Curra's - Mexican Food, Yucatan Style

Curra's Grill - 614 Oltorf Street, Austin TX 78704

512.444.0012

www.currasgrill.com

After several attempts to find a good authentic Mexican restaurant in Austin, Abby and I ended up at Curra's, which came recommended by a local foodie. We were excited to try it, as it featured interior Mexican cooking from the Yucatan region--something that we never yet tried.

Atmosphere:

In my opinion, good Mexican should never be too upscale. So while Curra's features a nice enough atmosphere, it's nothing fancy. The interior has colorful chairs and tables and even showcases Aztec-style art on the walls. Although Abby and I sat outside, I kept peeking inside, admiring a large Aztec tapestry.

The pro of sitting outside was that we got to enjoy the music of a live band. This is quite common in Austin, as I mentioned in my Stubb's review--and it's what I absolutely love about this city. Just like at Stubb's, the vibe at Curra's was casual and laid-back. We didn't feel rushed, as we let ourselves relax after a long working day.

Food:

After our dining experience at Curra's, we couldn't be happier that we took our friend's advice. The food was spectacular and the drinks were among the most original I've ever seen.

Chile con Queso - We just had to have this, as we knew that Austin features some of the best homemade queso in the country. We ordered a small but the portion seemed bottomless--even after we were done, there was a lot left over. The queso was absolutely delicious--it was chunky with plenty of ground beef and the actual cheese was as smooth as silk. A nice touch was the spoonful of guacamole on top--it was simple but a nice complement to the cheese. The chips were awesome too--they were super thin, light and maybe even homemade.

Avocado Margarita - Our foodie friend told us about this unusual margarita--only in Texas... I was on a mission to try it and was so glad that I did. Despite it sounding peculiar and unappetizing, it was fabulous. Citrusy from the lime, it had only the faintest hint of avocado. I think that the avocado showed itself more in texture--it was really creamy and buttery. Abby tried it too and was surprised at how good it was.

Mole Enchiladas - You might laugh at the above picture of these (I did!)--look like anything familiar? Besides its unnerving "natural" presentation, this dish was spectacular. The mole sauce was thick and almost chocolatey, perfectly paired with the tender chicken and beef enchiladas. I liked the modest sprinkling of sesame seeds on top, never seeing this before, I thought it was original and very tasty. The sides of refried pinto beans and rice were also great and I devoured almost everything on my plate.

Fish Tacos - This was Abby's entree and although I didn't try it, she loved it. The tacos were stuffed with fried snapper filet strips, served with fruit, pico de gallo and chipotle cream sauce. Abby who's sort of a fish taco connoisseur was muy impressed!

Service and Cost:

Just like at Stubb's, the service was really fast. The minute that we sat down, our order was taken and I think that our food arrived within 15 minutes of us sitting down. As I mentioned, we didn't feel rushed--so we hung out for quite a while and enjoyed some good conversation.

The prices at Curra's were incredible. Our margaritas were $4.95 each as well as the queso, while our entrees were both under $10. The entire dinner cost less than $25 each and I can't even explain how full we were--literally bursting at the seams.

3 Mmmms

Mercadito Cantina - A Tasting to Remember

Mercadito Cantina - 172 Avenue B, New York, NY 10009

212.388.1750

L Train to 1st Avenue

www.mercaditony.com

Mercadito Cantina is the newest addition to the budding Mercadito empire. It officially opened just under a month ago and I've been curious about it since. Ironically, I had plans to go there with Lisa but then got an invitation for a private tasting so I opted for the latter. Our experience was fabulous and we'll be bringing back the boys for some stiff drinks and tasty tacos full of organic ingredients.

Atmosphere:

There's one word sums up the look and feel of this place--communal. I mean this in the best way possible, as the communal atmosphere at Cantina fosters interaction and camaraderie between patrons. Lisa and I got ourselves acquainted with our neighbors, sparking up a conversation that led us all the way to meal's end--it was fun and made the evening even more enjoyable. I think that we lucked out with our neighbors but I can also see this as a drawback if you're stuck next to some dreadfully loud and annoying patrons.

