Hot Dish Review

Hola seniors y senioritas! Mexican food is my favorite, with Vietnamese coming in a close second. When authentic, both types of cuisine are spicy and incorporate lots of cilantro! But it’s hard to find the real thang without a drive to Buford Highway.

I love to sit outside in the sweltering heat of Summer, sipping margaritas, dipping corn chips in guacamole and cheese dip, and maybe having a taco or two, authentic or not.

There’s an abundance of tacquerias in town that claim authenticity, like No Mas Cantina, Pure, El Taco, and Zocalo. And there’s our old standby, Nuevo Laredo, that serves fresh and basic Tex-Mex.

And then there’s El Azteca. Now with six locations from Ponce to Dunwoody, you can count on weak margaritas with lots of sour mix and an array of standard Texican offerings, from enchiladas to burritos.

The recent onslaught of competition has made them amp up their game, adding skinny margaritas made without sour mix and freshly made guacamole to their menu. Good idea. The quality of chips varies from location to location….sometimes they are thin and greasy, straight out of the fryer (my favorite), while at other times they are thick and cold as if they came out of a bag.

But it’s cheap. Me, little T, LC, his sister, and her brood of boys met at one of the Alpharetta locations a few days ago, choosing a big table in the middle of the patio. We started with cheese dip with jalapenos to go with the automatic delivery of chips and salsa. This batch of chips was disappointing, but the cheese dip was the perfect consistency and nicely spicy. We washed it down with skinny margaritas on the rocks with salt.

That would be the only spicy dish of the evening. El Azteca serves Mexican for the masses. Wouldn’t want to scorch aunt Sally’s mouth with fiery salsa, would ya?

Our last El Azteca experience at the Roswell Road location was a bad one, having shared a combo fajita platter…a combo of chicken, shrimp, beef, and salt. Lots of salt. So this time, both LC and I changed it up. He ordered a chicken and shrimp quesadilla and I tried the chicken tacquitos appetizer.

The shrimp in his quesadilla were plump, with sufficient cheese to glue the tortilla together, but it lacked spice. It was served with all the goodies on the side. We forgot to request jalapenos but it didn’t stop him from cleaning his plate.

My plate was comprised of three corn tortillas, filled with chicken, rolled up and fried and presented on a bed of shredded iceberg and topped with sour cream, guacamole, and pico de gallo. I asked if they had cheese inside and was told yes, but I couldn’t find any, so I added a bit of the remaining cheese dip. Crispy and not too greasy…..not bad for $4.95.

As for little T, she ordered two beef tacos and deemed them “flavorless”. She lives in Austin so she can take the heat.

Funny how I know so many Tauruses. In fact, most of my best friends, past and present, are Tauruses. Put simply, they are awesome!

One recent Taurus birthday party was at El Azteca in Sandy Springs, a family celebration with lots of kids. But that didn’t stop the birthday boy from having a couple of shots of tequila.

But first, our table of 16 or so ordered some food….chips and salsa with guacamole (the chunky, freshly prepared style) and cheese dip to start, of course. The quality of their chips is inconsistent, although they were quite good on this visit.

El Azteca, with numerous locations, has become somewhat of an institution in Atlanta. The margaritas are weak and made with the traditional cheap sour mix and they still offer a multitude of combinations….could I get a #124 por favor? From tacos with ground beef on old-fashioned hard shells to enchiladas filled with cheese and covered with….what what? That’s right, more cheese, you can count on El Azteca to deliver the quintessential cheesy Mexican experience.

What El Azteca lacks in the food department, they make up for with their enormous patio. Really, there is nothing I’d rather do than sip a salty, tangy margarita in the sweltering Summer heat. I decided to buck tradition and ordered one of those new-fangled “skinny” margaritas, made with fresh lime juice rather than the aforementioned cheap sour mix that LC loathes.

We split the combo fajitas, a mix of grilled steak, chicken, and shrimp, gorging ourselves on chips and dips while we waited. It was a huge platter, served with the usual suspects….rice, beans, cheese, sour cream, shredded lettuce, and “standard” guacamole as opposed to the chunky “homemade” style. Why bother having two kinds of guacamole? My guess is the standard kind is purchased in bulk rather than being made in-house, probably delivered in those big institutional boxes fitted with a spout. Tasty.

Certainly enough for two people, we were puzzled that the fajitas came with only three flour tortillas. Me and LC loaded ‘em up. I ate a shrimp and noted it was oversalted, a problem which was masked by the fixin’s. Then I tried some steak. Again, a bit too salty. LC agreed. The worst offender, however, was the chicken. It was so salty that we both found it inedible.

