Finally tried this place, right around the corner from my house. Actually suggested tonight by my BF's out-of-towner, food-challenged (allergies, etc.) friend. We loved it.
Food challenged boy (FCB) ordered carnitas, explaining to the server his issues. Server went to the kitchen, reported, and they offered jicama tortillas. We were wondering how those would manifest - oh, they must dry out some jicama, make it into a flour, how would that taste, etc. No! They were little tortilla-sized paper thin slices of jicama! Perfect "wraps", if you will. My only complaint is they were served chilled - not sure why they couldn't be steamed warm or even room temp. Still, totally gluten free, non-carb meal for him. The pork was great.
I had the bbq shortrib gorditas, really good, smoky, nice sweetness, tender.. two of them, small, but they sufficed.
The BF had the steak tacos, GREAT. Billed thusly:
"grilled grass-fed angus beef tacos . . . 12.00
grilled kobe beef tacos, hand-made flour tortillas, avocado, habanero infused radishes"
Are they kobe, are they angus? are those mutually exclusive? doubtful that they were kobe, if anything, kobe-style, but they were the bomb. juicy as hell, flavorful.... with a sauce that seemed to be a smoky kind of chimichurri thing. The handmade flour tortillas were the best i've ever had. I don't usually like or order flour tortillas because to me they're inferior to corn. These had a perfect chew to them, and soaked up the juices wonderfully. Three little tacos for $12.00? I'd get them again in a heartbeat.
For starters we split a caesar salad - great, with the addition of red cabbage, nice and anchovy-y. FCB had a roasted artichoke with a lemon aioli. He liked it. Sliced baguette slices for the table came with a pumpkin kind of spread. Very good.
We didn't order as much as you might want to at a tapas-style place, but we were all sated. Had a lovely bottle of nice, berry-centric Malbec - Tempus Alba - from Argentina - soft, non-tannic.
I thought this place used to be more Medi-Turkish-something, but it's definitely more Mexican-focused now, as far as i can tell, and as my first try, wonderful. I want to have everything on the menu. Couple next to us had some amazing-smelling brussels sprouts, and these dishes were particularly calling my name:
octopus tiradito . . . 12.00
octopus tiradito with chilli flakes, sea salt and cascabel aioli
squid in black ink croquetas . . . 9.00
shishito pepper aioli, pickled onions
crab tostadas . . . 15.00
chorizo, leeks, dungeness crab, sandia aioli, avocado puree (!!!! sandia aioli?? watermelon aioli??? !!!)
I know there's a CHer (so sorry, name totally escaping me) in the area who has been touting this place forever, and I'm sorry it took me so long to come here.
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