Hot Dish Review

On my recent trip to Cancun, I was just as excited about the tacos as I was about the sun and sand. Not the chain restaurant variety often passed off as authentic in the states, but real Mexican tacos!

Another recommendation by our hotel, Taco Grill was across the street at the open-air mall smack in the middle of the hotel zone. You have to question the authenticity of mall restaurants, particularly those catering to tourists. But with its sunny setting directly on the water, the quality of the food was almost secondary.

On our first visit we were in full vacation mode, ordering margaritas with salt at lunch, lazily munching on chips and a variety of salsas, including one made with avocados….too thin and too spicy to be guacamole. We loved it. LC ordered the taco special, a choice of four, while I tried two a la carte: carne asada and pork, all on corn tortillas. Like most gringos, we requested them with cheese.

Shredded lettuce and sliced tomatoes topped our tacos. Little ramekins of cilantro, jalapenos, and diced onion were served with them, along with the salsas and guacamole. The tortillas had decent corn flavor, although they were probably not made fresh at the restaurant. My pork and beef were unremarkable, as were LC’s fish and tiny shrimp, but topped with the spicy fixin’s they were better than most in the states.

On our last day in Cancun we had about an hour to grab a quick bite and decided to return to Taco Grill. We ordered the exact same thing but this time, the tacos came to the table utterly unadorned. We had forgotten to order the cheese and the kitchen apparently forgot the lettuce and tomatoes. They did pile the tortillas with tons of meat to which we added tons of the salsas. We sucked up our drinks, inhaled the tacos, then ran across the street to our awaiting taxi.

So I started thinking….here we are, eating tacos in Mexico, so aren’t they authentic by default? Yes they are. But sometimes authentic is not amazing, it’s just OK.

Despite the fact that Cancun is Mexico’s answer to Panama City Beach, I was excited to go on the spur of the moment trip when LC invited me for Valentine’s Day.

I love Mexico, especially the Mayan Riviera. The locals are friendly, the weather is hot, and so is the food!

Mexican cuisine is among the most popular in the world, with its vibrant colors and flavors. It appears to be simple, yet encompasses such complex recipes as mole sauce and tamales.

My last visit to Mexico was to Cabo, on the Baja Peninsula. B joined me there in July 2010, where we found plenty of heat….just not on our plates. That region’s cuisine is built around seafood, using milder chilis than the meatier dishes of the Yucatan Peninsula. We feasted on lobster, prawns, and fresh fish with plenty of excellent guacamole.

But I missed the fire of habaneros. Fast forward to this Valentine’s week in Cancun. Ironically, a rare cold front kept temperatures in the 70′s, but that didn’t keep me from putting on a bikini and drinking margaritas by the pool. The Westin Lagunamar’s casual restaurant, Viento, serves simple Mexican fare and Americanized snacks. LC and I had a chance to sample both during our stay.

Viento was our first stop when we arrived as our kickass villa was being prepared. We took in the view of the Caribbean Sea as we ate a light meal of carne asada tacos, guacamole, and chips, which were very thick….good for scooping up the guac, but not my favorite type. Soft corn tortillas wrapped the beef, grilled peppers and onions in real corn flavor. Pure joy! We added appropriately hot hot sauce, salsa fresca, jalapenos, and guacamole to the tacos and washed ‘em down with the first of many margaritas.

A couple of days later, we found ourselves in need of a snack to soak up the excess tequila we had consumed. I ordered fish tacos but neglected to request the corn tortillas, so they came rolled in flour tortillas. LC didn’t have to twist my arm to agree to the fried jalapenos stuffed with cheese and served with fries….totally greasy and completely American.

We ordered a couple more margaritas for dessert then headed back to our villa for a siesta!

Please enjoy my Mexican reruns as LC and I bask in the sun on the beach!
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.

Once again, I’m off to Mexico!

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.

Have you been to the Botanical Gardens’ holiday light extravaganza? We haven’t either, although we did try to go. When he couldn’t purchase tickets online, LC called to make sure we could just show up. So we piled into two cars and sat on Piedmont for 30 minutes, just to be told it was sold out.

How can walking through a freakin’ garden be sold out for God’s sake? Nature can’t sell out! Dejected, we headed north on 400, not sure where we would land.

