Mexican restaurant – Mexico Virtual http://mexico-virtual.com/ Fri, 08 Oct 2021 03:14:06 +0000 en-US hourly 1 https://wordpress.org/?v=5.8 New Mexican restaurant Alimentaria Mexicana might just make Granville Island cool https://mexico-virtual.com/new-mexican-restaurant-alimentaria-mexicana-might-just-make-granville-island-cool/ https://mexico-virtual.com/new-mexican-restaurant-alimentaria-mexicana-might-just-make-granville-island-cool/#respond Thu, 07 Oct 2021 00:22:42 +0000 https://mexico-virtual.com/new-mexican-restaurant-alimentaria-mexicana-might-just-make-granville-island-cool/ A simple (and delicious) new Mexican restaurant from the team behind Nuba, Chanco, and Fayuca could make Granville Island a dining destination territory. / October 6, 2021 I did a show at the Fringe Festival this year, so I’ve spent a lot of time recently on Granville Island, lurking around Performance Works. And if you […]]]>

A simple (and delicious) new Mexican restaurant from the team behind Nuba, Chanco, and Fayuca could make Granville Island a dining destination territory.

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I did a show at the Fringe Festival this year, so I’ve spent a lot of time recently on Granville Island, lurking around Performance Works. And if you had met me in that time, you would probably assume I was promoting a solo show about the nightlife of Granville Island.

I probably spent more hours on this monologue (which usually culminated with “Why! Is! The! Keg! Same! Here!”) Than memorizing my lines for the show itself. Was my co-writer upset? Sure, but not as bored as I was that we had to take a cab to Main Street for a party drink, so let’s even call it.

Look, I think Granville Island is a very special place. The market is rightfully great, the buskers are charming and cheesy, and on a sunny fall day, there’s no better place to stroll with a coffee or sunbathe by the water’s edge. But when night falls they drop the ball so hard I can’t help but get into my tirade for any poor old Fringe fan who dares to wander in my path.

How come this place, which so diligently nurtures a solid live theater scene, has failed to accommodate the most important aspects of an entertainment district: that people want to come out after and talk from what they just saw (or, in my case, celebrate the fact that the fancy mascot costume you bought for your comedy show made a six-show run)? There are a plethora of theaters that cater for all levels of performer, from professional arts club performances and rambling independent shows to full-time improv theater, and yet there are few options open after 20. hours that are not white tablecloths, $ 40 – pieces of halibut joints. Even the Brewery closes at 9 a.m. What madness is this ?!

This is all a very long way of saying: I’m so, so glad that Alimentaira Mexicana opens its doors … and plans to keep them open until 10 p.m. Wednesday, Thursday and Sunday, and at a crazy 11 p.m. on Fridays and Saturdays. . (Although this patio, covered in pretty straw umbrellas and lights, seems to be especially nice during the summer afternoon shift. I’m marking my calendar now.)

In the old Edible Canada Building, right in front of the market, the new room of restaurateur Ernesto Gomez (him from Nuba, Chancho Tortilleria and the late great Fayuca) is a blessing on many levels. Beyond the Pan-Mexican fare that adorns the menu (think duck flautas with roasted squash and pickled onions, Tijuana corn sopes with bone marrow, or crispy cauliflower tacos), the room itself is just the kind of fun, late night space. The island has disappeared.

food kitchenalimentaria mexicana granville island restaurants bar

Relaxing music, trendy interiors, simple plates to share and a cocktail menu (developed with the help of Sabrine Dhaliwal, Former Bartender of the Year) that is (naturally, wonderfully) heavy on mezcal.

Also, apologies to Lee’s Donuts, but these homemade churros might be the best thing to do with a deep fryer within a 100 block radius.

