Endo Edibles

April 1, 2017
7:47 AM
by: Uhockey

Joe Maxx Coffee Company, Las Vegas NV

Joe Maxx Coffee Company

Cold Brew on Ice

White & Dirty – Sweet Vanilla Latte steamed with ground Cinnamon

Black & Tan Frappe Sample – Espresso Blend, Ghirardelli Chocolate and Peanut Butter

Broccoli, Chicken, Egg and Cheese Breakfast Pocket

Lemon Square

Mixed Berry Pie Bar

Blueberry Scone

Chocolate Chip Scone

Nutella Croissant

Nutella Bacon Twist

Although where one lives determines many things, where they come from cannot be changed, and although many may feel that Ohio and the surrounding states are little more than ‘fly-over’ country The Heart of it All actually contains a lot of passion and the roots of several national brands, the recent expansion of Youngstown’s Joe Maxx Coffee Company to Florida and the Southeast Corner of Las Vegas bringing the legend of a World War Two Era Pilot to a city where a good ‘cup of Joe’ remains scarce in all corners.

Now open for just under five months and slowly spreading the word by way of little more than word of mouth, a location near the original Bachi Burger and daily hours from 6:30am to 6:30pm plus a drive through generating a fair amount of traffic, it was just past 8:00am on Saturday that the front doors of the spacious shop decorated by local artists was entered, the vibe cool and casual with clean lines and a lot of white plus some comfortable looking couches alongside a handful of chairs and tables.

Playing everything from ambient modern rock to classics like My Girl at a low level, the smell of coffee and baked goods hanging in the air, it was after a brief chat about life back in the Midwest with a General Manager from the original store that the Las Vegas expansion was explained by the fact that one of the original investors was based out of Henderson, while the store’s good fortune in finding former Mothership Intern Rishi Stocks to reinvent the bakery was described as “an accident, she found us” – and that is most certainly a good thing.

Using Beans roasted in nearby Cleveland, several Organic Free-Trade Origins forming blends used to make everything from Drip to Cold Brew and Nitro, plus several Lattes and Frappes, it was with both a Toddy-based pour over on Ice plus the Cinnamon-rich White & Dirty in hand that a table was located, Ms. Stocks and another man bringing out seven of the scratch-baked Pastries with the Manager quick to follow offering a sample of the indulgent Peanut Butter and Dark Chocolate thickened Frozen Black and Tan.

Impressed by the quality of the Cold Brew, a clean blend that starts strong but finishes fruity, while both the Frappe and hot Latte are clearly well thought out despite not being too Espresso-forward, a focus on Pastries made by the self-trained young woman who states that she “discovered my love for baking a couple years ago” shows that with enough heart and effort one does not require a degree to make something delicious, the Broccoli, Chicken and Cheese smooth and creamy inside a flaky pastry shell that makes one wonder why there are so many lousy Pot-Pies in Las Vegas when a small Coffee Shop is already making something similar, and better.

Progressing through the selections slowly, a choice to focus on Fruit first leading to bites of a Lemon Bar that is welcomingly sweeter than many, though perhaps not as sour as it *should* be according to purists, Rishi’s popular Blueberry-Raspberry Pie Bars made their return to the weekend menu with outstanding results, the juicy berries soaking into a thick crust without rendering it flaccid while the crumble on top was smooth, buttery and mellow.

Happy to see Scones featured at Joe Maxx, the time spent with Beth Ryan-Small in Henderson hopefully paying dividends as the unique collection of flavors at Mothership continues to set a high bar for the rest of Sin City, Rishi’s version is scaled down to about half the size and more focused on traditional ingredients without being any less delicious, certainly not the dry versions that require Clotted Cream and Jam over in England, but rather a hefty sort of pasty offered with Blueberries or Chocolate Chips that eats akin to a French Financier.

Acknowledging that things were about to get rich, the use of Nutella rarely subtle, it was with water replacing Coffee that a fork and knife were used to pierce the golden shell forming an arched cavern around a dense center of the Chocolate-Hazelnut Spread, each bite from beginning to end growing a little more filling while the Bacon-layered Twist took very slightly different approach that almost seemed as if it was made of Phyllo Dough, tiny flakes raining down with each bite from the lengthy stick that is equal parts sugary and savory.

FOUR STARS: Not yet making everything in house, though that is indeed in the works, Joe Maxx Coffee Company continues the recent reinvention of Las Vegas’ Coffee culture with good Beans and clever Drinks at a fair price while those looking for an alternative to Starbucks or Grouchy John’s less-inspired breakfast items would be well served to take a look at whatever Rishi has most recently put on the shelves.

RECOMMENDED: Mixed Berry Pie Bar, Bacon-Nutella Twist, Chocolate Chip Scone, Breakfast Pocket, Cold Brew.

AVOID: Items such as the Cinnamon Roll are proofed in house, but not made from scratch, while the Nutella Croissant is definitely a pastry best shared.

TIP: Social Media Check-Ins yield a free small Coffee.

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

http://www.joemaxxcoffee.com/store-locations/las-vegas/

Posted in Breakfast, Coffee, Croissant, Croissants, Dessert, Food, Joe Maxx, Joe Maxx Coffee, Joe Maxx Coffee Company, Las Vegas, Nevada, Pork

March 25, 2017
6:42 PM
by: Uhockey

Fiamma Trattoria & Bar [3,] Las Vegas NV

Fiamma Trattoria & Bar

Ciabatta, Olive Focaccia and and Soft Rolls with Tomato Basil Butter and Unsalted Cow’s Milk Butter

Beef Carpaccio – Spicy Patatine, Classic Cipriani and Citonette Dressing, Shaved Parmigiano, Brioche Croutons

Caprese – Fresh Bufala Mozzarella, Heirloom Tomatoes, Basil Pesto, Aged Balsamic Reduction, Roasted Bell Peppers

Grilled Mediterranean Octopus – Yukon Gold Potatoes, Kalamata Olives, Red Pepper Romesco, Crispy Capers, Parsley

Italian Beef Meatballs – Salsa Pomodoro, Grilled Ciabatta Bread

Beef Tenderloin Marsala – Fresh Ricotta Cavatelli, Sliced Beef Tenderloin, Wild Mushroom Marsala Sauce

Lobster Gnocchi – Maine Lobster, Vodka Cream Sauce, Pea Tendrils, Calabrian Chili

Raviolini – Short Rib Ravioli, Black Truffle Cream, Vegetable Confetti, Barolo Wine Reduction

Homemade Fettuccine – Tomato Fettuccine, Tuscan Kale, Roasted Red Peppers, Spicy Italian Sausage, Roasted Garlic Cream Sauce

Strauss Farms Veal Cheeks – Slow Braised Veal Cheeks, Thyme roasted Mirepoix, Pea Tendrils, Pommes Puree

Mediterranean Sea Bass – Pancetta-Braised Tuscan Kale, Crushed San Marzano Tomato, Char-grilled Lemon

Sauteed Spinach – Roasted Garlic, Chili Flakes

Crispy Patate – Green Onion, Crispy Pancetta, Parmigiano

Peach Bellini – Prosecco & Vanilla Panna Cotta, Caramel Peach Infusion, Peach Sorbetti, White Chocoalte Pearls, Bellini Macarons

Nutella Tiramisu – Nutella Mascarpone Mousse, Frangelico Lady Fingers, Coffee Whipped Cream, Caramelized Hazelnuts

Gelati and Sorbetti – Vanilla, Nutella, Pistachio, Apple Moscato, Raspberry, Lemon Basil

Triple Cioccolato Bread Pudding – Dark Chocolate Bread Custard, Warm Milk Chocolate Ganache, White Chocolate Ice Cream, Chocolate Sable

Slowly creating a list of ‘go to’ places when friends suggest a style of food, particularly when that friend is a well-known local who states his last meal at a favored place was less than great, it was just a few days after the announcement that former Fiamma Chef Buscaglia would be returning to the Strip that a party of two sat down for dinner from the restaurant’s current kitchen, Chef Pawan Pinisetti and his team including Shawn Hamada putting out a sixteen plate feast that impressed by way of classics and new items recently launched for Spring.

No doubt an odd day for Las Vegas, the robbery at Bellagio on Friday and a hostage situation in front of Cosmopolitan slowing traffic and seeing an increased police force present throughout the MGM Lobby, it was just past 5:30pm that a sizable booth overlooking the lower-ring of the restaurant was presented, Sommelier Caleb Anderson and other familiar faces quickly making everyone feel welcome as the new menu was unveiled, complete with several new items and the option for a prix-fixe tasting.

Always happy to give the kitchen carte blanche, a healthier looking Chef Pinisetti stopping by to say hello and chat about the underrated restaurant’s business – as good as ever as Sin City enters convention season and even tourists have come to realize that the long-term MGM tenant is doing something special – it was not long before a glass of wine was poured and Bread was offered, the braided Rolls and Basil-Tomato Butter now joined by fluffy Olive Focaccia that is just briny enough to be delicious on its own without overwhelming the sauces it will be used to wipe up throughout the night.

