Posts

Holiday Sneak Preview: The 2018 Holiday Menu at Rosa Mexicano

Rosa Mexicano knows how to create a perfect celebration menu for each and every event in your life. Which is GREAT – because every month brings forth a new exciting reason to celebrate!  December is flush with holidays with meals suited for gatherings of friends and family, and Rosa is fully prepared for you to leave the meal planning up to them this year! You may recall the beauty of their Dia de los Muertos (Day of the Dead) menu we highlighted back in October. Those rich flavors! The aromas! The bright florals decorating every course of the meal! The deliciously spooky and flavor-packed punch! If you liked that menu, you will love that we were invited to a very first taste of their December Holiday Menu – at my very first and most-favorite Rosa Mexicano location – Lincoln Center!

I love the Lincoln Center location so much because it was my very first Rosa Mexicano experience. It was here that I first fell in love with Rosa Mexicano. The restaurant is beautifully and classically designed with a modern, colorful twist. Large portrait windows on both floors let the bright light of the Lincoln Center area in. Framed by a beautiful staircase connecting two floors with ceramic divers leaping from 30-foot iridescent water wall. The ambiance is absolutely everything when it comes to holiday dining experiences. We had the pleasure of meeting Rosa Mexicano’s Regional Executive Chef Joe Quintana whose holiday menu was a delight to enjoy.

Rosa Mexicano 2018 Holiday Menu

The Rosa Mexicano 2018 Holiday Menu is designed to feature the authentic flavors of Mexico around holiday time. Pulling traditional Mexican meals from local areas, that will delight your guests whether they be friends in town or visiting family joining you for the holiday season in New York City.

Rosa Mexicano 2018 Holiday Menu Rosa Mexicano 2018 Holiday Menu

This special menu begins with one of the best holiday punches I have had in some time. Ponche de Granada is an incredibly flavorful sangria-style punch that mixes smoky mezcal with pomegranate,  a touch of vermouth, a generous dash of Campari for a citrusy note, and cava wine. The spotlight of this cocktail comes in the form of a glass generously rimmed with avocado leaf salt. Avocado leaf salt has so many interesting additional notes of citrus and exotic spices well-suited for the pomegranate and mezcal that the punch is a firework of flavor that carries you throughout every preceding dish offered on the menu.

Rosa Mexicano 2018 Holiday Menu

Our first course – a zesty Pozole Rojo – features a delicious braised pork and Hominy soup in a clear tomato broth base, infused with chile, green herbs, and roasted garlic. The clear tomato broth is poured onto the hominy and pork after it’s placed at your table. For those not in the know, Hominy is a type of corn that I found was the perfect showcase item in this soup. As a hominy first -timer, I was pleased. It added a hearty level of comfort to the soup without taking away from the robust pork, chile, and tomato flavors.

Rosa Mexicano 2018 Holiday Menu

Crunchy El Jefe Fish Tacos were the up next – a promised crowd favorite – Mini tacos featuring a White flake fish sprinkled with the most flavorful bits of bacon, tiny chunks sweet potato, topped with mildly pickled, not-too-intense red onion that adding sweetness and crunch to each bite. Perfection with a squeeze of lime.

As we continued to the third course, sampling of each entree, we were impressed with how distinct and delicious each was.  Each complimented the next. You’ll want to try a bit of each yourself, and your friends and family will definitely want to share in the experience!

Rosa Mexicano 2018 Holiday Menu

The first entree, Filete con Hongos, is a perfectly prepared Filet Mignon, served on a bed of mushrooms sauteed in a tequila cream sauce. Our knives sliced effortlessly through the filet with each bite; sizzling on the outside and a warm and rosy pink center.

Rosa Mexicano 2018 Holiday Menu

If poultry is your preference, the Mexican style achiote rubbed half rotisserie chicken Medio Pollo Pibil is for you. Generously rubbed with smoked paprika and achiote, a red seasoning traditionally used in Mexico, throughout South America and the Caribbean.  The results were so juicy and tender that I very boldly asked the chef for his secrets! Served with a side of A-MA-ZING paprika dusted roasted potatoes in a cream sauce, and an ample amount of habanero red onions for every bite of the meal, made this a hearty and flavorful option.