Churro granville island vancouver alimentariaflautas vancouver granville island alimentariavancouver shrimp tacos alimentaria mexicana

But beyond my selfish interest in having a place to split a grilled cactus into pulp and a smoked halloumi in a tomatillo salsa while I chat Goodbye Birdie (or whatever the Arts Club insists on taking to the next stage of the Revue), Alimentaira deserves props for its social impact. The restaurant sources heirloom corn directly from villages in Mexico, which means you’ll end up with tortillas in any range of colors, each from a different farm, with their own depth of flavor. Communities in Gomez’s home country are able to invest even more in their old-fashioned, non-GMO and environmentally friendly farming practices passed down for generations.

A market area at the back offers beautiful Mexican ceramics and dried spices; a takeout window opens any day now; an educational kitchen is planned for future lessons, demonstrations and workshops. Plans are big here at Alimentaira, and I can’t wait to stay up late (all buzzed with the copious amounts of cinnamon sugar I ate with the aforementioned churros, obviously!) And watch them unfold.

alimentaria mexicana granville island restaurants

Open
Alimentaria Mexicana

1596 Johnston Street
alimentariamexicana.com


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Ambitious New Mexican Restaurant Appears in Energy Corridor https://mexico-virtual.com/ambitious-new-mexican-restaurant-appears-in-energy-corridor/ https://mexico-virtual.com/ambitious-new-mexican-restaurant-appears-in-energy-corridor/#respond Wed, 06 Oct 2021 15:35:37 +0000 https://mexico-virtual.com/ambitious-new-mexican-restaurant-appears-in-energy-corridor/ An ambitious Mexican restaurant will open in the energy corridor this fall. But will soon debut in the former Carmelo’s / BB Italia space at 14795 Memorial Dr. Chef-owner Fabian Saldana brings extensive experience to his first solo restaurant. The Mexican native recently served as executive chef at Oaxaca’s acclaimed restaurant, Xochi, in Hugo Ortega; […]]]>

An ambitious Mexican restaurant will open in the energy corridor this fall. But will soon debut in the former Carmelo’s / BB Italia space at 14795 Memorial Dr.

Chef-owner Fabian Saldana brings extensive experience to his first solo restaurant. The Mexican native recently served as executive chef at Oaxaca’s acclaimed restaurant, Xochi, in Hugo Ortega; prior to that, he worked at the legendary fine dining restaurant in Houston, Mark’s American Cuisine. He will draw on these experiences as well as his heritage to create Maize’s menu.

As the name suggests, Maize’s dishes start with corn. The masa will be ground on site and presented in dishes such as Huarache de Chorizo, a sandal-shaped masa cake topped with homemade chorizo, cotija cheese and red tomato salsa. Saldana will use traditional cooking methods to make barbacoa by steaming it in agave leaves.

The menu will also feature insect-based dishes, an ingredient familiar to anyone who has enjoyed grasshoppers at Chef Ortega’s restaurants. Overall, expect a mix of indoor, coastal, and street food-inspired dishes.

“From watching my grandmother and mom cook in a wood-fired oven in Mexico, to the kitchens I found here in Houston, I learned from the best,” Saldana said in a statement. “Mexico is a beautiful country, so big and unique. We have a great culture and a great heritage. I want to keep Mexican traditions alive, and I feel so blessed to be able to do so here in Houston. “

Likewise, the drinks will cover a wide range of options ranging from traditional Mexican drinks like Atole, a corn flour drink sweetened with vanilla, cinnamon or chocolate, and Champurrado, a Mexican hot chocolate. thick. The bar program will use agave spirits for its cocktails, while a 1,000-bottle wine cellar will offer oenophiles a wide choice.

To bring Maize to fruition, Saldana teamed up with her mentor, Chef Mark Cox, and Carmelo owner Carmelo Mauro.

“Fabian brings his whole story to the table,” Cox said. “Being a great leader comes from within, it’s something you can’t teach. Either you want it or you don’t, and Fabian has it. He has the dedication, passion and understanding of food. Now is Fabian’s time.