For the third time impressed by the server’s ability to make such a sizable space feel cozy yet chic, the fact that several Front of House members have been on staff for more than five years, it was not long before a quartet of antipasti arrived including the Caprese Salad that remains one of Las Vegas’ best thanks to produce from Intuitive Forager Kerry Clasby, updates to the Carpaccio including crispy Potatoes spiced with Hungarian Paprika and well-charred Octopus with Capers and Olives both as good as in the past while Pinisetti’s new Meatballs do away with Pork and Veal to focus strictly on Beef and just enough Bread to keep in together in a bowl of bright Pomodoro and melted Cheese.

Continuing to impress by making every Pasta in-house daily, the two women arriving before 4am possibly soon to be given the spotlight in a new restaurant feature later this year, those familiar with Fiamma will know that no meal is complete without the classic Raviolini matching tender Short Rib to Truffles and Barolo while the Gnocchi has reached a new level by way of decreasing the Potato content to make it even more fluffy, the generous chunks of Lobster providing a sweet and snappy contrast to the Dumplings bathed in Calabrian Chili infused Vodka Cream.

Saucing Pastas to an American standard, which some nay-sayers would suggest to be ‘too much,’ more impressive plates from round two consisted of springy Ricotta Cavatelli topped in bold Marsala bolstered by Mushrooms with slices of Beef while the new Fettuccine is Tomato-based and cooked to a fine al dente amidst Kale, Red Peppers and housemade Italian Sausage with quite a bit of spice.

Replacing the previous Broccolini with Spinach, again cooked tender in a bath of confit Garlic and spicy Chili Flakes, it was alongside crispy skin-on Potatoes tossed with Pancetta and Green Onions that Secondi were served after a bit of respite, the Turkish Sea Bass flaky, moist and simple while the Veal Cheeks from Strauss Farms were a bold move towards rustic in an unlikely environment, the tender protein literally soft enough to be eaten with a spoon atop Potatoes that attest to Pawan’s time at Joel Robuchon plus a bouquet of flavors added by an edible mélange of Vegetables.

Only adding one new item to the dessert menu, though the seasonal Sorbets and Ice Creams are worth seeking out on the strength of Pistachio, Apple Moscato as well as Raspberry, those who’ve been in the last six-months will be happy to know that both the layered Nutella Tiramisu with gold-dusted Hazelnuts and the ‘dinner and a show’ Peach Bellini remain must-orders, that term equally applicable to a small round of Bread Pudding infused with Dark Chocolate Custard resting in a pool of melted Milk Chocolate beneath a ball of slowly melting Cocoa Butter Ice Cream that ranks amongst the most decadent in town.

FIVE STARS: Excelling at what Las Vegas does best, producing a luxury experience despite volume that would make most restaurateurs’ heads spin, the sustained success of Fiamma Trattoria & Bar continues to attest to the dedication and skill of the staff, the front of house and kitchen working step in step to generate the sort of food that keeps patrons coming back whether they are just in town for a conference or living just down the street.

RECOMMENDED: Beef Carpaccio, Raviolini, Lobster Gnocchi, Homemade Fettuccine, Crispy Patate, Mediterranean Sea Bass, Peach Bellini, Bread Pudding.

AVOID: N/A.

TIP: The Veal Cheeks were a daily special, hence the reason they are not ‘Recommended above.’ Tune in to Social Media for frequent updates from Chef Pinisetti and be aware the online menu is woefully out of date.

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

https://www.mgmgrand.com/en/restaurants/fiamma-italian-restaurant-bar.html

Posted in Bread Basket, Bread Pudding, Coffee, Dessert, Fiamma, Fiamma Trattoria, Fiamma Trattoria & Bar, Fiamma Trattoria and Bar, Food, Gnocchi, Ice Cream, Italian, Las Vegas, Lobster, Macaron, Macaroon, Nevada, Octopus, Pork, Tasting Menu, Tiramisu, Truffle, Truffles

March 25, 2017
8:15 AM
by: Uhockey

Metro Diner, Las Vegas NV

Metro Diner

Black Coffee or Vanilla Flavored Coffee of the Day

San Francisco Benedict – Canadian Bacon, Sliced Avocado and Tomato. Served with Hollandaise and Hash Browns.

½ Order Fried Chicken & Waffle – Half a fried Chicken and a Belgian Waffle, topped with Powdered Sugar and sweet, Strawberry Butter. Served with our signature sweet and spicy Sauce.

Cheesiest Grits

Biscuit

Spicy Honey Chicken Biscuit – Warm Biscuit with a Spicy Honey Glazed Chicken Breast Tender

Pound Cake French Toast – Four slices of Pound Cake, battered and grilled to perfection. Topped with Powdered Sugar.

1/2 Order Strawberry Cheesecake Yo Hala on The Square – Two thick slices of Challah Bread stuffed with Strawberries and Cream Cheese, prepared like French Toast. Topped with Strawberry Compote and Powdered Sugar!

Monte Cristo – Fried Sourdough Sandwich stuffed with Turkey, Ham, Cheddar and American Cheese, topped with Powdered Sugar. Served with Raspberry Preserves and your favorite side (Onion Rings + $0.50)

Key Lime Pie – Whipped Cream on the side

Salted Caramel Brownie – Vanilla Ice Cream

Originally opened in 1992 in Jacksonville Florida and described as “Where the Locals Eat” ever since, it was entirely by accident that it was discovered that Metro Diner had recently expanded to the Las Vegas Suburbs, ongoing discussion about who was doing a ‘true’ Monte Cristo Sandwich in the local market bringing up results for a familiar name just a few minutes away that had not been there just last month.

Not to be mistaken for Metro Pizza, though both they and the Diner chain now with nearly two-dozen locations show a similar commitment to Scratch-made classics invigorated by contemporary techniques and great ingredients, it was just past 8:15am on Saturday that a party of three entered the converted former drive-thru Burger joint now decorated as a cozy space with checkered floors and green tables, a few televisions showing Sportscenter as early 2010’s Pop hits flittered overhead.

Arriving before most of the crowd and greeted by local Operating Partner Tony Alonge, whose name had been passed along from corporate after an E-mail inquiring as to whether the Monte Cristo was available at Breakfast since the online menu seems to indicate otherwise, it was at a sizable four-top next to the kitchen that seating was offered and menus presented, the servers with an ever-present smile that almost seemed contagious throughout the morning – a few of them even passing their limited free time dancing and singing along to the music.

Featuring a sizable menu, though not the outlandish ‘everything to everyone’ mishmash of some, it was after some perusal and questions about sourcing that a relatively sizable order was placed including a few half-size plates allowed in order to sample more variety, the total cost of just over $70 still a bargain considering all that was entailed and easily a place where a check less than $15 per person would be realistic as an average.

Honing recipes now for nearly 25 years, each restaurant offering similar classics plus several specials that change from week to week, it was with Coffee and Water poured and kept filled that the meal quickly got underway, a miscommunication about wanting items sent out in rounds soon seeing the whole table flooded with eight plates that made it difficult to taste everything while still warm, the Pound Cake French Toast, for instance, saved till last and at that point just above room temperature which made it difficult to get a sense of how good it might have been piping hot and more capable of melting the butter.

Moving on to items better assessed hot from the kitchen, a one-and-one Benedict featuring housemade Hollandaise, Canadian Bacon and Vegetables beneath medium-poached Eggs atop toasted English Muffins as good as most in the city alongside nicely fried Hash Browns, Metro Diner’s Fried Chicken and Waffles proved very impressive considering the price point, a half-order of the bone-in Bird plump and juicy with a good spice profile served with supple Waffles and a scoop of Strawberry Butter.

Not offering the option for Pure Maple Syrup, but instead creating their ‘signature’ sweet and spicy Sauce tableside by combining Crystal Hot Sauce with Warm ‘syrup,’ it was with good fortune that neither the aforementioned Pound Cake nor the signature “Yo Hala on The Square” Stuffed French Toast required any additional garnishment, the thick slices of Challah Bread stuffed with Strawberries and Cream Cheese making for one tasty weekly special beneath a liberal ladle of warm Strawberry Compote.

Not particularly impressed by the “Cheesiest Grits,” even the addition of a layer of Cheddar both top and bottom leaving the grains a bit runny and flavorless without adding salt, Metro Diner’s Buttermilk Biscuits feature the drop-style common throughout most of Florida and are well flavored with light sours of Buttermilk, the addition of a Honey-Glazed Chicken Plank to make a $4.79 Sandwich well worth it for those not wanting to invest in the whole Chicken and Waffles plate.

Speaking finally on the Monte Cristo, most versions in town either outright lying by serving a French Toast Sandwich or bastardizing the original recipe by omitting the Turkey, Metro Diner finally gives Las Vegas what so many have been requesting for years, the soft Sourdough Batter-dipped and deep-fried around a thick stack of two deli-Meats, Cheddar and American Cheese with almost no residual oil plus a big bowl of Raspberry Preserves at its side.