Rosa Mexicano 2018 Holiday Menu

This final entree is a personal favorite because It reminds me of many family gatherings in seasoning and presentation. A delicious fish dish, Pescado a la Veracruzana. Featuring a generous amount of pan seared white fish, smothered in a classic sauce of tomato, fried capers,  garlic, and roasted peppers. It is so good. Paired with grilled asparagus, this dish hits all the right notes of Old World, and New World – savory but not too heavy, with a bright snap of grilled greens and olive oil.

Rosa Mexicano 2018 Holiday Menu

For dessert, Mexican Cookies and Milk; featuring traditional house baked Polvorones, traditional Mexican cookies in two flavors, Pomegranate and Chocolate, paired with chilled Horchata, a delicious nog-like Mexican drink sprinkled with cinnamon and vanilla!

Rosa Mexicano 2018 Holiday Menu

Since we enjoyed the Ponche Granada so much, we had to pay our compliments to Courtenay Greenleaf, the Master Mezcalier who curated the exotic punch. Whether you’re celebrating Christmas, Hannukah, Kwanzaa or year’s end victory, Rosa Mexicano wants to put the ‘Feliz’ in your celebration.  Happy Holidays Ahead!

The Rosa Mexicano 2018 holiday menu is available exclusively on December 24th and 25th, from  12-9pm.

 

 

 

 

 

EDITED BY GLASGOW SKINNER

Cantina Rooftop Kicks off the Season w/ Contemporary Mexican Menu

We don’t think we’re the only ones who’s noticed that New York City has become frustratingly crowded with everything from people to scaffolding to traffic jams. For this reason alone, seeking an oasis to escape the honking, the service delays, the sidewalk snail-paces and the Pac-Man-like meandering through the concrete and steel has become a welcomed respite. If you’re anything like us then your oasis must have something savory to nosh, a bartender who gives good pours and a feeling of welcome while you escape the city’s oftentimes unwelcoming disposition. For us, that oasis is the Cantina Rooftop Restaurant & Lounge. Join David and I as we journey through Cantina Rooftop’s new contemporary Mexican menu from Chef Saul Montiel and new cocktails from mixologist Miquel Sanchez.

GLASGOW: Welcome to the Mexican garden of earthly and intoxicating delights! If you’re looking for authentic Mexican fare that seamlessly combines old world tradition and modern touches, Cantina Rooftop should be your to-go. Thanks to its retractable roof, you and your party can celebrate everything…..rain or shine. As someone who has visited this location, I am never disappointed and their new contemporary Mexican menu was everything my appetite craved.

Every bite was a musical of incredible color, texture, and flavors. It was as if I was consuming the country itself through my palate. The menu, created by Executive Chef Saul Montiel, was wonderful. You will delight in the assortment of flavorful seafood Tostadas, Botanas, robustly textured Guacamoles (it’s heaven), the juiciest Beef burger we’ve had (you’ll love how the Chipotle Aioli elevates the burger), and an amazing Crispy Pork Taco.

Dessert was truly a revelation. Get ready for some creamy decadence. Whether you indulge in the Fudge and Raspberry Chocolate Mousse desert or the incredible Strawberry Shortcake Tres Leches (our first time seeing this favorite in this flavor variety – we highly approve), you will leave deliciously sated and wonderfully happy. Of course rooftop celebrations are nothing without cocktails, so keep reading for David’s take on the must have cocktails (we’re still thinking of that Guava Sangria) at Cantina Rooftop.

DAVID: I’d like to focus on the bartender who at the right establishment is also as good as the mixologist who suggests. That’s when I think of Cantina Rooftop. Located in the west side of Manhattan’s Hell’s Kitchen nestled inside one of the city’s popular event space/club shrines, Stage 48 and Level 3 Loft, Cantina Rooftop completes the trinity by being a fabulous Mexican restaurant whose seasonal newly-reopened rooftop dining space aims to make your oasis festive and relaxing, tequila included. I got to experience the magic of their reopening last week at the kick-off event. Boasting a nicely cultivated drink menu with several cocktails from renowned mixologist Miquel Sanchez, the Cantina Rooftop offers up a sweet selection of wines, spirits like premium mezcals and tequilas, as well as a host of refreshing beers.

What struck me as comforting about the drink menu was that it wasn’t fussy but certainly wasn’t tame. The balance of notes and flavors in each drink were evident as described and left me with a feeling of satisfaction and not like I was part of some mad mixologist’s experiment. Sanchez’ ‘Spicy Summer’ is not to be missed as it takes a key fun fruit of the season, watermelon, and brings out the sweetness with the presence of heat and the tango of fresh lime & agave syrup. What’s also nice to note is the nicely done margarita and mezcal-rita menu utilizing smoky mezcals and fresh ingredients with the Caribbean kick.