Cantina's decor is simple, clean and casual, with light wood paneling on the walls, tables and stools. It reminded me of another communal-style eatery in the neighborhood--Momofuku Noodle Bar--and I wonder if that's where Cantina got its inspiration.

The acoustics could get loud here but you get used to it quickly--we did. This happens around 7-ish and lasts throughout the night so just know that you won't get any quiet here.

Food:

Both Lisa and I have been to Mercadito, across the street, and had an idea about the cuisine and flavors that would be offered. We were super excited about the drinks especially, remembering the wonderfully fresh mojitos we had at Mercadito. Cantina didn't disappoint and brought the food to a new level. Here's some of the amazingness that we sampled:

Guacamole Trio - This stood out for me at Mercadito and now at Cantina as one of the most flavorful and innovative guacamoles I've ever had. The three flavors included sandia (watermelon), mole poblano (with mole sauce and plantains) and tradicional. While the traditional had excellent flavoring, the watermelon was my favorite. The sweet crunch of the small watermelon cubes mixed with the soft buttery avocado was a perfect start to the evening. I adore a mix of sweet and salty and this definitely did me in.

Salsa Trio - A delicious complement to the guacamole, we decided to mix the two--we dipped into the guac first and then topped it with the liquidy salsa. Two of our salsas were warm, which was a nice juxtaposition with the room temperature guac. Our salsa varieties included verde (with tomatillos and chiles cerranos), habanero (grilled tomato with habanero) and the third one I cannot recall except that it was the chunkiest, with tomatoes, chilis and garlic. I preferred the creamy, warm salsas best and would definitely recommend the verde, which was zesty and crisp from the cilantro.

Tortilla Chips - A quick note about these--they're homemade and absolutely delicious. They're as light and airy as can be and not oily. You can tell that they just came out of the frier with every crunchy bite. Fabulosity in a bowl!

Crispy Corn Bread - Just when I thought that no one could top Blue Smoke's hush-puppies (fried corn bread), Mercadito Cantina convinced me otherwise. Their crispy corn bread literally stopped Lisa and I in our tracks--it's crunchy on the outside and sweet and almost dessert-like on the inside. Each bread was bite sized, making this starter highly addicting. I asked our server about these and he mentioned that they're the most popular item on the menu. I'm not surprised--just writing this is making me want them!

Tacos Estilo Baja - These tacos were again unlike ones we've ever tasted and we chatted about them for days after. They included beer battered shrimp, roasted habanero avocado and cole slaw. The shrimp was delicious with a hint of sweetness from the beer and the cole slaw was crunchy and fresh. Although this dish was fried, just like the corn bread it didn't taste greasy, proving that the ingredients are top notch.

Tacos Pescado - A tilapia taco, it was dressed with tomatillo garlic mojo and fresh avocado. I'm usually not the biggest fan of fish tacos because they're really hard to get right--the fish can be overcooked and funky-tasting--but not here. The tilapia fell apart on contact and the mojo was refreshing. The fact that these tacos were easy to maneuver was also good--they weren't unnecessarily overstuffed.

Taquiza Carne Asada - This was a mini taco tasting complete with Cantina's famous carne asada--marinated grass fed skirt steak. The fixins included tortillas, two types of salsas, onions, cilantro and limes. The carne was prepared to perfection at medium-rare therefore, making it easy to handle. Like the chips, the tortillas were also homemade--they were perfect little blankets for all that delightful beef. I'd recommend this in a second--the only thing I'd suggest is to split it with more than two people, as the portion was very large.

Camarones Al Ajillo - One of my favorite Mexican dishes of all time, I was pumped to see this included in our tasting. The shrimp was served in a rustic fashion with the heads and antennae still attached but those came off easily. The garlic was pungent and melted on your tongue immediately--and the shrimp permeated with a garlic sauce that was the bed for this dish. I just wished I had some tortillas left over so I can savor the garlicky sauce till the very end. Fabulous!