Julie McGarr of McGarr Design & Interiors guides BB Italia’s transformation into Maize. Design elements include a 65-foot mural, a large U-shaped bar, and “extra-comfy chairs,” according to a press release.

With a substantial 8,000 square foot interior and a 1,400 square foot patio, Maize will accommodate 250 people indoors and 70 outdoors. Four private dining rooms will also be available.

“People are waiting for an upscale restaurant in West Houston where they can take their friends and be entertained,” Mauro said. “Right now we all have to drive inside the loop. I think the sleek and relaxed concept that is being developed, emphasizing friendliness, service, great food and great presentation, will make Maize the place to be. I enjoy being a part of it. ”



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Hispanic Heritage Month: La Mesa Mexican Restaurant https://mexico-virtual.com/hispanic-heritage-month-la-mesa-mexican-restaurant/ https://mexico-virtual.com/hispanic-heritage-month-la-mesa-mexican-restaurant/#respond Wed, 06 Oct 2021 15:35:00 +0000 https://mexico-virtual.com/hispanic-heritage-month-la-mesa-mexican-restaurant/ OMAHA, Neb. (KMTV) – As we continue to celebrate Hispanic Heritage Month, we’re highlighting an ever-changing Mexican restaurant. You may have heard of the local favorite, La Mesa Mexican restaurant. But as 3 News Now host Vanessa Villafuerte shows us, what you might not know is how the local channel started with a big dream […]]]>

OMAHA, Neb. (KMTV) – As we continue to celebrate Hispanic Heritage Month, we’re highlighting an ever-changing Mexican restaurant.

You may have heard of the local favorite, La Mesa Mexican restaurant.

But as 3 News Now host Vanessa Villafuerte shows us, what you might not know is how the local channel started with a big dream rooted in Mexico decades ago.

If you are looking to immerse yourself in the experience of traditional Mexican cuisine, La Mesa may be the place for you.

“From a culinary perspective, La Mesa has never been afraid to innovate,” said Jose Salazar, co-owner of La Mesa. “We never had to say that we were going to stop changing, we always want to make it happen.”

Salazar said the restaurant is directly inspired by Mexico. However, they are always looking to add a fresh and new touch to every dish they serve.

“Over time, we have diversified our menus and challenged our guests to try something different,” said Salazar.

Besides the mouthwatering food, Salazar said it comes down to the immersive dining experience.

“We are trying to take this Mexican experience to a whole new level,” said Salazar. “From the tequilas we serve to the plates the food is served on, the chairs you sit on and the decorations.”

Salazar said La Mesa will only add more to his menu in the years to come.

“There is a huge sense of pride,” said Salazar. “But it’s also motivated by the challenge that we want, we want to continue to be humble, we want to continue to be the restaurant for people to come with their families and have a meal.”

La Mesa has several different locations around town.

Visit the La Mesa website to find a location near you.

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Who do you think is the best Mexican restaurant in the Berkshires? https://mexico-virtual.com/who-do-you-think-is-the-best-mexican-restaurant-in-the-berkshires/ https://mexico-virtual.com/who-do-you-think-is-the-best-mexican-restaurant-in-the-berkshires/#respond Tue, 05 Oct 2021 15:12:50 +0000 https://mexico-virtual.com/who-do-you-think-is-the-best-mexican-restaurant-in-the-berkshires/ This being National Taco Day, we thought we’d go a step further and look for the best Mexican restaurants in the Berkshires.Also at the bottom of this page we hope you give us your opinion on what you think is the best Mexican restaurant. So here’s what people here in the Berkshires and visitors are […]]]>

This being National Taco Day, we thought we’d go a step further and look for the best Mexican restaurants in the Berkshires.
Also at the bottom of this page we hope you give us your opinion on what you think is the best Mexican restaurant.

So here’s what people here in the Berkshires and visitors are saying so far are the best Mexican restaurants, in no specific order. We will post what we find out about you our listeners and what you think is the best on Friday 8th.