Some of us were hungry, others were not. LC and I had planned on getting food at the Botanical Gardens, but alas, it was not to be. We spotted several potential dining destinations, but we had to keep it simple having two kids along.

Then I spotted On The Border, the Tex-Mex spot that sits in the enormous parking lot in front of Old Navy and Nordstrom Rack in Buckhead. My only previous visit was with AD years ago, and our main purpose was drinking margaritas, so I wasn’t sure what to expect from the food, although I suspected it would be rather unimpressive since this is a chain that has invaded all but 12 states in the U.S.

On The Border doesn’t proclaim to be authentic Mexican. They do, however, offer plenty of dishes one would find in my favorite country….tacos, carne asada, grilled fish. And lots of your Americanized standards like nachos, enchiladas, and a thing called a Big Bordurrito that looks like a Burrito on steroids.

We started with tableside guacamole, and the usual chips and salsa, which would suffice for those that weren’t very hungry. Meanwhile, LC ordered the fish tacos, two big corn tortillas with fried whitefish and slaw. Me and TT tried the “street style mini tacos”….three little corn tortillas with jack cheese and fajita steak served with sliced avocado. The tiny tacos were somewhat reminiscent of those in Cabo, except they had melted cheese and recognizable meat. Both taco meals came with rice and black beans, and were under $10.

I must admit, I was surprised by the freshness, flavor, and quality of the food. No, the corn tortillas were not the best ever, but I’ve had worse at some tacquerias in my neighborhood for double the price.
Not surprisingly, nothing was spicy enough for me and LC, even with the addition of diced jalapenos.

We were stuffed but LC just couldn’t pass up dessert, and neither could I since he wanted the sopapillas, fried dough with a hollow center that one traditionally fills with honey. These came with both chocolate and honey for dipping.

Lucky for us, On The Border wasn’t sold out of taste.

1 Buckhead Loop NE #130 404-816-3171

A week before AD’s visit, I ran across a coupon for Agave, one of her favorite restaurants in Atlanta, and one that I’ve often mentioned to LC, but never visited with him. It was a sign. Now was my chance to revisit this Southwestern staple.

AD arrived with her former colleague DR, finding us already seated at a a table on the secondary patio. Chips and salsa were delivered quickly, but subsequent drink service was much too slow for folks craving tequila. LC and I tried the jalapeno skinny margarita, while they went with the regular variety.

LC and I prefer restaurants that aren’t shy about heat. Don’t you just hate it when a dish is described as “spicy” and it comes out bland? Or when you ask if it is spicy and the server assumes that is a bad thing and says something like “oh no, it’s not very spicy”. I always respond with “that’s too bad, I would have ordered it”. As delicious as Agave’s food usually is, I warned LC of Agave’s somewhat wimpy reputation in the spice department.

Traditionally, AD has always ordered the spring rolls to start and I had to have some guacamole. DR ordered ceviche that was beautifully presented in a martini glass, while LC was intent on trying the New Mexico hatch green chile stew.

The spring rolls, made with shrimp, cabbage, serranos, and roasted poblanos, are a crispy sweet treat, but I was truly impressed with the stew, thick with potatoes, onions, corn and tender chunks of beef….and it was spicy!

Every time I’ve eaten at Agave I leave stuffed. Too stuffed. Once, AD and I shared the spring rolls and a fish entree and we still had to be carried out on a stretcher. So on this visit I opted for an appetizer of grilled beef and shrimp. LC ordered the lone item that I wouldn’t even taste….meatloaf, while AD stuck to her favorite fried chicken. We got an additional side of poblano grits for sharing.

My dish was pleasingly petite, with thin slices of medium rare tenderloin and plump grilled shrimp. It was the huge dish of fiery grits that was my downfall. Ironically, AD’s chicken wasn’t as spicy as it had been in the past. LC enjoyed his entree and I was so engrossed with the grits that I don’t even remember what DR ordered.

Room for dessert? No way, Jose’!

242 Boulevard SE 404-588-0006

Margaritas and patios just go together. When any new taqueria opens I am excited to give it a try, sipping margaritas outside while enjoying the heat of the Summer, and hopefully, some kickass tacos. So when I got the press release for Bad Dog Taqueria in May, that image came to mind. However, I was informed that they did not have their liquor license yet, so I gave ‘em a couple of months to work out that all-important kink.