Flan Duo - I can't believe that we actually fit this into our bellies at the end of the night. The two varieties included traditional vanilla as well as one made with caramelized goat's milk. Both were spectacular but the goat's milk version stood out as more luxurious--it was silky smooth and very light. Lisa and I both exclaimed when we put this in our mouths "Wow, that's freakin' amazing!"

The Drinks - Lots and lots of liquor was consumed throughout the night but like all of the food we had, it was fresh and very light. It was strange but both Lisa and I couldn't believe how "unaffected" we were by Cantina's drinks. And no we are not alcoholics, we're actually both embarrassing light-weights so we couldn't figure out the tricks that Cantina was pulling.

We sampled their famous tric-quila, which is actually made with sake but tastes just like tequila--Lisa and I both had our own shots which were muy fuerte. We also had to have their famous mojitos, made with the freshest lime juice and mint that you've ever had. Another new drink that I tried was the marilyn manzana, which was like a white sangria made with tamarind and apple soda--it went down way too easily.

Service:
The service was outstanding and super attentive--probably because we were on a tasting but still we felt special and important to Cantina's staff. Everyone was really helpful in explaining what everything was and the different processes used to produce these incredible results. We had the pleasure of meeting the talented chef himself, Patricio Sandoval. He was all smiles despite being on crutches with a sprained ankle--now that's dedication!

3 very saucy Mmmms

Calexico Cart - The Best Burrito I've Ever Had

Calexico Cart - Corner of Wooster Street and Prince Street, NY, NY 10003

R/W Train to Prince Street or 6 Train to Spring Street

www.myspace.com/calexicocart

I've been admiring the Calexico cart for months now but haven't been in the mood for a big burrito lunch--until this week. A co-worker of mine had to cancel lunch last minute, putting me in a slight jam because I didn't pack my usual sandwich (I'm very frugal during lunchtime). But...I've been dying to check Calexico out so I walked over to their Soho locale and ordered a famous Carne Asada burrito. And was I glad that I did!

The Calexico Story:

The Calexico cart is no ordinary food truck. Run by three brothers from Southern California, their goal is to bring Cali/Mex style food to NYC streets. Their simple cart is stationed in trendy Soho, right near the Camper store (and also close to the Apple store) on the corner of Wooster and Prince Street. If you walk by, there's no way you'll miss them--they have a pretty loyal following and you'll always find crowds chillin' around the truck. Although the wait at Calexico averages about 25-30 minutes during lunchtime, you can linger around, talk to the Calexico guys and enjoy their eclectic music mix of hip hop and alternative that they play on their ipod--or you can walk around the stores in Soho and come back.

The Menu:

The Calexico brothers specialize in a bodacious Carne Asada--a marinated grilled beef that'll stop you in your tracks. I highly recommend trying this the first time around and then hitting them up for other goodies such as the pollo asado (marinated chicken) and the chipotle pork.

Calexico offers up their meats in two ways--in a burrito or a taco--that are served with pico de gallo and guacamole. Aside from the meat, they also have a black bean burrito and taco--a great veggie alternative that's nice in the summer. For an extra couple of bucks you can also add-on more cheese, guac and even a chipotle "crack" sauce. Another cool thing is that every burrito could be ordered in a bowl--in other words, naked burritos without the tortilla. Nice touch--very Chipotle-esque.

My Burrito:

I automatically gravitated to the Carne Asada burrito because that, after all is what the Calexico brothers are known for. To say that it was the best burrito I've ever had would not be a lie. First off, the tortilla was toasted so it was slightly crispy but not too crunchy, avoiding breakage. And the beef was the absolute best part, as it was tender, fresh and marinated in a variety of spices. It was anything but bland and had a definite kick to it--but it wasn't overpowering. The only thing I wished was that it had more guacamole--I couldn't really taste it, maybe because it melted into the pico de gallo.

Service and Cost:

The service was good and well organized--the Calexico brothers have the customer experience down pat. One of the brothers stands in front of the cart, takes orders and lets you know how long the wait will be. The other two are hard at work with the meat and the fixins. The greeter also helps prepare the food and once your name is called, he's also the man that you pay. It seems like a good system that works for them.

