Hot Dish Review

When the limo arrived B and I were still rushing around getting ready for the concert. It didn’t surprise me that LC was in it. Crap, no champagne. We took a few beers for the road and proceeded to the Cooper compound, chatting and laughing all the way!

A quick stroll around the grounds of the compound just made me want to hang out there all afternoon but we were on a tight schedule. Bad Company at Chastain at 8pm.

The three of us, the Coopers, and their friend W got in the limo and sped off for a quick dinner at Meehan’s in Sandy Springs. On my last visit I only had Guinness. This time we would eat a proper meal.

It was hot outside. B ordered a Corona with salt and lime…..sounded so good me and LC got on the same train. Refreshing! Our server brought out a big bag of salt and vinegar chips for snacking.

B followed JC’s lead as they each tried the tuna tostada appetizer. Personally, I never order tuna, but I found one of her chips on my plate. A thick slice of seared tuna and a generous layer of guacamole decorated a tortilla chip. Only about eight of the chips rested on a bed of lettuce, drizzled with sriracha cream sauce. I took a bite….so good! I would order this. Seriously.

I believe W had a reuben and DC ordered the fish ‘n’ chips, but I wouldn’t bet on that.

Me and LC split an order of fish tacos and a grilled chicken BLT. Grilled fish, lettuce, and some salsa and sour cream were folded into three flour tortillas. Tex-Mex just isn’t right without guacamole and jalapenos so I was left a tad bit disappointed, but he loved ‘em.

Much better was the sandwich. Several of my favorite words came together on its menu description….bacon, avocado, smoked gouda, chipotle mayo. With the option of sweet potato fries as a side, I was sold! We didn’t care for the submarine-type roll it came on, would have been better on toasted wheat.

Only complaint about the fries, there was no dipping sauce. This dilemma always reminds me of Heaping Bowl ‘n’ Brew, the ground-breaking restaurant that opened in East Atlanta probably eighteen years ago. Theirs was my first experience with sweet potato fries….crisp shoestrings, sprinkled with cayenne and black pepper, served with a sweet and spicy cranberry dipping sauce. The best!

Meehan’s food is not gourmet but it is definitely several notches above standard bar-fare. I would gladly return and try the tortilla soup or one of their specialty burgers like the Farmstead Burger made with bison or the turkey burger with smoked gouda (again!), and cranberry-Vidalia marmalade (maybe they should serve that as the dipping sauce for the sweet potato fries!).

No time for dessert, we jumped in the limo and headed to Chastain where JC put our a plate of plums, grapes, cheddar cheese and red and white wine.

B and I had a great evening thanks to all the Coopers!

You might think I would be sick of guacamole and margaritas by our fourth day in Cabo, but you would be wrong. Even now, back in the states, I am craving a decent taco, looking forward to exploring some authentic tacquerias on Buford Highway!

After our appetizer tacos at O Mole Mio, B and I were strolling down a side street contemplating eating more when we were corraled by a dodgy guy offering free tortilla soup and sangria if we went to MigueLocos. Free soup you say? We followed him.

Thankfully he wasn’t a knife-wielding psychopath. We chose a table on the sidewalk with a view of the vibrantly painted interior of the restaurant with its kitschy yet inviting Mexican decor. It was obvious that most of their guests were American as English was spoken fluently.

A big bowl of tortilla soup was delivered, as promised. I thought it was quite tasty. B got the complimentary sangria which was pretty good. My margarita was perfect. Guacamole, chips, salsa, and queso with jalapenos were next. I dove into the gooey cheese, scooping it onto a corn tortilla. Everywhere we went the guacamole was great and MigueLocos was no exception.

No longer hungry but craving something fiery, I ordered the shrimp diablo. Really fresh and succulent, the shrimp were in a spicy sauce. Although I wouldn’t label it fiery, it was delicious.

My experiences with food in Cabo San Lucas were certainly consistent. Many dishes were served in a sauce and nothing was very hot and spicy. The corn tortillas were somewhat bland. I’m not sure if this is simply typical of the Baja region or if the food is dumbed down for American consumption. That would be a shame since most people these days are really seeking an authentic experience when travelling. Perhaps it’s the influence of shows like Anthony Bourdain’s No Reservations or Andrew Zimmern’s Bizarre Foods, both on the travel channel. I can promise you we were not offered pig brain tacos or fried grasshoppers in Cabo!

Aha! Now I have confirmation that my guacamole recipe is authentic!

Before B and I arrived at Capella Pedregal, I emailed my grocery list to the personal assistant of the residences. In addition to groceries, guests could also request snacks to be made by the assistant in their residence, including guacamole.

Naturally, I was curious to see if they used the same ingredients and method as my now-famous kickass guacamole, the recipe given to me by a Mexican cleaning lady twenty years ago.

When we arrived our refrigerator was stocked with goodies….eggs, queso, strawberries, Corona Light! The assistant explained that, due to the residences being nearly fully occupied, they would be unable to make the guacamole. They did, however, provide the ingredients: ripe avocadoes, tomatoes, a white onion, cilantro, jalapenos and limes. No garlic or mayo, honey!

I made a big batch on our third day after lounging around the pool. Chips and salsa to-go from Don Manuel’s completed our afternoon snack on our balcony, overlooking the breathtaking resort.

Heaven.

Each time B and I ventured out from the resort we passed by O Mole Mio. Ranked #43 in Cabo on tripadvisor.com, there were some good reviews on their tacos. Plus, the place was decked out in Mexican art like ornate silver crosses, colorful pottery, and most prominently, Catrinas, skeleton figurines in a variety of colorful costumes used to decorate homes during the Mexican holiday Dia de los Muertos, or Day of the Dead.

