockey

Contramar, Mexico City MX

Contramar

Bread and Tostada Basket

Limes, Tomatillo Salsa, Poblano Salsa, Jalapeno Onions

Shrimp Aguachiles with Green Chili, Radish, Red Onions and Cucumber

Pulpo Tostada with Black Beans, Avocado and Chipotle Mayonnaise

Charal Tacos with Black Beans, Onion and Cilantro

3/4 Kilogram Red Snapper Contramar with Red Chili Adobo and Parsley Rubs

Fresh Tortillas

Double Espresso on Ice

Pastel Strawberry Meringue

Cheese Flan

Fig Tart

Mini-Mints

Perhaps Mexico City’s most famous casual restaurant, and certainly one that springs to the lips of both locals and tourists whenever the word Seafood comes up, Contramar has been nothing short an institution ever since its 1998 opening brought the Mexican Coastline to the Nation’s Capital, an early era of no-reservations – save for rumors of persons of wealth or power able to circumvent the line – now replaced by a more egalitarian phone ahead system as Gabriela Camara and partner Pablo Bueno have expanded their portfolio to Entremar in Polanco and MeroToro not far away in Condessa.

Renowned for simple and smart preparations of fresh ingredients, the unfussy approach in the kitchen juxtaposed by suited waiters that are not only bilingual but also exceedingly efficient and often seen hustling in a way that would make many American General Managers shed a tear of pride, it was precisely at noon that a party of two approached the hostess podium where a short line of walk-ins stood patiently as the wait-list had already reached thirty minutes, warnings by phone that reservations would be given away after five minutes tardiness more than enough to ensure a packed but smoothly flowing restaurant throughout service.

Decorated in abstract marine murals and featuring an open kitchen, the noise level muted despite tightly packed tables by a ceiling of woven rope, it was quickly after taking a seat near the front-window overlooking diners seated al fresco that water was poured and menus were offered, the online version proving accurate as the selections rarely change, an occasional special or two offered to augment classics frequently imitated elsewhere in town.

Famously known for Tostadas, Aguachile and Fish Carnitas, all of them present and accounted for with a variety of ingredients offered solo or as a mix, it was with a rather bland Bread Basket including Hard Rolls and Whole Wheat that the meal was soon underway after two Salsas, Limes and a jumble of Jalapenos and Onions were presented, the Shrimp Aguachiles with Radish, Red Onions and Cucumber served in a refreshing green Broth that was deemed “not spicy enough” by one at the table while a quartet of Tostadas topped in a smear of Black Beans and Avocado proved exceptional when topped in generous slices of Octopus tossed in smoky Chipotle Mayonnaise.

Attempting not to over-order early as Contramar’s signature dish is most certainly not a ‘small plate,’ one could not help but be intrigued by the idea of crispy Charal Tacos featuring piles of whole Fish liberally spread across fresh Tortillas topped in Black Beans, Onion and Cilantro, the ‘fishy’ taste unapologetically aggressive while the texture is not for everyone, though those with a taste for the sea will be happy to have indulged.

Quoting the daily whole fish at 299 Pesos per half-kilogram, the smallest Red Snapper delivered that day just a bit over 3/4, it was after presenting the specimen tableside that the rosy-fleshed Fish was returned to the kitchen and grilled “Contramar” style, the half seasoned with Red Chili a bit like Texas Barbeque in its flavor while the Green side was bright and fresh beneath a Parsley Rub.

Presenting a tray of desserts tableside for visual inspection, choices ranging approximately $6-7USD, it was with a bitter Double Espresso poured Ice that three choices were tasted, the Cheese Flan a thick and savory Custard with a lot of heft while sliced Figs embedded in Cream Cheese atop a buttery crust was prettier than it was flavorful, the Pastel Strawberry Meringue easily the best of the lot as the base consisted Whipped Cream and Strawberries between two layers of soft Meringue and Cake crumble with crispy bits lining the top.

http://www.contramar.com.mx

Posted in Bread Basket, Coffee, Contramar, Dessert, Food, Mexico, Mexico City, Octopus, Vacation

March 15, 2017
8:12 AM
by: Uhockey

Guzina Oaxaca, Mexico City MX

Guzina Oaxaca

Americano

Café de Olla

Carrot Bread with Pomegranate Marmalade

French Toast with Guava

Oaxaca Salsa

Mole Tamale with Chicken, Bean Tamale with Hoja Santa, Yellow Tamale with Chicken

Huitlacoche Omelet with Avocado

Side of Black Beans

Made to Order Tortillas

Tlayuda Tradicional with Tasajo and Radish Salad

Oaxacan Chocolate

Unable to carve out a trip to Oaxaca on this trip, the sites to be seen and foods to eat in Mexico City far too tempting for a first timer, it was via Uber that the early Wednesday trip was made from Condesa to Polanco for breakfast, the morning menu at Guzina Oaxaca almost as tempting as that at dinner with the restaurant itself brightly lit and doors flung open to the early Spring weather.

Open at eight o’clock in the morning daily, Chef Alejandro Ruiz trimming down his famous Casa Oaxaca el Restaurante to bring a taste of the region to the Capital’s most well-to-do neighborhood, those arriving at Guzina Oaxaca before noon can expect the restaurant to be fairly empty as staff members spend time attending to daily tasks such as folding napkins and completing order sheets while still offering the same sort of attentive service found at nearby El Bajio, the offer even made to offer some afternoon items just a few minutes after unlocking the front door, though in the end this would prove unnecessary given the breadth of interesting breakfast options.

Focused on Organic products and scratch cooking, the ‘local farm to table’ ideals of many new American restaurants seemingly old-hat throughout Mexico, it was with seats offered ‘anywhere you like’ that a two top was selected in view of the bar as well as a woman at the window hand-forming Tamales as well as fresh Tortillas, a bold Americano plus another gritty Café de Olla poured with the former complimented by free refills, the first of those presented along with complimentary housemade Bread featuring ground Carrots and a hefty spice profile alongside Jam made of Pomegranate.

Offering Cocktails even at this early hour, the Mezcal list particularly sizable, it was with light music chiming overhead that an order of four items was requested despite server’s warning that this was potentially ‘too much’ food, the total bill of just over $32USD all-inclusive once again deceiving as the portions are indeed quite large, the French Toast featuring two big slices garnished with a Flower and Guava puree originally feared to be under-dressed, but in fact just right due to the sweetness infused to a center that eats like pudding.

Brought a collection of condiments to supplement the entrees, a stone bowl of smoky Salsa presented alongside steamy Corn Tortillas and room-temperature Black Beans with a hint of Citrus, Green Onion and Cilantro, it was after no more than fifteen minutes that the rest of the order was presented in an array that quickly overwhelmed the two-top, the Omelet folded around Huitlacoche and a touch of white Cheese immediately noted by its smell and absolutely delicious as the “Mexican Truffle” added sweetness and a complex nutty flavor to the three farm-Eggs cooked firm on the outside, but creamy within.

Unable to pass-up fresh Tamales, the waiter telling us that two Chefs arrive *early* each day to have them ready for breakfast, it was with leaves and husks unfolded that three tight packages revealed their contents, the Corn flavored by Avocado Leaves and diced Chicken probably the most ‘standard’ of the group while the Black Beans in Sacred Leaf with fiery Red Sauce and version laced with Mole were both exceptional, the later even served with a sidecar of extra Mole that was liberally added to the Tortillas plus vegetables served alongside the Omelet.

Unfamiliar with the term Tasajo, a sliced and grilled style of Beef not dissimilar to Bacon in terms of its preparation and service as a Breakfast Meat, it was on the recommendation of the staff that a Tlayuda Tradicional accompanied by spicy Radish Salad was ordered as an example of a ‘typical’ Oaxacan breakfast, the crisp Tortilla layered with Refried Beans and Cheese anything but run-of-the-mill whether by itself or eaten with tender Meat and Salsa on top, definitely a dish worth searching out whether here or at one of the many street carts…though this one comes with comfortable seats, great service and a complimentary Chocolate for only a few Pesos extra.

http://www.guzinaoaxaca.com/

Posted in Bread Basket, Breakfast, Coffee, Food, French Toast, Guzina Oaxaca, Mexico, Mexico City, Vacation

March 14, 2017
7:27 PM
by: Uhockey

MeroToro, Mexico City MX

Merotoro

Fluffy Bread, Olive Oil, Sea Salt

Tuna Aguachile with Avocado, Radish, Sea Beans and Jicama

Octopus with Potatoes, Gizzards and Cucumbers

Roasted Carrots with Almonds and Bok Choy

Grilled Prawns with Lemon, Butter and Spicy Vinaigrette

Roasted Chicken with Pumpkin Puree, Lima Beans and Sweet Potato Gnocchi

Warm Chocolate Brownie with Vanilla Bean Ice Cream and Macadamia Nuts

Caramelized Figs, Persimmons, Beets and Honey Frozen Yogurt

Located in Condesa and featuring cooking concepts developed in Baja California, a style of cuisine unknown to Mexico City prior to the restaurant’s arrival, owners Gabriela Camara and Pablo Bueno continued the success they started at Contramar with the debut of MeroToro in 2010, the still-popular space chosen for dinner on Tuesday night just as Capital City’s weather was about to turn wet for the next 48 hours.

