Our last night in Mexico City (which we often refer to as simply "DF") we had dinner at a nice, new little place around the corner from our hotel called Azul Historico. It is in an old building with a large center courtyard, which is where the restaurant sits.
When it was opened the chef was asked about the open air seating. He said he would build a tarp. Which he did.
They also used the LP gas heaters, which was good for us, as it was very chilly.
We had stopped by the night before to make reservations (which weren't really necessary, but you never know) and met Israel, the manager.
He was very nice, and said it would not be a problem.
We arrived pretty much on time (8:00? I don't really remember) and were seated immediately.
We had read that their specialty was sea bass (huachinago) but Israel said, no, that their real specialty was the black mole sauce.
It turned out that they were having a festival of stuffed peppers, and he at first said that they would all be too hot for us. Ha! We may be gringos , but we eat hot food! (I have never had food too hot to eat in Mexico. A couple of times in Thailand, and once in my bad younger brother Matthew's kitchen, but other than that, I can eat and sweat with the best of them)
But we took a look at the menu, and chose the Cochinita Pibil and one of the stuffed peppers specialties. Both were delicious.
. (Those are the cochinta pibil. I don't have an image of the Chilies rellenos de queso y picada. But get it if you can.)
Then for the main course, Doreen ordered Duck Buñuelos with mole and I ordered a modified version of Chilis En Nogada.
These are the Buñuelos. That sauce was outstanding.
These are the chilies:
They used macadamia nuts instead of walnuts. Very rich and delicious.
We ambled back to the hotel after this delightful meal.
The next morning, we didn't have hot water.
Oh, well.
When it was opened the chef was asked about the open air seating. He said he would build a tarp. Which he did.
They also used the LP gas heaters, which was good for us, as it was very chilly.
We had stopped by the night before to make reservations (which weren't really necessary, but you never know) and met Israel, the manager.
He was very nice, and said it would not be a problem.
We arrived pretty much on time (8:00? I don't really remember) and were seated immediately.
We had read that their specialty was sea bass (huachinago) but Israel said, no, that their real specialty was the black mole sauce.
It turned out that they were having a festival of stuffed peppers, and he at first said that they would all be too hot for us. Ha! We may be gringos , but we eat hot food! (I have never had food too hot to eat in Mexico. A couple of times in Thailand, and once in my bad younger brother Matthew's kitchen, but other than that, I can eat and sweat with the best of them)
But we took a look at the menu, and chose the Cochinita Pibil and one of the stuffed peppers specialties. Both were delicious.
Then for the main course, Doreen ordered Duck Buñuelos with mole and I ordered a modified version of Chilis En Nogada.
These are the chilies:
We ambled back to the hotel after this delightful meal.
The next morning, we didn't have hot water.
Oh, well.
No comments:
Post a Comment