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Salpicon vs. Nuevo Leon

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Salpicon vs. Nuevo Leon

Evil Ronnie (formerly Ron Rosenbaum) | Feb 6, 2003 11:08 PM

Several Sundays ago, I invited a friend to Salpicon for Sunday brunch. I knew that I'd be taking a chance foodwise for this reason: after twenty five years in the business I understand that the chef will most certainly be off on Sunday. But anyway...

We split orders of jalapenos rellenos and a quesadilla.
Pretty presentation on the chilies but undersalted. Acceptable but not remarkable. Contemporary SW/Mexican with painted sauces, etc...sort of like Stephen Pyles was doing at Routh Street Cafe and Baby Routh in Dallas about 17-18 years ago. (Sorry Priscilla)

I ordered huevos rancheros and specified sunny side up.
What I got was two over MW eggs with a pool of under seasoned black beans and not even a drop of ranchero sauce!!! Since when does
an order of overcooked eggs and watery beans equate to huevos rancheros? She had a sort of fajita steak and eggs plate and her eggs were butchered as well.

The desserts were actually pretty super in both taste and presentation. The tab = $80 plus tip with two cranberry mimosas.

Last Sunday morning I went to Nuevo Leon in Pilsen with another friend. She had scrambled eggs with chorizo and I had huevos rancheros which were served with your typical Mexican style rice and probably the best refried beans I've ever tasted, almost shiny with pure lard. Complimentary cups of chicken and rice soup for an "amuse" (?) and absolutely perfect chips, still warm from the fryolator, with a pleasant salsa and also a bowl of pickled jalapenos and carrot slices, not to mention warm corn and those thick, rustic flour tortillas. With one diet coke, the tab came to $13.25 plus tip.

The moral of this story? I don't know? But I won't return to Salpicon, even if the chef IS on food TV.

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