Ever wanted to try a taupe dish? The lower middle dish is Enchilada Oaxaco
Blue corn tortillas stuffed with meat or vegetables in a mole sauce topped with cheese. Served with rice, black beans and guacamole.

Mexican Restaurants Xicohtencatl / Facebook

People love their delicious Guacamole!

Fiesta Bar and Grill Mexican Restaurant / Facebook

Mexican cuisine from the Oaxaca region, family owned and operated since 2011.

They do Mexican and Southwestern dishes.

People love the food and say they have great service.

This is the place where everyone comes to enjoy great Tex Mex food and delicious Margaritas! favorite burritos are crab and shrimp and love their freshly made salsa too.

Taqueria Tres Ninos / FaceBook

Not only have they loaded up on fabulous street burritos and tacos, they love the bowls, my favorite bowl is the Flyin Hawaiian.

Titos offers daily specials even on Saturdays and Sundays.

Mexican Panchos Restaurant / FaceBook

Panchos Mexican Restaurant specializes in authentic Mexican cuisine from the state of Jalisco, Mexico

Harry’s Hot Burritos / FaceBook

Even though they’re known for their burritos, they also make bowls, superb salsas, quesadillas, and chili, to name just a few of what they have to offer.


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The Mexican wood-fired restaurant Mezcal Bar Maïz64 opens 14th street https://mexico-virtual.com/the-mexican-wood-fired-restaurant-mezcal-bar-maiz64-opens-14th-street/ https://mexico-virtual.com/the-mexican-wood-fired-restaurant-mezcal-bar-maiz64-opens-14th-street/#respond Tue, 05 Oct 2021 11:00:57 +0000 https://mexico-virtual.com/the-mexican-wood-fired-restaurant-mezcal-bar-maiz64-opens-14th-street/ Veggie Tostada at Maiz 64. Photograph by Ignacio Urquiza. Many restaurants with numeric names wink at their addresses. This is not the case at Maïz64, a modern Mexican restaurant on two levels and a mezcal lounge that opens today in Logan Circle. Here, “64” means the varieties of corn available in Mexico. “For us in […]]]>

Veggie Tostada at Maiz 64. Photograph by Ignacio Urquiza.

Many restaurants with numeric names wink at their addresses. This is not the case at Maïz64, a modern Mexican restaurant on two levels and a mezcal lounge that opens today in Logan Circle. Here, “64” means the varieties of corn available in Mexico.

“For us in Mexico, corn is the ingredient that makes us – we are made by masa,” says chef Alam Méndez Florián, from Oaxaca who is also chef / partner at Pasillo de Humo in Mexico City and formerly at La head of Urbano 116. in Alexandria. “We want to represent that and bring Mexican traditions and flavors to DC using the best ingredients we can find in the region.”

Chief Alam Méndez Florian. Photograph by Ignacio Urquiza.

Not all 64 varieties are available to the team of Mexican natives, which includes his partner Ricardo Fux, Mexico-based mixologist Arturo Rojas and pastry chef Elisa Reyna. But masa will be at the heart of the mezcal restaurant and bar with earthy tones (formerly B Too). The kitchen sources native and regional corn varieties through importers like Masienda: pink beltove bolita and yellow bolita corn from Oaxaca, blue chalqueño corn from Tlaxcala, local corn from central Atlantic and many others will appear. The kitchen grinds masa for fresh tortillas that accompany tacos and wood-roasted meats and fish, or tostadas topped with toppings like tuna, avocado, ginger and salsa macha.

Roast duck with mole. Photograph by Ignacio Urquiza.

You’ll have to wait a few weeks for the corn cream experience of Maïz64: El Comal, a seven-course menu of antojitos (street snacks) where a variety of masa-based items – tortillas, tetelas, tostadas, and more. again – are made to order on a large wood-burning hotplate that sits in the center of the dining room. The interactive experience will highlight seasonal dishes such as kampachi tostadas with apple puree and tomatillo relish, tacos stuffed with marinated octopus or grilled rib eye, and Eightlacoche quesadillas.