The Cantina Rooftop with their impressive outdoor space that allows you to look at the thick of the city without besides nestled too deep in it is now open for business at 605 West 48th Street and 11th Avenue. In addition to the specialty cocktails from Mixologist Sanchez is the new debut of a flavorful menu of interesting traditional and contemporary Mexican fare from Executive Chef Saul Montiel (the spicy guac is NOT to be missed). With the weather spinning in a more favorable direction, it’s the perfect time allow Cantina Rooftop to end your search for that welcomed oasis.

Restaurant Review: Temerario Mexican Restaurant

If you’ve been in the Chelsea neighborhood of New York, specifically around 20th street and 8th avenue, then you’ve most likely seen the eye-catching mural by New York-based Graffiti Street Artist, Dasic Fernandez. The mural’s home is on the newest foodie paradise by the Jorge Guzman Hospitality Group, Temerario Mexican Restaurant, which celebrates the street food of Mexico, and Chef Mario Hernandez’s home, Cuernavaca in Morelos, Mexico. We had the pleasure of experiencing the bold flavors of Temerario, from appetizers to desserts, on a culinary journey that left us gleefully sated; and we’re not the only ones. The restaurant quickly filled with other diners ready to feast on the culinary journey Temerario Mexican Restaurant has to offer.

Temerario_Mexican_Restaurant_Exterior_www.mylifeonandofftheguestlist.com

Between the two of us, we tried a total of ten dishes from Temerario Mexican Restaurant (this includes appetizers, side dishes, and dessert) and two cocktails. We thought this was a great enough variety to really enjoy the robust tastes of the menu. Join us as we retell our culinary journey with Temerario Mexican Restaurant.

CHIPS AND GUAC: APPETIZER

Chips_and_Guac_Temerario_Mexican_Restaurant_www.mylifeonandofftheguestlist.com
David: I love when the ingredients for chips and guacamole are chopped with enough bite to still taste each one. The guac was fresh with bite and the chips were a nice balance in between thick cut and thin. I liked the fact that they had both yellow and blue corn chips that created a more lively plating.

Glasgow: I love freshly made guacamole that’s perfectly seasoned and filled with big chunks of avocado in it, and that is exactly what we got. Add in the artisan style, dual sized, yellow and blue corn chips, and it’s a recipe for visual and gastronomic perfection. I couldn’t get enough of this, which as  a great start to the meal ahead.

COCKTAILS

TEMERARIO COCKTAILS TEMERARIO COCKTAILS2

If you’re looking for a daring cocktail menu, the one at Temerario Mexican Restaurant is it. Created by Mixologist Christopher Reyes, the Temerario Margarita and One Night in Tijuana were both deliciously potent cocktails that combined exotic, tropical fruits like tamarind, and guava with the smokiness of Mezcal. They offered the right amount of palate cleansing and paired great with the dishes. For those of you who love the spicy, robust taste of Ginger Beer, the La Parka and Dear Carnal cocktails should be your number 1 and 2 cocktails. The addition of absinthe in the Dear Carnal upps the ante on this memorable cocktail.

1ST COURSE

SABRITONES

Sabritones_Temerario_Mexican_Restaurant_www.mylifeonandofftheguestlist.com
David: This dish was textural, salty and crunchy with the classic crisp pork rinds that balanced nicely with the creamy heat of the jalapeno avocado sauce and the creamy salty pop of the queso fresco. The greens and fresh slaw rounded off the dish to add a lively verdant element to the plate.

Glasgow: I loved the texture, spiciness, and lightness of this dish. It felt like I was enjoying a dish found on the “lighter” side of the menu without giving up its decadent taste. These were the most sophisticated pork rinds I’ve ever had seen. The flavors were so bold and memorable. I can still taste the heat of the jalapeno avocado sauce, and the lightness of the Chicharrones.

LUPILLAS

Lupillas_Temerario_Mexican_Restaurant_www.mylifeonandofftheguestlist.com
David: This was a beautiful marriage of potato and pork that was crispy and savory like a fresh croquetta. The balance to all the hearty base ingredients was a fresh Manzano cream and a salty smooth earthy manchego. Nice high-brow take on an easy delicious fried classic.

