Crash Hot Potatoes

January 18, 2012 By 3 Comments
I give my sister kind of a hard time on this blog. True, she isn’t as adventurous of an eater as I am, and maybe she is a gigantic wimp when it comes to spice.
And also, she doesn’t appreciate reality tv. Weirdo.
But, she does have a few dishes that she calls her own. Most of them involve cans of prepared food and scary amounts of ranch dressing and ketchup. But one of them is a really delicious potato recipe. These are as crispy as homefries but with fluffy and creamy insides. Cheap, tasty, and easy.
No ranch dressing required.
Crash Hot Potatoes (Adapted from The Pioneer Woman)

Ingredients: 
1 lb. small red, white, or Yukon gold potatoes
1 bunch rosemary, chopped
1/4 cup olive oil
salt and pepper

 1) Submerge the potatoes in water and boil them until a knife slides through them easily. You want them totally cooked, like you were going to eat them as is. Preheat the oven to 500 F.

 2) When the potatoes come out, let them cool until you can handle them, then place them under a mug…

and gently smash them into a semi-flat disc. Don’t get too overzealous or you will smash the potato completely. You just want a flattened potato.

 4) Place the potatoes in an ungreased pan, and add the herbs and spices.

 5) Drizzle the olive oil evenly over the potatoes and place in the oven. They should roast for at least an hour, and up to 90 minutes. You may need to add more oil as the potatoes roast – they shouldn’t be submerged, but they do need a little lubrication.

 6) When the potatoes are brown and crispy, serve.

 These are every bit as delicious as they look. Crunchy, golden brown crust hides a buttery, creamy flesh. The rosemary gently sizzles in the oil, becoming crispy and woodsy.  Mix it up by laying onions underneath the potatoes to roast and turn sweet, or by jazzing  up the seasonings with cumin or hot pepper flakes. The potatoes take awhile to make, but they are so very worth it. Delicious with steak or chicken, or even with eggs in the morning.

Or, as my sister will doubtless say…smothered under a boatload of ketchup.
Filed Under: Recipes Tagged With: ,