Another margarita hit the spot as we wished PC a happy birthday….cheers my Taurus friend!

5925 Roswell Road 404-252-7347

When the craving for Mexican food strikes, it is nearly impossible to ignore. Along with the spicy food, however, is the tequila, so I try to stay as close to home as possible in case a cab is required.

There are several options near my hood, from El Azteca to Agave, but the winner for excellent margaritas, chips, and tacos is The Original El Taco. I dragged LC along on a recent taco binge. Frankly, it didn’t take much persuasion….he’s as fond of the burn as I am.

The festive restaurant was full with a thirty minute wait so we were given a buzzer and some chips for prizes when they spin the big wheel. Taking a seat at the bar we immediately ordered a couple of their margaritas made with fresh lime and agave nectar. At $10 each they are pricey, but LC loathes sour mix so they were well worth the extra couple of bucks.

El Taco’s updated menu has a section called “Get ‘em Before They’re Gone”….seasonal favorites that come and go. I’m a sucker for that kind of marketing and even more of a sucker for anything with sweet potatoes so I had to try the taquito that also included the irresistible ingredients of pork carnitas and jalapenos, while we waited at the bar.

Those first margaritas went down fast. The chick next to me ordered a skinny margarita. I would have one too, please! A great choice to wash down the fried taquito, LOL. Topped with crispy slaw dressed with crema, the taquitos (there were two) contained big chunks of sweet potato and pulled pork. A solid start.

Just then our buzzer went off and we were seated, my first time sitting inside. And, we were right next to the salsa bar so I got a sample of each one, plus a boatload of chopped cilantro. Ready for chips, cheese dip, salsas, and guacamole! El Taco’s chips are thin and perfectly salty. Their cheese dip is addictive, made with a blend of melted white Mexican cheeses.

The guac is chunky but rather plain, seasoned only with lime juice and salt, then topped with crumbled queso and sliced radishes. It could really use a handful of cilantro, chopped onion, jalapeno, and tomato, and lose the queso. Then it would be kickass, just like mine! Sure, diners can add those things from the salsa bar but wouldn’t it just be simpler to make it right to begin with? Just sayin’.

Our tacos arrived as we were polishing off another round of skinny margaritas. LC got the fried fish taco with jicama-serrano slaw, sprouts and sunflower seeds and the grilled shrimp taco with dried tomatoes, pickled cabbage, lime, and cumin. I managed to get a bite of the shrimp before he gobbled ‘em both up.

My favorite taco at El Taco is the red chili steak with crispy onions and tomatillo-lime salsa. It comes on a flour tortillas but I always get mine on corn. For my second taco I ordered the chorizo with yuca and Fresno arbol salsa. I remembered it being much better. My red chili steak, however, was too awesome to share.

Someday I’m gonna try one of the Mexican “pizzas”, grilled flatbreads topped with all sorts of goodies like their flavorful meats, avocados, and refried black beans. Maybe next time.

By the way, we didn’t win any prizes on the big wheel. Maybe next time.

1186 N. Highland Avenue 404-873-4656

In our futile search for the Georgia Kentucky game on Saturday, LC and I stopped in first at El Taco, then at Pure Taqueria, only to discover no one could get the channel. What what?

Tired of driving, we decided to have a bite to eat at Pure. I was craving guacamole. More importantly, I needed a drink. It was prime time Saturday night but the place was pretty quiet. Seated on the patio, we each ordered a shot of Herradura silver and a Pure margarita on the rocks.

Pure has great cheese dip, topped with pureed jalapenos. Their guacamole could use some cilantro and jalapeno but is generally not offensive. Smoky salsa is great with their new improved thinner chips.

Except on this visit. The chips and dips arrived quickly but fifteen minutes later and still no drinks! LC went inside to check on them. When margaritas were finally delivered, they were extremely sour.

In the mean time, we had been eating the cheese dip and guacamole, both of which were so salty they were nearly inedible. I didn’t need to order my margarita with salt, I could have just wiped some of the cheese around the rim. How can they fuck up something so simple?

After another incredibly long wait, our margaritas were replaced with new ones made with freshly squeezed limes and agave nectar by the very understanding manager. Much improved but there was no excuse for the slow service and mediocre food. Sure, we didn’t eat much but why risk more over-exposure to sodium?

Pure, I need a break from you. But, like with all break-ups, the bad memories will subside over time and by Spring I may give you a chance to make it up to me.

