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Archive for Mexican

Quick Eats – Maradentro

Oct15

Restaurant: Maradentro

Location: 1168 S. Barrington Ave., Los Angeles, CA 90049. (424) 273-1377

Date: July 20, 2018

Cuisine: Mexican (seafood focus)

Rating: Very similar to Mercado

_

My never-ending quest to try all the new restaurants brings us to…

Maradentro, which I only realized on arrival is owned by the same group as fellow Mexican Mercado.

The menu is short and basically similar to the Mercado menu, but with a slight seafood shift.

Passionfruit Margarita. Inexplicably blue. Tasted ok, but as usual for a drink of this sort, with all that packed ice very small.

CRABIQUESO. melted cotija, parmesan, oaxaca cheese, house chorizo, poblanos, mushrooms, lump crab, fresh chips.

GUACAMOLE. hass avocados, serranos, red onions, cilantro, spicy pepitas, fresh chips.

Both quite good. I liked the chunky avocado and its interesting textures, the smoked salsas, and particularly the cheesy queso. Pretty similar to the Mercado queso except crab instead of Chorizo! Although, I actually make a better chili con queso myself, but that’s no surprise (it is a good amount of work roasting the peppers and all).

Chips.

TACOS DE PESCADO. grilled white fish, Mexican slaw, avocado salsa, chile de arbol aioli.

Dos Gringas de Camaron. Chili morita marinated shrimp, oxaca cheese, pineapple, yxta salsa brava, avocado salsa, red onions, cilantro, flour tortillas, cilantro lime rice, market vegetables. Not bad. Bright flavors. Small, which was okay today because I had a big BBQ lunch.

Maradentro is basically Mercado. It’s sort of modern Mexican without any surprises, for a reasonably sophisticated crowd not ready to venture into LA’s more ethnic South of the Border spaces. I actually like the (bright) flavors here, but they have a certain workman-like quality.

For more LA dining reviews click here.

Related posts:

  1. Quick Eats: Brentwood
  2. Quick Eats – Mondo Taco
  3. San Fran – Nopalito
  4. Quick Eats – Bru’s Wiffle
  5. Quick Eats: La Serenata
By: agavin
Comments (0)
Posted in: Food
Tagged as: Brentwood, Maradentro, Margarita, Mexican, Seafood

Return to Red O

Nov29

Six months later we return to Red O for some more high priced Mexican pseudo-steakhouse…

Click here for all the details.

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Related posts:

  1. Return to Milo & Olive
  2. Return to Dahab
  3. Return to Esso
  4. Return to Inotheke
  5. Return of the Han Dynasty
By: agavin
Comments (0)
Posted in: Food
Tagged as: Mexican, Red O

Mexican Swanky – Red O

May06

Restaurant: Red O

Location: 1541 Ocean Ave #120, Santa Monica, CA 90401. (310) 458-1600

Date: April 30 & November 23, 2016

Cuisine: Mexican / Steakhouse

Rating: Tasty, but expensive

_

Red O is a new (small chain) entry to the crowded, high turnover Ocean Ave dining scene. I knew nothing about it prior, and am judging it purely from the experience. It seems a pricey upscale take on straight up Mexican food combined with some modernization and a pretty full steak menu.
 The space, which I forgot to photo is large and very attractive with a big bar. I’ve eaten here when it was at least 4-5 other restaurants, including most recently 41 Ocean. It’s a great looking space, but obviously the rent is high and there has been a lot of turnover. 20 years ago it was the (then) ultra trendy Zen Zero!
 Great view of the total mob scene that is always Ocean Blvd in decent weather. A pain to drive too (I’ve lived/worked near here for 22+ years). You can hardly turn for all the pedestrians, bicyclists, and cars.

This is a (sorta) Mexican restaurant, so I had to order a serious Margarita. They had 5 on the menu. This was the Signature Red O Margarita. Cabo Wabo blanco tequila, jdk & sons o3 orange liqueur, house-made Limonada. Served over ice with salt rim.

It’s closest to my own Margarita style. Not bad at all except for the $16 for a smallish ice packed drink (I easily went through 3).

Chip. Normal enough. I’d except the thicker hand cut ones here.

Salsa.

Classic Guacamole. Chunky avocado, tomatoes, onions, fresh lime juice, cilantro, serrano Chile. A well made Guac. Not exactly gigantic for $11.

1A0A3024
Cheese quesadilla.

Queso Fundido. Melted Monterey jack, mezzaluna fontina and beehive white cheddar cheeses with caramelized onion, roasted poblano Chile and choice of homemade chorizo. Super tasty, particularly with the chorizo, but I think I like the gooey slightly orange classic queso.

homemade chorizo.

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or the fully leaded chorizo version.