Fish Tag’s Brunch – Smoked Salmon Bonanza

January 18, 2012 By 5 Comments
In New York, you have to keep your head down. 
Nope, I don’t mean work hard. 
I mean you really have to position your head downwards in order to see half the great restaurants here. 
After all, if I didn’t keep my head down, I would totally have missed Fish Tag.
 Michael Psilakis’ fish and charcuterie oriented restaurant got mixed reviews when it opened last year, but it sounded intriguing anyway. However, it somehow got lost in the shuffle of restaurants on my radar, until my family and I were walking past it and caught view of it this past weekend.
 Though you must descend steps to reach the restaurant, the main dining space is incredibly bright and clean thanks to larges skylights and windows to a small outdoor garden. The look is clean and minimalist – very Scandinavian. The vibe is extremely quiet – not a place for small children or loud, raucous group parties.
 Grilled Cheese with Pork Belly and Poached Egg
A hearty and well made dish. Crisp bread surrounded mild, melty cheese and tender pork belly. The pork belly was more salty than smoky, which worked well with the cheese’s mild taste and the perfectly poached egg. This grilled cheese could have benefited from a slightly tangier cheese, like tallegeio, but it was a very tasty and satisfying dish.
 Fig, Proscuitto and Manouri Bruschetta
Though the ingredients sounded wonderful, this was very disappointing. The figs were very soft and sweet – delicious on their own, but they rendered the dish too sugary. The prosciutto was in such minute amounts that it did nothing to add crunch or salt to the dish. The best aspects of this were the creamy manouri cheese(like a fattier, richer ricotta), and the perfectly charred bread. 
 Gaspe Salmon with Bagel, Pickled Vegetables, Fennel Salad, and Creme Fraiche
There was a variety of smoked salmons offered, and I went with the gaspe because it was described as lush, delicate, and succulent. I could go on and on about the way the salmon tasted but…why should I? That is exactly how it tasted. It had a firm texture, with a good amount of salt but not too much smoke, which is what I like in a smoked salmon. My father had the Irish smoked salmon. I really enjoyed that one more – it was even less fishy than my excellent gaspe salmon. The accompaniments were all first rate – the pickled cauliflower, briny olives, tart creme fraiche, tangy fennel, and chewy bagel made for a brunch fit for a Jewess*.
 Greek Spoon Salad with Tomato, Cucumber, Feta, Onion, Peppers, Olives, Grilled Kale, Radishes, Red Wine Vinaigrette
This simple Greek salad that would have been good on its own but was propelled to greatness by the grilled kale. The kale became so charred, so rich and meat-like that it added a whole other dimension to the salad. The tomatoes tasted sweeter, the feta tasted sharper, and the dressing tasted brighter. I will absolutely be grilling kale at home from now on. 
Smashed Fries
Not listed as a side dish, our very sweet server let us order a side of these for the table. And they were. DYNAMITE! Made from starchy Idaho potatoes, these were somewhere between roasted potatoes, french fries, and hash browns. Thick as steak fries, but with the tender insides of baked potatoes and the crispiest crust I have ever had…these were phenomenal. Though I don’t think they were cooked in animal fat, they couldn’t be improved upon even if they were. Just greasy enough to remind you they were an indulgence, and perfectly seasoned, these were so good that any dipping sauce was totally unnecessary. A must order.
Fish Tag is a great spot for brunch with your parents. Not a destination restaurant, but the prices are very fair for the amount and quality of food provided. The service is great and the surroundings are nice but not stuffy. The smoked salmon is incredibly delicious, and those fries knocked my socks off. And, most importantly, it reminded me why it’s always important to look down in NYC.
Besides, you know, avoiding stepping in dog poop.
*Jewess (def): A woman, raised in the Jewish culture. She is good at bargain shopping, bad at sports, and can tell a good smoked fish from a bad one a mile away.*

Fish Tag on Urbanspoon
Filed Under: Upper West Side Tagged With: , ,

West Side Market, Cleveland

January 16, 2012 By 5 Comments
As if you didn’t have enough reasons to visit Cleveland by now, here is one more:
 West Side Market – the oldest publicly owned market in Cleveland. AKA: A farmer’s market the likes of which I have rarely seen. And filled with items I have rarely seen…
 Smokies. Everywhere, there were lots and lots of these gourmet Slim Jims. They were spicy, slightly chewy, salty, and addictive.
 Bratwurst sandwiches. At 7 AM. With sauerkraut. The amount of joy I feel at that is indescribable.
 Didn’t eat this…but I have to say that I love that it is a thing. 
 The Greenhouse Tavern does a roasted pig’s head…I will never forgive my sister for not letting us order it.
 These were some of the best olives I have ever had – meaty, soft, salty, with sharp and spicy cheese inside. Rita’s has some amazing olives – be sure to try the wasabi blue cheese stuffed olives, too.
 Everywhere, there was incredible bread. 
This pepperoni-Asiago loaf was especially delicious – like a stromboli made with sourdough bread. 
 Locally raised pork already stuffed with fresh cornbread stuffing.
 Every kind of pirogi on the face of the planet. Cheese, potato, sauerkraut, even apricot…
which tasted like a very thick blintz!
 You can buy any part of the animal you so desire…
or you can go vegetarian for the day.
Of course, if you go vegetarian, you might as well do it with these sauerkraut balls – crisply fried balls of sauerkraut and cheese.
In conclusion, Cleveland is really a town for food and people who love it. The town’s motto seems to be this:
And that’s kind of my motto, too.
Filed Under: Ohio Tagged With: , ,