Famously known as one of the city’s most desirable reservations, available only by phone as the website is sparse and service as well as the menu are only offered in Spanish, it was for a two persons at Six o’clock that a table was booked just a few weeks prior, requests for the patio granted only to be soured by inclement weather just as the room began to fill with the well-dressed and wealthy.

Designed like many trendy restaurants stateside, a long and uninterrupted room with industrial-chic styling and a standing area to one side plus full bar in back, it was after brief greetings at a hostess podium that diners were invited to take a seat at one of several tables where bottled water was quickly poured and menus were offered, the daily rotation of Seafood impressive for a city so far from the ocean, though a bit of translation was necessary to better understand some of the more esoteric items which soon led to an order sent out seven individual courses.

Not particularly busy early on, but filled to capacity when dinner ended two hours later, it was with light drizzle slowly transitioning to a steady downpour that diners sat watching the small park where pedestrians seemed undeterred in daily activities, the first plate to arrive featuring tender chunks of Tuna marinated in Citrus alongside Chips and a sidecar of light brown Salsa for those truly looking to heat things up, the cooling effect of Avocado, Radish and Jicama doing an admirable job of bringing balance to a dish served in a large and sharable portion.

Happily tucking into a basket of fluffy white Bread with a robust crust, the small bowl of Olive Oil and Sea Salt speaking to California’s influence on the cuisine, plate two saw the kitchen present tender slices of Tentacle in the unexpected form of a stir-fry tossed with boiled Potatoes, crispy Chicken Gizzards and warm Cucumbers, the sauce a complex and savory affair with light sour notes and just a hint of Sugar.

Never one to pass on Carrots, the mélange of Purple Knights and other heirloom varieties lightly roasted and presented atop pureed Bok Choy with slivered Almonds and Spinach, course four was a straight forward bit of Spanish perfection, four whole Prawns grilled and butterflied with a zesty Butter sauce that commanded a second basket of Bread specifically used for sopping.

Admittedly challenged by the menu’s verbiage, and thus missing out on a Ham and Egg dish that is said to be a MeroToro signature, the final savory of the night featured a quarter-Roasted Chicken with Pumpkin Puree, Lima Beans and Sweet Potato Gnocchi that was well made, if not particularly noteworthy, the decision to save room for dessert thankfully proving a good one as the Brownie made from Oaxacan Chocolate was soft, dense and moist while the arrangement of Caramelized Figs, Persimmons, and Honey Frozen Yogurt offered a tantalizing look at how to offer something healthy yet indulgent with the sweetness reined in by vibrant Beet Gastrique.

http://www.merotoro.mx/

Posted in Bread Basket, Dessert, Food, Gnocchi, Ice Cream, Merotoro, Mexico, Mexico City, Octopus, Vacation

March 14, 2017
11:21 AM
by: Uhockey

La Gruta, San Juan Teotihuacan MX

La Gruta

Prickly Pear Margarita

Queso Fundido with Chorizo

Molcajete La Gruta with Avocado, Tomatoes, Chicharron, Queso Fresco, Onions

Fresh made Blue Corn Tortillas

Turkey Red Mole with Refried Beans and Rice

Mutton Barbacoa with Nopales Salad, Seasoned Rice, Drunken Sauce

Three Salsas

Café de Olla with Cinnamon and Brown Sugar

La Gruta Flan with Cajeta Caramel

Sweet Corn Cake with Eggnog Sauce

Told that being in a relationship requires compromise, but rarely one to yield any ground as relates to fitness or dining, it was with a blind eye turned to ‘touristy’ comments that reservations were booked for two persons at La Gruta just steps from the Pyramid of the Sun, the famous San Juan Teotihuacan restaurant tucked into an ancient cave proving a mostly enjoyable experience as far as ‘theme’ dining goes.

Originally opened in 1906, the cave formed from the actions of a volcano slowly hollowed out and evolving to its current inception complete with colorful chairs and piped in ‘World Music’ that is replaced by Mexican folk and pre-Hispanic dances on Weekends, it was just as security unlocked the front gate that two of us traversed the path located a short distance from Gate Five of the historic site, greetings from a young woman at the podium followed by a short walk down stone stairs to a seat originally far too close to the speakers, an odd under-hang to the table also compromising the comfort of anyone over six feet in height.

Relocated to a better table, this one at foot of stairs where a man could be seen hand-making Tortillas throughout the meal, it was with menus both in Spanish and English offered that the decision making process followed, visual depictions of a few insect offerings seemingly there as much for shock value as education while some of the translations were obviously intended for the timid, Red Mole described as “Cajun” being just one obvious case.

Often finding the music far too loud, though it was turned down when a tour group with Travel & Leisure banners arrived for a photo shoot at the candle-lit cave in back, it was after a brief delay that the meal began with a Prickly Pear Margarita that was sugary but potent and refreshing, the only “Queso Fundido” seen in all of Mexico trending American Tex-Mex with chunks of Chorizo that added a little spice while the “Molcajete La Gruta” was nothing like what one might expect, the dish simply named after the stone bowl into which an Avocado and some spices are smashed in the kitchen and subsequently topped with Tomatoes, Fresh Cheese, Pork Skin and Onions.

Impressed by the Blue Corn Tortillas, probably the best in terms of texture and taste experienced during the trip outside of Pujol and Quintonil, entrée courses quickly arrived just as the rest of the Guacamole was being finished, the Lamb Barbacoa fatty and tender but not nearly as flavorful as that at El Bajio with an odd sauce that was highly acidic while the Turkey Red Mole was about the best thing one can do with the dry Thanksgiving favorite, though the sauce itself avoided the ‘dirty’ characteristics of many and focused moreso on Sesame and Chocolate.

Seeing servers during the early afternoon stretched, only a few working the space where tables were widely spread out, it was with water infrequently filled that some of the Barbacoa and leftover Beans were returned to the kitchen before delving into the Postre section, a cup of lightly sugared Café de Olla with Cinnamon good at first but subsequently ruined by about a teaspoon of grounds at the bottom while the Flan and Corn Cake were quite similar visually, the former lighter than most and not dissimilar to a French Crème de Caramel in terms of texture while the Cake was essentially the sort of Muffin given away at any number Barbeque joints in Texas save for the boozy yellow Eggnog Sauce.

http://www.lagruta.mx/

Posted in Coffee, Cornbread, Dessert, Food, Mexico, Mexico City, Pork, San Juan Teotihuacan, Teotihuacan, Vacation

March 14, 2017
7:39 AM
by: Uhockey

Flying Pictures Tours, San Juan Teotihuacan MX

Flying Pictures

Rice Pudding, Churro Donuts

Strawberry Tart

Carrot Bread, Corn Bread, Grape and Lavender Bread

Pastel Chocolate y Flan

Offering packages inclusive of a Champagne toast, post-flight Buffet and GoPro capture with over 1,500 pictures, an Air Balloon Tour of the Pyramid of the Sun and Moon through Flying Pictures played prominently into Tuesday morning plans, an early Uber Pick-up taking two to the small town of Gran Teocali where a van would arrive to deliver us to take off, the one hour tour as peaceful and breathtaking as many may imagine as the weather cooperated to provide a trip without a hitch or hiccup at all.

All inclusive just above $100USD each, that including the pickup at Gran Teocali’s restaurant, the flight, food, photos and delivery to the Pyramids after, suffice it to say that those expecting a fine dining experience will be let down by an offering of Eggs, Pancakes and a few Mexican specialties following their Balloon ride, though the layout of Postre is visually appealing, with some items actually rather well made.

Passing on the savory choices, though the Tamales, Tortillas and Chicharron at least seemed edible, it was instead with weak Coffee in hand that the sweets selection was explored before departing for Teotihuacan, the Rice Pudding served at room temperature thick and comforting with a hint of Cinnamon plus mixed Berries while the Strawberry Tart was also pleasant with Fruit Preserves atop a layer of Cream Cheese, the ‘freshly fried’ Donuts a whole different story as the base was overcooked and elastic while the surface was overdone with Sugar and far too oily.