My love affair with Pure may be over for now, but our evening was not as we headed for yet another destination with a totally different outcome….to be continued tomorrow!

Following my inaugural Widespread weekend with B, we were coerced into brunch at Hobnob (will post when I receive the photos) after arriving back into Atlanta from the remote state of Cumming.

A shower washed off the makeup and the mud, but instead of tucking into my ridiculously comfortable and enormous bed, I ended up hopping in the car with LC and T to check out some football at Taco Mac. We chose (OK….I chose) the Metropolis location due to its proximity to T’s hotel, the Palomar. Known for their huge selection of specialty beers and wings, the space is big enough to comfortably seat 5 or 6 NFL teams with flat screens in every direction. I’ve tried their “death wings” in the past which are, needless to say, deadly hot.

The fried green tomato benedict called the “hangover helper” at Hobnob, plus the three mimosas, had perked me up quite nicely. Now at Taco Mac, I was craving onion rings. The three of us ordered the NEW! queso poblano, a bowl of melted white cheese with ground beef, poblanos, jalapenos, and cilantro in the center, served with a basket of not-so-good corn chips. Their salsa had a nice kick.

A couple of Miller Lites later, LC decided on the NEW! Buffalo chicken tacos. Among the choices of sides he got the fresh veggies. Why? You’re at a sports bar not a salad bar. Anyway, a bowl of chicken tortilla soup and a side of onion rings sounded like the perfect cure for me. T made the wise decision to get a cheeseburger, cooked medium. Then he made the bad call of apples on the side. WTF?

Food arrived but there was a flag on the play. LC dove into his broccoli as I pounced on the onion rings. It is possible (although a long shot) that his broccoli was better than my onion rings. With an ultra-thick breading, they were the kind that the slice of onion pulls out of the breading when you take a bite. Obviously frozen. I sent them back and ordered fries instead. I hated to do it but had to send the soup back as well because it was barely luke warm.

My soup came back piping hot and hopefully not with any unsavory additives. Corn, chicken, and some peppers and tomatoes in a stew-like broth was soothing and satisfying. Fries were delivered sizzling, straight out of the fryer. They were certainly better than the half-ass onion rings.

I took a bite of one of LC’s Buffalo chicken tacos, a flour tortilla filled with fried chicken nuggets tossed in hot wing sauce, blue cheese, cole slaw, and tomatoes. The chicken tenders weren’t spicy and I didn’t care for the blue cheese. Overall, they scored low. T offered me a bite of his cheeseburger which was the real winner of the day.

Another beer for dessert and we headed out, only moments away from my soft and fluffy bed. Game over.

On this first day of Fall, I’m already missing Summer. There are few things I enjoy more than sitting outside on a hot, sunny day drinking margaritas with friends!

Last weekend the weather was perfect for the patio at Pure. P and L joined me and LC there for a pre-concert tequila toast and tacos. A round of Herradura shots with salted limes got the party started, followed by margaritas, both classic and frozen.

We ordered the usual chips, salsa, queso, and guacamole, but the chips were anything but usual. Rather than the extra-thick ones Pure usually serves, the baskets of chips were wonderfully thin…..loved ‘em! Strangely, the guacamole came with a platter of the old thick variety of chips. Their gringo style queso dip is some of the best in town topped with pureed jalapenos.

I try to order a different entree each time I visit Pure so this time I had the beef sopes con carne asada, two housemade corn-masa cakes piled high with refried beans, seared flank steak, lettuce, chopped tomato, queso fresco and sour cream. I could only eat one (what what?)…..the second one making a great dinner the next day.

L ordered a salad, perhaps with the fish? And the boys got tacos. LC had a combo of some sort….fish, shrimp, pork. Everyone enjoyed their food, the weather and the company.

Another round of tequila shots, more margaritas, and we were ready to head to The Variety Playhouse to see one of P’s favorites, Big Head Todd and the Monsters….a fun show!

Did someone say tequila? While I’m enjoying a shot or two in Cabo, I hope you get a chance to visit Pure….their shots are the best priced in town!
Birthdays and tequila go together like PBR and tattoos. So I recommended we try a new taqueria down the street called Pure on ST’s birthday.

Located in Inman Park across from Fritti in The Grape’s old space, the vibe is cool and casual, trendy. The building has been renovated to look like a renovated garage, complete with big garage doors and vintage-looking signs. Retro 60′s formica tables complete the kitschy decor.