Fresh Diet’s Fresh Approach to Dining Well – Sponsored Post

January 16, 2012 By 1 Comment
 I constantly preach about eating whole foods, staying away from too much processed crap, and eating seasonally. 
Well, when you are living alone, that can get pricey. And time consuming. 
If you are cooking for four people or more, great! You can buy chicken in bulk, onions by the bushel, and belong to a warehouse supplier that has loads of organic products. But when it’s just one person, it gets very, very expensive. And when there is no one to help you do the shopping or prepare the meals, you can say goodbye to watching Teen Mom 2 – you need to spend your Tuesday nights prepping all your meals. 
That’s where The Fresh Diet comes in. 
When The Fresh Diet contacted me about trying their program, I was wary, BUT, everything sounded really legit. I mean, it’s all wholesome, fresh food. All the menus are customizable. They are all about 1500 calories for women (which would mean a substantial amount of weight loss considering that my usual diet consists of too many grilled cheese sandwiches and chili dogs), and the price was incredibly reasonable. 
The selling point on this was the food. It just sounded really good. Nothing frozen, nothing weird. Just fresh, wholesome stuff delivered to your door every night, so you could bring it to work with you the next day for lunch. And the items sounded great, like stuff I would make myself – mahi mahi Caesar salad, beef stuffed mushrooms, mozzarella wraps, and homemade chocolate pudding. Who doesn’t want that delivered to her door every day?
And…okay…maybe I wanted to lose a couple of pounds, too. It is after the holidays, after all. I am only human, and I really did enjoy a few too many latkes.
If this sounds like a good plan to you, you can make your order today, using the code jan3, for 3 free days if you order a month plan. That is $30 a day for 3 meals, plus snacks and desserts, delivered straight to your door every day. 
Tune in later this week to see how I enjoyed the food. In the meantime, check out The Fresh Diet website!
Disclaimer: I was compensated for this review, but the opinions expressed are entirely my own.
Filed Under: Miscellaneous Tagged With: ,

Chicken Roasted Under a Brick

January 16, 2012 By Leave a Comment
Roasted chicken might be fine for any old night of the week, but when you want something really special and elegant, you want Chicken Roasted Under a Brick. Now, before we get going with this, let me confess a couple of things:
1) It is time consuming
2) It is messy
But, once you get all the necessary instruments (and by that, I mean a brick) and the hang of searing the chicken, the rest of this is a breeze. You end up with incredibly crispy skin, a moist interior, and confited shallots and lemon slices. So, without further ado, here is:
Chicken Roasted Under a Brick


Ingredients:

1 chicken, skin on, broken down into parts(or 4 legs and 1 breast cut in half)
3/4 cup butter, room temperature
6 shallots or 3 onions, sliced into large pieces
3 lemons (Meyer lemons, if possible)
1 bunch each rosemary, thyme, tarragon, and sage, cleaned and chopped
1/2 cup olive oil
salt and pepper, to taste

Special Equipment:
Brick wrapped in foil
Roasting pan

1) Slice the lemons very thinly and preheat the oven to 350 F (invest in a cheap box of medical gloves to wear while preparing chicken – it really cuts down on the possibility of cross contamination).

2) Layer the shallots, half the herbs, and lemons in the roasting pan and pour 1/4 cup of olive oil over the veggies and put the pan in the oven.

3) Combine the butter, the rest of the herbs, salt, and pepper in a small bowl. Mash it around so you create a compound butter. This is the seasoning for your chicken.

4) Pour some olive oil in a frying pan on high heat, and when the oil starts to move and shimmer, throw a piece of chicken in there.

5) Lay the brick on top of the chicken. You may need to make sure the brick is touching a side of the pan so it doesn’t slide off the chicken. The chicken will sizzle and oil will splatter (this is the messy part). You are just searing the chicken to get crispy skin – the inside will still be raw when you remove it from the pan, so a high heat is necessary.

6) When the chicken looks like this, or after about 5 minutes, remove it from the pan

and put it on a plate.

7) When all the chicken has been seared, put it in the hot roasting pan from the oven and evenly distribute the herb butter over all the pieces of the chicken. Then put the pan back in the oven.

 8) After about an hour, or when the thickest piece of dark meat chicken has juices that run clear, remove the chicken and serve.