The Calexico cart won't set you back too much, especially given the wonderful quality of their food. Burritos will cost you between $6-$8, tacos $2.50-$4 each and the add-ons and sides range from $.50 -$4.00. The only thing I wish is that they sold beer but I guess that wouldn't work with the street setting.

Overall a fabulous cart that shouldn't be missed.

3 very enthusiastic Mmmms

Bonita - Simple Good Eats in the 'Burg

Bonita - 338 Bedford Avenue, Brooklyn, NY 11211

718.384.9500

L Train to Bedford Avenue

www.bonitanyc.com

My co-workers and I eagerly ventured to Williamsburg last night, led by fearless-leader colleague (and guide) Virginia. She lives in the 'burg and was happy to introduce us to some famously delicious eateries. Our original plans were to try the quaint Miranda restaurant--serving Latin American and Italian cuisine--but when a private party got in our way, we gladly capped off the day with sangria, enchiladas and tacos at Comida Tipica Mexicana Bonita.

Atmosphere:

Bonita is a preserved 1927 Brooklyn diner. It's located on the ground level of a Brooklyn brownstone--a gorgeous old brick building which brings you back in time. In my eyes, the cool aspects of Bonita are in fact some of its original touches--a long diner-style counter that faces the kitchen, simple stools and chairs that look like they came from your grandmother's kitchen, the high ceilings and the round ball light fixtures that just say the 1950's.

Yet as retro as Bonita feels, it's also very now, very hipster and very Brooklyn. The crowd that hangs here is young. They're trendy urbanites that come by for a drink and some trusty Mexican eats. The space is large and you'll find both, small private tables tucked away in the corner as well as larger ones that accommodate groups.

Food:

The menu is pretty basic and consists of the standbys--guac, quesadillas, enchiladas and a couple of daily specials. I like that the menu doesn't contain too many choices, which could make ordering dinner a stressful task. Interestingly, all the non 'burgies (Kimberly, Katie and me) got the enchiladas and Viriginia went for the fish tacos. Here's the low down on our dinner:

Chips and Guac: Overall, very solid on both the chips and the guac. The chips were thick and crispy and there was lots of 'em. The guac was semi creamy and chunky which was good--a simple recipe with avocados and onions. It had the right amount of salt which is always important and sometimes overlooked.

Braised Beef Enchiladas: I was a bit surprised to find out that these were more like steak enchiladas than braised beef. When I think of braised beef, I think of soft, shredded dark meat that's silky and creamy. These enchiladas were tasty but definitely steak-like. They were topped with cheese, shredded radishes and cilantro. My favorite part of the dish was the sauce, which I'm assuming was a mixture of cheese and tomatoes. Katie got a chicken variation, which she also enjoyed but commented that she would've loved to see some fajitas on the menu.

Fish Tacos: These are Virginia's favorite and she orders 'em almost every time. They consist of a crispy white fish in two soft shelled tortillas, topped with lettuce, radishes cilantro and a house sauce. While I didn't try them, they looked incredibly fresh and appetizing. Maybe next time...

The Sides: It's sort of a bummer that you have to order these separately but even still, they were delicious. We opted for the sweet plantains and the black beans and rice. Both complimented our entrees nicely and the plantains were a big hit. They provided a dessert-like flavor with the savoriness of our main dishes.

Service and Cost:

The service was good and very prompt. We got to Bonita on the early side and occupied one of its many free tables. However, by the time we left, the place was packed and a lot of people were in fact waiting to be seated. Despite the busyness, we were not bothered to leave. In fact, we felt that we could've stayed longer and kept chatting away. All in all, Bonita was very hospitable.

In terms of cost, it's inexpensive to the naked eye but adds up quickly because all the sides and even the chips are separate. I'm a firm believer that Mexican food should be as inexpensive as possible but that's unfortunately not the case in New York City. Appetizers range from $3-$8, entrees from $7.50-$14 and beers and sangria are $5.

2 Mmmms