El Centro Dos, 236 Washington Street, Brookline Village, MA

Back in June, Brookline Village gained a gem in place of the old Tibetan restaurant Tashi Delek.  Chef/Owner Allan Rodriguez brings his amazing menu and service to an area in desperate need of a few newbies.  Chef Allan traveled around Mexico to choose artwork and furniture for the new spot.  The piece of work above is even more beautiful in person.

The menu features several types of guacamole with my ultimate favorite being the chorizo and cotija cheese topped guac!

Guacamole with chorizo.  Photo credit: Trip Advisor.

Other flavorful dishes which we've come to expect from Rodriguez:  classic roasted Mexican corn, bountiful burritos, tasty tacos, and rice plates.

Roasted Mexican corn with spicy mayo, cotija cheese, and chili oil.

Tacos:  Carne Asada and El Pastor

Roasted Zucchini, peppers, and corn with cheese, black beans, and rice.

Also check out the spicy margaritas!

Chef Michael Schlow's Original Mexican/Southwestern Venture: Tico ( A Follow-up)

After less than a year of Chef Schlow's Fenway spot Happy's Bar+Kitchen, which didn't present the same clear culinary direction as Alta Strada, Tico, Via Matta, and Radius, we have said goodbye to HBK earlier a couple of weeks ago.
But do not despair, the neighborhood will not gain another empty building for very long.  Chef Schlow plans to replace HBK with a Mexican restaurant and if Tico is any indication, I for one, am looking forward to it.

A few weeks ago, a friend and I decided to splurge on a rare lunch away from the desk.  Tico was the obvious choice for contemporary Mexican, Spanish, Southwestern fusion satisfaction.

One afternoon we nibbled on a few of my favorite apps before diving into Tico's uber tasty and creative tacos.

Crispy Fried Manchego Cheese with Spicy Pomegranate Honey

Tico's fried Manchego cheese (sheep's milk cheese from the Manchego Region of Spain) is beautiful!  A creamy center and lightly crusted exterior served with a sticky, spicy pomegranate-honey sauce which balanced the moderate piquancy of the cheese.

Crispy Honey-Cayenne Chicken Wings

The juicy, crispy, honey-cayenne chicken wings do not boast much heat, but have great flavor!

Tuna Tartare Tostadas with Lime, Serrano and Cilantro

On this particular day, I didn't particularly enjoy the tuna tartare.  I found it to lack the richness that typically accompanies a well marbled tuna.  I not sure if toro was served on previous orders, but something was off on this day.

The highlight of the meal for me was one of Tico's beautiful non-traditional taco: 

Crispy Fried Chicken with Fennel Slaw and Spicy Buttermilk Dressing

The Fried Chicken Taco: a perfect, moist piece of fried chicken with a crisp coating was elevated with a tangy, aromatic shaved fennel, red chili pepper, and carrot slaw and a generous pour of spicy buttermilk dressing which added both heat and richness.

Bacon, Cabbage and Green Tomato with Chipotle Sauce

Another favorite was the bacon, cabbage and green tomato taco!  Smoky cuts of bacon were drizzled with a complimentarily smoky chipotle sauce, then topped with shredded cabbage and a cool, flavorful layer of pureed green tomato.  An simple and amazing dish with a flattering combination of ingredients.

Spicy Shrimp, Bacon, and Avocado

The delicious, spicy shrimp taco (above) rivaled the first two.  Smoky bacon makes another appearance along with a pureed bean (maybe pinto or black eyed) component, pickled red cabbage, and dollop of avocado.

Pork and Spicy Cucumber

The tender, juicy braised pork had cinnamon notes and was topped with spicy, fresh cucumber slices.

Head over to Tico and try some of their other amazing tacos and entrees.

Also, check out their impressive tequila and rum selections at the bar.

Also, during warm months, their cozy outdoor space is a must.

 

  

Dinner @The Painted Burro (Mexican Restaurant & Tequila Bar), 218 Elm Street, Somerville (Davis Square), MA

www.thepaintedburro.com

This place does not ooze cheesy Tex-Mex (Thank God!).  It also doesn't reflect authentic Mexican street food establishments, but the first sense stimulated upon entering is definitely a wonderfully enticing smell of great food!