Glasgow: I must say on first impressions, I was not expecting a crunchy exterior and was pleasantly surprised with the rustic taste, and the contrast of the exterior and interior textures. While the outside was crunchy, the inside reminded me a bit of one of my favorite dishes, Shepherd’s Pie (if the mash potatoes were mixed in with the meat instead of on top), either way, I loved it, especially when dipped in the peppery Manzano cream. If you like a dish with heat, this is a must.

2ND COURSE

CARNE ASADA

Carne_Asada_Temerario_Mexican_Restaurant_www.mylifeonandofftheguestlist.com
David: The perfectly seasoned steak was earthy smoky and flavorful which balanced nicely with the Negro Modelo molé sauce that was itself smoky with a blend of sweet. The accompanying salty pork chorizo was a different kind of earthy loveliness for the dish and along with the creamy avocado and fresh juicy tomato, wound up being non-competitive extras that added nice extra flavor profiles.

Glasgow: I’d order the steak just for that delicious Negro Modero based mole sauce alone!! Oh my god!!! Perfection..If allowed, I would pour that delicious sauce over everything and I almost did but of course, most of it went on the perfect hearty, medium steak. This dish had such a variety of texture and flavors, it was impossible to not enjoy it all. The steak as incredibly juicy, the chorizo had the right hint of savory sweetness, the avocado salad added a delicious freshness and the deep fried baby corn (a first for me) provided a unique crunch. A definite must for my return trip to Temerario Mexican Restaurant.

PESCADO VERACRUZANO

Pescado_Veracruzano_Temerario_Mexican_Restaurant2_www.mylifeonandofftheguestlist.com
David: This fish was cooked pretty perfectly. The lightness of snapper was maintained along with the subtle sweetness of this island fish and brininess of the sea. More salty elements like the olives and capers could’ve proved overpowering but they were herbal salty and married nicely with the acidity of the tomato and red onion.

Glasgow: If you’ve ever had fish caught, cooked on the spot, and handed to you then you will understand me when I say this snapper tasted like I handpicked it out of the ocean myself, and magically perfected it to my exact liking. The char was perfect, it didn’t overpower the flavor where you couldn’t taste the freshness of the snapper. It was the ideal balance of salt with a hint of sweetness; and although the menu states burnt potatoes, they were flawless and complemented the char on the fish.

HUARACHE CHIDO

Huarache_Chido_Temerario_Mexican_Restaurant2_www.mylifeonandofftheguestlist.com
David: This was a flavor explosion of the salty smoky Serrano ham, the textural semi-sweet corn, the smooth iron richness of the refried beans, the gritty savory bite of the starchy potatoes and the herbal freshness of the tomato and greens made this a killer huarache.

Glasgow: This is what I think of when someone mentions a delicious, well rounded earthy meal. The variety of toppings (in this case, potato chorizo hash, arugula, serrano ham, and Tatemado salsa) layered on top of each other provided a great balance of flavor, color, and texture all at once. The saltiness of the serrano ham was especially wonderful directly on top of the arugula.

AGUACHILE DE CALLOS

Aguachile_De_Callos_Temerario_Mexican_Restaurant_www.mylifeonandofftheguestlist.com
David: I love shellfish and this is why. This scallops dish was like a balance between lightly seared and vinaigrette based. The tart and citrusy vinaigrette came through and married lovely with the light tender brininess of the baby scallops. The fresh veggies of crisp red onion and vibrant tomatillo rounded out the dish and almost made if a perfect summer seafood salad.

Glasgow: It doesn’t take much to please this seafood lover, but luckily Temerario doesn’t do the bare minimum in flavor. If I wasn’t sharing this dish, I would have drunk the sauce directly from the plate after devouring the bay scallops. I loved the fresh clean with taste of the dish, it had a peppery, escovitch (marinated in an acidic mixture) flavor. I also loved the addition of the tomatillo, which gave it a nice fruity characteristic.

FRIED SWEET PLANTAINS: SIDE DISH

Fried_Plantains_Temerario_Mexican_Restaurant_www.mylifeonandofftheguestlist.com
David: This was a delicious combo of salty and sweet with the addition of the queso fresco topping the perfectly grilled and smoky plantains.

Glasgow: I’ve never had plantains topped with cheese before and was a bit apprehensive but the queso fresco topping gave the plantains a new flavor profile for me, sort of an elevated savory version of salty and sweet.