Using the same light Batter to coat the Onion Rings as that on the Monte Cristo, other options for sides including Fries, Breakfast Potatoes, Mac n’ Cheese and more, it was with compelling words offered by the chalkboard at the back of the room that Dessert became necessary, the Salty Caramel Brownie served warm with a big ball of Vanilla Bean Ice Cream and Chocolate drizzle while the Key Lime Pie is imported straight from Jacksonville for the sake of consistency, anyone familiar with the debate certain to be amused by Whipped Cream offered on the side, but certainly not on top of, the generous and tangy slice.

FOUR STARS: Cooking up some old-time classics and obviously paying attention to culinary traditions while still coloring outside the lines at times to keep things interesting Metro Diner is a welcome addition to the competitive Las Vegas breakfast market, their success likely to be determined by how well they build brand loyalty while also luring customers back by way of good prices, weekly specials and quality service.

RECOMMENDED: Monte Cristo, Chicken and Waffles, Yo Hala on the Square, Key Lime Pie.

AVOID: Cheesiest Grits, ordering too much at once without instructions to course things out as the kitchen moves FAST. The Corn Syrup-based Jelly and lack of an option for Real Maple Syrup is also disappointing.

TIP: All items offered all day, 7a-8p Sunday through Thursday and till 9:00pm on Friday and Saturday.

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

https://metrodiner.com

Posted in Breakfast, Coffee, Dessert, Food, French Toast, Ice Cream, Las Vegas, Metro Diner, Nevada, Pork, The Metro Diner, Waffle, Waffles

March 18, 2017
7:05 PM
by: Uhockey

Hotel Carlota, Mexico City MX

Hotel Carlota

Organic Black Tea from India

Flammekeuche with Onion and Botarga

Octopus in Peanut Sauce ‘Tostaditas’

Smoked Wagyu Beef Tartare from Durango and Seeds Tabule

Bread and Butter

Macaroni, Organic Bacon and Oaxaca Chilis

Creamy Polenta, Huitlacoche, Baby Corn and Mushrooms

Soft Shelled Crab Rice, Crab ‘Brains,’ Shrimp and Vegetables

Double Espresso

Sheep Cheese, Strawberry Jam and Caramelized Almonds

Lime Sorbet, Coconut Dulce de Leche, Mandarin

Recently reinvented as a boutique hotel intended to woo tourists, it’s design clearly the work of a consulting firm as an impractically narrow acrylic pool is flanked by interior design details invoking an urban-chic feel encompassing everything from ornate reading nooks to high-contrast artistic flourishes, Cuauhtemoc’s Hotel Carlota went one step further in its rebranding by hiring Pujol-alumni Joaquin Cardoso and Sofia Cortina to head up its restaurant, the kitchen plainly visible from the street below with an upstairs dining space freely flowing from indoors to al fresco overlooking the pool and patio.

Selected for one last meal in Mexico City as a result of location and expectations based on the Chef’s pedigree, an impressive resume including not only the time with Enrique Olevra but also stints alongside names like Jean Francois Piege and Inaki Aizpitarte in France, it was just past 7:00pm that two diners approached the dimly-lit restaurant with limited signage, a hostess checking the reservation book before leading guests past a kitchen that still seemed to be cleaning up from prior service, an odd thing to see given the time…as too was the seating area that stood completely empty.

Acknowledging that the restaurant is indeed a little new, though certainly not so much that one would anticipate a Saturday night during prime-time to be silent in a place with at least one-hundred seats, it was with light music playing above plus a family splashing in the pool below that bottled water as well as Iced Tea was poured as a lengthy menu was perused, both it and the service available in Spanish or in English, the plates ranging from those seen throughout Mexico’s Fine-Dining environs to ideas seemingly meant to entice hotel guests with palates that are more difficult to please.

Unfortunately un-wowed by the description of any single plate, everything assuredly made from good ingredients but undersold by the menu and a service staff that seemed appropriately bored and unwilling to get fired up for just one table, it was with a request for items to be rolled out slowly that a total of six savories plus two desserts were requested, an opening volley of Flammekeuche replacing the traditional Bacon with shaved Botarga and Onions atop Crème Fraiche and Micro-greens, the flavor not far off from the Alsatian classic and without a doubt the evening’s best plate.

Eventually seeing four more diners arrive just past 7:30pm, the two couples apparently part of a larger group that had decided to go elsewhere clearly frustrated with the Restaurant’s refusal to serve them a pre-designated menu despite the fact that the kitchen was clearly not busy, it was after a lengthy delay that Chef Cardoso’s take on Octopus Tostadas arrived with Peanut Sauce and big globs of Avocado Mousse, the idea seemingly borrowed from a Thai cookbook while both the Wagyu Tartare overwhelmed with Grains and the flavorless Bread served next to it made one wonder just what sort of client the restaurant is hoping to entertain.

At this point feeling a bit of regret for not going elsewhere, still just two tables filled as the clock ticked past 8:30pm, the poor showing continued by way of a large bowl of Macaroni topped in briny Bacon that unfortunately found itself lost in a combination of cooked Chilis and raw Red Onions, the smooth Polenta made fragrant by Huitlacoche offering a brief glimpse of what the kitchen can do when they are at their best, the crunchy ears of Corn adding a nice contrast though the plate probably could have done without the Mushrooms.

Finishing strong with a sharable bowl of Fried Rice, the fried bits of meat juxtaposing tender Grains prepared by cooking them down with Shell-stock and the Crustacean’s entrails beneath snappy Beans and two grilled Prawns, desserts at Hotel Carlota seem fairly simple for a place touting the talents of a Chef trained by Olevra and Pierre Herme, two Fruit Tarts and a Passion Fruit Vacherin passed over in favor of the funky Cheese Plate topped in candied Nuts and Strawberry Jam plus a sweet Pudding that was later revealed to be Vegan topped in Lime Sorbet.

http://www.hotelcarlota.com.mx/en/restaurant

Posted in Bread Basket, Carlota, Carlota Restaurant, Coffee, Crab, Dessert, Food, Hotel Carlota, Hotel Carlota Restaurant, Ice Cream, Mexico, Mexico City, Octopus, Pork, Vacation

March 18, 2017
1:25 PM
by: Uhockey

La Docena, Mexico City MX

La Docena

Tostadas and Crackers, Hot Sauces

Shrimp Aguachile with Radish, Jicama and Onion in Red Broth

Octopus Tostada with Tomato, Pineapple, Guacamole and Onion

Blue Crab with Tomato, Avocado and Serrano Pepper Foam

Thick-cut Chicharron with Lime, Red Sauce and Fresh Tortillas

New Orleans Style Shrimp and Oyster Po-Boy, fully Dressed

Dulce de Leche Volcano with Almonds and Banana Ice Cream

Originally pegged for lunch on the day of arrival, the location no more than 200 meters from sleeping accommodations, it was to a packed house and hour-plus wait that two diners were greeted on Saturday, March 11th at 2:25 in the afternoon, a careful bit of shuffling seeing La Docena squeezed just under one week later, an arrival minutes before the White-Hot import from Guadalajara’s 1:30pm opening allowing for immediate seating with the waitlist soon to grow past sixty minutes mere moments after 2:00pm.

Undeniably Mexico City’s most popular new restaurant of 2016, its location in Roma Norte and focus on fresh Shellfish, a well-priced Wine List plus a breezy floorplan attracting everyone including local hipsters, socialites from Polanco and visiting American tourists, La Docena takes on the identity of an Oyster Bar up front while also focusing on American favorites including Po-Boys and Hamburgers plus Spanish Ham and Mexican standards such as Tostadas and Tacos, a handful of daily specials and Happy Hour deals keeping regulars satisfied while first-timers will find themselves presented with enough options that most will wish that they’d skipped breakfast or, at least, brought along some more friends.

Decorated in the expected nautical theme, the music a bit too loud and thus inciting diners to speak at a volume which creates a din that can be heard down the block, it was with menus handed off by the hostess that decisions were made from a list divided into several sections, a plate of packaged Crackers and Fresh Tostadas delivered to pair with three styles of Hot Sauce already present, the daily Aguachile of Tiger Shrimp in a Tomato-based Broth not at all spicy, much to the dismay of one diner, while Octopus served atop two Tostadas was a bit too finely diced, the addition of Pineapple making for an unanticipated bit of sweetness at about 50 Pesos each, a bite not nearly as good as the version at Contramar despite a similar cost.

Improving henceforth, the freshly picked Blue Crab with Tomato and Avocado dazzling in its sweetness beneath vibrant Serrano Pepper Foam, a plate of thick-cut Pork Belly arrived with warm Tortillas for making Tacos, most of the bites perfectly fried and fatty though a few seemed a touch dry even after a squeeze of Lime and a dip in the spicy red Sauce served on the side.