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Mostly impressed by the breakfast Quick-Breads, Grape and Lavender certainly not something commonly found elsewhere while the soft rectangles of Cornbread were also quite nice, those looking for Gran Teocali’s standout dish are encouraged to partake in the Pastel Chocolate y Flan that features creamy Custard atop a black bottom that itself had a great texture not dissimilar to a flourless Chocolate Cake.

http://flyingpictures.mx/

Posted in Breakfast, Coffee, Dessert, Flying Pictures, Flying Pictures Mexico, Flying Pictures Tours, Food, Gran Teocali, Gran Teocali Restaurant, Mexico, Mexico City, San Juan Teotihuacan, Teotihuacan, Vacation

March 14, 2017
6:49 AM
by: Uhockey

Panaderia da Silva (Polanco,) Mexico City MX

Panaderia da Silva

Almond Croissant

Vegan Banana Bread

Chocolate, Chocolate Chip, Mixed Nut Cookie

Pastéis de Nata

Tarta de Manzana

Poppyseed Bread

Carrot Bread

Located in Polanco, the small floorplan, limited offerings and higher prices said by some to be secondary to a better product than other Bakeries in town, Panaderia da Silva was selected as an early morning breakfast prior to a trip out the Pyramids, the results hit and miss, at best, though a few items manage to stand out.

Now serving the denizens of Mexico City for over fifteen years, the kitchen’s promotion of European traditions proudly stated in their literature, it was just after opening that the small shop was approached, the lone sever a helpful young man who spoke limited English, his descriptions of a few products such as the Tarta doing well in selling the products that were subsequently bagged and taken on the road.

Happy to see several personal favorites offered, items such as the Mille-feuille and Éclairs omitted due to questions of whether they would withstand a hike, it was with high hopes that first bites were taken of an Almond Croissant that featured good lamination and an interior studded with ground Nuts as opposed to Frangipane, a good first impression quickly erased by Vegan Banana Bread that had a high degree of elasticity and not a whole lot of sweetness to taste.

Taking a look at a few more Mexican Cookies, the thick Nut Cookie clearly cut from a roll performing better than the others thanks to better moisture content, da Silva’s Pastéis de Nata seemed to be the bakery’s answer to Cubilete de Queso offered elsewhere, the Portuguese Egg Custard Tart offering a crisp Shell and eggy center that was just set beneath a gently caramelized top.

Fairly impressed to this point, the price for the lot more than double that at Suiza or Ideal but still low by American standards, an Apple Pie with Streusel top and a buttery shell proved to be the highlight of the morning as the Fruit had been rendered down into a thick Jam that acted to moisten the dry ingredients while the Poppyseed and Carrot loaves were each far more ‘heavy’ than they were flavorful, the latter particularly disappointing as the spice profile was mute in a base that was mostly Butter and Flour.

http://www.dasilva.mx/

Posted in Breakfast, Croissant, Croissants, da Silva, da Silva Polanco, Dessert, Food, Mexico, Mexico City, Panaderia da Silva, Panaderia da Silva Polanco, Vacation

March 13, 2017
7:57 PM
by: Uhockey

Pujol, Mexico City MX

Pujol

Cucumber Margarita – Koch Olla de Barro, Jugo de Limon y Sal de Gusano

Guayaba Shrub – Casa Dragones Blanco, Canela, Shrub de Guayaba, Dolin Dry y Solear

Gordita, Chicharron, Casava

Baby Corn, Chicatana Ants, Mayonnaise, Chili

Jerky Tartar, Mulato Chile, Bean Blossom

Chayote Squash, Sea Asparagus, Maguey Worm Salt

Octopus, Habanero Ink, Veracruzana Sauce

Cauliflower, Almond Salsa Macha, Chile de Arbol

Softshell Crab, Meyer Lemon, Herbs

Charred Eggplant Tamal, Chard

Pork Chicharron, Purslane , Salsa Verde

Ancient Grain Tortillas

Wagyu, Fennel Seeds, Herb Guacamole

Grilled Sea Bass, Peas, Chile de Agua Mayonnaise

Mole Madre 1225 Days, Mole Nuevo

Hojo Santa Tortillas

Sorbet Mango y Pulque

Chocolate Tamal, Guayabate, Tonka Bean

Nicoatole, Burnt Milk Caramel

Vanilla Flan, Chamomile Cream, Thyme

Double Espresso, Ice

Churros

Take home Chocolates

Recently relocated and reconcepted, the opening of Cosme in New York City awakening a desire in Chef Enrique Olvera to make his restaurant more ‘fun,’ it was with a small degree of skepticism based on recent reports that a party of two approached Pujol just as the front gate was opened at 6:30pm on Monday, warm greetings offered by fashionably dressed staff as each diner entered the building.

Originally launched in the year 2000 and making waves amidst the culinary world ever since with modern interpretations of everything from Mexican street food to regional specialties enhanced by the sort of ingredients typically reserved for Michelin starred kitchens, Chef Olvera has been a primary force in elevating his country’s food for almost twenty years while also mentoring many of Mexico City’scurrent culinary stars, his name a permanent fixture amidst the San Pellegrino Top 50, as well as many other ‘Best Of’ lists.

Known to use modern techniques in order to coax the maximum amount of flavor out of everything from imported Wagyu to ancient local ingredients such as Chicatana Ants or Worms, Pujol’s format follows a prix-fixe daily menu that begins with shared snacks and follows with five courses plus Mignardises, four of those offering a choice of several different plates and enough food to leave diners comfortably sated, though those looking to experience more are welcome to add some a la carte selections.

Featuring a large garden out back, a lengthy walk-in only bar lining the opposite side of the room as modern music plays mid-level overhead, it was after a brief introduction to the concept that the server returned along with two Cocktails including a Guayaba Shrub tinged in Cinnamon with bright acid notes carried in a light foam, the opening snacks including a tender fried Corn Cake topped in Pig Skin and smoking Baby Corn dipped in Mayonnaise with adherent Ants adding texture and flavor a bold way to start the evening.

Essentially ordering three tastings, though courses without an option were not doubled up, round number two featured some of the menu’s more interesting styles of preparation, the ‘Jerky Tartar’ placing aged Beef strips in a smoky Chili Sauce tangled up with Bean Blossoms while a tender tentacle of Octopus was first charred and then blackened further with spicy Ink, the center plate featuring thin slices of Squash served Carpaccio style with seasoning from snappy Sea Asparagus and grated Maguey Worms used as salt.

Told that portions were large by the server, course three showing her statement to be true by way of a half-Cauliflower cooked tender with Chile de Arbol atop Almond Salsa as well as a whole Softshell Crab served simply atop an Herb Salad with Meyer Lemon provided to add as desired, it was actually the charred Eggplant Tamale with Swiss Chard and a vibrant red Sauce that proved to be the most complex dish of the trio, a similar flavor to the one tasted at Rosetta just two nights prior making one wonder why restaurants elsewhere have not taken such an approach to the Vegetable.

Focusing on simplicity for the main courses, softened Pork Chicharrones with Green Salsa plus Purslane happily sopped up with Ancient Grain Tortillas while the Wagyu and Sea Bass were both nicely prepared, if not particularly innovative, it was as follow-up that Olvera’s signature plate of “Mole Madre, Mole Nuevo” was presented, the circle of fresh Sauce inside an outer layer aged for 1225 days a study of contrast and commitment, the significant differences between the two truly fascinating whether taken on their own or spread atop warm Tortillas made from Hojo Santa Leaves.

Cleansing the palate with Pulque Sorbet atop diced Mango, dessert at Pujol once again sought to spin tradition modern by way of Oaxacan Chocolate served flakey with Guava paste and Vanilla tones while the tender cake called Nicoatole tasted faintly of Corn beneath bitter-sweet Caramel Ice Cream, the Flan far lighter than any other found in Mexico City with light floral accents while the Churro warrants a similar comment, the coil nearly twice the size and half the weight of the minirosca at el Moro with just sugar added to allow the Cinnamon to be the focal point.

http://www.pujol.com.mx/en/

Posted in Coffee, Crab, Dessert, Food, Ice Cream, Mexico, Mexico City, Octopus, Pork, Pujol, Tasting Menu, Vacation

March 13, 2017
10:43 AM
by: Uhockey

El Bajio (Polanco,) Mexico City MX

El Bajio

Mango Margarita with Tajin Rim

Green Salsa, Smoked Poblano Salsa, Orange Marmalade

White Roll

Oat Atole

1/4 Kilogram Carnitas, 1/4 Kilogram Barbacoa, Tortillas – Crispy and Fresh Made, Onions and Cilantro

Pechuga de Pollo – Chicken Breast, Mole, Rice, Refried Beans

Tostadas Michoacanas – Fried Toasted Tortilla, Guacamole, Ground Chicharron

Gordas Rellenas – Fried Corn filled with Cheese, Black Beans, Avocado Leaf

Capriotada – Fried Bread with Honey, Peanuts, Raisins, Cheese

Arroz con Leche – Cinnamon, Vanilla

Flan de Vanilla – Cajeta

Originally opened by two friends in 1972 and since expanding to a chain of sixteen Mexican kitchens spread across the city, it was at the Polanco location of El Bajío that Monday’s Breakfast slowly turned over to Lunch, the kitchen agreeable to preparing both halves of the menu as they were not particularly busy with only two other tables filled, both with the sort of patrons Americans would best describe as ‘ladies who lunch.’