We started with a shot of Herradura silver, shaken with salt and lime. Smooth. I always get a Corona Light chaser. It was late, nearly 10pm by the time we got there (ay, caramba!). I was hungry and the tables are so close that I considered reaching over and sharing our neighbor’s chips, salsa, cheese dip, and guacamole, but our waitress came by so I ordered our own set.

Although slightly watery, the salsa provided an adequate kick. The “gringo” cheese dip was perfect with a dollop of jalapeno puree on top. These days it’s hard to find bad guacamole, unless it’s the pre-made crap at the grocery store. Most restaurants have figured out the standard formula, especially where they make it tableside, leaving little room for ridiculous Americanized variations with mayo or sour cream. Good, but not as good as mine! What was not to love here? The thick, boring chips.

Other appetizers that will cross my lips on future visits? Ceviches, chipotle steamed mussels, and crab fritters. I ordered a margarita with salt and enjoyed the atmosphere and the company.

Pure’s menu creatively covers all the bases without getting out of hand. Trios of tacos and entrees are served with arroz (rice) Mexicano and your choice of refried beans or “frijoles charros”, beans in a soupy broth. I’ve heard the pescado Veracruz is fabulous, but I’d probably be more apt to try the torta Cubana or quesadillas made with corn tortillas and sweet onions.

ST and I decided to split the gorditas de puerco. Two crispy corn-masa cakes stuffed with red chile shredded pork, queso fresco, and salsa verde. The meat was tender with plenty of cheese and salsa….really very tasty.

I can’t wait to return to try the homemade corn-masa tortillas with carne asada. I’m obsessed with finding tacos like the ones in Playa del Carmen a few years ago. The corn tortillas were kickass and the beef was insanely tender, topped with queso (at my gringo request), freshly made guacamole (just like mine), and a handful of cilantro. Perfect.

The staff and service at Pure was great! Our chick even brought out a complimentary birthday dessert, pineapple flan, for us to share. Sweet.

Now for the bad news. Just when you think you’ve discovered a quirky little taqueria, a funky little neighborhood spot….you find out it’s a franchise. There are only three now, but soon like will be multiplying like cucarachas!

The good news is, it made a pretty fuckin’ good first impression.

This heat almost reminds me of Brazil, minus the part where there is no air-conditioning and the only clothing you can comfortably wear is a bikini. Here, thankfully, bikinis are optional. Especially when me and B are chowing down on baskets of chips, fajitas, and tacos at El Taco.

Their patio is the perfect spot to chill out and sip tangy margaritas with salt. On Saturday our server recommended an all natural margarita made with only lime juice, tequila, and a little agave nectar….awesome!

El Taco serves freshly made guacamole that can be spiced up with jalapenos and cilantro from their salsa bar. The cheese dip is the perfect consistency to cling to chips, although I do wish their chips were a bit thinner, like Uncle Julio’s.

B ordered the steak and shrimp fajitas while I got my usual red chili steak taco having already filled up on chips and dips, as planned. At just $3.95, the taco is full of grilled steak, crispy onions, and tomatillo-lime salsa. I get it on a corn tortilla and add a bit of shredded cheese, guacamole, cilantro, and jalapenos…..delicious!

The fajitas came out on a sizzling platter. Of course B let me have one! I was impressed with the perfectly cooked fat shrimp and tender steak, although B mentioned that the steak would have been easier to eat had it been sliced thinner (true). At $14.50 the portion was not huge but I think the flavor compensates.

I like El Taco. It’s close to home, the margaritas are great, the food is fresh and flavorful. Only problem, I always have a huge bill because they nickle and dime you on everything. Chips and salsa are $2.50, guacamole and chips are $5.75, and queso is $4.75….$13 just to get started! Ouch. Have another margarita and maybe it won’t sting so much.

Despite the fact that Cinco de Mayo is not a real holiday, it is one of my favorites. We all know it’s merely an excuse for Americans to celebrate what many think is Mexican Independence Day with all the traditional fare, especially tequila!

May 5th actually commemorates the unlikely victory of the Mexican Army over French forces in the Battle of Puebla in 1862. So why not celebrate it on the 6th? That’s what we did….me, ST, MC, and B, just a few days before her birthday!

I used to make chicken taquitos for Cinco, but these days I make quesadillas with chicken, green chilis, black beans, and queso blanco, or my fancy caramelized onions, goat cheese and spinach version. And of course, what celebration would be complete without my kickass guacamole? You have surely tried it by now….shame on you if you haven’t. Uncle Julio’s has great chips that I get to go.