DESSERTS

GRASSHOPPER BEIGNETS

Grasshopper_Beignets_Temerario_Mexican_Restaurant_www.mylifeonandofftheguestlist.com
David: This dessert had a very cool plating with an amazing flavor profile. The beignets were perfectly soft, doughy and warm and made even better flanked by the harmony of tart berries and sweet cream. The passion fruit jam for garnish dipping was an excellent citrus balance to the grasshopper toffee that was brittle, smoky, sweet and crisp with a wonderful melt-away quality.

LOS CHURROS

Los_Churros_Temerario_Mexican_Restaurant_www.mylifeonandofftheguestlist.com

Glasgow: There was barely room left but I had to try this old favorite. The tater tot-sized fried-dough pastry is accompanied by three dipping sauce varieties: Leche Quemada, Mole Ganache, and Cactus Berry Jam, were the ideal end to this spirited meal. Each sauce provided a different flavor experience that almost me want to find other things to dip in them, but alas, my stomach sadly had no more room.

DECOR/SETTING

Temerario_Mexican_Restaurant_InteriorTEMERARIO_interior-detail_Credit-Paul_Wagtouicz_01

There’s something about countries in the Caribbean or near the equator that just embrace color so beautifully. The colors (an assortment of blue-toned ceilings, red bar stools, yellow, and orange) in the environment affect the peoples’ perspective and the same happens when you translate that into a restaurant in the States. The décor at Temerario Mexican Restaurant was lively and exuberant with the larger than life wall art and vivid graphics, like NYC’s Danielle Mastrion’s Luchador (shown directly above) that matched perfectly the restaurant’s atmosphere and the wonderful ingredients used for the reinterpreted dishes.

We can’t wait to go back to experience some of the other bold flavors that Temerario Mexican Restaurant has to offer. Are you open to trying out the daring flavors of this Mexican restaurant?

Restaurant Review: La Gringa Taqueria

We are back with another restaurant review, and this time, we make a short trip to a Mexican foodie haven known as La Gringa Taqueria, a Cali-style Mexican restaurant that offers delicious fresh food, awesome events, and free activities, mainly in their Brooklyn location, soon to be available in their West Village location, which is where we dined on this evening. The West village is the second location of La Gringa Taqueria (seconds away from the Christopher street/1 train station, at 82 Christopher Street), the first and most known being the Williamsburg, Brooklyn location. If you’ve ever found yourself traveling outside your borough and trekking to Brooklyn to partake in La Gringa’s delights, know that there is a location closer to you. Let’s get to know the West Village location, shall we!

La_Gringa_Taqueria_Exterior_www.mylifeonandofftheguestlist.com
My contributing writer, David and I wanted to fully enjoy the entire experience from beginning to end, and that included enjoying a few drinks before we begun our foodgasm journey. While La Gringa does offer Margaritas, and a variety of  Mexican brewed beers, we didn’t want alcohol to alter the taste of our meal (of course we must go back for those margaritas), so we indulged in only non-alcoholic beverages for the night.

DRINKS AND BEVERAGES

La_Gringa_Taqueria_Sodas_www.mylifeonandofftheguestlist.com

David: I had a Mexican coke. Remember in the 80’s, I may be dating myself when those awesome Coke commercial featured people quenching their thirst with a cold-sweating tall glass bottle of Coke? Well before this country got all penny pinching on us, Coke was made with real sugar and they still make it like that in Mexico, hence the moniker of Mexican Coke. And you really do taste the difference between real sugar and high fructose corn syrup.

Glasgow: Remember that scene in Forest Gump when he had 15 or so Dr. Peppers at the White House? That was me with the Mexican Coca-Cola. I grew up drinking sodas (including Coke, and Sprite) sweetened with sugar cane instead of the Aspartame Coke is now sweetened with, and trust me when we say it tastes infinitely better. I happily overindulged in my favorite childhood soda, and only took one brief break to enjoy a Tamarind Jarritos. As I’m writing this, I could go for one or two Mexican Coca-Colas.

GRILLED CHICKEN NACHOS – 1ST COURSE

La_Gringa_Taqueria_Nachos2_www.mylifeonandofftheguestlist.comLa_Gringa_Taqueria_Nachos3_www.mylifeonandofftheguestlist.com

Glasgow: There are nachos and then there are La Gringa Taqueria Nachos!! If you’re looking for layers upon layers of deliciousness, you should absolutely have this uber-layered delight with orgasm levels of foodie pleasure in every bite. We opted for the grilled chicken Nachos, a delight to the palate and senses. Preparation of this dish is both a visual and aromatic thrill. Aside from the crisp corn chips layered with succulent meat, fresh pico de gallo, black beans, and sweet plantains, the final touch included a topping of torch melted Monterrey jack cheese that added a rustic roasted/charred taste from the flambé torch. I’m so happy I chose this as my meal starter. Check out some video of my nachos getting the flambé torch treatment.