Surprisingly deciding to channel New Orleans for one of its most popular items, though in reality the Tortas served throughout the city are really no different with a crunchy Roll on the outside and plenty of Meat and accoutrements within, La Docena’s Shrimp and Oyster Po-Boy arrives stuffed and fully dressed with fully dressed with Tomatoes, Lettuce and Mayonnaise, the restaurant’s only Dessert offered by request only proving every bit worth the fifteen minute wait as the ubiquitous ‘Lava Cake’ is upgraded by replacing Chocolate with Dulce de Leche alongside a few sliced almonds and smooth Banana Ice Cream.

http://ladocena.com.mx

Posted in Bread Basket, Crab, Dessert, Food, Ice Cream, La Docena, Mexico, Mexico City, Octopus, Pork, Vacation

March 18, 2017
10:16 AM
by: Uhockey

Pasteleria La Esperanza (Polanco,) Mexico City MX

Pasteleria La Esperanza

Ham and Cheese Pastry

Corn Muffin

Cinnamon Croissant

Cinnamon Roll

Mocha Donut

Oatmeal Cookie with Cranberry

Chocolate Chip Cookie

Grape Tart

Tres Leches with Cajeta

Carrot Cake

Located in Polanco and several other parts of Mexico City, essentially a small chain that is seen as a sort of training grounds for young Bakers and Pastry Chefs throughout the Capital, it was after breakfast at Eno that a stop was made at Pasteleria La Esperanza for provisions en route to The Basílica de Guadalupe, a security guard griping at anyone attempting to take a picture not only making the experience unpleasant for guests intrigued by the open kitchen behind the boxing station but also acting as if everyone was out to rob the place by circulating the room with a pissed off look on his face while barking directions at those unaccustomed to the Bakery’s purchasing procedures.

At this point having visited a handful of Pastelerias, Panaderias and Dulcerias over the previous week, everything from the madhouse of Ideal to the small, French stylings of Da Silva seen along the way, Pasteleria La Esperanza fits somewhere between the large volume of Ideal and the presentation of a place like Suiza, a chiller full of Gelatins and full Cakes set along the left back wall while a collection of elegant Pastries and slices sits closer to the entry, a wide-array of racks in between offering an inviting mix of items that are meant to be procured via tongs and carried around on a tray.

Totaling perhaps one hundred options, the price point a few Pesos higher per item than those downtown, it was after being scolded twice about trying to capture the experience that a selection seven items were joined by three items placed in clamshells behind the counter, a pair of receipts paid for at the register before returning to the food’s respective stations, two plastic bags weighing about two pounds taken elsewhere to indulge.

Doing best to procure a good mix of varying styles, Gelatin passed on this time due to the rest of the day’s plans, it was not long after departing La Esperanza that a Ham and Cheese Pastry was tasted, the Sesame Seed-studded dough already showing a bit of sog from the Cream Cheese within while the Ham was quite briny, the Oatmeal cookie tasted next an outright disaster that tasted of uncooked oats frozen in Honey, the sort of thing that may have been good when crumbled up into Milk or a Parfait, but on its own was virtually inedible.

Faring a bit better with the Cinnamon Croissant, its laminated layers rimmed with Sugar and spice while the Cinnamon Roll was another complete failure that tasted nearly raw on the inside as if the dough had not spent enough time exposed to heat, better bites were found amidst a Corn Muffin that tasted as if Cream Corn had been lightly sweetened and poured into a mold with just a little bit of Flour, the Brioche Mocha Donut focusing more on Coffee than on sweetness, and all the better for it.

Again underwhelmed by the Chocolate Chip Cookie, the low prices clearly not dictating a high quality of Cocoa while the texture throughout was far too hard, Pasteleria La Esperanza’s best works surprisingly came from the glass case directly across from the cash registers, the Tart studded with Green Grapes atop a layer of smooth Marzipan not really like anything one might find Stateside while the Tres Leches and topped in Cajeta was sweet, soft, soaked and perfect, thus making the Carrot Cake not particularly memorable as there are several better versions in Mexico City.

http://www.esperanza.mx/

Posted in Breakfast, Cornbread, Croissant, Croissants, Dessert, Food, La Esperanza, La Esperanza (Polanco), Mexico, Mexico City, Pasteleria La Esperanza, Pasteleria La Esperanza (Polanco), Pork, Vacation

March 18, 2017
8:46 AM
by: Uhockey

Eno, Mexico City MX

Eno

Americano

Café con Crema

Cinnamon Roll

Financier

Basket of Tajin Potato Chips

Molletes with Sheep’s Manchego, Creamy Goat Cheese and Hard Cow’s Cheese plus Salsa and Pico de Gallo

Fried Organic Chicken Torta, Lettuce, Guacamole, Tomato and Mayonnaise

French Toast, Strawberries, Agave Nectar

Vanilla Flan with Caramel

Corn Cake with Clotted Cream

Cubilete with Raspberry Jam

Owned by Enrique Olvera and located next to the original Pujol, Eno sees Mexico’s most famous Chef abandon his nouveau Mexican tasting men in exchange for something more humble and straight forward, a three meal space focused on classic Street Foods and Tortas that remains busy as ever, the 9am start for Brunch on weekends a best-of-the-best for those who want to see the widest variety of choices.

Usually open at 7am on Weekdays, the early morning menu largely involving several styles of Eggs, Breads and Pastries, it was after a brief visit to gather provisions at a local bakery that two diners were sat at one of the few remaining two-tops just a few moments after the restaurant opened its door, a triangular clapboard on the outside soon listing the names of more than ten parties of various size ready and waiting.

Long, narrow and with dated plumbing throughout, a bar at the back offering take-away Rolls and Coffee or Tea, it was with an all-Spanish menu in hand that one of three young female servers approached the table just a few minutes after seats were taken, the service far more hurried than that of its more famous sibling as English was only offered to a very limited degree.

Happy to see a menu that is clear, concise but inclusive, the Tortas and Molletes obviously quite popular as they were ordered by diners on both sides, it was with a duo of Pastries plus two Coffees and a large basket of Sour and Spicy Potato Chips that the meal got underway, Olvera’s Cinnamon Roll a small not featuring good lamination and a golden, crunchy shell overlying an interior riddled with Cinnamon and Sugar while the oddly placed Financier met or exceeded the standard set by those in France with a soft center of Almond Flour almost super-saturated in Butter.

Taking a step back from the ambient American soundtrack of Pujol and instead better fitting the menu to upbeat Mexican classics, proper plates were delayed perhaps twenty minutes thanks to an ongoing crunch of patrons that would not stop until well after a departure just past 10:20, the Fried Organic Chicken Torta offering pounded Breast from a Brine with delicate coating on a flaky Bun while the “Molletes” seemed almost like a mix between French Bread Pizza and an open-face Grilled Cheese Sandwich with the blend of three different beasts Milk served atop refried Beans with sides of Salsa and Pico de Gallo for dipping.

Unfortunately not living up to the high standard set by Lalo! for French Toast, the dipped and griddled Bread not bad but also not a Custard-laden masterpiece like that of Eduardo Garcia, better bites were found from a Dessert menu that again focused on rustic refinement, Vanilla Flan in a Jar floating in a Caramel Puddle while the tender Corn Cake was almost as light as Japanese Tamago next to a small bowl of Clotted Cream, the Cubilete far more dense and savory than those found at a local bakery, the 65 Peso pricepoint certainly not a bad deal when taking into account the all-Butter Crust and smooth filling meant to be enjoyed with fresh Raspberry puree.

http://eno.com.mx/

Posted in Breakfast, Coffee, Cornbread, Dessert, Eno, Eno Petrarca, Food, French Toast, Mexico, Mexico City, Vacation

March 17, 2017
8:54 PM
by: Uhockey

Quintonil, Mexico City MX

Quintonil

Frozen Hibiscus Margarita

Tortillas, Beans, Red and Yellow Salsa

Beets, Red Fruit, Mandarin Juice / Cactus Cebiche with Beetroot and Mandarin

Squash, Pepitas, Honey, Fresh Cheese

Shrimp Flauta with Squash Blossom Aguachile

Blue Crab Tostada, Lime, Radish, Habanero Chili Mayonnaise

Custard “Huatape Style” with Scallops and Vanilla

Charred Avocado Tartare with Escamoles and Mexican Herb Chips

Amaranth Blossom, Creamy Tomato Sauce, Chiapas Cheese, Steamed Amaranth Seeds

Jerusalem Artichoke Tamale, Pinenuts, Chaya Pipian

Peas in a Chia and Clarified Tomato Broth, Smoked Lard

Salbut with Cuitlacoche, Oyster Mushroom, Chile Mixe Powder

Grilled Trout, Whole Roasted Cuitlacoche, Spicy Potato Sauce with Smoked Trout Roe

Chilacayotes Squash in House Mole, Charred Tortilla, Basil Sprouts

Dry Aged Duck Breast, Bitter Almond and Habanero Purda, Mille-Feuille of Figs and Agave Honey

Turkey in Recado Negro, Cacao Husk, Fermented Vegetables, Confit Onions
Cactus Sorbet

Six and Twelve Month Aged Ramonetti Cheese, Mandarin, Honey and Pumpkin Seed

Frozen Mousse of Roasted Banana, Cajeta and Basil

Ocosingo Cheese Flan, Celeriac Snow, Chocolate Nibs and Almond Tostada

Learning his craft in the shadow of Pujol, and then taking his talents overseas before returning to refine his technique next to Enrique Olvera in the kitchen, many have recently suggested that Chef Jorge Vallejo has replaced his mentor as the best Chef in Mexico City, the 34-year old who opened Quintonil in 2012 creating a delicate balance of indigenous ingredients and modern techniques in high-ceilinged Polanco space that offers both a Chef’s tasting and a la carte options.