I purchased a bottle of Patron Silver (although I really wanted Herradura), so ST and I dosed ourselves prior to our arrival at the restaurant. A six pack of Corona Lite, limes, and pre-mixed lazy-ass margaritas that are actually quite good rounded out my pre-dinner drinking (I was sorta indecisive). El Taco makes a great margarita, the house is only $5.95….tangy and salty. I had one upon arrival.

When I don’t host a Cinco celebration at home I can be found on a patio at some Mexican restaurant in town. This year we went to El Taco.

Their chips are thin and light, served with very good white cheese dip, passable guacamole (people, please put cilantro, jalapenos, and tomato in your guac!), and an interesting selection of salsas on their salsa bar.

I usually like their red chili steak tacos and the chorizo tacos, both served in soft flour tortillas, but they weren’t as good as I remembered on this visit. Although I prefer soft corn tortillas, I’ve practically given up on finding authentic flavorful ones like in Mexico….guess I’ll have to wait ’til July to enjoy the real thing!

My man tried the pork carnitas tostadas. They photographed much better than the tacos (see above). All was good on their patio, although I wish that damn fan would malfunction!

Happy whatever de Mayo! And happy birthday B!

Last week I stumbled upon an article about the lengthy leisurely lunches typical of Mexico called la comida, starting around 3pm and lasting, sometimes, until 7pm. I totally get that….confirms my suspicions that I was Mexican in a past life!

I’ve always felt a special affinity towards Mexico….the food, the people, the place. Making guacamole, quesadillas, and flautas is second nature to me, no recipes required (although you may need one here is my kickass quac recipe!). And everything tastes better with cilantro on it!

Those lazy lunches remind me of the old BH days when a few of us would gather at El Azteca, sit around and drink margaritas and smoke cigarettes. More friends would show up. Some would leave, some would stay. There could be as many as a dozen at a time, a revolving door of salsa and tequila, laughter and friendship….the very definition of la comida.

The first warm day of Spring you’ll find me on a patio somewhere. Friday me and ST made another visit to Pure Taqueria in Inman Park, this time for our very own la comida. I intended to make myself at home and just chill. My traditional shot of Herradura Silver, shaken, with salt and lime was a great start, followed by a Negra Modelo for him and a house margarita for me….a comparative steal at just $5.95.

Guacamole, “Gringo” cheese dip, chips and salsa were soon to follow. Their guac is good and chunky, although I wish it had more jalapeno and cilantro….always more cilantro please! Love the cheese dip with pureed jalapenos on top. But the chips….aye carumba! Too thick.

Thomas, the owner, was there. I like that. And the manager, Cliff, was very hospitable. They both recommended the jaiba, or crab fritters. Four fried balls resting in a sweet and sour chili sauce, drizzled on top with a habanero-avocado mayo. I thought they were a little fishy, didn’t love ‘em.

Then a crazy blast from the past….Pam from The Tombstones days comes out to check on us. Funny how people’s lives are intertwined.

On our first visit to Pure we didn’t try the tacos. I still search (so far in vain) for the corn tortillas of Playa del Carmen. The kind that taste like corn. Filled with tender beef, a few shreds of white queso, and that chunky guacamole with plenty of jalapenos and cilantro….the best tacos ever! I was anxious to try Pure’s tacos made with corn tortillas. Would they have that authentic Mexican corn flavor?

We ordered four tacos a la carte; camarones (shrimp) with poblano slaw, puerco (pork), beef short rib with smoky pickled red onions, and carne asada….skirt steak like in Playa del Carmen. That would be the true test. Our favorite turned out to be the shrimp, even though they were breaded and fried, they had great flavor and texture. Naturally, the tortillas were just OK, like everywhere else. The short rib taco didn’t thrill me or ST, but the others were quite good, although I must admit I think the tacos at El Taco have a slight edge.

ST ordered the grilled hanger steak and jalapeno mac ‘n’ cheese for his entree and I had the chicken enchiladas with mole sauce. Mole is an acquired taste. I don’t know why I continue to try to like it, it’s a taste I haven’t acquired. Not bad, just not my thing. ST’s steak, cooked perfectly medium was tender and delicious, although I believe mac ‘n’ cheese should always be baked. Pure’s version, with penne, could have been made with Velveeta.

No room for dessert this time…..thankfully we had dessert before we came.

I do like Pure. There are more creative dishes on the menu that I plan to try like the quesadillas made with corn masa turnovers and the Hamburguesa Sedgwick, a grilled angus burger with avocado, bacon, jalapenos, braised onions and pepperjack cheese….hell yeah!

300 N. Highland Avenue 404-522-7873