A comal tasting menu of antojitos (street snacks) will soon be launched. Photograph by Ignacio Urquiza.

In the meantime, Méndez Florián is focusing on an à la carte menu that marries traditional Mexican flavors and techniques with local ingredients. “Whenever I start a new project, I focus on the flavors of Oaxaca,” he says. Look for dishes such as a charred broccoli taco with a black mole and cashews, esquites (street corn salad) made with old-fashioned Mexican corn ep Nitrogen broth, or a duck breast. roast duck with manchamanteles mole (a ruddy beverage with peppers, fruits and nuts), green apple purée and plantain chips. The menu is quite wide in terms of flavors and experience; diners can splurge on lobster with mussel tamales over a lobster-epitonesque bisque, or a guacamole and suckling pig snack or tacos at the sea bass.

The cocktails take on Mexican flavors, and there’s an impressive list of mezcals. Photograph by Ignacio Urquiza.

A Mexican wine display greets diners, but don’t ignore the vast collection of mezcals behind the bar. Arturo Rojas, bar consultant and author of Cocteles Mexicanos, cocktails made with Mexican flavors and traditions like a tequila blanco margarita infused with bougainvillea flowers or a horchata riff with tequila, coconut cream, citrus, cinnamon and a mix of amaranth grains (amaranth). With the restaurant up and running in a few weeks, drinkers can head to an underground lounge below the dining room for mezcal tastings and more cocktails.

Maïz64 1324 14th St., NW. Open for dinner, Tuesday to Sunday, followed by brunch.

Grilled octopus in wood al pastor. Photograph by Ignacio Urquiza.

Food Editor

Anna Spiegel covers the restaurant and bar scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and the Master of Fine Arts program at Columbia University in New York City, and held various cooking and writing positions in New York and St. John, in the US Virgin Islands.


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This under the radar Mexican restaurant is a hidden gem for live music https://mexico-virtual.com/this-under-the-radar-mexican-restaurant-is-a-hidden-gem-for-live-music/ https://mexico-virtual.com/this-under-the-radar-mexican-restaurant-is-a-hidden-gem-for-live-music/#respond Sat, 02 Oct 2021 05:55:07 +0000 https://mexico-virtual.com/this-under-the-radar-mexican-restaurant-is-a-hidden-gem-for-live-music/ Discover a hidden gem in the Junction when you first enter La Rev, a warm and cozy Mexican restaurant that’s also one of the last live music venues to own and tune an acoustic piano. Owner-operator Indira Nanavati is a classically trained pianist who initially opened the venue ten years ago with her high school […]]]>

Discover a hidden gem in the Junction when you first enter La Rev, a warm and cozy Mexican restaurant that’s also one of the last live music venues to own and tune an acoustic piano.

Owner-operator Indira Nanavati is a classically trained pianist who initially opened the venue ten years ago with her high school friend, a cook, though the partnership didn’t last long. Nanavati explains:

One day my friend broke down and said he couldn’t do this – so he left me there, on a stressful Saturday night, and I had this moment where I wondered if I could do it myself?

It was scary but I got on Craigslist and found a new chef, and 10 days later I was open. It’s been like that ever since.

For me, the cooking part has always been a partnership – I always needed that support in the kitchen to be able to focus on what I wanted to do i.e. live music, whatever I wanted to do. reserve, whether I play or listen to it while I work.

While live music is at the heart of La Rev, their Mexican “comida casera” – home cooking – is popular both in the Junction and beyond thanks to the delivery apps.

“Our kitchen staff come from different parts of Mexico, so it’s nice to get different flavors this way,” says Nanvati. “Although the menu changes you can always count on freshness, a mix of street food and since I’m from Acapulco we do a lot of seafood as well.”