Considered a mainstay of traditional Mexican cooking, the features weaving a wide path through various regions from Veracruz to Oaxaca, each location of El Bajío is themed a little different than the rest even though the menus are consistent, the Polanco Restaurant widely considered to be the most elegant and well decorated with high ceilings and a variety of items from folklore to modernity hung amidst the space.

More English-friendly than many places in Mexico City, the server fluent enough for conversation while the menu is bilingual, it was after some indecision based on the wide variety of plates offered that choices were eventually made, the majority of the selections coming from the midday-to-dinner menu and starting off with a frozen Mango Margarita not at all out of place for sipping at 10:30am when on vacation while the lightly sweetened Oat Atole was creamy, warm and finished within seconds.

Explaining that some plates may take longer than usual due to the time of day, understandable and perfectly fine as most of Mexico City’s Museums and Landmarks are closed on Monday, it was with White Rolls in hand that two Salsas plus tangy Orange Marmalade were tasted, the Salsa Verde offering a bit of heat while the Poblano version was smoky and complicated, each of them performing well atop El Bajio’s signature duo of roasted Carnitas and Mutton, the latter supple and fatty just as it should be with just enough seasoning to mellow the muskiness traditionally associated with the Meat.

Eating the 1/4 kilogram portions of both Meats as Tacos, the choice of fresh-made Tortillas or crispy Shells simply a matter of taste, it was after perhaps twenty minutes that plates of dark brown Mole atop a generous Chicken Breast and six tiny Tostadas joined the table, the Chocolate tending a bit sweeter than most in the former while the half-dozen crisps were a worthwhile recommendation from the waiter thanks to the contrast of creamy Avocado and powdered Pig Skins.

Waiting just a bit longer for the Gordas Rellenas, the thick Corn pocket with Cheese not particularly memorable though the one with Black Beans, Avocado Leaf and notes of Anise was quite good, it was at request that the Postre menu was offered just like everything else that morning, the Rice Pudding thinner than most and served at room temperature while the Flan was picture perfect with air-pockets adding levity to the Custard topped in Caramel, though Dessert’s true star was a Martini Glass entitled “Capriotada” that consisted of toasted slices of Baguette dredged in a mixture of Honey, Raisins, Queso Fresco and Peanuts.

http://www.restauranteelbajio.com.mx

Posted in Bread Basket, Bread Pudding, Breakfast, Dessert, El Bajio, El Bajio Polanco, Food, Mexico, Mexico City, Pork, Vacation

March 13, 2017
8:15 AM
by: Uhockey

Pasteleria Suiza, Mexico City MX

Pasteleria Suiza

Bacalao Empanada

Parque de Elote

Panque Plotono

Pastel de Zanaharia

Cubilete de Queso

Beso

Dona de Azucar

Chocolate Walnut Cookie

Sprinkle Cookie

Concha Sandwich

Chocolate Egg

Opened in 1942 when Chef Jaime Bassegoda escaped to Mexico from the Spanish Civil War, Pasteleria Suiza is still doing business in the same space that originally housed it, the Swiss naming reportedly taken because of its owner’s fascination with the nation’s technique and focus on craftsmanship.

Seated at central to Condesa, the sizable Park España stretching out across the street, it was after a long day of eating and seeing the sights of historic Mexico City that the large building sporting red and white crosses played host for breakfast, an 8:15am arrival finding shelves just being stocked by two bakers while an elderly man and younger woman tidied up the Chocolates and items on the counter.

Now under new ownership from its original iteration, but still featuring fine European Pastries alongside traditional favorites from Mexico, it was after some deliberation and wandering around the tightly packed shop that selections were slowly made from various racks, the full-sized Cakes and a variety of Chocolates all enticing and well priced, though only a cute Easter Chick atop a gold box was purchased, the two Eggs inside featuring Dark Chocolate with a good break and bitter notes that were hollowed out to contain a few small Candy pellets.

Again surprised by the affordability of baked goods in Mexico City, the ten Pastries and aforementioned Chocolate ringing in at just 242 pesos, it was to the park that goods were taken along with several napkins and plastic utensils for indulgence, the warm Bacalao Empanada featuring reduced Codfish Stew that unfortunately tasted little like Fish and more like the spice mixture plus Potatoes and Peas, the ‘Parque de Elote’ another savory choice that tasted a lot like Creamed Corn baked soft and fluffy without a bit of Sugar added to the mix.

Happy to see a Beso with Jam as opposed to the buttery Frosting which ruined one at Ideal, that Crisco-slick white paste unfortunately found at the center of an inedible Concha Sandwich instead, another odd bite was found within Powder Sugar dusted “Panque Plotono,” expectations of a Cream Pie shattered by a Crust actually contained Banana Bread – not especially a bad thing, but perhaps unnecessary as neither layer was necessary or complimentary to the other.

Finding Suiza’s modestly spiced Carrot Cake underwhelming after the outright deliciousness of that at Bo Patisseria and therefore discarding most of it, far more intrigue roused by a ‘Cubilete’ de Queso that is essentially a molded Quick Bread sold at various shops with a significant degree of variability from place to place, the version offered by Pasteleria Suiza is more Cake-like than those found at Da Silva or Eno with a flavor not so different from traditional Cheese Flan, but in this case punctuated by small Blueberries that had mostly fallen to the base.

Finding Mexican Cookies predictably dry, though both the Shortbread beneath Sprinkles and Walnut Studded Cocoa were well flavored, those looking for Suiza’s best are encouraged to arrive early as the selection of Donuts goes quickly, a businesswoman that morning nearly clearing the shelf of what would turn out to be much like a Beignet, the still-warm pocket rolled in granulated Sugar stuffed at its core with sweet eggy Custard.

http://www.pasteleriasuiza.mx/

Posted in Breakfast, Cornbread, Dessert, Food, Mexico, Mexico City, Pasteleria Suiza, Vacation

March 12, 2017
10:35 PM
by: Uhockey

Churreria el Moro (Centro,) Mexico City MX

Churreria el Moro

Four Churros with Cajeta

Minirosca

Choco Mocha

Consuelo Sandwich Helado Coco

Serving Mexico City since 1935, and churning out hot Churros 24/7 for decades, Churreria el Moro is nothing short of a destination for visitors and late night revelers, a post-Ballet visit on Sunday finding the sizable space nearly 3/4 full with mostly folks speaking Spanish, all indications pointing to the fact that fame and the increasing popularity of Mexican Doughnuts in America has done nothing to diminish the quality of those offered by the restaurant which brought the item over from Spain over eighty years ago.

Now both a sit-down restaurant and take-away space, the ~1933 cart-turned-brick n’ mortar space long ago achieving what so many Food Trucks aspire to in 2017, those arriving at Churreria el Moro during peak times are likely to meet a brief wait to secure seats in at one of several tables spread throughout the dining area, a tiny two-top towards the left-center seemingly lost in the crowd at first, but quickly identified by a middle-age waitress with her hair in a bun that presented the menu with promises to return soon and take an order.

Still family owned since day one, and nearly as limited in scope as it was from the start, choices at el Moro are largely limited to fried Dough with Cinnamon and Sugar plus a variety of Hot Chocolates, the low prices allowing one to reliably order a little bit of everything for about 1/5 the cost of Instagram-favorite “The Loop” in Orange County, with results and service that are both far better.

Waiting merely five minutes after ordering to receive the lot, one order of Churros plus a fried curl, Coffee-infused Cocoa and an Ice Cream Sandwich featuring Coconut ‘helado del día,’ it was with Ice Cream quickly melting that spoons were used to break up the crunchy Cookie around it, the warm aromatics of Cinnamon melding well with the cool taste of mild Fruit flesh without much added sugar while the smooth Hot Chocolate seemed like it must have been quite sweet on its own since the addition of an Espresso shot was barely perceptible aside from a slight Coffee linger.

At this point taking bites of the Minirosca followed by a lengthy Churro, flavors mostly the same though the former fries up a bit more crisp thanks to increased surface area, those disappointed with versions offered throughout the States will be happy to know that time has perfected the craft in Mexico’s capital city, the interior airy without a hint of oil and excellent on its own, but all the better with the addition of a cup of Caramel for just seven pesos extra.

http://www.elmoro.mx

Posted in Churreria el Moro, Churreria el Moro Centro, Coffee, Dessert, Food, Ice Cream, Mexico, Mexico City, Vacation

March 12, 2017
6:28 PM
by: Uhockey

Azul Historico, Mexico City MX

Azul Historico

Hot and REALLY Hot Salsa Verde

Sangria

Housemade Fresh Tortillas

Chaya Empanadas with Edam Cheese with Pickled Red Onions

Squash Blossom Cream Soup with Fresh Cheese

Cazuelita de Escamoles with Epazote, Guacamole and Fresh Tortillas

Fried Duck Bunuelos with Oaxaca-style Mole

House Rice with Cashews, Sultana Raisins, Apricot and Pineapple

Venison Pipian Rojo de Yucatan with Achiote

Quail Pipian Verde de Atlixco with Cinnamon, Sana Leaf, Clove and Cumin

Guanabana Mousse with Sapodilla Plum Sauce

Nicuatole Zapoteco Corn Custard with Fresh Berry Sauce

Peanut Brittle or Chocolate with Bill

Now featuring three restaurants, the first opened nearly fifteen years ago and the most famous found inside a local-artist shopping center at Mexico City’s historic downtown core, Azul from Chef Ricardo Munoz Zurita has sought since its inception to introduce the country’s rich culinary history to the novice while also taking those familiar on a trip across time and space, the menu varying each month to embrace a different region or specialty.