The service provided by Kara and her colleagues was superb.  We received a very warm welcome and Kara, our server, was friendly and offered great recommendations.

Seasonal ingredients (corn, squash, zucchini, mushroom) make a major appearance on the menu.

We started with house made corn tortilla chips and the original guacamole.  We loved the creamy guacamole, but weren't fans of the salsa.  Though I can appreciate a hearty salsa-more than chunky-this salsa contained strips of stringy veggies that made it less than appealing.  The flavor was just ok and didn't quite make up for the off textures.

"The Painted Burro offers an incredible list of over 100 bottles of craft 100% agave tequilas, mezcals and aged rums from all over Latin America."

I enjoyed the Ilegal (pronounced "eeh-lay-gal") Mezcal flight 

Ilegal Mezcals are small artisanal batches produced from 100% espadin.

1. Ilegal Mezcal Joven: From Oaxaca, Mexico.  Each bottle is wax sealed and bears a hand-numbered parchment-style label.

2. Ilegal Mezcal Reposado: From Tlacolula, Oaxaca, Mexico.  The initial reposado batch (2010) was limited to 1836 bottles and rested for ~4 months in medium char American oak barrels.

3. Ilegal Mezcal Anejo

I have come to love Mezcals.  As a scotch drinker, and one who appreciates a peety scotch, I enjoy the smoky characteristic of Mezcals.  All three were lovely with the Reposado being my favorite.

To read more about different types of tequilas (blanco, reposado, anejo, etc.), click here.

The Mezcal Flight.  The reddish juice was the palate cleanser which was made up of several tropical fruits!

The margaritas were also pretty tasty.  The house made original was refreshing and I really loved the fresh, herbaceous cucumber+mint marg! 

We were all blown away by the pork belly, which my friend says will change your life!  

Succulent, melt-in-your-mouth pieces of pork belly in a sweet & tangy serrano chile & tamarind glaze over frisee and radish salad.  One of my friends saved the tasty glaze to dip other things into! That's how amazing it was!

Pork belly!

The "Cholo" corn cob coated in roasted garlic mayo, cojita cheese, and cayenne was a bit more garlicky than I anticipated with this classic Mexican dish, but good nonetheless.  The corn was super sweet and fresh which played well with the cheese and spicy mayo.

Traditional Mexican Grilled Corn w/ a Twist!

Local goat meat, tres quesos, poblano rajas,
roasted red pepper & tomato-chipotle salsa empanadas!

Chorizo de la Casa Taco!

Beautifully presented, the Chorizo del la casa taco topped with a farm egg “soleado”, papas, chipotle mayo was pretty tasty.  The egg added a nice mild balance to the spice of the mayo and chorizo.

I found the flavors of the Fish taco (Crispy Maine Redfish) with
an abundance of savoy cabbage & jalapeno slaw and baja mayo to be a bit one dimensional and flat, though the fish was very fresh and only lightly fried (the way I like).

The Short Rib Barbacoa taco was served with a decent amount of pulled short rib prepared in a red wine Mexican cola mole sauce, corn, serrano salsa, and sprinkled with cotija cheese! The meat was perfectly tender and savory.  I really loved the addition of the cotija cheese for a little extra sharp bite!

The side of  charro beans was perfect.  The beans were tender, but not mushy and had great flavor.

Redfish taco, Short rib taco, and side of Charro beans

The White Gulf Shrimp "Diablo" taco was amazing!  The smoky, char-grilled, spicy shrimp were served with guacamole and a habanero+mango salsa.  The shrimp were flavored nicely!  I found the Pork “Cochinita" taco with pineapple+serrano salsa and a spicy citrus achiote (which added notes of pepper) to be pretty good.  The meat was moist and seasoned well.

Pork taco, charro beans, and shrimp taco!