Prior to opening La Rev, Nanavati was a waitress at the nearby Axis Gallery & Grill, where she first met blues musician Julian Fauth, a JUNO award-winning Toronto gem known for his soulful pipes, his haunting songs and old-fashioned piano styles. Nanavati tells:

Julian used to play Axis on Saturdays and Sundays – he was my connection to all the jazz and blues artists that I love now. Before that I was all about classical music… I guess because I’m from the classical world I always make sure the piano is tuned and sounds great.

Julian, being a honky tonk blues player, performed in a few dives and didn’t always play the best pianos, especially before his JUNO victory. Some of his fans said to me ‘Wow Julian has improved so much’ and I said ‘No he just has a nice space now, a good piano to play in.’

It’s a pleasure to give him this space to play, and others form our community.

For a few years now we also have a resident jazz pianist in Peter Hill, he works with so many singers in town, but in this duet series he plays instrumental with special guests like Bill McBirnie, Reg Schwager , Alison Young and the list goes on.

In the true spirit of inclusion, there is usually no cover charge at the door – but musicians are paid by the house and a tip pot invites the audience to show appreciation.

A new event that is hugely successful is a Monday night jazz jam led by trumpet Brownman Ali featuring an impressive array of Gen Z jazz talent. For Nanavati as a booker, it has always been important to nurture young talents.

“When I started out, I didn’t have a lot of connections with musicians in Toronto, so I contacted a lot of Humber students,” says Nanavati. “This [has been] really nice to watch them grow and evolve, and to be able to provide a space for people to be creative without any judgment. “



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Meridian Residents Love This New Mexican Restaurant https://mexico-virtual.com/meridian-residents-love-this-new-mexican-restaurant/ https://mexico-virtual.com/meridian-residents-love-this-new-mexican-restaurant/#respond Fri, 01 Oct 2021 00:57:35 +0000 https://mexico-virtual.com/meridian-residents-love-this-new-mexican-restaurant/ Have you heard of La Cabañita Mex? This is a new Mexican restaurant in Meridian near Jimmy John’s on Main and people are raving about it! Let me start off by saying that I love Mexican food, and not just in the cliché, “oh my god, this is Taco Tuesday, yaaaaaay Tacos” sort of. No, […]]]>

Have you heard of La Cabañita Mex? This is a new Mexican restaurant in Meridian near Jimmy John’s on Main and people are raving about it!

Let me start off by saying that I love Mexican food, and not just in the cliché, “oh my god, this is Taco Tuesday, yaaaaaay Tacos” sort of. No, as if I really like Mexican food; burritos, tacos, fajitas, tamales (best when someone’s grandma makes them, let’s be honest), carne asada, fresh tortillas, the works. They have locations in Ketchum, Bellevue, and Hailey, but this location in Meridian is their first here in the Treasure Valley. Funny because I just went to Jimmy John’s the other day and because it’s so routine I must have been zoned out and not noticing this new restaurant in this mall.

I’m part of a really cool group on Facebook called Boise Foodies where people talk about where they can find their favorite _____, you name it; Mexican, Italian, etc. So, I was scrolling through the pages and noticed that someone was writing about La Cabañita Mex, which said, “Brand new Mexican spot in Meridian. Great food and drinks !!” Naturally I wanted to see what others had to say so I turned to the comments and here is what I found:

“We have been there twice and really enjoyed the food and service. I had crispy grated chicken tacos and a chili relleno. Both delicious! Freshly prepared food doesn’t disappoint and great friendly service. are probably good for one dinner a week there! “

” Well ! You went to Ketchum’s! “

“I can’t wait to try them. We have to have our Mexican food at least once a week.”

So either people have tried it or they haven’t, but they are thrilled to … count me among these because I want to try this ASAP!