Ascending on the San Pellegrino list ever since opening, the most recent guide placing Quintonil at number 22 behind Pujol’s twenty certainly an honor no matter what one’s opinion is of ‘The List,’ it was with reservations made nearly a month in advance that a party of two found themselves seated next to a raucous group comprised of several individuals from various nations celebrating one gentleman’s birthday, the environs otherwise pleasant and unpretentious which falls step-in-step with the kitchen’s contemporary approach.

Reportedly a tough sell at first, both the street and doorway in Polanco somewhat hidden from those not in the know, diners at Quintonil are greeted in both Spanish as well as fluent English, the menu immediately one-upping that at Biko by way of making itself accessible to visitors while the server proved an excellent guide on everything from the bar program to how best one might order one degustation plus several a la carte dishes, the night soon to begin with a fragrant Frozen Hibiscus Margarita alongside warm housemade Tortillas plus Beans and two medium temperature Salsas that would be replaced throughout the meal.

Setting a high standard for ‘experience’ by way of attentive servers, smooth pacing and the sort of environment where most patrons will not feel out of place, it was mere moments after an order was placed that the kitchen began a parade of food that mostly met or exceeded their numerous accolades, the seemingly simple “Cactus Cebiche with Beetroot and Mandarin” served as a simple salad with a glass of juice that mirrored but enhanced the flavors on the plate, the a la carte option of Squash Foam from an ISI container creating a creamy Pudding with upfront sweetness and a sour linger plus a bit of crunch added by salty Seeds.

Always trending fresh and light in ingredients, though the portions are anything but dainty by tasting menu standards while the flavors are as bold as one might expect from the ingredients and ideas involved, a duo of Shrimp Flauta wrapped in Zucchini with zesty yellow Broth and the crisp Shell resting atop fresh picked Habanero and Blue Crab Salad were each as beautiful as they were delicious, the Scallop and Vanilla Custard eating somewhat akin to Chawanmushi with textural juxtaposition from raw Vegetables while the Avocado Tartare with Ant Larve was not really different from Guacamole in terms of texture, though the bitter finish of ash made a case for scaling back the amount served as a little goes a long way.

Taking the tasting menu in an odd direction next, a study of Amaranth featuring the Blossom, Roots and Seeds atop a Tomato Sauce that ate like Pudding far too acidic to be enjoyed past a few bites, the a la carte choice of a ‘Tamale’ made by stuffing the roasted Root with Pinenuts atop a Spinach based Pipian proved far more successful, the Peas in Broth another tasting option that did little to impress save for the smoky sapor while the golden pastry stuffed with Mushrooms and Cuitlacoche doubled down on umami with a subtle, building heat.

Again more impressed by the a la carte choice of Squash Mole topped in charred Bread than the grilled trout with a viscous sauce of Fish Eggs that was not dissimilar to one disdained at Biko the night before, a final savory of rosy Duck Breast thrilled next to a pastry of Figs and Agave Honey while rounds of Turkey Loin were perfectly roasted beneath a sauce of blackened Chili Peppers that found just enough balance in the fermented Vegetables to keep from overwhelming the whole plate.

Refreshing palates with a delicately sweet Cactus Sorbet before progressing into dessert, the duration of the meal now over three hours since arrival, Chef Vallejo continued to trend savory for 2/3 of the desserts served thereafter, the aged Ramonetti Cheese served as a powder and cake from two different dates amidst Orange, Honey and Pumpkin seeds while the Semifreddo of Banana, Caramel and Basil was a texturally beautiful and sweet finish, particularly when compared to the lightly sugared Cheese Flan with the earthy aromatics of Celeriac and bittersweet Cocoa Nibs.

www.quintonil.com/

Posted in Crab, Dessert, Food, Mexico, Mexico City, Pork, Quintonil, Tasting Menu, Vacation

March 17, 2017
1:14 PM
by: Uhockey

El Parnita, Mexico City MX

El Parnita

Water while Waiting

Several Spicy Sauces, Balsamic, Salt and Pepper

Three Salsas, Limes, Jicama with Hot Sauce

Ceviche of Tuna, Shrimp, Jicama, Tomato, Onions

La Parnita Torta – Loin and Leg of Pork, Beans, Cheese and Avocado

Tlacoyitos Especiales – Pork Loin on Bean and Onion stuffed Shell with Onion, Oaxaca Cheese and Avocado plus Banada Sauce

Tacos Don Julio (Fried Cod/Lettuce/Onion/Mayonnaise,) Squash Blossom and Cheese, Lamb and Peppers, Carmelita (Fried Shrimp/Lettuce/Onion/Mayonnaise)

Banana and Carrot Cake with Guayaba Cream

Amaranth, Cajeta and Chocolate Chips

Told by many that the process of sitting down to a meal at El Parnita is often as complicated as it is rewarding, the restaurant clearly showing a great degree of favoritism when taking diners from a nebulous waitlist back to one of more than a dozen open tables, it was after having already called once the a few weeks prior and again earlier on Friday that a party of two was told the restaurant ‘does not take reservations,’ an answer which a man who identified himself as the manager clearly said was not true as some diners who clearly knew he or the hostess received immediate seating while others were left to sit in the sun for over an hour.

Family owned and operated, a mother and sons’ operation that has been in business doing the same thing for years while becoming more and more popular as tourists discover the combination of elevated street food and a pricepoint of 25 to 95 Pesos per item, it was with several refills of fruit-scented water than guests sat and waited for names to be called, an arrival nearly seventeen minutes before the restaurant even opened seeing nearly 55 minutes of sitting outside even though the seats were less than half-full.

Eventually permitted entry, the delay never explained even though the four-top at which two were eventually sat had now been empty for nearly 45 of the 270 minutes that El Parnita is open Tuesday through Sunday, it was mere moments before a basket containing several Sauces as well as various seasonings, Salsas and sticks of Jicama in a Salt and Spice mixture were presented, the long sticks fresh and crisp while the collection of condiments ranged from mild and Tomatillo based to smoky and downright fiery.

Most certainly a bargain restaurant as far as sit-down options in the area go, the limited hours not really making a whole lot of sense in terms of demand but surely making the lifestyle of a restaurant owner less intense, it was after some brief perusal that decisions were made from a two sided menu focused on dishes generally no larger than a few bites except for a few exceptions, the Ceviche of Tuna and Shrimp one of those choices as the plate that cost just a shade above $4USD included a generous helping of fresh Seafood and Blue Corn Tortillas made in house, the eponymous Torta also a sizable portion with shredded Pork Loin and Leg beneath a thick layer of stretchy white Cheese on a Bun that is robust and crisp on the exterior but at the middle almost pillowy soft.

Known as one of city’s best spots for Tacos, the prices really not much different than the street vendors when taking into account portion, preparation and variety, those looking to maximize their experience at El Parnita are strongly encouraged to take the single-selection that costs a bit per item than the 3-taco platters, the Tacos Don Julio with Fried Cod easily as good as anything found in Southern California at about 1/3 the price while the Carmelita and Squash Blossoms on warm Tortillas were also a great bargain given the quality of the ingredients, only the Lamb falling a bit short as a result of being too finely diced and basically indistinguishable from any other Meat thanks to the overwhelming flavor of Green Peppers.

Enamored with the Habanero Salsa, its flavor more that of smoke and spice than the sort of heat that only seems to blunt any sort of nuance, El Parnita’s “Tlacoyitos Especiales” unfortunately arrived on the heels of a whole lot of more flavorful items and were thus underwhelming save for the acidic zing added by “Banada Sauce,” the desserts featured off-menu consisting of a moist, dense Banana and Carrot Cake topped in a mountain of fragrant Cream and a cup of what was essentially Caramel Frosting and Chocolate Chips mixed with nutty Ancient Grains.

http://www.elparnita.com/

Posted in Dessert, El Parnita, Food, Mexico, Mexico City, Pork, Vacation

March 17, 2017
12:45 PM
by: Uhockey

Dulceria de Celaya, Mexico City MX

Dulceria de Celaya

Picones Guayaba

Picones Fresa

Manzanitas Leche

Aleluya Pistache

Candied Date

Bollito de Fresa

Bollito de Nuez

Tortitas Puebla

Cocada Dorad

Huevos Reale

Founded in 1874 and serving the people of Mexico City ever since, Dulceria de Celaya offers an old-world experience unlike any other Candy shop or street vendor in the capital, the shelves stocked with all sorts of housemade sweets and confections with the total number easily stretching into the hundreds.

Located central to the historic downtown area, many of the city’s biggest tourist destinations within walking distance, guests entering Dulceria de Celaya for the first time immediately have their heads and eyes sent spinning, glass cases on all sides featuring everything from Nougat to Chocolate and Marzipan to Candied Fruits, another case in the rear also featuring several housemade Cakes, Cookies and Flans.