The glory of this chicken lies in how evenly it is cooked. The brick ensures not only that the skin gets supremely crispy, but that the chicken is slightly flattened, so it is easier to cook evenly. Even cooking means that it is finished at the same time, and stays incredibly juicy and tender beneath it’s crunchy skin. The herbs gently sizzle and fry in their buttery sheath, and the lemons and shallots underneath are caramelized at the edges and silky in the center. The lemons are particularly notable – they turn sweet and tender as they confit, and even the peel becomes incredibly sugary. This chicken takes a bit of forethought, but the results are well worth it. Served with a Caesar salad , a loaf of sourdough bread, and some creamed mushrooms, this is a meal fit for a fancy dinner party.
On second thought, screw the whole “fancy” thing. Chicken this tasty deserves to be picked up and eaten with your hands.
Filed Under: Recipes Tagged With: ,

Greenhouse Tavern – One of the Best Meals in America

January 12, 2012 By 15 Comments
Well, here is a statement I never thought I would write:
One of the best meals I have had in America was in Cleveland, OH. 
Greenhouse Tavern is run by Chef Jonathan Sawyer, a James Beard Award nominee, a supporter of the Slow Foods Movement, and the man who made Greenhouse Tavern the first certified green restaurant in Ohio. The restaurant’s principles, according the the website, are “the idea that the proximity of the farm and soil to a restaurant correlates to the quality of its food and that environmentally conscious or green business practices are fundamental.”
And red meat. I’m pretty sure red meat is a major tenet of this restaurant.

The restaurant is extremely large – two levels, in fact – in a warehouse-like space. Eclectic and quite casual, I felt comfortable there in jeans, but I would also feel at home there in a little black dress. It manages to be relaxed and special occasion all at once.

We all opted to order the chef’s tasting menu. Four courses for $44. That’s four full sized courses. Including ingredients like foie gras, truffles, and prime beef with very few upcharges. This would NEVER happen in New York. I mean, at a McDonald’s, let alone at a James Beard nominee’s restaurant. 
But I digress:

Bread with Pork Rillettes

Sourdough bread with airy holes and a light, creamy pork pate. Child’s play compared to what was coming up.

Sloppy Jo Nut: Savory Donut with Coffee and Coca Cola Braised Beef and BBQ Sauce

Yeasty bread filled with beef that melted on the tongue without being mushy. Slightly sweet with the subtle, pleasantly bitter taste of coffee sharpening the edges of the thick, rich dish. 

Crispy Potato and Sauerkraut Latke with Smoked Fish, Creme Fraiche, Cornichons, and Herbs

 I thought I made great latkes, and I do…but I might have to make these next year. Creamy on the inside, crispy on the outside, with more than a hint of sourness from the sauerkraut.  This was perfect with the delicate house smoked salmon, fresh herbs, and cool creme fraiche. The pickles could have been a bit more tart, but other than that, the dish was spot on. 

Foie Gras Steamed Clams with Butter, Red Onion Brulee, Late Harvest Viognier Vinegar, and Grilled Bread

Who the hell could imagine such great clams in the Midwest?! Tender and sweet, more meaty than briny. The broth was so rich, it took me by surprise. Not just from the butter or the sweet onions, but from the pervasive taste of the foie gras, which was apparent all the way through the bite. An unmissable dish.

Crispy Hominy with Pork Skin Cracklins, Pickled Red Onion, and Lime Juice

This was a slap in the face after so much heavy, fat-forward food. Yes, this was fried, but it was lighter than air. The large grains of hominy crunched beneath my teeth and there was no grease whatsoever. The hominy gave off a subtle sweet corny flavor that mingled with sour lime, spicy jalapenos, tangy red onions, and shards of intensely porky cracklins. It was Asian inspired in every way – fiery, salty, sweet, spicy, sour, light, umami…it was a symphony of flavors that was harmonious and exciting. 

Duck Meatball Soup with Fregola Sardo, Aged Pecorino, Greens, and Beef Brodetto

A revelation. I have NEVER had such tender, light duck. Not gamey or fatty – these meatballs were like little dumplings that disappeared upon contact with my tongue, leaving behind only the memory of some soft, light meat. Sure, the pasta, cheese, and greens were nice, but the real magic here was the marriage between the delicate duck meatballs and the strong, rounded beef broth. That broth could really cure what ails you.