Felt by some to be pricy and only suited for locals with money or visitors from elsewhere, the upscale dining area inside a renovated building dancing in candle light from hundreds of dangling votives above, reservations at Azul are available only by phone and designated by name as well as password, the phrase “tacos de lechon” given to a two-top for a 7:00pm seating just a week in advance, though arriving early was not a problem as the vacation plan was shuffled last minute.

Just steps away from several of the city’s top attractions, and clearly a targeted venue for those attending the Ballet Folklórico that night, it was with seats taken near the partially-open kitchen that a menu of several pages was presented in Spanish as well as English, a significant language barrier nonetheless still causing an issue towards the meal’s end when the waiter neglected to bring one of the requested Postres even though one in the party speaks fluent American-accented Spanish.

Without doubt a multicultural affair, everything from English to German and Japanese heard in conversation at tables nearby, it was after brief perusal of the choices that an order of eight items was requested, the staff first suggesting that the kitchen would be happy to divide each plate, but later agreeing to simply set everything at the table’s center for sharing as the meal got started with glass of Sangria composed of Wine floating on Rice Water alongside some pretty intense Salsa meant to be enjoyed with Tortillas continuously being made by an elderly woman working to the right of the hostess’ stand.

Deciding to order a few Azul classics followed by seasonal items, the focus of March a wide variety of Pipianes made from Seeds and Nuts indigenous to Mexico, it was not long after ordering that two Empanadas were delivered beneath a blanket of red sauce and Onions, the filled pockets reflexively re-plated by the staff filled with well-aged Cheese high in salt content while the Squash Blossom Soup served simultaneously was slightly sweet and very fragrant with a texture that was thick thanks to fortification with Queso Fresco and Cream.

Unable to resist the lure of a time-limited regional specialty at a place known for its sourcing, it was with approximately $10USD invested that a sizable bowl of Escamoles was delivered alongside Chef Zurita ‘s famous Duck Confit Bunuelos, the flavor of the Ant Larvae harvested from Agave roots rich and nutty with a citrus zip added by Epazote actually quite pleasant when mixed with Avocado on a warm Tortilla while the crispy Fritters were rich and savory on their own, but all the moreso beneath a sidecar of jet-black Mole.

Trending fairly low in price considering the quality of food and service, all-in with tax and tip less than $85USD, entrees arrived in large portions easily shared amongst two or more along with a side each of fluffy Rice studded in Cashews and dried Fruits, the Yucatan-style Red Pipian perfumed with Achiote performing well atop Deer seared medium-rare while the crispy-skinned whole Quail with tender flesh beneath green Sauce would be well-suited to the American palate in late fall when menus across the nation focus on Pumpkin-spice everything.

Happy to see another regional specialty offered at dessert, the Pineapple-esque Guanabana turned into a flan-like slab topped with Whipped Cream in a pool of Plum Sauce, it was with the Eggnog Tres Leches forgotten that the meal ended in small cubes of Corn Custard beneath warm Berry Compote, the flavor primarily a non-descript sweetness with a texture like Gelatin that proved to be the meal’s only low-point.

http://azul.rest

Posted in Azul, Azul Historico, Dessert, Escamoles, Food, Mexico, Mexico City, Vacation

March 12, 2017
2:20 PM
by: Uhockey

Pasteleria Ideal (Centro,) Mexico City MX

Pasteleria Ideal

Mantecado

Concha

Polvoron con Cajeta

Besos

Cocada

Cajeta Custard Donut

Cajeta filled Sugar Donut

Peach Custard Danish

Angelfood Muffin

Laminated Cajeta Pastry Heart

Laminated Almond Pastry Fish

Alfajores

Pastel de Nuez

Neapolitan Jello

Strawberry Jello

If one were to imagine a pastry shop in Heaven, those with a true sweet tooth could very well envision Pasteleria Ideal, Mexico City’s central source of all things sweet since 1927 that currently boasts several thousand square feet of space spread over two stories and at least two hundred styles of Cakes, Cookies, Breads, Gelatins, Pastries and more.

Truly an iconic destination, both tourists as well as locals bound to be lured in by big glass windows full of treats and a scene bustling with energy that borders on frenzied, those crossing the threshold of the store at Av. 16 de Septiembre 18 will immediately find themselves swept up in the madness, a tray and tongs in hand wandering to-and-fro from rack to rack, the servers speaking almost entirely Spanish and several items unlabeled thus leading to selections based largely on visual appearance.

Open 6:30a to 9:30p daily, weekends particularly busy with people literally nudging one another out of the way for favorites, it was just past noon on Sunday that a visit took place in search of midday sustenance, the process of selecting items from one of four selections and lining up to have them boxed before paying elsewhere unlike anything seen in the United States, the locals – including elderly women – taking advantage of the novice and happily cutting the line without care.

Opting to pass on Cookies given a line of about one hundred, the constant bumps incurred while weaving between shelves challenging the idea of ‘personal space’ as much as Mexico City’s Public Transportation, it was after receipts were collected from both the Cake and Gelatin Counter that eleven items were collected from shelves before paying, the order ‘not big enough for a box’ packed into one at the cost of ten additional pesos for a total cost of $8.23USD.

Obviously not using the world’s best ingredients considering the cost, but turning out fresh items at a lighting quick pace to keep up with the masses, it was after finding a comfortable bench in the nearby park that items were unboxed and enjoyed as a few bites each, the spectacle of so much food and two persons who were obviously visitors occasionally attracting a vendor or vagrant, most of whom were happy to be offered some of the leftovers, not much of the order left after just over half-an-hour with both the overly dry Concha and Mantecado topped in a Crisco-like lightly sweetened frosting taken by a man selling magazines, his happiness in walking away both clearly speaking to a difference between the local and American palates.

Not personally one to be thrilled by Gelatin, though both the Fruit-filled Strawberry Heart and Milk-based Neapolitan were fine for what they were, the best bites of those found at Pasteleria Ideal were those focused on Caramel, the thin Butter Cookie beneath a slick layer probably the best item procured from the floor, though the laminated heart stuffed from top to bottom with Cajeta was not far off from many of the United State’s trendy ‘Cronuts’ with a soft center and flaky, golden break.

Finding both Donuts a bit greasy on their surface, the crumb also a bit dense, the cornmeal fortified Besos was compromised by the same bizarre ‘frosting’ found atop the sweet Bread prior, a rounded Muffin apparently made much like a Cocada and topped in crunchy Sugar pearls far more impressive both in terms of taste and texture while the Angelfood Muffin would have been great with some Berries, though compared to most store-bought versions it was still quite good all by itself.

Again showing well with laminated pastries as relates to the Peach Custard Danish and Fish-shaped Pastry stuffed and topped with sliced Almonds, it was with a bit of disappointment that Ideal had opted not to make a Tres Leches Cake that day, the decision to substitute with Pastel de Nuez once again paying dividends as the buttery Cake was kept moist at its center by a light layer of Frosting fortified with chopped Walnuts while the Alfajores also procured from the Cake counter was far thicker than most, but not overly dry thanks to Caramel at the top, bottom, center and sides with more Nuts and a light Powder Sugar dusting.

http://pasteleriaideal.com.mx/

Posted in Breakfast, Dessert, Food, Mexico, Mexico City, Pasteleria Ideal, Pasteleria Ideal Centro, Vacation

March 12, 2017
8:59 AM
by: Uhockey

Restaurante El Cardenal (Centro,) Mexico City MX

Restaurante El Cardenal

Coffee while you wait

Tableside Hot Chocolate

Sweet Cream Turnover, Corn Muffin, Chocolate Croissant, Fig and Coconut Danish

Warm Bread

Huevos Rancheros a Caballo – Eggs, Beef Tenderloin, Fried Tortillas with Hot Red Sauce and Refried Beans

Chicharron en Salsa Verde – Deep Fried Pork Rind covered with Green Sauce and Epazote

Black Beans – Side Dish with Chicharron

Enchiladas Michoacanas – Rolled Corn Tortillas stuffed with minced Chicken Breast covered in Guajillo Chili Mole, Radishes, Onions and Fresh Cheese with Refried Beans

Flan y Cajeta

Pastel Tres Leches

Serving Mexico City since 1969, the downtown ‘Centro’ location considered to be a destination restaurant for traditional Mexican cuisine amongst locals at tourists alike, Restaurante El Cardenale was planned as the first Breakfast during an eight day stay in city, the lack of weekend reservations, an English-friendly Online menu and a seating policy that still makes no sense combining with uneven cooking making for a rather disappointing experience.