BURRITO – 2ND COURSE 

La_Gringa_Taqueria_Burrito2_www.mylifeonandofftheguestlist.com

David (Pulled Pork Burrito): Take all the flavors south of the border and wrap it in a warm tortilla. The steak was seasoned with just enough salt and spices. Meanwhile, the seasoned rice, black beans, tomatoes, cheese, special tomatillo sauce and my favorite addition of sweet plantains all served to not overpower the wonderful pork but complement it with an explosive flavor profile that was hearty and satisfying.

La_Gringa_Taqueria_Burrito_www.mylifeonandofftheguestlist.com

Glasgow (Steak Burrito): Never again will I be laissez-faire about my steak burrito or any burrito for that matter. The eruption of flavor I enjoyed while devouring the wonderful combination of perfectly seasoned steak, yellow rice, and sweet plantain (a surprising and very welcome touch of sweetness which paired perfectly with the hot Picante sauce I topped the whole thing with), made me see the light of what a delicious burrito should taste like. I’ll be forever under its delicious spell.

STEAK QUESADILLA – 3RD COURSE 

La_Gringa_Taqueria_Quesadilla_www.mylifeonandofftheguestlist.com

David: There’s something about beef with Mexican seasoning that just marries so well together. When the mounds of fresh queso were added it was kismet, but the topper was the winner. The preparer used a blowtorch to melt the layers of cheese down to gooey perfection that ran in between the layer of steak with lovely melted ease. When topped with a spicy fire-roasted Picante sauce and the other warm tortilla I knew the flavor would be simple yet impacting, and it was. The hot sauce mingled perfectly with the warm seasoned steak and the smokiness of the fresh-torched cheese unified all the flavors together in holy matrimony. Another simple but flavorful dish that tasted familiar and satisfying.

THE SETTING

La_Gringa_Taqueria_Interior_www.mylifeonandofftheguestlist.com La_Gringa_Taqueria_Restaurant_www.mylifeonandofftheguestlist.com

David: So tucked away on an infamous but quiet street in the West Village is the really quaint little taqueria spot called La Gringa. As soon as you enter it feels like you’re about to have some authenticity going on with the menu. The walls were ornately decorated with a mural-sized painting of Mexican motifs and popular symbolic figures in full, and I must say pretty amazing, vivid color. It was really a page torn out of Mexico City with the rustic tables the array of colors and of particular note, the bottle opener at the front of the establishment that was kind of like a nod to “hey its old fashioned and rustic here, we give you authentic and not mass produced, so you can open your own bottle and not be dismayed by a syrupy fountain soda.

Glasgow: I love quaint restaurant locations. I always find that small or “hole in the wall” locations have the best food, and I wasn’t disappointed at La Gringa Taqueria. I sometimes find restaurants in the village a bit watered-down, so it was great to see this beacon of refreshing artistic pleasure. The interior is alive with the wonderful work of local mural artist, Danielle Mastrion, who perfectly captured the essence of the Day of the Dead in her artwork for La Gringa. It also boasts rustic wood tables, chairs, and benches curated by the owner, and a sense of being tucked away, which made La Gringa feel homey. Customers are not rushed and we got the sense of being welcomed for hours. It’s a great place to escape and savor your meal.

La_Gringa_Taqueria_Artwork_www.mylifeonandofftheguestlist.comLa_Gringa_Taqueria_Artwork2_www.mylifeonandofftheguestlist.com

All in all, it was a fantastic gastronomy experience that I hope to indulge in again very soon. We advise anyone who’s not familiar to get acquainted asap. For those who have been to La Gringa Taqueria, what was your favorite dish?

