Stepping into Chilango's I was overwhelmed by this incredible rush of happiness. The waitress remembers me and is the most geniunely pleasant person ever. I am immediately enamoured by the picture of the flowers and the women on the wall by Diego Rivera against the brick red coloured wall. Families are sharing meals together.
I was in the lucky company of my culinary cohort - who I hope will add to this thread!
Once we calmed down after out excitment in reading these amazingly composed dishes on the menu, we started off by ordering a Pacifico and a Sangria. The sangria was wonderfully mild in sweetness and included chunks of fruit. For our appetizer we were urged to get the ceviche.
On first bite, I yearned for some chile but as I continued to try it - I really started to appreciate the simple flavors and textures. Herbal cilantro chiffonade, bright citric lime element, buttery & nutty avocado set against the soothingly chilled delicate shrimp - all lightly spritzed with fruity olive oil. What a great light way to set the path for our main courses.
The salsa here is interesting - I suspect reconstituted chipotles, smoky and sweet.
Probably one of my favorite Mexican dishes is Enfrijolades and when I saw these in the Specials insert encasing grilled fish - I knew this was the one. The black bean sauce draped over the tortilla robed fish possessed this hard not to find comforting earthiness. I actually tought the flakiness of the fish went well with the full flavored sauce topped with salty cotija. The fish was either catfish or talapia - and had a bit of the 'muddiness' typiclal in these beasts - which turn some people off but I dont mind. A delicate flounder or sole would have also been nice. Though the bean sauce was quite good - nothing is quite up to par with Fiesta Oaxaquena's almost purple black bean puree.
EE choose one of the most hauntingly flavored dishes I have experienced in all my life. I can recall the exact name - but it was a non-battered chile relleno stuffed with plump shrimp and chicken and awash in a sauce made up of pears, tomatillos, and tarragon. Dios mio! What a flavor experience - the anise tinged sweetness of the sauce was amazing with the shrimp! It was hard to restrain my self from mopping up the sauce with the (actually really tender) warm corn tortillas provided. If you can handle sweet in savory applications this is a dish for you.
We ended with the flan - which though not the best I have experienced - was indeed light, creamy, and melted on your tongue. I enjoyed the blueberries with this eggy dessert. My only criticism would have to be the excessive drizzling of syrups.
Looking around to see gabachos just like me taking pleasure and experiencing a food that has won over my heart in all its beauty and diversity brought a smile to my face. As the waitress said to me: "We're Back!" - and so joyous am I for that fact!