Ahi Tuna Tostadita. Sushi grade yellowfin ahi tuna, Chile-cumin oil, avocado, napa cabbage, harissa aioli, pickled red onion, habanero. A little bit of a kick.
1A0A3030
Yellowtail Aguachile. Hamachi yellowtail sashimi, spicy lime broth, avocado, knob onion, cucumber and orange. very zesty!

Fish special, halibut I think.

1A0A3034
Salmon with a similar prep.

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Lobster tail.
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Lamb in Mole Negro. Roasted brussels sprouts, organic baby kale, caramelized onion and nut crunch. Basically rack of lamb with mole. Tasty, but maybe a bit expensive.

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Chicken enchilada and taco combo.

Wild White Mexican Shrimp Enchiladas Suizas. Creamy tomatillo sauce, melted Monterey jack cheese, lime-garlic dressed arugula, Mexican red rice and beans. These were tasty. The green sauce was very tangy. My mouth was buzzing from citrus too from the Margaritas.
 Passion Fruit Butter Cake. Baked to order and served with grilled strawberries, passion fruit custard, coconut crumble, coconut ice cream. This was certainly a 9.5/10 dessert. Common, butter cake, passion fruit, coconut ice cream? How could it not be.

Service was great the first time. They even called the next day to see how I enjoyed it — not sure I’ve ever had that happen before! The space is beautiful, although too loud (as usual – boo). Food was quite tasty. Everything I tried was on point. It didn’t blow me away or anything (except maybe the butter cake), as they were fairly typical items, but they were extremely well executed. But the prices are very high for what it is, at least double what a similar (likely less well executed) version might be at some medium-high-end Mexican restaurant. Portion sizes aren’t huge (but were certainly fine). It’s new, but it was easy to book on a Saturday night, so given the obviously high rent, I wonder if it will last. Truth is, almost nothing does on Ocean Blvd. Perhaps only Ivy by the Shore and Ocean Ave Seafood (now Water Grill) has been there for more than 10 years.

On my second visit, very similar experience, except that the service while nice, was oddly a bit slow and disjointed. They confused a couple orders (but made it right) and mysteriously didn’t refill our water for what seemed like forever. Food is still tasty but expensive.

For more LA dining reviews click here.

Related posts:

  1. San Fran – Nopalito
  2. La Sandia
  3. Quick Eats: La Serenata
  4. Water Grill Santa Monica
  5. Ocean Avenue Seafood
By: agavin
Comments (0)
Posted in: Food
Tagged as: Mexican, Ocean Blvd, Red O, Santa Monica

San Fran – Nopalito

Mar18

Restaurant: Nopalito

Location: 306 Broderick Street. San Francisco, CA 94117. 415-437-0303

Date: February 11, 2012

Cuisine: Mexican

Rating: Best Mexican I’ve been too since I was in Mexico

_

Continuing our San Francisco adventures, we met up with my college roommate and his family at a Mexican place in his neighborhood. This trendy — and hence crowded — little spot served up some of the best Mexican I’ve had since my wife and I used to frequent a favorite high end resort in Cabo.

The bustling kitchen.


The lunch menu.

“Hibiscus-Valencia Orange.”


“Ginger-Lemonade.” I love good lemonade and this one was pretty awesome, with a spicy ginger finish like Jamaican ginger beer.


My son got the straight up cheese quesadilla. Notice the small hand grab.


“Totopos con Chile. Tortilla chips, salsa de arbol, cotija cheese, crema and lime.” Thick homemade chips with a good bit of spice and tangy limeness. Real good. Not real light.


“Naranjas con Chile, limón y Queso. Salad of cara cara oranges, blood oranges, grapefruit, pickled red onions, chile, lime and queso fresco.” Very nice zesty fresh flavors.


“Ceviche verde de Pescado. Marinated fish, lime, tomatillo, jalapeño, cilantro, avocado and tortilla chips.” Again, reminiscent of my Cabo vacations.


“Taquitos de Papas adobadas. Crispy rolled tortillas, potatoes in New Mexico chile adobo, onion, guacamole, crema, queso fresco and salsa brava.” Yum yum. Fried is always tasty. As straightforward as the toppings are, they were incredibly fresh.


“Tamal empipianado rojo con Puerco. Corn masa, pork stewed in dried chilies, sunflower & seasame seeds, tomato, spices and queso cotija.” I’m a sucker for the sweet corny taste of a good tamale.


“Quesadilla roja con Chicharrón. Mulato chile-corn tortilla, crispy pork belly, salsa cascabel, jack cheese, queso fresco, onion and cilantro.” Very interesting jazzed up quesadilla.


“Quesadilla de Primavera. Corn tortilla, asparagus, mushroom, spinach, quesillo, queso fresco, spring onion, cilantro, and salsa de chile puya.” Good, but not as good as the pork one.