Crispy Chicken Wings Confit with Roasted Jalapenos, Lemon Juice, Scallions, and Garlic

The best wings I have ever had in my life. That simple, that down to earth, that perfect. Perfectly butchered wings, with meat that was incredibly juicy-I have never had plumper, more meaty wings. Tossed in a spicy, herby, garlicky concoction that was sticky and delicious. There must have been 18 wings there and we ate them all. 
And licked the bowl.

Hand Ground Beef Tartare with Pommes Frites, Three Minute Egg, Salted Fresno Peppers, and Condiments

The best steak tartare I have had in America. The reason was the beef – hand cut, so there was still some texture and pleasant chew. The beef was not sweet or mild. It was deep and strong, like a well aged steak. It was the difference between eating a bone in steak and eating a sloppy joe: there was just no comparison. The three minute egg, spicy peppers, chopped onion, and tangy mustard completed the dish. I can only say that if you like steak tartare, you must get this dish. If you don’t like it, get this dish. Just get this freakin dish.

Grilled Ohio Lamb Burger with Stinky Cheese Fondue, Champagne Shallots, Olive Oil Dusted Pommes Frites and Tangy Yogurt

Once again, the strength and flavor of the meat astounded me here. This lamb was so strong, so amazingly lamb-y that it almost electrified me. It was juicy and cooked a perfect medium, with a funky cheese and acidic shallot topping that re-emphasized the strong lamb-y flavor. Served on a soft bun with a side of tangy spiced mayonnaise, this was the most incredible burger I have had in ages.

I can’t overemphasize how incredible the meat was. It really showed me that when you buy locally, your products are just that much better. 

And now…the raison d’etre…

Animal Fries with Bacon, Fried Eggs, Mustard, Mozzerella, and Gravy

Poutine X 1,000. And the best poutine I have ever had – and I have had it in Montreal! Freshly cut fries, some crisp, some delightfully soggy underneath the onslaught of peppery gravy, stretchy mozzarella cheese, salty nuggets of thick bacon, and two fried eggs, bright yellow yolks spilling richness all over the glorious mess. The small puddle of mustard was pungent and sharp, delightful when mixed with the other decadent flavors and textures. Delicious. Indulgent. Ridiculous. You won’t make a dent in it. Don’t let that stop you from ordering it.
Buttered Popcorn Pot de Creme with Caramel and Sea Salt
Lighter than mousse, richer than creme brulee. I didn’t taste the popcorn, but I did taste clean cream and sweet butter. The caramel was just barely burnt, adding depth to the rich dessert, and the salt brought out the caramel’s sweetness. This was an incredible ending to an incredible meal.

As we finished this eating extravaganza, we opted to buy the kitchen staff a round of beers (an awesome option on the menu that I would love more restaurants to offer). When we went downstairs, ringing a bell, to announce that we had bought the beers, the staff was so jovial, so appreciative, and so obviously happy to be at work that it reinforced what I had felt all night – that Chef Sawyer must be an AWESOME guy. Though I didn’t personally meet him, anyone with this much passion, creativity, dedication to local and sustainable food, and with an enthusiastic front and back of house staff, simply has to be a wonderful person.

This is the kind of restaurant you WANT to patronize. It supports local farmers, responsibly raised livestock, and the kind of man whose staff (seemingly) genuinely looks forward to going to work. I have never had a meal like this. So meat-centric, so locally sourced, all products that I have had before, but never in these combinations. The prices are SO fair and the food is SO good.
Cleveland blew so many New York restaurants away with this meal.
And it certainly blew this food blogger away.
Filed Under: Ohio Tagged With: , ,

Skyline Chili – A Love Story

January 12, 2012 By 5 Comments
Some stories are best told with no words at all.
Such is the tale of my first visit to the fabled Skyline Chili:
If you don’t like feeling happy, don’t eat here.
Just more chili dogs and chili on spaghetti (4 way – with cheese and onions) for the rest of us.
Filed Under: Ohio Tagged With: , , ,

