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: 2002-04-16 08:36 am (UTC)It had bits of fresh corn kernels in it, yes. Probably roasted. Really, though, I think you're just going to have to come visit and try it yourself.
Is your e-mail working? I got a delay-of-delivery notice yesterday.
no subject
Date: 2002-04-16 10:52 am (UTC)(Speaking of which, I need someone to transpo the two servers that were in SF down to La Jolla for me.) E-mail should be fine from here on out. Anything that was mailed to me Saturday or Sunday should be resent, though. Actually, anything from the last week that I haven't responded to.
And yes, yes...on the list of many reasons for me to go out to your part of the world. I'm definitely booked solid until end of May, though. More on that in an update to my journal tomorrow, probably.