Almost entirely Spanish speaking, the limited English offered mostly ingredient terms for some of the fruits, it was after careful perusal that the decision was made that the best approach would be to focus on variety, a bag of toasted Pumpkin Seeds with Margarita spice eaten en route to lunch with the rest saved till later, the only item that may have suffered a golden yellow Spongecake described as “Huevos Reale” that was gummy with an odd mouthfeel that seemed far too elastic with hefty Nutmeg flavors.

Nicely boxed and presented elegantly, some of the items pre-packed into small plastic sleeves while others sold by weight were folded into wax paper, it was with two fruity Picones which eat a lot like Pate de Fruit that the tasting got underway, the Guava somewhat more distinguishable than the Strawberry that could have been any Berry-based jam thanks to the intensity of the sugar while the Manzanitas Leche and Cocada Dorad made good use of shredded Coconut to add texture and rein in the sweetness.

Impressed by the smooth and creamy texture of a Pistachio Aleluya, the Tortitas Puebla unfortunately lacking as much in flavor as it did in moisture, both the Strawberry and Nut Nougats were pleasant Candies that would travel well as gifts to friends back home, the Date riddled with sugar another item that would impress fans of fruity confections…if, of course, the buyer can prevent eating them all by his or herself.

www.dulceriadecelaya.com/

Posted in Dessert, Dulceria de Celaya, Food, Mexico, Mexico City, Vacation

March 17, 2017
11:04 AM
by: Uhockey

Taqueria Los Cocuyos, Mexico City MX

Taqueria Los Cocuyos

Suadero with Nopales and Onion

Longaniza and Cabeza

Tripa

Located along Calle de Bolívar, quite literally a hole in the wall only identifiable by a cloth awning bearing the words “Los Cocuyos” and thus passed over thousands of times daily by hungry persons not ‘in the know,’ it was as part of a multi-stop lunch that two diners approached the stand where a man holding a gigantic cleaver stood carefully stirring a pot of Meat with a flat-top to one side and another man outside the booth chopping vegetables, the menu a veritable hodgepodge of Pork and Bovine Offal.

Considered by many to be the most interesting Taco vendor in Mexico City, the Suadero sought out by countless epicurean visitors ever since the small stand was highlighted by bloggers in 2013, Taqueria Los Cocuyos is owned and operated by a friendly man named Rigoberto along with one friend and a woman who assists with kitchen duties, each item less than $1USD with flavors one simply does not find stateside.

Offering a few soft drinks by the bottle, all Salsas made by the Chef and his team with several toppings available, but best deferred to what Rigoberto suggest when he passes off each steaming hot Taco, the adventurous are invited to taste everything from Tongue to Brain to Eyes and Ears, the Beef Tripe which was requested crispy from the flat top as funky as fans would expect, just a small squeeze of Lime all that is necessary to brighten the taste with a tablespoon of chopped Cilantro and Onions.

Impressed by the technique used to make each Taco, the Meats all stewing in each other’s juices with more of the broth added during searing both the Protein and the Tortillas, a duo of Cabeza and Longaniza Sausage proved nearly as good pairing as the former was a tender, soft and fragrant from the cooking juices while the later was just a little bit spicy, the accompanying plate of two Suadero Tacos eating almost as soft as Rillettes with a long porky sapor that worked well with the Chef’s suggestion of grilled Cactus and Onions.

https://www.facebook.com/Taqueria-Los-cocuyos-1543322369260267

Posted in Food, Los Cocuyos, Mexico, Mexico City, Pork, Taqueria Los Cocuyos, Vacation

March 17, 2017
8:04 AM
by: Uhockey

Lalo!, Mexico City MX

Lalo!

House Coffee

Vanilla Concha

Guava Cheese Kouign Amann

Apple Cinnamon Roll

Chilaquiles Rojo

Side of Beans

Croque Madame

French Toast with Blueberries and Cream

Baked Ancient Grain Pancake with Nuts and Apples

Originally omitted from the dining agenda as an intentional effort to not over-plan mornings, it was on the recommendation of a couple at Rosetta that Eduardo Garcia’s casual Lalo! was slotted in for breakfast on Friday in Mexico City, the experience at Maximo Bistrot a good one, if not perfect, though the Chef’s command of French influenced Mexican Cuisine was obvious.

Featuring a lengthy and open design just down the way from its more formal sibling, the earliest hours generally seeing the cartoon decorated space playing American iHeartRadio hits empty save for a few diners and servers setting up for the day, it was at a tight two-top towards the interior end of a long communal table that seating was allocated just past eight o’clock in the morning, the House-blend Coffee quickly poured by one man just before another arrived with a selection of Pastries and Breads.

No doubt a joyful space, an all-female team in the kitchen seen hand-extruding pastas and placing baked good on racks as the front of house greeted a few grab n’ go diners with a handful of items up front, it was with three Pastries including a Concha that far outperformed the average by way of its Brioche-like base and poignant top-notes of Vanilla that the meal got started, both the Kouign Amann stuffed with Guava and Cream Cheese as well as the Cinnamon roll that ate like an Apple Fritter topping anything found at Ideal, De Silva, El Cardinale or Suiza for best breakfast Pastries thus far on the trip.

Unfortunately turned off to Huevos Rancheros by the disaster at El Cardinale a few days prior, the version at Lalo! apparently highly recommended according to staff, it was instead with a plate of Chilaquiles in Red Sauce that the Mexican part of the meal ensued, the over-easy Eggs well-cooked with Yolks runny and whites springy over a pile of crispy housemade Tortillas atop shredded Chicken and fresh Avocados plus Sour Cream that was so light it seemed to have been dispensed from an ISI container charged with nitrogen.

Quite fond of the tender Black Beans served on the side, the flavors of Citrus and Cilantro both prominent on the palate, rumors of Garcia’s team producing a Croque Madame that rivals any in France were immediately confirmed by two crispy slices of Brioche sandwiched around a pile of Ham and Cheese beneath an organic Egg intentionally left runny plus freshly made Bearnaise Sauce.

Acknowledging that some over-ordering had occurred, both the portions and richness of the food underestimated thanks to the low cost, ‘dessert’ at Breakfast entailed the same French Toast served at Maximo Bistrot topped in a quenelle of Whip instead of Ice Cream, the custard-laden center once again soft and moist despite an exterior that had cooked up golden while the baked Ancient Grain Pancake existed somewhere between a bowl of Oatmeal and a Souffle in terms of texture with apples adding just enough sweetness to make Syrup or additional toppings unnecessary.

http://eat-lalo.com/

Posted in Breakfast, Coffee, Dessert, Food, French Toast, Lalo!, Mexico, Mexico City, pancake, Pancakes, Pork, Vacation

March 16, 2017
8:41 PM
by: Uhockey

Biko, Mexico City MX

Biko

Frozen Tamarind Margarita

Watermelon, Tomato, Broth of Fish Bones

Baguette, Corn Pepitas, Walnut Raisin, Cereal and Olive Breads

Foie Gras, Elote y Regaliz

Cremoso de Foie Con Pina con un Toque de Anis

Le Hora Del Bogavante y el Vermu

Gazpacho Verde de Pipicha con Trucha y Callo Nuestro Aguachile

Crema de Hongos, Epazote y Tortilla

Lubina, Cecina de Yecapixtla y Pimientos Asados

La Tortilla de Bacalao para dos

Pluma Negra y Mole Yucatan

Codorniz, Trufa y Aceituna con Tapioca de Algas

Espresso on Ice

El Mundo Dulce De Los Quelites

Arroz con Leche estilo “Casa Gerardo”

Bunuelo de Jengibre

Coulant de Turron de Jijona y Chocolate con Natillas Almendradas

Emerging from a torrential downpour, hail about half the size of a ping-pong ball ricocheting off windshield as a late-running Uber tried to navigate clogged traffic to the restaurant then ranked #43 in the World according to San Pellegrino, it can only be said that arrival at Biko in Polanco did not occur under ideal circumstances, the meal to follow unfortunately not improving the night very much as sterile, uninvolved service seemed to mirror food that lacked any congruent story to tell.

Described as ‘techno emotional’ cooking, or molecular gastronomy versus modernist cuisine depending on who is asked, Biko portends to offer a connection between the Spanish greats at El Bulli or Mugaritz and Mexican traditions as told by Chefs Mikel Alonso, Gerard Bellver and Bruno Oteiza, their menu divided into ‘Now’ and ‘Before’ dishes offered only in Spanish with a front of house seemingly disinterested in doing anything to help diners understand the concepts, even those who are fluent receiving little more than a few words description at the arrival of each plate.

Partly identifiable for some French and Basque influences, a Degustation plus several a la carte options offered with the decision left to individual diners as to whether they wished to partake in the whole Chef’s menu or to leisurely enjoy a more curtailed meal, it was with one tasting plus seven additional items ordered that the evening began with a tangy Tamarind Margarita surrounded by a rim of Salt and spice, the amuse of fresh Watermelon and Tomato plus an umami-rich cup of Bone Broth certainly the sort of flavors intended to rouse the palate, though the use of Salt both here and to follow seemed rather heavy handed at times.

