Last Friday, we noshed at our favorite local restaurant,
Frontera Grill, helmed by the 'can do no wrong',
Top Chef Masters-starring Rick Bayless. Lots of inappropriate sounds coming from our table...think
When Harry Met Sally. On the menu:
appetizer platter of cheesy quesadillas, crispy chicken taquitos with sour cream, tangy ceviche tostadas, crunchy jicama salad and guacamole.
adobo-marinated Gunthorp duck breast in classic Oaxacan black mole (made from chilhuacle chiles and 28 other ingredients). Black bean tamales, garlicky braised black kale. To drink, a margarita followed up by a
Michelada. Yes. Oh yes. A table of out-of-town cougars sitting next to us asked if they could watch me eat it. A bit kinky, but I agreed via an awkward laugh none-the-less.
They don't list desert on the online menu, but this was some cherry tart/pastry with a goat cheese ice cream. That last part may sound sketchy, but it was great. I'm no scientist, but the acidity of the cherries worked wonders with the tanginess of the goat cheese in a way that no
dumb goat could ever imagine.
Entrems Surtido: appetizer platter of cheesy quesadillas, crispy chicken taquitos with sour cream, tangy ceviche tostadas, crunchy jicama salad and guacamole.
Pato en Mole Negro: adobo-marinated Gunthorp duck breast in classic Oaxacan black mole (made from chilhuacle chiles and 28 other ingredients). Black bean tamales, garlicky braised black kale. To drink, a margarita followed up by a Michelada. Yes. Oh yes. A table of out-of-town cougars sitting next to us asked if they could watch me eat it. A bit kinky, but I agreed via an awkward laugh none-the-less.
They don't list desert on the online menu, but this was some cherry tart/pastry with a goat cheese ice cream. That last part may sound sketchy, but it was great. I'm no scientist, but the acidity of the cherries worked wonders with the tanginess of the goat cheese in a way that no dumb goat could ever imagine.
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