“Empanada con Deshebrada de res. Fried masa pastry, grass-fed beef, tomato, jalapeño, cabbage, avocado, queso fresco and salsa frita de guajillo.” Also really tasty.


Some almond balls to finish things off.

While not light, this was a very zesty meal — and despite the large number of Mexican places in LA I don’t know any that use ingredients this fresh or bring to bear such a modern and sophisticated palette.

For more San Francisco dining reviews click here.

Related posts:

  1. Quick Eats: La Serenata
  2. San Fran – Kokkari
  3. La Sandia
  4. San Fran – Jardinere
  5. San Fran – RN74
By: agavin
Comments (2)
Posted in: Food
Tagged as: Broderick Street, Chicharrón, Mexican, Mexican cuisine, Mexico, Nopalito, Queso blanco, Salsa, San Francisco

ThanksGavin 2011 – The Third Wave

Nov27

Given that we went out to the Zoo all day while my cousin Abbe cooked up this followup to the official Thanksgiving dinner, she insists that it should really be called the ThanksFlitter (her last name). Regardless, the gluttony continued.

The 2006 il Cocco. This guy makes only 3000 bottles a year, and he does ALL the labor (field and cellar) himself.


Parker 93. “The 2006 Brunello di Montalcino is a beguiling wine laced with all sorts of black cherries, minerals, spices, licorice and menthol. All of the aromas and flavors are layered together through to the exquisite, refined finish. The 2006 shows a level of richness and density this bottling has lacked in some previous vintages. Today the tannins remain a touch austere, but another few years in bottle should do the trick. Anticipated maturity: 2014-2026.”


The cheese spread I bought at Di Bruno’s.


A medium aged goat cheese. Chalky goodness.


An American farmhouse buttery cheddar.


Mimmolette.

A stinky washed rind.


And a medium body blue cheese.


And quince paste which always makes cheese better.


Various appetizers, some recycled from the night before.


Muhammara.


A little champagne.

Parker 94. “The 2007 Laurel, a blend of 65% Garnacha and 35% Cabernet Sauvignon, is deep purple-colored with a bouquet of wet stone, Asian spices, black cherry compote, and incense. Dense and sweet on the palate with tons of spice, it is super-concentrated, rich, and smooth-textured. Give this lengthy effort 2-3 years of additional cellaring and drink it from 2013 to 2027.”

This is an amazing wine, deep grape.


Parker 91. “The 2005 Finca Libertad is a blend of 35% Cabernet Sauvignon, 35% Cabernet Franc, and 30% Merlot aged for 18 months in new French oak. The Cabernet Franc portion of the blend was sourced from 100+-year-old pre-phyloxera vines. Dark ruby in color, it exhibits a complex aromatic array of toasty oak, cinnamon, earth notes, pencil lead, cassis, and black currant. This is followed by a medium-bodied, elegant wine with savory flavors, considerable complexity, and enough structure to evolve for another 2-3 years. This lengthy effort should be at its best from 2011 to 2020.”


Classic Mexican “gulf coast style” rice pilaf. Chicken stock, garlic and onions in there. These recipes are mostly from Mexican Everyday.


The main dish: Chipotle Shrimp. Tomatos, chipotles, garlic, broth, cilantro. This had a good bit of heat.


Flounder in the same sauce.


Avocado.


Various condiments: lime and fresh tortilla from a Spanish place by the Italian Market.


Chopped onion, queso fresco.


“Classic Mexican pot beans” with Abbe’s special twist of roasted poblanos and Thanksgiving smoked turkey. Very tasty, although they had the usual effect.


Swiss chard sautéed in olive oil and garlic.


And the sherry comes back out for dessert.


The spread.


Vegan brownies. Hmmm.


A chocolate chip cake with chocolate sauce. It isn’t that pretty but it tasted great.


My grandmother’s special brownies.


These were supposed to be Grandmom’s blondie’s, but they were made vegan and so ended up a little weird.


Another plum tart.

Overall, another great feast from Abbe. You can check out her pork spectacular last year too.

For more ThanksGavin dining, click here.

Related posts:

  1. ThanksGavin 2011 – The Main Event
  2. Bibou – ThanksGavin 2011 Prequel
  3. ThanksGavin 2011 – The Italian Market
  4. Thanksgiving – Pork Insanity
  5. Thanksgiving Proper
By: agavin
Comments (1)
Posted in: Food
Tagged as: brownies, Brunello di Montalcino, Cabernet Sauvignon, Cheese, Cooking, Dessert, il Cocco, Mexican, Muhammara, Quince, ThanksGavin, thanksgiving, Thanksgiving dinner, Wine
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