Told by phone that the three-story space opens at 9:00am and that “early is good, to pass the line,” it was just after 8:45 that two lined up along with several others outside locked doors that immediately opened as church bells exclaimed the hour, a few patrons immediately preceding upstairs while the rest gave their name to a hostess at the podium – no timeframe given, but at first an agreeable situation as a team of at least twenty Chefs could be witnessed working in an immense kitchen behind glass in plain view of the foyer.

Happy to see free Coffee provided for those in wait, though the presence of grounds in the brew was not ideal, it was not long before the waiting area was filled with a small queue out the door before the first name on the list was called, the next unfortunately not occurring until nearly twenty minutes later when two more patrons ascended up the elevator.

Perplexed and inquisitive, questions about the delay answered only by the hostess reciting each party’s place on the wait list, it was finally at 9:52 that our duo’s name was called, a quick trip up the stained-glass shaft showing both the second and third floor completely full – where all those diners had come from still unknown – the waiter literally ignoring the question as bilingual Breakfast menus were handed off, followed by a man carrying a half-dozen types of Bread that are *not* complimentary and another with the restaurant’s signature Hot Chocolate, rapidly ground and mixed tableside before being poured into an awaiting glass.

Certainly not an expensive place, though the upcharge for items presented before ordering appeared to be an issue for a party of four to the left, it was after short perusal and a few questions that an order was made, free Rolls with Butter preceding the arrival of three plates including Huevos Rancheros a Caballo that were a bit too watery to be enjoyed completely, the Red Sauce appropriately spiced but the Tenderloin itself underportioned and stringy without a lot of flavor.

Enjoying a Fig and Coconut Cream Danish, the Corn Muffin and the Sweet Cream Turnover merely decent while the Chocolate Croissant contained even less Cocoa that it did evidence of proofing, better bites amongst the savories included tender Pig Skins cooked in Green Chili, despite clearly requesting Rojo, as well as Enchiladas Michoacanas, the only Mole offered on the early-day menu a rich and smoky concoction poured over Corn Tortillas rolled around gritty minced Chicken.

Finding both refried Beans and those in a bowl with acid and Herbs to be quite tasty, to this point the only item enjoyed equally by both present, it was just as the server was about to drop the bill that an inquiry was made about postre, the menu not given but online photos making it easy to inquire about specifics, both the Flan y Cajeta and Pastel Tres Leches arriving a few moments later and essentially saving the experience, the former eggy with small pockets of air creating a great texture while the second was served sopping wet and extra sweet with a very thin layer of Frosting atop a dense crumb made from a mix of Cornmeal and White Flour – the total bill another saving grace as everything including tax and tip cost a shade under $30USD.

http://www.restauranteelcardenal.com

Posted in Bread Basket, Breakfast, Coffee, Cornbread, Dessert, El Cardenal, El Cardenal Centro, Food, Mexico, Mexico City, Pork, Restaurant El Cardenal, Restaurant El Cardenal Centro, Restaurante El Cardenal, Restaurante El Cardenal Centro, Vacation

March 12, 2017
7:07 AM
by: Uhockey

Panaderia Rosetta, Mexico City MX

Panaderia Rosetta

Croissant Integral

Ricotta Danish

Eight Spice Roll

Double Chocolate Cookie

Tapioca Sesame Blueberry Cookie

Granola Cookie

50/50 Concha

Whole Wheat with Dark Chocolate, Raisin and Walnut

Having paid a visit to Chef Elena Reygadas’ lauded Italian restaurant Rosetta just twelve hours prior, breakfast on Sunday began with a brief stop to the Panaderia across the street, the space considered by many to be the best bakery in all of Mexico City already completely packed just thirty minutes after opening the doors with a small line of patrons streaming in and out with hands full of beautiful artisan Breads and Pastries.

Now featuring two locations, the latter a significantly larger space with upstairs seating just about half a kilometer away, Panaderia Rosetta is somewhat less English-friendly than the formal sit-down restaurant where menus and service are bilingual, the process of yelling over the heads of persons seated at the bar more an inconvenience for them and the staff than those on the go with a total order consisting of eight items tallying just shy of $15USD.

Taking a seat on an outdoor bench to enjoy, several locals tying off their dogs at a bike rack with varying degrees of success in keeping the animals quiet, it was with items unbagged and photographed that the tasting began with a Whole Wheat Croissant lightly glazed in local Honey, the shell golden with a crisp crackle and restrained sweetness while the inside is more dense than most, yet still soft and springy.

Never impressed by Concha in the United Sates, the dry interior not even tolerable despite the Sugar coating, Panaderia Rosetta improves on the concept slightly by using an eggy base not dissimilar to Brioche while both the Ricotta Danish and the Eight Spice Roll are laminated similarly to the Croissant, but lighter thanks to the use of white Flour with the former textured almost like Flan encased in Pastry while the later is bracing in a way rarely seen in the United States with bold notes of Cinnamon and Anise.

Tasting three Cookies next, each of them moister than those at Ideal or Esparza thanks to careful baking and more liquid in the mix, fans of the Oatmeal Cookie would be well advised to investigate a Granola option decorated in dried Fruits and Nuts amidst Whole Grains while even the Gluten-Free will find offerings available, the Tapioca and Sesame round far more savory than many with sweetness provided by plump, bursting Blueberries.

Saving Cocoa till last, the Double Chocolate Cookie almost bitter with a few Nuts tossed in for texture, it was only because the item was prominently displayed at the register than a baton of Whole Wheat Bread decorated with chunks of Dark Chocolate, Raisin and Walnut was added to the order last minute, a gamble that would nonetheless pay-off several times over as the crumb was pillowy soft with each ingredient present and accounted for, but not overwhelming the others.

www.rosetta.com.mx/panaderia

Posted in Breakfast, Croissant, Food, Mexico, Mexico City, Panaderia Rosetta, Vacation

March 11, 2017
9:05 PM
by: Uhockey

Taqueria Los Parados, Mexico City MX

Taqueria Los Parados

Tacos Nopale Con Queso

Tacos Alambre de Pastor

Tacos Chuleta y Tocino

Pan Arabe con Pollo

Volcan con Chorizo

Jericaya

Arroz con Leche

Considered by many to be the best Taco shop in a city where one can literally find a stand or cart every ten yards, Taqueria Los Parados was a must-visit on the first night in Mexico City, a small line snaking out the front of a standing-room-only space where Meats are being grilled or spit-roasted in plain view with Condiments sitting at the cusp of the entryway, free for the taking.

Using two large menu boards with no indication of how to proceed, it was after some deliberation that the counter was approached with an order typed out in text, the items recited back and two Desserts plus a beverage produced from the cooler with instructions to pass the receipt to a grillman who would prepare all of the rest.

Tight, narrow and crowded – comments often as applicable to the city itself as they were to Los Parados, it was with a small space carved along an interior ledge that a brief wait was undertaken prior to orders being served one-by-one from the grill-top, first bites of the Tacos Alambre de Pastor showing the Beef to be tender and succulent amidst a mélange of Peppers and Onions that grew even more vibrant with a spritz of Lime and some Salsa while the Cactus and Cheese was smoky and fresh both before, and moreso after, adding a generous amount of Pico de Gallo.

Intrigued by the combination Taco of Steak and Bacon, but a little underwhelmed by the flavor until condiments were added to liven things up, the dual-layered pocket of grilled Chicken and Cheese quickly helped steer the meal back on course, the dish described as a Volcan featuring the Tortillas grilled crisp beneath a pile of spicy Pork mellowed by both the melted Cheese and a scoop of pureed Avocado.

Wrapping up the meal with desserts, a plastic cup of Rice Pudding proving mildly sweet and laced with Cinnamon amidst stick-a-spoon-up-straight thickness, even better bites were found within a dish entitled Jericaya, the Egg Custard popular in Guadalajara lightly baked brown on top with a texture not so different from Flan, but with less air pockets and a more savory overall flavor.

http://taquerialosparados.mx/

Posted in Dessert, Food, Mexico, Mexico City, Pork, Tacos Los Parados, Taqueria Los Parados, Vacation

March 11, 2017
7:59 PM
by: Uhockey

Bo Patisseria, Mexico City MX

Bo Patisseria

Carrot Cake

Guava Cheesecake with Cardamom and Anise

Torta de Nuez

Located in the upscale Hipodromo section of Mexico City and celebrated by locals for Pastries using French technique but flavors familiar to the local palate, it was just thirty minutes prior to close that a stop was made at Bo Patisseria, the staff pleasant and as helpful as possible considering they spoke no English while the store itself is cutely designed with birds and shelving containing everything from Chocolates to housemade Preserves.