Offering five types of Bread throughout the course of the evening, none save for the Pumpkin Seed Corn Bread nearly as interesting as those at Dulce Patria just six hours prior, course one featured Foie Gras lightly wrapped in a veil of Pineapple with Matcha and Anise as an a la carte choice while the tasting menu placed two small cylinders of Torchon in Corn Gel beneath Pearl Sugar sprayed silver alongside Chocolate Bread Crisps far too thin to be spread upon without shattering.

Turning next to a spongy Seafood Custard as part of the degustation, the flavor unapologetically briny with a texture akin to the inside of a Canele de Bordeaux, the a la carte option spun fancy on the Mexican tradition of Aguachile by putting Sashimi-grade Trout in the context of a chilled green Soup that tasted strongly of Cilantro along with a few spoons of Caviar that lacked the popping texture of many, but did contribute the expected salty notes.

Next presenting the only unmatched course of the evening, though the portion from the tasting was certainly big enough to share, Biko’s Mushroom Soup succeeded where many other dishes failed by relying on classic technique and good ingredients, the Wormseed used to form a delicate cotton that quickly perfumed the palate before dissipating while the two dishes to follow were also quite successful, the Salt Cod Omelet about as traditional as it gets while the Seabass dressed in Pimento Pepper reduction was flaky, moist and fragrant.

Unfortunately doing a disservice to the Iberico with Mole, Onions and an accompanying sauce that had the viscosity and salinity of a head cold, the a la carte choice of Quail sandwiched around Black Truffles with Chlorophyll-enhanced Tapioca once again outperformed its tasting menu counterpart by leaps and bounds, the same to be said of a bruleed Rice Pudding that was actually quite magnificent, particularly when compared to the Green mounds of fluff and Ice Cream that tasted like Kale or Chard made sweet simply because ‘they could.’

Next burying the deconstructed idea of Bunuelo beneath a Bird’s Nest, the aromatics of Ginger poignant along with savory notes from a Clove-like leaf that the server could not translate, it was after nearly three hours of puzzling about what, exactly, made Biko a ‘destination’ that the Lava Cake in a pool of Almond was finished, the flavors far more interesting than the ubiquitous presentation while the cup of Coconut Ice Cream that was already half melted on arrival at this point came as no surprise.

biko.com.mx/

Posted in Biko, Bread Basket, Coffee, Dessert, Foie, Foie Gras, Food, Ice Cream, Mexico, Mexico City, Pork, Tasting Menu, Truffle, Truffles, Vacation

March 16, 2017
1:55 PM
by: Uhockey

Dulce Patria, Mexico City MX

Dulce Patria

Horchata de Cacao con Incienso Sagrado / La Milagrosa con Mezcal with Mango, Pineapple and Tamarind

Nationalistic Guacamole with Requeson, Pomegranate, three styles of Chips and three Salsas / Quesadillas with Sultana Salsa – Cheese and Epazote, Squash Blossom and Pine Nut, Beef Machaca and Melted Cheese, Huitlacoche and Goat Cheese

Vampire Whitefish Cebiche with the Splendor of Mango

Velvety Black Bean Soup with Foie Gras and Dark Tortillas

Black Bean, Mole de Negro, Rose, Queso Fresco and Chicharron Bread

Plantain and Requeson Enchiladas in Mancha Manteles Mole with Vegetable Shapes and Refried Beans

Duck in Mole Negro with Banana Plume, Coconut, Guava and Purple Corn-flavored Rice

Multicolor Tortillas

Maria goes to the Flower Shop with Strawberry Pastel, Serrano Chili, White and Dark Chocolate

The Rain that Douses the Fire with Charred Maize and Oaxacan Cacao Ice Cream

Warm Cacao and Maize Cake with Natilla Pudding, Cinnamon Ice Cream and Aroma of Old Time’s Sake

Fantasy of Candies with Tamarind, Mango, Crispy Chocolate, Nougat, Candied Pineapple, Cinnamon Caramel

To Go Candies

Toqued by Martha Ortiz, and located in Polanco’s elegant Las Alcobas Hotel, Dulce Patria has been said to offer some of Mexico City’s most ornate cuisine, the lush textures and elaborate pink décor channeling the spirit of Chef Ortiz’s mother, an artist, as well as the palate of Frida Kahlo with those concepts trickling from the walls right down to the plate.

Formally trained and published as an expert on Mexico’s Gastronomy before officially opening her first restaurant in 2001, Dulce Patria sees Ortiz and Chef de Cuisine Ivonne Martínez now situated in a two-story space to which no expense seems to have been spared in terms of decoration or design, the wide-ranging menu offered from 1:30pm until close each day matched in its diversity by tables covered in unique glassware with vibrant colors plus fully embroidered linens and murals as well as service vehicles intended to please the eyes.

Without a doubt the most formal service experienced in all of Mexico, each waiter or waitress fairly fluent in English and dressed in a fitted suit, it was after long perusal of several pages that questions were posed to a man best guessed to be a Captain, his descriptions leading to nine plates spread over the four courses and three hours, plus a truly memorable housemade Bread service, Mignardises and two Drinks.

Happy to see such a feminine space in a country where women are generally the cooks in cafeterias or at home but rarely in restaurants, it was with Bottled Water poured and a chilled Chocolate Horchata plus the refreshing La Milagrosa con Mezcal in hand that the meal got started, a combination of the ‘Nationalistic’ Guacamole and warm Quesadillas giving diners an idea of what to expect as the former was decorated like the Mexican Flag inside a black skull before stirring while each colorful pocket featured something distinct and delicious, the combination of Squash Blossoms and Pine Nuts almost flavored like Pesto while Corn Smut danced amidst creamy Goat Cheese.

Not shy about featuring flowers or foliage, whether in vases or on a plate, course two was preceded by a five housemade breads including a tender gluten-free version made from Refried Beans plus one piped with Black Mole and another topped in grated Pig Skin, the plates to follow taking a very different approach with a tableside pour of Black Bean Veloute melting Foie Gras into a display of decadence spiced by Cumin and Garlic plus a touch of Chipotle Pepper while the ‘Vampire’ Whitefish Cebiche was decorated from butterflies made of dehydrated fruit with a clean taste of Citrus, Tomatoes and Cilantro amidst slowly melting Mango Sorbet.

Utilizing the talents of Chef’s Rodrigo Cabello, Georgina Pérez and their team in Pastry to make several colorful Tortillas, each flavored slightly different and served warm, entrees consisted of both Plantain and Cheese Enchiladas in a Fruit and Vegetable Red Mole as well as Dulce Patria’s famous Confit Duck in Mole Negro with Banana Plume and dots of Coconut and Guava, both dishes perhaps a bit sweeter than purists may think to be ‘ideal,’ but both undoubtedly delicious with complex flavor profiles well thought out all the way down to garnishes and side dishes of Beans and purple rice made by finishing the boiled grains in a combination of Purple Corn and Coconut Milk.

Truly a smile-inducing meal, the colors and spotless service alone enough to brighten any day, postre at Patria were no less show-worthy than the savories that had preceded them, the server-recommended “Rain that Douses the Fire” presented with a dry-ice effect that had the whole room watching long before we tucked into the combination of Milk Chocolate Ice Cream rolled in Dark Chocolate powder with torched Corn while the Chef’s famous “Maria goes to the Flower Shop” added a touch of heat to what is best described as a kaleidoscope of aerated Strawberry Cheesecake.

Told that the Molten Cake would take about twenty minutes to prepare, not unexpected or unwelcomed considering the confines, it was precisely as the prior desserts were finished that the aromatics of Cinnamon perfumed the table and air all the way from the kitchen, the burning stick of Cinnamon said to remind Chef Ortiz of her childhood kitchen and adding a great effect to the dense Chocolate cylinder filled with Corn and Cream Pudding soon to be followed by a Merry-go-Round of housemade Mignardises.

www.dulcepatriamexico.com/

Posted in Bread Basket, Dessert, Dulce Patria, Foie, Foie Gras, Food, Ice Cream, Mexico, Mexico City, Pork, Vacation

March 16, 2017
10:38 AM
by: Uhockey

Churreria General de la Republica (Coyoacan,) Mexico City MX

Churreria General de la Republica

Moka Frappe

Café Americano

Queso de Cabra con Miel / Relleno de Nata, Canela y Miel / Dulce de Leche

Established in Mexico City as far back as 1990, the Capital City’s first purveyor of modern Churros according to many, Churreria General de la Republica is located a short walk from Museo Frida Kahlo and with a wide range of freshly fried and filled Churros offered throughout the day the store remains as popular as ever at its Coyoacan outpost where visitors to the Olympic Village or students from a nearby University form the bulk of their clientele.

Located adjacent several other eateries and watering holes, a small space with little more than a counter, fryer, refrigerator, blender and Espresso machine without indoor seating, the format at Curreria General is akin to a place like Starbucks where patrons approach the counter and place an order only to see the staff spring into action, the acceptance of Visa or Mastercard a welcome situation as most small shops in Mexico City are cash-only, though the Donuts are certainly affordable for those who don’t mind carrying a few Pesos.