Fast forward three months. Surely, they’d have tequila by now! But alas, government red tape had delayed the liquor license but we were welcome to bring our own beer or wine. I checked out the menu online and was sufficiently intrigued, so LC and I headed to Emory Village in Decatur, a solid six minutes from my place, with a cooler full of Corona Lights and salted lime wedges.

We scored rockstar parking on the street right in front. I was surprised that there were only two tables on the patio, so we stepped inside and said hello to owner Tracy who was working behind the counter of her brightly modern space. White plastic chairs provided a fresh contrast to the exposed brick walls and long bar made out of a thick slab of tree, bark and all.

I already knew I had to try We’ve got Seoul, a flour tortilla filled with Korean BBQ pork belly, kimchee slaw and salsa verde. I also had my eye on Evita, with grilled flank steak, crispy yucca, and chimichurri sauce, but the special, called Campenchano, quickly took its place. A corn tortilla filled with flank steak, chorizo, jalapeno-tomatillo sauce, red onion, and cilantro….could it be the taco of my dreams?

LC would predictably get their fish taco made with plantain encrusted (a.k.a. fried) tilapia, cilantro sauce, and slaw, while I tried the plantain encrusted chicken topped with lettuce, tomato, and jalapenos. LC also chose Yo Mama’s Taco, an old school hard corn shell with the traditional fillings of ground beef, shredded cheese, lettuce and tomato. No argument here.

And then there was the mac ‘n’ cheese taco, an off-menu creation of penne, cream sauce, and herbs. But first we had to start with chips, the trio of salsas, and guacamole. Sounds basic, but every component was an innovative take on the usual. Chips are made fresh daily from a variety of vegetables. Fire roasted tomato salsa was smoky hot, plantain pineapple serrano salsa was sweet with some heat, while the chunky salsa fresca had the biggest kick of the three.

Guacamole is made from grilled avocados, adding a smoky dimension to the appropriately chunky dip. Super thin chips made of yucca, plantain, and boniato were similar to potato chips and outshone the ones made of corn. I didn’t even realize there was queso available until I got home and took a closer look at the printed menu….apparently a new addition to the offerings.

Then the baskets of tacos arrived. There is little that can be done to make tacos look pretty in photos. We began sampling them, taking turns with chicken, fish, pork, and beef. I was expecting chunks of fatty pork belly with BBQ sauce in the We’ve got Seoul, but instead found tender, juicy shredded pork. It could have used more of the kimchee slaw, and for me and LC, preferably fiery hot kimchee.

Likewise, I was pleasantly surprised by the sheer perfection of Yo Mama’s Taco. All of the tortillas are made locally, which was evident in the thin and crispy corn shell. It didn’t get soggy because the ground beef was not at all greasy.

Continuing our tasting, LC and I agreed the fish taco was too fishy…our least favorite.

A knife and fork were required to conquer the pasta taco, a thin bread-like shell which I believe Tracy said was made with bread crumbs like one would sprinkle on top of a baked pasta dish…..at least that’s what LC understood. It was a great gimmick, one that I had already read about on another blog, but not something I would order again.

But the best was yet to come. The special was double wrapped in soft corn tortillas that were yellow, meaning made with yellow corn. I added a little guacamole and took a bite….OMG. The steak was fall-apart tender, and the tortillas tasted like corn!

Bad Dog Taqueria has come the closest to recreating the authentic tacos I fell in love with in Playa del Carmen….not a small accomplishment!

With a selection of tacos with quirky names and multi-cultural flavors, I was afraid the restaurant could suffer from an identity crisis. And, yes, I was initially disappointed by the lack of a real patio. However, Bad Dog won us over with its tasty tacos that manage to be creative without being contrived.

So fetch yourself some beers and go to Bad Dog. Sit. Stay. Enjoy!

1579 North Decatur Road 404-370-8822

After another day in the sweltering heat at the PGA Championships, LC and I landed at a strip mall in Norcross. It was about 9:30pm and we were tired, hungry and desperate. IHOP loomed ahead. Why not?

Then I saw it. El Torero! One of my favorite old styley Mexican restaurants at Loehmann’s Plaza on Briarcliff Road. I had no idea there were multiple locations. Upon googling it, however, I discovered there are a total of six in the metro Atlanta area and two in Nashville.

