Finally made it to the comida chilanga outpost in Spring valley with Paco of Texcoco last night.
Of it all the thing that stands out most in my mind is the Pulque that we drunk - we must have tried all their offerings - natural, pecan, mamey, pina and strawberry. I enjoyed the pecan the most but the mamey was equally addicting.
The pulque alone is worth the trip out here - its agave head, mild fermented taste and sweetness and unique pairings.
The owner is another part that really stood out - super gracious welcoming and knowledgeable individual.
We were brought out tastes of the sauces - the almendrado with maiz, an almost nopal tasting tomatillo, a red, and a pretty spot on deep poblano which I admired for its more heat than sweet. The almendrado was the best without a doubt.
We had a huarache to start - which was straight up chingon - the combination of nopal and good grilled steak is something that just makes me crumble. Excellent salsa naranjada adressed this.
I wanted to try the pollo en achiote - which they list as their #1 choice. I have only had achiote in cochinita pibil where it plays more as a colorant rather than flavor component. Here it was all about the achiote - which I have to say isnt a flavor I am too fond of - its bitter and slightly sweet. I wasnt too keen on the dry breast meat in the guiso either. The beans and coastal rice were better than any abc mexican restaurant I have been too.
I like the restaurant a lot and I will def be back - I just think that for guisados you are better off going to Super cocina.