Playing Taylor Swift, and thus feeling even more ‘American’ than the idea of ‘artisan’ Churros already seems, it was with seats taken on a bench in the sun outdoors that a short wait followed orders being placed, two staff members using a clawed hammer and several drops to the floor in order to break up Ice Cubes used to make a Moka Frappe that still came out less than homogenous in its texture, though the balance of Espresso and Chocolate was still acceptable as a mid-day pick-me-up.

Offering both sweet and savory flavors, the Guayaba sold out as the team had not yet had time to make it that day, it is admittedly quite surprising that the low price of just 17-25 Pesos delivers an item filled with 100% natural fillings, each stick about 1/2 the size of a traditional Churro filled from both ends with a flavor of choice, the Dulce de Leche version as well as one filled with Cream, Cinnamon and Honey both obviously quite sweet while the tangy Goat Cheese and Honey version tasted like something that might well be served at a fine dining restaurant Stateside as part a whimsical Cheese Plate versus, perhaps, an amuse or pre-dessert.

http://www.chgr.com.mx/index.html

Posted in Breakfast, Churreria General de la Republica, Churreria General de la Republica (Coyoacan), Coffee, Dessert, Food, Ice Cream, Mexico, Mexico City, Vacation

March 16, 2017
8:25 AM
by: Uhockey

Fonda Margarita, Mexico City MX

Fonda Margarita

Poblano Salsa

Café de Olla

Cerdo en Verde

Tortas de Carne

Refritos con Huevo

Costillas de Res a la Parrilla

Tortillas

Churros

Located far from the tourist sector, about three-quarters the distance from Condesa to Museo Frida Kahlo, there is no doubt that some of Fonda Margarita’s fame is due to Anthony Bourdain’s spotlight during an episode of No Reservations, but for those arriving to the small Colonia del Valle Cafeteria the rewards far outweigh any inconvenience of getting there or waiting, the space packed with locals for nearly fifty years turning out the sort of food one simply cannot find in kitchens constrained by the Department of Health Stateside.

Truly a ‘no reservations’ space, patrons arriving to a line of varying length and jostling for seats at large communal tables in an orderly fashion each time a previous party departs, it was just prior to 8:30 Thursday morning that a party of two arrived to partake in the daily rotating menu displayed above the line of clay cazuelas filled with simmering Meats.

Decorated sparsely in Icons and statues, a guitarist and singer performing traditional tunes for tips just inside the door, it was next to an unexpectedly English-fluent local couple that seats were located soon after entering and with only two servers acting as busser, server and cashier a short wait with dirty plates in place commenced, a wet rag soon used to clear the table just prior to taking orders including a few every-day items plus two of the daily stews that are only offered in limited quantities.

Featuring half-orders of most dishes, the ability to try several different items welcomed at such a low cost, it was with flames blazing that several women and men worked with fervor scooping, flipping and plating items immediately as the server placed his order verbally, the Cinnamon –laced Café de Olla, tap Water and ceramic dish of smoky Salsa soon joined by three half-orders plus a full two-egg omelet formed with mashed Black Beans and aromatic spices that was great on its own and even better with a splash of Poblano Peppers on a warm Tortilla Shell.

Cash only for obvious reasons, the idea of ‘technology’ saved for little but the lightbulbs at Fonda Margarita, it was with bowls of Green and Red that the menu progressed alongside bone-in Rib flaps grilled to juicy tenderness, her Pork in fragrant Tomatillo Sauce with the faint taste of Anise full of melted fat while his Tortas de Carne ate something like Hungarian Stuffed Cabbage in texture with the flavor profile dominated by Onions, Garlic and Tomatoes.

Thoroughly impressed by the idea of such a place, quite the departure from the Pujols, Bikos and Dulce Patrias of the trip, it was with three freshly fried Churros that the meal came to an end, each crispy doughnut priced at just under one USDollar heavily strewn in Cinnamon and Sugar after being fried in Pig Fat every bit as those at El Moro making for one fine ending to the meal.

https://www.facebook.com/fondamargarita

Posted in Breakfast, Coffee, Dessert, Fonda Margarita, Food, Mexico, Mexico City, Pork, Vacation

March 15, 2017
7:02 PM
by: Uhockey

Maximo Bistrot, Mexico City MX

Maximo Bistrot

Gin and Tonic with Cucumber and Coriander

French Bread with Charcoal Eggplant, Goat Cheese and Garlic

Clam Aguachile, Coriander Oil, Avocado with Blue Corn Tortilla

Torchon of Foie Gras with Chicozapote and Brioche

Young Corn, Hollandaise, Macadamia

Ravioli, Ricotta, Date Butter

Striped Bass, Mole Verde, Puslane, Apple

Pig Confit, Cacahuazintle Beans, Salsa

Double Espresso

Panna Cotta, Strawberry, Rhubarb, Local Mascarpone, Mango Sorbet

French Toast, Blueberry Compote, Vanilla Bean Ice Cream

Owned by Eduardo Garcia and made a globally known name by the PROFECO Scandal through no fault of its own, Maximo Bistrot has been widely considered one of Mexico City’s best restaurants ever since opening its doors in 2011, the concept of a daily rotating menu focused on seasonality not exactly novel in the fine-dining scene but certainly uncommon amidst Latin America’s mid-priced casual settings.

To this day a difficult reservation to obtain, the use of Opentable undoubtedly helpful assuming diners pay attention to policy and plan a few weeks in advance, it was with a table booked for two at seven o’clock that the restaurant was approached in a steady rain, a seat on the covered patio offered to pass the fifteen minutes before the small space officially opened for business that evening, both servers and kitchen staff seen attending to tasks and holding meetings while a few more parties arrived and stood in wait.

Unfortunately arriving on a day when Chef Garcia was not in the kitchen, the man who’d originally developed his love of cooking in the United States before moving back to Mexico in order to perfect his skills alongside Enrique Olvera currently developing a concept in Dubai, it was with greetings from wife and General Manager Gabriela that patrons were soon greeted with reservations confirmed via small tablet, the rustic room lowly lit by candles plus a few well placed sconces and a chandelier hanging over a table reserved for parties of six.

Far smaller than most of the city’s most heralded restaurants, the music playing at an almost unheard level allowing for quiet conversation despite a room filled to capacity just ten minutes after opening, it was with menus provided in both English and Spanish that diners were left to decide between a la carte service or a 995 Peso tasting menu, the suggestion that all plates are served ‘family style’ providing impetus to go with the former to the tune of eight dishes plus two drinks.

Working in a tight kitchen but still managing to offer over thirty different plates, influences from as far off as France joining more traditional Mexican flavors created from ‘responsibly sourced ingredients that will not have a negative impact on our environment,’ it was with a refreshing Gin and real Tonic with Quinine in hand that the meal got underway with a sliced Baguette paired to charred Eggplant mixed with Goat Cheese and Garlic, the first dish of Clams bathed in Citrus, Acid and Coriander Oil showcasing the sweeter notes of the Mollusk while Avocado and Radish helped anchor the flavors to crispy Corn Tortillas served on the side.

Allowing the kitchen to order the menu as deemed appropriate, each plate arriving on its own with a small pause between, dish two featured a creamy Torchon of Duck Liver plated amidst drops of Pomegranate Juice plus Jam made from nutty Sapodilla Fruit, a slice of Brioche on the side doubled on request to allow for adequate spreading.

Denied the restaurant’s Chicken in Black Mole, the dish inexplicably ‘sold out’ before anyone had even ordered, it was with a riff on Mexican Street Corn that the evening progressed as tiny Ears meant to be eaten whole were brushed with Hollandaise and rolled in crushed Macadamia nuts, the Ravioli stuffed with Ricotta and glazed in Date Butter with shavings of Parmesan almost dessert-like in the sweetness of its taste.

Still perplexed by the lack of something as common as Chicken, the table where a self-induced wine accident would later see the restaurant’s service shine in cleaning up what was essentially a whole glass given the same answer when they tried to order the dish, it was instead to the Striped Bass in Green Mole with Purslane and matchstick Apples that attention was turned, the vibrant vegetal flavor helping to crispy Scales while at the same time accenting mild flesh in a way that spoke to a kitchen in tune with its ingredients, though the Confit Pork was probably a bit *too* fatty beneath the skin for many diner’s tastes.

Taking a double Espresso with large Ice Cubes with dessert, the menu unfortunately devoid of much Central American influence at its end, those looking for something light would be well advised to order Maximo’s daily Panna Cotta, this time featuring Strawberries, Rhubarb and Mascarpone with Mango Sorbet while those looking for something a little more decadent should invest the 120 Pesos in Custard-imbued French Toast topped in Blueberry Compote and Vanilla Bean Ice Cream that can also be ordered for breakfast at the Chef’s Lalo! directly across the street.

http://www.maximobistrot.com.mx/

Posted in Bread Basket, Coffee, Dessert, Foie, Foie Gras, Food, French Toast, Ice Cream, Maximo Bistro, Maximo Bistrot, Maximo Bistrot Local, Mexico, Mexico City, Pork, Vacation

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

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