When we walked in, I was amused that the decor of the original restaurant was duplicated here, right down to the stuffed marlin on the wall. Slick booths are made of faux wood-grain laminate, matching the light wood paneling. Every dish has their logo on it…classy.

El Torero makes great chips, thin and little greasy, straight out of the fryer. Their cheese dip is a gringo’s dream. We ordered a couple of Corona Lights and unwound for a moment, snacking on their nicely spicy salsa and chips.

Although the steak is not nearly as tender, they do have a taco dish on their menu, the Carne Azada Tacos, topped with onion and cilantro, wrapped in soft corn tortillas, that are reminiscent of the amazing tacos I had in Playa del Carmen. They are listed in the “El Torero Special Orders” section of the menu, not to be confused with the Taco de Carne Asada (yes, it is spelled 2 different ways on the menu) in the “Lunch or Dinner Specials” section. Those are the ones I ordered on this visit. They are topped with lettuce, sour cream, guacamole, and pico de gallo. I did substitute the flour tortillas with corn, of course.

LC ordered a shrimp and chicken fajita quesadilla. El Torero’s quesadillas are offered in the appetizer section and are smaller than the gigantic ones found at Elmyr, for example. Served with shredded lettuce and sour cream, it was loaded with meats and cheese and looked pretty greasy. He didn’t complain….did I mention we were desperate?

My tacos were good but I am always disappointed with the flavorless white corn tortillas. Our order of guacamole on the side was your typical smooth variety, lacking any definitive ingredient other than avocados. Both of our dishes came with guacamole so there was actually a surplus….something that never happens with my guacamole!

If El Torero is one of my favorite Mexican restaurants, why don’t I dine there more often? There is no patio. I crave Mexican food in the heat of Summer, casually sipping margaritas outdoors. So I choose atmosphere over flavor 90% of the time.

6135 Peachtree Parkway, Norcross 770-246-0613

It was Memorial Day and we were all exhausted from days of heat on Lake Lanier, frolicking on floats, racing on wave runners, and eating lots of burgers and hot dogs.

We were all ready to cool off with some margaritas and Mexican, but where? LC’s parents suggested El Porton, their neighborhood favorite.

They had to put two tables together to accomodate our large group, so we were seated in the back that was devoid of the festive decor found in the rest of the space. LC’s Mom is a Spanish teacher and told us that El Porton means “very big door”. Perhaps they imagined their restaurant as a gateway to their homeland, introducing us to Mexican food.

Their menu is a multi-page laminated ordeal, with lots of photos of the food, just in case you forgot what a steak or a taco looks like. We started with their fresh guacamole, made tableside in a molcajete. It is like my recipe, but lacking enough cilantro and jalapenos. As soon as it was placed on our table, it was gone. I may have had two chips.

Having recovered from the heat, I was considering the chicken soup, hoping it was like El Azteca’s great version, full of chicken, avocado and cilantro. LC said the tortillas soup was fantastic, so I ordered it instead. Only difference was that it was topped with crispy strips of tortillas. After a few moments, they were mushy and I had to extricate them from the bowl.

I ordered the carne asada tacos on corn tortillas, still hoping to find that magical carne asada flavor from Playa del Carmen. But alas, the meat was bland and the tortillas devoid of corniness. A sprinkling of cheese and guacamole did little to help.

Fast forward to last week, we returned with a slightly smaller group and were seated in the exact same spot. LC’s parents arrived ahead of us and had already ordered. We started off with their organic margaritas, delivered in a shaker with ice. Not exactly user-friendly, I spilled most of mine on the table.

Me and LC decided to split a shrimp quesadilla, not realizing that the only filling was grilled shrimp and cheese. No onions, no beans, it was pretty unsatisfying. There wasn’t even any lettuce on the plate to liven it up. Luckily I had ordered a small side of guacamole, since, one again, the molcajete was empty by the time we arrived.

LC’s Dad swears by the flank steak. On this visit, TT ordered it. I snagged a bite and it was indeed surprisingly tender and delicious.

Our server gets cudos for running his ass off for our every request. But in general, the food does not impress. This very big door just leads to your standard Texican fare.

4902 Atlanta Highway 678-393-8888

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