I always look forward to tasting the new dishes these chefs create at this Mexican eatery on the Eastside, I recently tasted some of their newest creations.
Tamarind Squid Barbequed squid, with sweet soy and tamarind marinade, garlic peanuts, cilantro and chile de arbol.
Sopes Tortilla Soup Traditional pasilla chile spiced tomato soup with crispy tortilla strips, diced avocado, shredded mozzarella and sour cream.
Mixotes de Cordero (lamb) Slow steam cooked lamb in a guajillo chile sauce with cinnamon, tomatillo, peppers and onions; and Mixotes de Pollio (chicken) Slow steam cooked chicken in a green tomatillo sauce with onions, cilantro and poblano peppers. Almost like a stew, with rice and beans.
Guava Cake, Pineapple Mint Agua Fresca
One of the newest additions to the menu is the Mixiote which is a traditional pit-barbecued meat dish originating in central Mexico. The meat is cubed with the bone and seasoned with pasilla and guajillo chili peppers, cumin, thyme, marjoram, bay leaves, cloves and garlic. It is then wrapped in small packages made of the tough semi-transparent outer skin of the leaves of the maguey or with parchment paper which is the way they do it here, it reminded me of Papillotte cooking which one would find in French cuisine.
1622 Commercial Drive, Vancouver
Tel: (604) 559-8226
By: Richard Wolak