Bordering trendy Condessa, the clientele still rolling in at such a late hour for warm Beverages and something sweet, it was after some deliberation that three individually sized cakes were selected, the total bill of less than $9USD about half of what one would pay for lesser quality products north of the border.

Starting the tasting from light to heavy, and thus holding Bo Patisseria’s most famous item till last, those who enjoy the flavors of Tea would be well advised to order the airy Guava Cheesecake laced with Anise and Cardamom, the followup Nut Tart eschewing all the Jelly that makes America’s Pecan Pie so sweet while the Carrot Cake said by many to be ‘destination worthy’ proved to be just that, the crumb so moist and rife with spice that it barely seems like any flour or sugar is present while the icing is tangy and just thick enough to add some balance.

http://www.bopastisseria.com/

Posted in Bo, Bo Patisseria, Dessert, Food, Mexico, Mexico City, Vacation

March 11, 2017
6:03 PM
by: Uhockey

Rosetta, Mexico City MX

Rosetta

Grissini

Focaccia and Wheat with Extra Virgin Olive Oil

Charcoal Eggplants, Tomato, Basil, Peppers

Black Tagliolini with Octopus

Pappardelle, Chicken Livers, Sage

Pork Loin, White Mole, Epazote

Braised Short Ribs, Creamy Polenta

Americano with Meringue

Affogato with Cardamom Ice Cream

Mamey, Pixtle, Taxcalate Crumb

Chicozapote of Flan and Pink Peppercorn Ice Cream

Smoked Meringue, Cream, Pulque, Vanilla

Classically trained at New York’s French Culinary institute and returning to her native Mexico in 2010 to open an Italian Restaurant in the heart of Roma, Mexico City, Chef Elena Reygadas took a chance where many had come up empty prior, her Rosetta and its attached Panaderia now amongst the most well-regarded dining spaces in all of Latin America.

Embracing the concepts of a market driven menu and using everything from sources as local as possible, the converted Colonial townhouse utilizing a minimally upgraded kitchen with a basement bakery to produce everything from Pastas and Sauces to a vast array of Breads on sight, those arriving at Rosetta will find the restaurant rather quaint compared to the sizeable white resort looming over it from the street corner, a hostess taking names at the door as reservations are advised but not required, a 4:00pm Saturday arrival offering no seats inside, but a beautiful two-top on the shaded patio where temperatures hovered just over 70°F.

Changing the menu daily, both English and Spanish versions available on request, a first glance will show Reygadas’ style to truly embrace both her heritage and her training with a whole lot of added personality, each plate described by no more than three or four ingredients though the final product inevitably proves far more elaborate, though neither the plating nor the demeanor of the staff comes off fussy or pretentious.

Not a place for flash or glamour on the plates, that left to the well-heeled crowd of locals who enjoy relaxing on the patio with a cigarette and Coffee in hand, it was shortly after Grissini and a fluffy pile of Focaccia arrived that an order was placed with requests for a slow roll-out, first bites of the smoky Eggplant spread buried under vine-fresh Tomatoes and sliced Peppers showing a deft hand with produce, every ingredient doing their part and all existing in a balance that was as bright and vibrant on the tongue as on the plate.

Understanding that some may wish to dine indoors to avoid the constant barrage of street vendors peddling everything from Candy to Flowers to Toy Trucks, it was with a serenade from both guitar and flute that the meal moved forth, two plates of housemade Pasta including the seasonal Tagliolini and classic Pappardelle both sizable in portion and up-front in flavor, the former embracing the flavors of Cioppino head-on with chunks of crispy Octopus added for texture while the wide ribbons were cooked and sauced beautifully with enough herbs and butter to stand up to the seared Chicken Liver segments.

Doing a remarkable job of coaxing big flavors out of each ingredient, Secondi at Rosetta continued to embrace a theme of simplicity in an era where many Chefs seem to overshoot, the 7oz Short Rib served on a creamy bed of Polenta cooked crisp on the edge but tender on the inside beneath a sauce with pronounced sweetness while the Rare Pork Loin was only marred by the fact that the provided knives were not sharp enough to cut through the flesh, a small oversight quickly forgiven after one bite of the Mole Blanco with light notes of Banana and Fig coming through amidst the backdrop of Seeds and White Chocolate.

Certainly not skipping desserts considering the praise lavished on Rosetta Panaderia it was to no one’s surprise that the kitchen once again shined with sweets thin slices of Mamey served over cream made from the plant’s seed plus a Chocolate crumble starting things off alongside Coffee and an elegant Cardamom Affogato, and only getting better with a Vanilla Malt tasting Flan bruleed beneath Pink Peppercorn Ice Cream followed by the white-on-white-on-white showstopper of smoked Merigue topped in Agave Cream with a sour start and mellow Vanilla finish.

www.rosetta.com.mx/

Posted in Bread Basket, Coffee, Dessert, Food, Ice Cream, Italian, Mexico, Mexico City, Octopus, Pork, Rosetta, Vacation

March 10, 2017
12:09 PM
by: Uhockey

Birthday 2017, Las Vegas NV

Birthday 2017

Metro Pizza Spice Pizza and Pasta Blend

Metro Pizza Sicilian with Cup n’ Char Pepperoni

Metro Pizza Italian Chop Salad

Metro Pizza Spring Pizza with Sausage, Peppers, Basil and Ricotta

Metro Pizza Cannoli

Scratch Made Red Velvet with Cream Cheese Icing

Drago Sister’s Tres Leches

As it turns out, I am not ‘too young to be a doctor.’ Thanks to all for making No. 37 special despite a long day at work and an early flight the following morning.

www.metropizza.com
www.dragosisters.com

Posted in Birthday 2017, Dessert, Drago Sisters, Drago Sisters Bakery, Food, Italian, Las Vegas, Metro Pizza, Metro Pizza on Decatur, Nevada, Other, Pizza, Pork

March 4, 2017
5:50 PM
by: Uhockey

Le Cirque [12,] Las Vegas NV

Le Cirque

Le Framboise – Veuve Clicquot, Raspberry Puree

2016 Billecart-Salmon Sparkling Rose

Amuse Bouche – Rambutan, Salmon Mousse, Salmon Roe, Edible Gold

White Chocolate and Coffee, Baguette, Brioche, Bacon, Baguette, Pretzel Bread and Salted/Unsalted Butter

Hamachi – Japanese Yellowtail, Avocado, Heart of Palm, Radishes, Tangerine, Tapioca, Yuzu-Mirin Vinaigrette

La Salade d’Artichauts – Baby Artichokes, Watercress, Croutons, Pansies, Avocado, Parmesan, Dijon Mustard Vinaigrette, Perigord Black Truffle

Soup Savoyarde aux Topinambours – Savoyarde Sunchoke Soup, Wild Forest Mushrooms, Potato Tree, Cocoa, Green Tea Sable, Raclette Cheese, Perigord Black Truffle

Le Foie Gras Flambe aux Sureaux – St. Germain Flambeed Foie Gras, Sesame, Tapioca, Elderflower Gastrique

Le Risotto a la Truffe Blanche – Creamy Rice, Echire Butter, Chicken Jus, Perigord Black Truffle

Hokkaido Scallop – Daikon ‘Tagliatelle,’ Roasted Peanuts, Ginger, Thai Curry

Japanese A5 Wagyu Beef Striploin – Braised Oxtail Croquette, Marrow, King Trumpet Mushroom, Leek, Sauce Vert, Mustard Horseradish

Le Pamplemousse – Pineapple, Cinnamon, White Chocolate Sphere

Double Espresso – Ice

Chocolate Souffle – Vanilla Ice Cream

La Boule au Chocolat – Chocolate Ball, White Chocolate Ice Cream, Hazelnut Caramel Crunch

Mignardises – Salty Caramel Macaron, Pistachio Macaron, Raspberry Pate de Fruit, Strawberry Marshmallow

No stranger to the realm of ‘fine dining’ and Restaurants ranked amongst the best in the world by any number of lists, birthday dinner at Le Cirque occurred under the recent circumstances of Ivo Angelov, Wilfried Bergerhausen and team finally being awarded 5-Stars by Forbes, one of the most exclusive travel guides in the world – and one that is particularly relevant given the limited number of restaurants it awards top honors both in the United States and overseas.

Self described as “the” global authority on luxury travel, the inspectors all reportedly dining at each ranked restaurant anonymously several times before rendering a verdict, Forbes takes into account not only what is ‘on the plate’ a la Michelin, but also the overall experience as relates to memories created, something that eleven previous visits to the Bellagio’s longtime best restaurant have proven not only sustainable but better with time, a rarity to say the least considering Las Vegas’ ever volatile dining economics.