Eat your way through Boise from A to Z

20 restaurants you need most in Boise

5 Treasure Valley pizzerias that deserve a lot more attention


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Los Companeros Mexican restaurant to replace Adams Morgan’s Johnny’s Half Shell https://mexico-virtual.com/los-companeros-mexican-restaurant-to-replace-adams-morgans-johnnys-half-shell/ https://mexico-virtual.com/los-companeros-mexican-restaurant-to-replace-adams-morgans-johnnys-half-shell/#respond Thu, 30 Sep 2021 14:49:35 +0000 https://mexico-virtual.com/los-companeros-mexican-restaurant-to-replace-adams-morgans-johnnys-half-shell/ Welcome to am Intel, your little roundup of DC food and dining news. Tips are always welcome, drop them here. The business partners behind Johnny’s Half Shell, a DC favorite for 21 years in multiple locations, are reinventing the Adams Morgan restaurant they closed last fall. Washingtonian reports that Chef Ann Cashion and John Fulchino […]]]>

Welcome to am Intel, your little roundup of DC food and dining news. Tips are always welcome, drop them here.


The business partners behind Johnny’s Half Shell, a DC favorite for 21 years in multiple locations, are reinventing the Adams Morgan restaurant they closed last fall. Washingtonian reports that Chef Ann Cashion and John Fulchino are weeks away from opening Los Compañeros, a full-service Mexican restaurant that will complement their Taqueria Nacional brand at 1819 Columbia Road NW. The menu would include taqueria and fonda dishes such as Gulf shrimp enchiladas, Yucatan-style grilled chicken, crab cake from Veracruz, and a queso back from Cashion’s Austin Grill days. [W]

Raising a hill at Smoke & Barrel

Adams Morgan Smoke & Barrel barbecue bar, which has recovered from a long winter hibernation, celebrates its 10th anniversary on Thursday, September 30, with $ 10 specials for all-you-can-eat Narragansett drafts and 10 sample platters. $ (meat or vegan).

Coffee cocktails at Clarendon

Rako Coffee wholesalers’ new cafe / bar in Clarendon serves much more than single origin beers. List gets a first look at pretty beetroot hummus, Pluma by Bluebird pastries, espresso martinis, coffee infused Campari Negronis and low intervention wines. [DCist]

Polka Showdown at Tysons

A mixed-use development, the Boro is hosting a Battle of the Polka Bands in Tysons on Saturday, October 2, featuring Sandlot drinks, Oktoberfest mugs, and inflatable pretzels. The free festival (registration required) takes place from 1 p.m. to 5 p.m.

Star chef dinners at the Line

Indie Chefs Community, a national organization with more than 700 chefs in 13 cities, is hosting its final DC Dinners at the Line Hotel in Adams Morgan on Thursday, October 14. The ICC presents the three-day event as an “anti-food festival” that champions social justice and compensates chefs for their contributions. Here’s the star-studded lineup, which includes chefs from across the East Coast. All participants and guests must provide proof of vaccination. Thursday dinners cost $ 225 per person, which covers 12 courses and food and wine pairings. The Saturday final is $ 275

Thursday October 14, 7 p.m.

Aisha Momaney – Gravitas, Washington, DC

Annie Coleman – Goat Tail Up, Washington, DC

Cable Smith – The Royal and Lulu’s, Washington, DC

Erik Bruner-Yang – Maketto, Washington, DC

Kevin Tien – Moon Rabbit, Washington, DC

Masako Morishita, Maxwell Park, Washington, DC

Mavis-Jay Sanders – Driving Change, Brooklyn, NY

Mimi Weissenborn – Unaffiliated, Portsmouth, NH

Opie Crooks – No Farewell, Washington, DC

Tyler Akin – The Cavalier, Wilmington, DE

Thursday October 14, 7:30 p.m.

Annie Pettry, unaffiliated, Asheville, NC

Armani Johnson, ABC Pony, Washington, DC

Boby Pradachith, Thip Khao, Washington, DC

Claudette Zepeda, VAGA Restaurant, San Diego, California

Isabel Coss, Lutèce, Washington, DC

Marcelle Afram, Palestinian Shababi Chicken Rotisserie, Washington, DC

Omri Oflalo, Tribune & The Town Revival, Oakland, CA

Paola Velez, unaffiliated, Washington, DC

Tim Ma – Lucky Danger, Washington, DC

Saturday October 16, 7 p.m.