We were served the served the apple cobbler (a new seasonal dessert item) on the house!  The apples were sweetened to perfection and warm under a nice buttery, crumb crust!  It was topped with a lovely, savory salted caramel ice cream with was the perfect pairing of sweet, savory, and tart deliciousness!

Apple cobbler with salted caramel ice cream!

And finally, I had to try the corn popsicles I've heard about!  It was intriguing, but that's as far as it went!  I think maybe adding a bit more cream and sugar elements will really elevate this sweet treat. It did contain kernels so the texture was also interesting. I am glad that I gave it a try.  I'd like to try a few of the other interesting cold treats like the avocado ice cream!

Corn Popsicle

Overall, we really enjoyed The Painted Burro.  

Have you been? 

What's your favorite dish?

Disclosure:  I received the apple cobble dish gratis.

Save-The-Date October-November: Mole Week: Olé Restaurant Group! October 31-November 4, 2012

Image Unlimited Communications, Ltd. Press Release:

Mole Week
Olé Restaurant Group Dedicates Special Menu to Staple of Mexican Cuisine
WHAT: From Wednesday, October 31st, 2012 to Sunday, November 4th,
2012, the Olé Restaurant Group will celebrate all things mole with a special “Mole Menu.” Mole is a sauce that is a staple of Mexican cuisine and a culinary symbol of the country’s “mestizaje,” or mixed heritage, due to the types of ingredients it contains and the legends surrounding its origin. Moles come in various flavors and can contain up to 30 individual ingredients, with chile peppers as the most common component.
The “Mole Menu,” available at Olé Mexican Grill in Cambridge, MA and Zόcalo Back Bay, located in Boston, MA, will feature four distinct incarnations of the sauce: mole negro, mole coloradito, mole mancha manteles and mole verde oaxaqueño. Mole negro is called the “king of mole” for its complexity. It is seasoned with indigenous Mexican ingredients like guajillo chiles, Mexican oregano and marjoram, and will be paired with turkey. Originally from Oaxaca, mole coloradito, made with cloves, oregano, peppercorns, canela and an inconspicuous combination of spices will be paired with beef. Mole mancha manteles, literally named “tablecloth stainer” because of its deep red color, will be served with lamb shank. Originally from Puebla, this fruity mole combines sweet notes with spice for a captivating contrast. Or, for those looking for a vegetarian option, mole verde oaxaqueño, made with Mexican herbs like hoja santa and epazote and served with vegetables, is one of the best known moles and a truly soulful food.
All entrees will be served with a side of Mexican rice and black beans. The “Mole Menu” will be served in conjunction with the regular menu. Reservations are recommended. Please call Olé Mexican Grill at (617)-492-4495 or Zócalo Back Bay at (617)-456-7849.

WHEN: Wednesday, October 31st, 2012 to Sunday, November 4th, 2012;
5:00PM-9:30PM at Olé Mexican Grill and 5:00PM-10:00PM at Zócalo Back Bay

WHERE: Olé Mexican Grill, 11 Springfield Street, Cambridge, MA 02139;
Zócalo Back Bay, 35 Stanhope Street, Boston, MA 02116
www.olerestaurantgroup.com

COST: See menu for prices. The Mole Menu is served in conjunction with the regular menu.

RSVP: Olé Mexican Grill (617) 492-4495
Zócalo Back Bay (617) 456-7849

MENU:
Mole Week Menu
Each entrée is served with Mexican rice and black beans.
Mole Negro with Turkey, $20
Mole Coloradito with Beef, $22
Mole Mancha Manteles with Lamb Shank, $24
Mole Verde Oaxaqueño with Vegetables, $18

###
About The Olé Restaurant Group:
The Olé Restaurant Group consists of a family of four distinct restaurants and food service brands in the Greater-Boston, Massachusetts area. Making up the group is the award-winning flagship restaurant, Olé Mexican Grill in Cambridge, MA (Opened 1999) which features classic-authentic Mexican fare; Olecito, a quick-serve restaurant concept which features Mexican inspired street food, with two locations in Cambridge, MA (Opened 2008) and Brookline, MA (Opened 2010), Zócalo Back Bay located in Boston, MA (Opened 2011) which features upscale Mexican fare and cocktails; and the newest brand-concept andale’ which features authentic Mexican catering and event fulfillment including: food, cocktails and entertainment. CEO and Executive Chef Erwin Ramos is both an award-winning chef and the creative culinary force behind the Olé Restaurant Group. For more information about the Olé Restaurant Group please visit ww.olerestaurantgroup.com