Pura Vida – Purely Cool in Cleveland

January 11, 2012 By 3 Comments
I took a roadtrip to Cleveland recently for a wedding. Never having been to the Midwest, I was expecting cornfields, shopping malls, and nice people.
I had no idea that the food would be exceptional.
Pura Vidais a sophisticated restaurant in the heart of Cleveland. It is the brainchild of Brandt Evans, a native of Ohio, who uses Ohio-produced ingredients in inventive ways.

The decor is modern and a little bit club-like, with sexy music, colored lights, and a hip vibe. This would be a great spot for girls night out.

Source

Nachos with Smoked Duck Confit, Wisconsin Cheddar Queso, Pickled Chili, and Scallions
These were so delicious. Crispy corn chips topped with sweet, barely smoky duck confit. It was so delicate in flavor that it tasted almost like pork. The cheese was sharp, the chilies were spicy and tangy, and the fresh scallions provided respite from the heaviness of the rest of the dish. It was a perfect bite.
Well, luckily there were enough chips to make it a perfect 3 bites.

Lamb Sliders with Taleggio and Fig Jam

So THIS is what lamb is supposed to taste like! Not the lean, mild meat I have so often had. This burger was robust, grassy, and incredibly moist. It was crispy on the outside and so juicy within that it required two napkins. The fig jam, which would have been overly sweet with the anemic lamb I have been eating my whole life, tamed the strong, earthy flavor of the lamb and contrasted with the funky taleggio. On a soft bun, it was fantastic.

Crispy Pig Ears with Smoked Blue Cheese and Sriracha Buffalo Sauce

These pig’s ears were among the best I have ever had. Thin slices of chips were crispy but not hard, softened a bit by the spicy, garlicky Sriracha buffalo sauce. The sauce had that unmistakably vinegary tang of sriracha, but was much richer and rounder, probably by the addition of butter. The blue cheese was mild on the funk, but high on the smoke, giving the delicate pig ears a bacon-y taste. The blue cheese with the acidic sauce was really a winner, and I ended up using bread to sop up the remaining sauce long after the ears were devoured. The ears were crispy in some parts and chewy in others, with no fat or gristle. If you like bacon, you will really like pig’s ears.This was a great meal for an AMAZINGLY reasonable price. Food this caliber would be at least 3 times as much in NYC. And who would think I could find this food in Cleveland?! It was sophisticated and delicious, and the atmosphere was great. If you visit Cleveland, you must hit up Pura Vida.

