Food Porn.
Apr. 14th, 2002 03:31 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rivkaFriday night, Ben and I tried a new restaurant: Blue Agave Restaurante y Tequileria in Federal Hill. (The link takes you to the menu, which is well worth browsing.) This is not your $5.99 combination platter, shredded iceberg lettuce, deep fryer heavy, refried beans straight from the can kind of Mexican restaurant.
I had duck. Excuse me, I had pechuga de pato a la parrilla con mole de Xico. Chargrilled duck breast, medium rare, in a pool of deep rich nutty mole sauce, served with what looked like mashed potatoes, but turned out to be mashed roasted corn. And nopales (cactus) cut in strips, marinated, and grilled. I'd never had cactus - it tastes like aloe vera smells, refreshing and astringent.
Ben had lamb colorado, a sort of a lamb stew that had been baked overnight in banana leaves and then served with chile sauce. It was good, but I think I made the better choice. I've never seen duck in a Mexican restaurant, but once I'd taken a bite it seemed as if nothing in the world suited duck better than mole sauce.
We shared an appetizer platter: homemade chorizo and loganiza sausages, a grilled quail in mole sauce, a goat quesadilla, cactus salad, tortillas, and two kinds of cheese: one sharp and crumbly, one soft and mild.
We'll have to go back, because I didn't get the chance to try the mahi mahi veracruzana, seared mahi mahi with a sauce made from tomatoes, poblanos, lime, Spanish olives, garlic and Mexican oregano. And we'll have to go back with someone who likes tequila, because they have eighty different varieties. Any takers?
I had duck. Excuse me, I had pechuga de pato a la parrilla con mole de Xico. Chargrilled duck breast, medium rare, in a pool of deep rich nutty mole sauce, served with what looked like mashed potatoes, but turned out to be mashed roasted corn. And nopales (cactus) cut in strips, marinated, and grilled. I'd never had cactus - it tastes like aloe vera smells, refreshing and astringent.
Ben had lamb colorado, a sort of a lamb stew that had been baked overnight in banana leaves and then served with chile sauce. It was good, but I think I made the better choice. I've never seen duck in a Mexican restaurant, but once I'd taken a bite it seemed as if nothing in the world suited duck better than mole sauce.
We shared an appetizer platter: homemade chorizo and loganiza sausages, a grilled quail in mole sauce, a goat quesadilla, cactus salad, tortillas, and two kinds of cheese: one sharp and crumbly, one soft and mild.
We'll have to go back, because I didn't get the chance to try the mahi mahi veracruzana, seared mahi mahi with a sauce made from tomatoes, poblanos, lime, Spanish olives, garlic and Mexican oregano. And we'll have to go back with someone who likes tequila, because they have eighty different varieties. Any takers?
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no subject
Date: 2002-04-15 01:58 am (UTC)(I would be having paroxysms of foodie envy at that menu if it were not that I have a source for similarly spectacular Mexican food nearby. I'll have to ask them about mole de xico.)
Re:
Date: 2002-04-15 04:29 am (UTC)*blink* You don't say. Why, I had no idea that this post might serve as any sort of inducement to get you to visit Baltimore. No idea at all.
no subject
Date: 2002-04-15 08:25 am (UTC)