La Verdad, 1 Landsdowne St., Boston, MA

Ken Oringer's menu at La Verdad, shows off his seemingly endless creativity from the spicy margaritas to the queso!
I've been to La Verdad a few years ago when I first moved to Boston and once last year, but was not writing at those times.

We stopped in on a quiet Wednesday evening. The hostesses and Manager Andrew were friendly and welcoming.
 
Being an avid lover of herbal cocktails, I figured why not delve into cocktails highlighting basil or habanero, chili, & jalapeno peppers!

Bartender Wes didn't disappoint, wielding one spicy margarita after another my way. 

I was pleased with the perfectly balanced "Sweet Heat". 

"Sweet Heat"

Appropriately named, this cocktail was made with El Jimador Blanco (the top selling reposado tequila in Mexico), muddled lime and chili peppers with passion fruit puree, and fresh squeezed lime juice. 

The "Cucumber Basil Margarita" was exceptional. 

"Cucumber Basil Margarita"

Herbal cocktails always win me over, but this particular one included an interesting spicy ingredient! 

The creation: Cazadores Blanco tequila, muddled cucumber and basil, habanero pepper purée, 100% agave nectar, and fresh squeezed lime juice.

Wes also made a nice Classic/House Margarita, also with El Jimador Blanco tequila, agave nectar, and fresh squeezed lime juice.

The bar/bar area decor was fun and a shrine to all things tequila, right down to the glass display box housing multiple 1800 bottles.

We started with the quest, which I remember absolutely loving on a previous visit. This is not your average store bought or flaky Mexican restaurant queso. 
La Verdad's Queso Fundido con chorizo is a fondue of sautéed onion, jalepeno, chorizo, and queso served with fresh, warm tortilla chips for ladling the creation into your mouth!

 
The grilled corn with smoky chipotle aioli and cotija cheese always hit the spot, satisfying sweet and savory combo cravings.

Sampling of tacos...
 
Ancho Braised Short Rib Taco: tender short rib with pickled cabbage and cucumber atop.

Pork Belly Taco was awesome. Tender, rich pork belly was piled atop an oven-roasted garlic and avocado purée with mango.

The Pescada Taco featured lightly battered fried fish (Ensenada-style). It was light and mild but a bit bland for my taste, even with the avocado puree, mild crema, cabbage, and chipotle aioli.

The Tinga Taco, of course, featured moist, stewed chicken. It was topped with a light crema, radish, and lettuce.

The Chorizo taco was OK, topped with lettuce and halved grape tomato.
Wes suggested chilled Patron XO cafe which was surprisingly a great way to end the meal...well sorta...we did manage to sneak another classic margarita before departing...


Surprisingly, there are many more remaining items I'm looking forward to trying on the menu!


Check out Taco Tuesdays at La Verdad featuring $1 Chicken, Carnitas, and Cochinita Pibil Tacos after 5 pm!  

NOTE:  Limited to 5 tacos per person!

http://www.laverdadtaqueria.com/


La Verdad accepts reservations via opentable.com

El Vez (Southeast/Mexican Cuisine), 121 S 13th St Philadelphia, PA 19107

El Vez is like no other Mexican/Southwestern restaurant in the U.S.
I was truly blown away by their eclectic menu.
The guacamole menu alone was enough to put your tastebuds' imaginations into overdrive.  The Bazooka Limon was amazing!
The open-faced shrimp quesedilla was spectacular as was the roasted corn soup with a pan-seared scallop atop!  I fell in love with that dish!
The taco tasting platter was a good tour of El Vez's taco menu.

I also thought the service was great!
Though we did not use the photo booth, I thought it was a unique and fun addition to the space.

www.elvezrestaurant.com