Filed Under: Ohio Tagged With: , , ,

Tabata: Confessions of a Ramen Slut

January 10, 2012 By 4 Comments
I am a ramen slut. I give myself freely to sodium filled, dried packets of ramen and to high end ramen served with dashi foam in elegant restaurants. All these ramens incite my lust and excitement. But the ramen that I really feel for, with which I could really fall in love? Well, that ramen is the type of ramen that you would find in your Mama-san’s house. 
That’s Tabata Ramen. 
This minuscule, extremely clean restaurant on the south side of Port Authority ain’t fancy. There is a counter and a few tables in back, coke served from the can, and food that comes out quickly. This is a great place for a quick lunch or dinner – not a place to linger and discuss religion. 
 Green Salad
Every entree comes with this simple green salad. Just a few leaves of iceberg lettuce with a soy-sesame vinaigrette. Nothing special, but a nice way to cleanse the palate before what is a very hearty meal.
 Pork and Egg Fried Rice
So, SO good. This is not the standard, dried out, soy-dominated fried rice at most restaurants. This rice was incredibly fluffy, with soft egg, caramelized nuggets of pork, and a pile of spicy pickled ginger on the side. The rice was so delicate that it made the dish seem much lighter than it actually was. That means you can eat even more of it. Awesome.
 Geki Kara Ramen with Hard Boiled Eggs, Roast Pork, Bean Sprouts, Scallions, and Hot Chili Oil
Though this wasn’t quite hellishly spicy, as promised, it was absolutely delicious. Tabata uses chicken broth instead of pork, which gave it an extremely light, unsalty flavor. Usually after I eat ramen, I am dehydrated for hours, but not this time. The texture of the noodles itself was remarkable – springy, pleasantly chewy, and incredibly satisfying. The broth, which had a slow, light burn, was filled with snappy bean sprouts, fresh scallions, and these amazing hard boiled eggs. Amazing because although the whites were perfectly boiled, the yolks were velvety and not quite opaque – they were just a TAD jiggly. Creamy and smooth, they enriched the soup and added heartiness. 
Let’s not forget the pork, which was tender and juicy, though not quite as fatty as I prefer.
Gyu-Don
This beef over rice is like Yoshinoya, but about a thousand times better. Thin slices of beef and onions simmered in a sweet soy based sauce until the whole mess is caramelized. The fat on the beef melts and becomes succulent. Sweet, salty, utterly umami. Served over sticky rice, there is nothing more comforting and delicious. 
That’s all Tabata is: comforting and delicious. And cheap. And fast. And convenient to Port Authority. Well, I guess it’s a lot more than just comforting and delicious. It really has a lot to offer. 
Especially to a ramen slut like me. 
Tabata Ramen on Urbanspoon
Filed Under: Hell's Kitchen Tagged With: , , ,

Mama Mexico Brings the Fiesta

January 8, 2012 By 3 Comments
I have found pretty good cheap Mexican food in the city, and great high end Mexican food. But I want something in the middle. Somewhere I can have waiter service and good atmosphere, but where I can still order a good ole enchilada and a frozen margarita. Not frou frou, not divey. That’s what led me to Mama Mexico.
 Mama Mexico is a brightly colored casual restaurant that (despite this picture) is extremely popular. When you go in there, expect to encounter boisterous families, friendly servers and (the only part of this restaurant that I truly detest) a mariachi band.
Frozen Margarita
I don’t know how I am going to write the rest of this post, because this one margarita got me tipsy. The first sip was powerful, but the rest of it went down smoothly. Sweet, pleasantly tart, and enough tequila to make it count – this is delicious and a great value. My dining partner got the coconut margarita, which was even better. 
 Chips and Salsa
All Mexican restaurants should serve complimentary chips and salsa. They just should. Though this salsa was a bit watery and insipid, the chips were fresh and blessedly unsalty. Very much appreciated.
 Guacamole
Who doesn’t love tableside guacamole?! Something about the theatricality, the festivity of it, puts you in a great mood. You might not even notice when the mariachi band goes behind you and starts playing Mexican folk music (of course, when you do notice, you might blush profusely and down your margarita while you break out in a cold sweat. What, that’s just me?).
 The guacamole was made to our specifications, with plenty of heat and a good kick of lime. Citrusy, spicy, and creamy, with few hits of cilantro, this was actually as good as the one I make at home. Expensive, of course, but this is New York in the wintertime, people. Eating out of season has its cost. 
Chicken Fajitas
This classic American-Mexican dish really hit the spot! The cast iron skillet came sizzling to the table, so hot that it would have burned the tablecloth had it not come on its own trivet. Marinated in a garlicky, tangy sauce, the chicken was tender and juicy, with a caramelized exterior. The onions were soft and sweet, the peppers were crisp, and when wrapped in a soft flour tortilla with some of the restaurant’s excellent vinegary hot sauce, this dish was all I wanted. The refried beans and rice were nothing to write home about, but the rest of the dish was so satisfying, I didn’t really mind. 
Mama Mexico might be my go to Mexican place, for now. The prices are moderate, atmosphere is homey but not dumpy, and the food is just what you think of when you envision classic American-Mexican food. 
Now if I could just pay the mariachi band to ignore me forever, we might REALLY have a hit on our hands.
 Mama Mexico on Urbanspoon
Filed Under: Upper West Side Tagged With: , ,
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