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Found 4 results

  1. Couldn't find a thread here for this place, opening Tuesday. It looks promising: they are importing all their masa and making everything in-house daily. Menu looks interesting and ambitious, but expensive for Mexican food. "PoPville Preview: Espita Mezcaleria Opening Tuesday, 'Showcasing The Best Of Mexican Southern Cuisine'" on popville.com Dinner Menu
  2. Cosme is probably one of the hottest openings of late 2014, and one of the 2 or 3 best openings of last year in NYC. This week, the Times' review hit, and it's a 3-star rave up. The New Yorker review also hit this week. Adam Platt in New York/Grub Street grudgingly gives it 3 stars. Time Out New York - utter rave. And this nebbishy Jewish kid from Long Island liked it too...Tasty Travails.
  3. I didn't see an Oyamel thread so my apologies if I'm being duplicative. I visited last night with a group of friends for the first time. While we had terrific service, the consensus opinion was that the food was good, but not great. This same group had recently been to the Crystal City Jaleo and Zaytinya and left Oyamel feeling just a bit disappointed. The restaurant was moderately full for a Sunday night, with no wait. We ordered 10 small plates and 3 desserts and shared them all. We had: two kinds of tacos Tacos de pescado frito al estilo San Cristí³bal de las casas Fried Tilapia Chiapas style with a light tomato sauce, Mexican salsa and hand made tortilla $5.95 Rabo de buey al pastor con lí¡minas de pií±a Ox tail marinated in spices with shaved pineapple, onions and cilantro $7.95 The Ox tail was the preferred of the two. Very flavorful. Three CEVICHES Cí³ctel de camarí³n y jaiba* Traditional shrimp and crab cocktail with tomato sauce, red onion, avocado and "˜totopos' $9.50 Ceviche de salmí³n con maracuyí¡ y epazote* Salmon ceviche with passion fruit dressing and epazote oil $6.95 Ceviche de cayo de hacha con naranja agria* Scallop ceviche with citrus-roe dressing, jicama, orange, guajillo oil and chile piquí­n $7.95 Hands-down the shrimp and crab ceviche was the favorite. The scallop ceviche is served on three shells and thus was a bit difficult to share amongst five people. The salmon was sent to us accidentally....but was enjoyed greatly by all. ANTOJITOS' FROM THE GARDEN Alabanuxtzotzil Native Tzotzil salad of pork rinds with serrano chile, tomato, onion and radish $4.95 Ensalada de palmitos Hearts of palm, orange, radish and avocado with tamarind dressing $5.95 Enmoladas al queso fresco de Chiapas con cebollitas Cambray y rabanitos Mole enchiladas with fresh cheese from Chiapas, Cambray onions and radish $4.95 Gorditas de hojas de aguacate rellenas con queso Oaxaca y guacamole Masa puffs seasoned with avocado leaves and stuffed with guacamole $6.95 Of these four "from the garden", the group was most impressed with the masa puffs and the hearts of palm salad. The mole enchilada was disappointing with the mole overwhelming the tortillas and the seeming lack of cheese. The pork rinds received mixed reviews with some comments that the rinds themselves were too tough. MEAT "˜ANTOJITOS' Conejo con huitlacoche y maí­z Braised rabbit with huitlacoche sauce and fresh corn $6.95 There was also a special steak antojito that was terrific. It was cooked rare (as requested) and very well flavored. The rabbit was quite good, despite some of group being a bit squeemish about dining on flopsy, mopsy or cotton-tail. For dessert we had: Mole Poblano caliente de crema de chocolate con helado de vainilla Warm Chocolate cake with mole crema, spiced hot chocolate and vanilla ice cream $ 6.95 Cajeta tradicional y moderna Goat milk Cajeta with crumbled shortbread, cinnamon and mango $ 6.95 Café de Olla Milk Chocolate Flan with espresso, piloncillo and spice $ 6.95 The Cajeta had some passionflower sorbet which made me incredibly sorry I hadn't just ordered that instead. The Chocolate cake was decadent and the serving dish was licked clean. The flan was lovely but a bit over-powered by the anise flavored ice cream which accompanied it. Two at the table had coffee but complained that the pitchers it was served in do not keep the coffee hot enough. Also, one of the coffee cups (a glass mug held together by a metal, detachable handle) basically fell apart on one of our party and caused coffee to be spilled all over the table. Our engaged and knowledgeable server indicated that they are in the process of correcting both the mug and pitcher problems. A good experience in total, but I'm not sure I'll be rushing back when Jaleo, which I much prefer, is right next door.
  4. David Suro Pií±era of the agave advocacy nonprofit Tequila Interchange Project once again sounds the alarm on a troubling development in the Mexican government's regulation of agave distillates. Apparently not content with their domination of the profitable tequila market, the country's large industrial producers are attempting to insert a new catch-all category of agave distillates into the country's standards and norms regulations, apparently to force traditional mezcal producers to join their bloc or lose the right to even reference the terms agave or maguey on their labels. Article: "The Latest Affront to Traditional Mezcal: NOM 199" by Clayton J. Szczech on experiencemezcal.com Text of the proposed regulation.
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