We'd
been to the restaurant a couple of times in the prepandemic days, so we tried
to pick some new and different (to us) dishes. For an appetizer, instead of the
salsa trio, which I know features some interesting flavors, we got the Teocalli
guacamole (shallots, jalapeno, lime, green chorizo,
pickled fresnos, cotija), which came with a big bag of warm chips. We
also got the large kale salad with quail eggs. I just noticed this salad is no
longer on the curbside pickup menu; perhaps it wasn't selling as well as other
things because it was a bit pricey, but we thought it was delicious with its
spicy, creamy dressing, and it was big enough that we had leftovers to eat with
dinner another night.
We
each selected three tacos, which come on house-made corn tortillas: for G, de birria (short rib, caramelized leeks,
tomatillo sauce), grilled chicken (adobo chicken thigh, salsa verde, red
onions), and pescado (mahi mahi, kale salad, avocado espuma), and for me,
shrimp (chipotle butter, oaxaca and chihuahua cheese, jalapeno cremosa, all
grilled), carne asada (chimichurri, cheese crust, smoked onion), and carnitas
(pork shoulder, roasted tomatillo, pickled onions, cilantro). We also got a side of Mexican rice. Friends, this was
too much food! I had to save two of my tacos for the next day, though I tried a
bite of each first to ensure that they were all tasty (they were). G ate two of
his and saved the third. Fortunately, they reheated well. It was a great,
flavorful meal, and we will be checking out some of the other menu options next
time.
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| We put all the tacos on one plate, so you can't really distinguish them, but in summary, one each of shortrib, grilled chicken, fish, shrimp, carne asada, and carnitas, all on house-made corn tortillas. Also on the table (from top): guacamole, chips, a side of Mexican rice, and the chopped kale salad with quail eggs. |
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| My plate of food. I had to save some of it for later, for obvious reasons. |
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