 

La Gringa Taqueria Menu, Reviews, Photos, Location and Info - Zomato

A Taste of the Food Life | Mike’s Organic Curry Love & White Girl Salsa

We hate bland foods and are always on the lookout for great sauces, dips, seasonings, etc that will add bit more oomph to our snacks and meals. Thanks to our recent visit to Food Fete, we were able to get our hands (and taste buds) on samples of some wonderful treats, two of which we particularly fell head over heels in love with. Get your taste buds ready foodies, because we’re taking you on a bit of an international tour. Today’s tasting tour takes us to India and Mexico as we tantalize our tongues and appetites with the variety of curries from Mike’s Organic Curry Love and fresh, vibrant Tomatillo-based salsas from White Girl Salsa.

CURRY LOVE

Why not stay in tonight and delight your family with dishes made with one of the available six curries. Whether you want mild, medium or hot, the organic Curry Love has an ideal curry for any dish. Created by Chef Mike, who’s cooked for the likes of Sydney Poitier, Frank Sinatra, Milton Berle, Sidney Sheldon, and Kirk Douglas, Curry Love is 100% organic, vegan, Gluten-free, dairy-free, and soy-free (the Green and Red Thai curries are not soy-free). You can’t go wrong with whichever curry you try, they are all amazingly delicious and a great way to liven up your cooking. Your best bet is to try them all.

KORMA (Mild) – creamy and mild with hints of cardamom and curry leaf. The almonds and cream lend a richness while the yogurt adds the perfect amount of tanginess. Your taste buds will be delighted.

CARIBBEAN CURRY (Mild) – a wonderful blend of ginger, sundried banana, coconut and lemongrass. Mild and sweet with hints of cinnamon, cardamom and allspice, it is a curry that is loved by kids and grown ups alike.

SAAG (Mild) – an Indian classic. It’s a blend of spinach, tomatoes, warm spices and cream. Pairs beautifully with chicken, paneer or just a bowl of basmati rice. Mild, tangy and delicious.

GREEN THAI CURRY (Medium) – rich and delicious and yet light enough to be eaten every day. An authentic blend of coconut milk, lemongrass, jalapeno pepper, cilantro and makrut lime. It is a curry that makes for a scrumptious meal every time.

TIKKA MASALA (Medium) – a vegetarian’s dream come true. Not too sweet and just the right amount of heat. It is a rich blend of tomato, cream, coconut and warming masala spices. Serve it with rice, naan, chicken, lamb and vegetables. It can even work magic on a bowl of boiled potatoes.

RED THAI CURRY (Hot) – a traditional curry with coconut milk, lemongrass, makrut lime, chili peppers and ginger. It’s HOT and delicious. Goes well with vegetables, beef or chicken, shrimp, tofu or just a bowl of rice.

WHITE GIRL SALSA

You may be thinking, what does a white girl know about Salsa and from what I tasted at Food Fete, this girl, Julie Nirvelli, knows A LOT!! Taught the culinary secrets of making homemade flour tortillas, rice and beans, and tamales from the women of a Mexican family she is close to, Julie Nirvelli tried her hand at making an authentic green salsa to delicious results and with a glowing stamp of approval from the women who taught her and a new name for her salsa – White Girl Salsa, thanks again to that family. Today, Julie’s range of salsas includes three tomatillo salsas, a smokey chipotle, and our personal favorite, cranberry-mango.

HOT TOMATILLO – Spicy and sassy, this mix of tomatillo, chiles, cilantro and onion is hot to trot! Hot is perfect for dipping and is known for giving any recipe a kick in the pants.

MEDIUM TOMATILLO – A perfect middle-of-the-road mix of tomatillo flavor and spice! Medium boasts the ideal zesty kick. For the spicy snacker, this is your go-to gal.

MILD TOMATILLO – Mild-mannered? Perhaps, but the blend of tomatillo, cilantro, and onion is the life of the party! Choose your dipping device…Mild is ready for anything.

CRANBERRY-MANGO – Sweet meets saucy in a salsa that brings cranberries and mango to the cilantro-onion-tomatillo mix! From cream cheese and crackers to good old-fashioned tortilla chips, Cranberry-Mango is the sweetie that turns mere snacking into an event.

SMOKEY CHIPOTLE – Savory, zesty, spicy… this unique combination of chipotle and tomatillos is a fantastic find for any foodie! Smokey Chipotle will add zip to any dip or grilled favorites.

whether you’re in the mood for a savory Indian dish or a delicious Mexican snack, get to know these two amazing brands. they are sure to be staples on your grocery list. Want some Curry Love? Click http://www.mycurrylove.com/locate/ to find out where you can purchase them. To find a list of grocers selling White Girl Salsa, click http://www.whitegirlsalsa.com/home/find-us/.