  • All the chefs mentioned above will collaborate with a “surprise culinary talent”

Raise a toast to Atlas

Atlas Brew Works is celebrating its eighth anniversary in Ivy City with a party on Saturday October 16 and dishes from Andy’s Pizza. Tickets for the event (proof of vaccination or negative test required) are at a cost of $ 15. A special Mayor for Life beer blends three barrel-aged beers and incorporates 400 pounds of puppet berries.


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Local chef generates buzz with new Mexican restaurant, with a twist – KLAS https://mexico-virtual.com/local-chef-generates-buzz-with-new-mexican-restaurant-with-a-twist-klas/ https://mexico-virtual.com/local-chef-generates-buzz-with-new-mexican-restaurant-with-a-twist-klas/#respond Thu, 30 Sep 2021 06:07:18 +0000 https://mexico-virtual.com/local-chef-generates-buzz-with-new-mexican-restaurant-with-a-twist-klas/ Jailed Hip-Hop Producer Convicted Pimp Mally Mall Files For Bankruptcy; the accuser asks the musicians to speak New / 8 hours ago Video I-Team: Condo complex leaking raw sewage; tenants fear potential collapse New / 8 hours ago Video I-Team: “I don’t know what’s going on in my body”, cancer survivor waits almost a year […]]]>

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Hispanic Heritage Month: Local chef creates buzz with new Mexican restaurant; healthy food with a twist https://mexico-virtual.com/hispanic-heritage-month-local-chef-creates-buzz-with-new-mexican-restaurant-healthy-food-with-a-twist/ https://mexico-virtual.com/hispanic-heritage-month-local-chef-creates-buzz-with-new-mexican-restaurant-healthy-food-with-a-twist/#respond Thu, 30 Sep 2021 01:52:01 +0000 https://mexico-virtual.com/hispanic-heritage-month-local-chef-creates-buzz-with-new-mexican-restaurant-healthy-food-with-a-twist/ LAS VEGAS (KLAS) – A local chef is generating a lot of buzz with the launch of his new Mexican restaurant, with a twist. It’s called “Milpa” and chef DJ Flores says it’s an alternative to healthier traditional dishes. Milpa means a lot of things. In Mexico, it is part of the cultivation system of […]]]>

LAS VEGAS (KLAS) – A local chef is generating a lot of buzz with the launch of his new Mexican restaurant, with a twist.

It’s called “Milpa” and chef DJ Flores says it’s an alternative to healthier traditional dishes.

Milpa means a lot of things. In Mexico, it is part of the cultivation system of cultures. Corn grows with squash and beans. They all grow up together and I wanted to focus on that as far as Milpa is concerned, said DJ Flores – Owner, Head of Milpa.

A small business with big dreams. This is how DJ Flores envisions his new Latin restaurant which he says has a twist.

“We really focus on corn and the other vegetables around it. We offer a healthy alternative to Mexican cuisine, ”added Flores.

The Las Vegas native says the pandemic has changed a lot, including healthier lifestyles for many people. The challenge is to get them to taste what he has to offer, so he turns to social media to create the buzz.

“Roasted vegetables and hearty dressings and bowls. This is where a lot of people are heading. After the pandemic, they want to eat healthier and fitter, ”added Flores.

“Our most popular dish is barbacoa or tetelas. I think we brought them to Vegas, which are triangular masa pockets, ”Flores said.

His talent also goes further to satisfy your gluttony.

“We make the masa here in-house, so I make ice cream from it. It’s sweet and it tastes like Canela and it’s the best thing you’ve ever tasted in terms of ice cream, and we have it sandwiched in a concha, ”Flores added.


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