Again seated at the bar and giving Carte Blanche to the kitchen, the decision to trust Chef Bergerhausen never in question since the young man took over at an unprecedented age of twenty-eight, it was with a classic Framboise plus a glass of sparkling Rose from Charlene that the meal began just as that prior to Christmas, an amuse of Rambutan and Salmon as unlikely a pair as anything coming out of Pierre Gagnaire’s kitchens around the world, and every bit as elegant with the sweetness of the Fruit arriving early, followed by the linger of silky Mousse that is rich but not the least bit ‘fishy.’

Having already seen much of the winter menu thanks to previous visits, the Bread tray recently updated with a longer Roll described as a Baguette plus eggy Brioche loaves slightly smaller than the Pretzle, “Hamachi on the Beach” has seen an upgraded plate with black sand supporting a refreshing bowl of Yellowtail mixed with micro-Vegetables and Citrus Vinaigrette while the Baby Artichoke Salad creates more visual stimulation than ever by way of the Parmesan and Black Truffles both being added as ‘leaves’ made by a similar method to those used on the Gold Wrapped Quail served as part of the Menu Prestige.

Continuing to serve a small miracle with “Soup Savoyarde aux Topinambours,” the typically earthy Sunchoke converted into a conversation-starting Potage by way of Pickled Mushrooms, Raclette and a deep breath of Matcha, Bergerhausen’s new Duck Liver dish sees the small Steak flambéed in Eldeflower Liquor and topped with crunchy Cereal Grains atop a fragrant Gastrique, the classic Risotto using the last of the season’s Perigord Black Truffles with nothing more than creamy Rice, good Butter and a touch of Chicken Stock to create a dish that continues to define magnificence in its simplicity.

Getting interesting with Japanese Scallops, a tangle of shaved Radish with Roasted Peanuts, Ginger and Curry speaking to the Chef’s time at Joel Robuchon while still falling in line with classic technique and flavor profiles that will seem accessible to Le Cirque’s guests, a finale of Japanese A5 Wagyu Beef Striploin was every bit as good as remembered from past experiences, the Croquette bursting in the mouth much like the Pre-Dessert to follow while the ring of Marrow and Meat below it was also rich, but nicely separated from other bites by accompanying Leeks, Mushrooms and condiments.

Changing Apple to Pineapple with ‘Le Pamplemousse,’ a lighted presentation by way of the “Parisian Mule” container added a bit of intrigue to the refreshing bite, dessert came by way of two more classics, the Chocolate Souffle as tall and fluffy as ever though the Crème Anglaise was omitted for unknown reasons while “La Boule au Chocolat” came with greetings and a candle – the wish for another good year including holidays in that same seat within arm’s reach of a 5-Star Plaque to match the 5-Stars from AAA hanging above it.

FIVE STARS: Who am I to argue with Forbes? They’re just echoing what myself and others have been saying for years.

RECOMMENDED: White Chocolate Coffee Bread, Soup Savoyarde aux Topinambours, Le Risotto a la Truffe Blanche, Hokkaido Scallop, Chocolate Souffle, La Boule au Chocolat.

AVOID: Not fond of Mustard nor Horseradish, the condiment is probably best skipped for anyone harboring similar feelings.

TIP: Spring Menu soon.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

https://www.bellagio.com/en/restaurants/le-cirque.html

Posted in Bread Basket, Coffee, Dessert, Foie, Foie Gras, Food, Ice Cream, Las Vegas, Le Cirque, Macaron, Macaroon, Nevada, Souffle, Sushi, Tasting Menu, Truffle, Truffles

March 4, 2017
11:44 AM
by: Uhockey

Oyster Bar at Hard Rock Hotel & Casino, Las Vegas NV

Oyster Bar at Hard Rock Hotel & Casino

Fresh and Hot Salt and Vinegar Chips

Calamari “Fries” – Sriracha Aioli, Housemade Unagi Sauce, Crushed Peanuts, Chives

Belon Oysters with Cocktail Sauce, Lemon, Mignonette

Lobster Roll – Maine Lobster, Butter, Housemade Toasted Roll, More Butter with Hand Cut Steak Fries

Classic Pan Roast with Rice – Loup de Mer, Lobster, Mexican White Shrimp, Blue Crab

Shrimp and Grits – New Orleans Style BBQ Shrimp, Sharp Cheddar and Andouille Sausage Grits

Poblano Corn Chowder – Charred Corn, Potatoes, Garlic Oil

Linguini with Clams – Garlic, White Wine, House Made Pasta, Crushed Red Chile

Promptly shuttering his critically praised Glutton just a few months back, the lack of DTLV foot traffic and support claiming yet another business as nothing but bars, Eat. and Carson Kitchen can seem to survive the lack of nearby residents and a tourist population that is there only for the neon canopy and ‘cheap’ booze, it was not long before Bradley Manchester landed a job heading up the rejuvenation of Hard Rock Hotel & Casino, the rumors of its pending acquisition by Frank Fertitta and the Station Casinos Group seeming all the more likely as one of the first things to debut was the Oyster Bar just off the gaming floor.

Originally concepted by Marcus O’Brien and Derek Litzinger, their relocation to a local country club likely to also yield some great food in the near future, Oyster Bar at Hard Rock Hotel & Casino features the same circumferential design as those at Palace Station and elsewhere, but elongated and with more polish, the team led by Manchester and two Sous plus a busy Cocktail Waitress working in plain sight from a menu that includes all the Raw Bar Standards and Pan Roasts, plus several twists on Seafood based classics.

Greeted by Chef Manchester on arrival, his mood upbeat and description of things to come – including the nearby Steakhouse concept from Morton’s – explained with great excitement, those who have not been to the casino on Paradise recently may want to stop by soon in order to witness a more open floorplan that the Chef expects to evolve further in the coming weeks and months, the former Fuel Coffee Bar now a neon-lit Dunkin Donuts soon to be joined by a Mediterranean restaurant where 35 Steaks + Martini’s resides while Pink Taco is also soon due for a menu reboot and exterior facelift.

Proudly discussing the resources available at such a large property for sourcing, the vast majority of Oyster Bar’s Seafood flown in daily, it was after a bit more chat that Manchester sprung to work with what was essentially carte blanche, the complimentary fresh-fried Salt and Vinegar Chips thin and nicely seasoned while Calamari “Fries” featured the Cephalopod sliced into strips and gently battered beneath thickened Soy and ground Peanuts, the light application of Sriracha adding a bit of heat that made the whole dish seem like something inspired by Thai cooking.

Offering six Belon Oysters on ice next, the meaty Bivalves described as “The Rolls-Royce of Oysters” living up to their billing with a coppery edge that dissipates with a bit of sweetness, Oyster Bar’s Lobster Roll passes up on all the Mayonnaise nonsense to put nearly a pound of Butter-poached Crustacean on a housemade Roll with handcut Fries plus a variety of Vinegars and Hot Sauces, the $22 choice a better value than many found during peak season in the Northeast and easily the best tasted to date in Las Vegas.

At this point a local legend thanks to tourists up-all-night at Palace Station, it only seemed appropriate to next give the Hard Rock’s Pan Roast a taste, Manchester and his team holding nothing back with an “All In” version featuring filleted Loup de Mer, a full Lobster, several White Shrimp plus Blue Crab in a piquant orange broth that, like the Shrimp and Cheesy Andouille Grits to follow, was not only flavorful and cooked perfectly, but more than enough to share.

Requesting a cup of the Poblano Corn Chowder based on personal taste, the use of lightly charred Kernels amidst the creamy base fortified by Potatoes and brightened by Garlic Oil, those looking for something a little more fancy would do well to request an order of Manchester’s classic Linguini with Clams, the fresh noodles made on-site in the pastry shop cooked with a nice tooth amidst so much sliced Garlic and White wine that Vampires and significant others may be warded off, but well worth it thanks to both the just-cooked Clams on top and the copious amount of Bellies and Adductor Muscles found in the Sauce.

FOUR AND A HALF STARS: Located near the doors and proper ventilation, the gaming floor’s smoke imperceptible from any of the high-backed, comfortable seats, Oyster Bar at Hard Rock Hotel & Casino sees one of Sin City’s most well-liked Chef back in the spotlight with a smile on his face and big plans for the future while cooking up classics plus a few inspired additions at a price that is not only affordable, but essentially a bargain considering the portions and ingredient quality.

RECOMMENDED: Lobster Roll, Shrimp and Grits, All-In Pan Roast, Linguini and Clams.

AVOID: No desserts. An oversight that could easily be remedied by a Pie or two considering the in-house pastry department that is already making them for Mr. Lucky’s. 11a daily, closes at 10:00pm Sun-Thu and 2:00am on Fri-Sat.

TIP: Seating is first come, first serve and even now there is likely to be a wait during peak hours.