It sounds gruesome but it is, in fact, a time for families to remember those that have passed and honor the spirits of the dead.

I was really hoping to find authentic Mexican food on this trip but it was becoming increasingly evident that most of the establishments, especially on the main street, cater to tourists. O Mole Mio is one of them. Their specialty is mole, the complex Mexican sauce traditionally made with chocolate and spices. Not a fan of mole, I did not succumb to the temptation to order it anyway as I often do (it’s made with chocolate people!).

B and I arrived early and took a table by an open window. Two seconds later she was shopping. Did I mention all of the artwork in the restaurant was for sale? We ordered margaritas and continued shopping, pondering our selections while sipping the salty tart cocktails.

The chips, like everywhere in Cabo, were extra thick, served with the standard pico de gallo and requested habenero salsa. We ordered two fish tacos and one beef to share. Can’t go to Cabo without having fish tacos! Kids with bowls of mini bobble-head animals came to the window as we waited for our food. B and I had already bought several of these by the marina and proceeded to add to our collection.

Our super-friendly server brought out our tacos. Grilled fish was enveloped by soft corn tortillas, a mound of guacamole on the side. Good but not outstanding. The beef was flavorful, but again, the tortillas couldn’t compare to the ones in Playa del Carmen.

B purchased a couple of silver crosses and a hand-painted vase. I found a really cool Madonna made of metal and paper on wood and couldn’t leave without a Catrina dressed in an aqua gown carrying a yellow purse.

Wow! I can’t believe it’s been a week since me and B had dinner at El Farallon in Cabo San Lucas. Its spectacular setting overlooking the ocean along the cliffs of the Pedregal Mountains makes it one of the most romantic destinations I have ever visited. Too bad I wasn’t there with a hot man! Ladies, this is where you want to be when your guy asks you to marry him.

The Baja Peninsula is known for its abundance of fresh seafood. El Farallon brings in the catches of the day from the Pacific and the Sea of Cortez and displays them by the kitchen so diners can make their selections.

Having had enough tequila throughout the day to tranquilize a gang of lucha libres, we switched it up to champagne. Seated near the rocky cliff wall surrounded by the warm glow of candles, the weather was perfect. Then along came CG with a bottle of champagne in hand. He escorted us to see the “boat display” to choose our fish, but we both had lobster tunnelvision.

El Farallon has a set five course menu that begins with chips and guacamole made in a traditional molcajete, chunky and delicious. The next course was mussels in a tomato broth. Both B and I dislike tomato with fish so although the mussels were good, it was not my favorite dish. The guacamole was so good I requested a second helping.


A trio of appetizers were delivered. Seabean salad was rather forgettable (I, in fact, couldn’t remember it). Seabass ceviche was tasty but, again, had tomato in it which I found a little unusual. Crispy fried calamari was the winner of the three.

I don’t remember ever seeing a menu. This is unfortunate because having it in front of me now, I see we could have ordered the mixed grill of fish, which includes a lobster. Then we could have tried lots of different fish, but rather, we ordered two lobsters, each one the size of my head (too much of a good thing?)

For her sides, B chose roasted potatoes and grilled asparagus, which she said were very flavorful. My grilled corn was sweet and salty with a satisfying toothesome quality….amazing. I also tried the cilantro rice merely because it had the word “cilantro” in it. Our lobsters were grilled and succulent served with a selection of sauces. B asked for drawn butter that we both dipped into. One of the sauces, most likely the chile ajo, was good and spicy.

There were two choices for dessert and I believe I chose the arroz con leche, but it never arrived. The bill did, however, with each lobster having a $20 upcharge beyond the $80 prix fixe. Thanks for the heads up, Senor Server.

Despite the misunderstandings and missed desserts, it was still an unforgettable meal, at an unforgettable place.

Arriving at Capella Pedregal around 1pm last Thursday, B and I quickly made our way to the swim-up bar in front of one of the resort’s restaurants, Don Manuel’s.

I say quickly, but first we had to assess our 3 bedroom, 3 1/2 bath villa, stocked with groceries I had ordered the day before. Our mayordomo was to make guacamole for us, but alas we did not get a personal assistant. Most impressively, however, the ingredients were placed in our refrigerator…..the exact ingredients I use for my kickass guacamole! Of course, I got the recipe from a Mexican cleaning lady twenty years ago. More on this later…..

The first order of business was a Corona Light with lime. Then we slipped on our bikinis and dipped our toes in one of our 2 balcony infinity pools (yeah, I’m serious).

Finally down at one of the infinity pools, we chose 2 deck chairs near the bar, overlooking the white surf and the turquoise waters of the Pacific. Handsome Latino servers happily decked out our comfy padded loungers with fresh white towels as we gazed momentarily at the blue blue sky.

Now it was time for tequila! And a snack, too. B and I ordered two shots of Herradura with salt and limes plus two margaritas. Chips, salsa, and guacamole started us off. The chips were very thick. I was hoping this was not typical to Cabo San Lucas but as the days wore on, it became evident that it was the standard. As were white corn tortillas that were wrapped around our shrimp tacos rather than the coarse, intensely corn-flavored yellow ones.

The shrimp were plump and fresh, as I would expect sitting ten feet from the ocean, and their guacamole was authentic and chunky. Pico de gallo and a habenero salsa provided some kick.

As did our unexpected second shot of tequila. That kick put me to sleep on the chaise lounge to the sound of the crashing waves and the Latin acoustic guitarist that played poolside as the sun set.

A good start.

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!