Chicago Foodies

Dorado

I've been reading rave reviews about Dorado for some time now and finally decided to give it a try.  If the food is consistantly like I tasted last night, I've been missing out on a lot of fantastic meals.  Dorado serves Mexican cuisine with a French flare. 

There are some traditional Mexican items on the menu, like Queso Fundido, Carne Asada and Chicken Enchilades Mole.  However, there are far more non-traditional items, each sounding more delicious than the next.  We decided to start with the popular Duck Nachos.  I'm not a huge Nacho fan but these were tasty - topped with crispy duck, black beans, cheese, sour cream and jalapeño peppers. 

Wholly Frijoles

There is something about Mexican food that puts me in a good mood.  Maybe it's all the wild and bright colors usually painted on the walls, or the up tempo music piped through the dining room, or the spicy flavors that remind me of how much fun I always have in Mexico.  Whatever it is, I usually crave Mexican food daily for these reasons however, I've found most of the local Taquerias fall short of imagination and taste. 

Frontera Grill has been a long time favorite and in my opinion Rick Bayless does everything right, but I can not afford that luxury as often as I would like until now....I've fallen in love with Wholly Frijoles - a Mexican Grill that to me rivals Frontera - at last! 

Pulque: Aztec Cactus Cooler

I was looking for Hummus and what do I find at the Devon Market? Nectar Del Razo Pulque in the cooler next to the beer from Croatia... It's gotta be bought and it's gonna be bought.

I got it home poured a tall one in my Blackhawks Budweiser glass and decided to google it.
http://www.tequilamescal.com/pulque.htm
It's maguey cactus nectar that's fermented to about 6% alcohol. It's syrupy and tastes really good. Kind of fruity but more woody... and sweet. It's like a Zima ...but woody. I could drink this all summer long.

Happy Cinco de Mayo...

Spice World: Mex/SW Spice

Do you crave spicy food?  Is one of the joys in your life getting all misty-eyed over a spicy plate of curry? When most of us hear the words ‘spicy food,’ we think of throat-burning, perspiration-inducing spice.  Yet there’s more to spicy cuisine than watering eyes and flaming mouths.  Consider the following spice categories:  Savory spice, Mexican/Southwestern spice, Asian spice, and sweet spice.  How on earth does one select wine for such spices?  It can be tricky.  Read on, and I’ll do my best to help.

Springtime Street Food

Spring is here! How can you tell? The temperature on my car thermometer said 79º. That made me stop for a mango with cayanne, salt and lime juice. The Hispanic street vendors offers cucumber and crunchy puffs with hot sauce too. I would love to find some jicama... I'll keep looking. $2 for a peeled mango cut up and served in a cup. Spring is here!

Holy Mole!

*NOTE: Trader Joe's has recalled this product...

It's like aliens came, beamed me up, and brainwashed me with Trader Joe's crap. I know it's a strong-arm grocery owned by Aldi and they repackage everything with their name smacked on it but MAN! Their Mole Rojo is awesome.

I've made Bayless' apricot pine nut mole and it was unbelievably good. But it took hours and hours. The Trader Joe's Rojo you mix with stock and get a very bitter peppery mildly choco-taste that heats up well and considering the simplicity of the process is a wonderful cheat for a late dinner.

La Oaxaqueña

At 3382 N. Milwaukee is a real find. La Oaxaqeña serves up fabulous food. In this case Molés and Chile Rellenos that I'd choose for almost any meal. The spelling is almost impossible to remember and I always go back to La Oaxacana or La Oaxacena forgetting the "q" as of this moment I'm unsure of the spelling and want to go back to my takeout menu.

It's a small restaurant with stiff chairs, clear plastic covers on their tablecloths and white plates with a blue ring around the edges. It's not busy. The waitress is helpful and the owner, a friendly older lady,  made sure I understood that the molé is homemade with anchos and guadillos. They have been in business for 6 years.

Ixcapuzalco

*** NOTE The restaurant closed and moved to 2165 N. Western Ave. very soon after this post. It may account for some of the kitchen's inconsistencies. It's time to go back I guess...

Ixcapuzalco was opened by Frontera chef, Geno Bahena, to great acclaim. It's in Logan Square on Milwaukee. I had very high hopes. I'm a big fan of Frontera and have debates about the viability of Mexican food as cuisine. It definitely is and Frontera/Topolo are ample proof for me. Needless to say I was eagerly anticipating Ixcapuzalco.

Frontera Grill Revisited...

Frontera Grill on Clark and Grand is a favorite of mine. We went back 2/25 Friday night... actually evening 5:30.