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.

Back to Mexico…..

The staff at the Westin Lagunamar, along with the other hotels along Cancun’s main drag, recommend the same restaurants to every visitor, probably single-handedly responsible for keeping these places in business. Not to say that the food is inferior, but chances are it is not very authentic, catering specifically to tourists. One of them is called El Fish Fritanga, located nearby on the beach.

Although it was a little chilly, LC and I sat outside where the mariachi serenaded us. Nothing fancy, the decor was reminiscent of the casual restaurants that dot any beach in the states, with palm trees wrapped in lights and sand beneath your feet.

Naturally, we started off with margaritas and tried the ceviche with fish and shrimp. Served in a cute dish shaped like a shell, the ceviche was fresh and bright, with a decisive citrus tang. An abundance of cilantro and slices of avocado on top sealed the deal. We transferred spoonfuls of the marinated seafood to individual fish shaped dishes.

For my main dish I ordered the signature fish fritanga, a departure from my usual lobster or shrimp. I was hoping for a recreation of the incredibly spicy fish rubbed with hot chilis then grilled like I had on the beach in Playa del Carmen a few years back. The fritanga, however, was not seasoned with a dry rub but rather topped with a slightly spicy chili sauce. I requested guacamole alongside. It was light and tasty, but not very spicy.

LC ordered shrimp kebabs, simply served with rice and the dreaded Mexican crinkle-cut fries. Although the dish wasn’t terribly exciting, he enjoyed the smoky grilled flavor of the shrimp.

With our healthy appetizer and entree choices, there was plenty of room for dessert! We chose the homemade corn ice cream served in a corn husk. Subtly sweet, we both loved it. Happy and full, we hopped the bus for the brief ride back to our resort.

See “About Me” photo….that’s where I am and what I’m wearing right now….

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.

More Southwestern love….
Nava is like an old friend. I think about visiting yet rarely get a chance. But when I do, I’m reminded of why I love her. She is consistent.

Sure, menus that constantly evolve showcase a chef’s creativity, but there is something to be said for perfect duplication. You can count on the same bread, the same taco, the same fritters, even with a change in chef.

Nava’s Southwestern theme has remained intact over the years as well, with American Indian blankets, pottery, and exposed wood beams dominating the dining room.

Some dishes have been added recently to coincide with hot food trends, like their ceviche bar, a collection of six types of ceviche made with various fish and shellfish marinated with an array of accompaniments. And Nava hasn’t failed to join the taco bandwagon, with a whole section devoted to the craze.

Another example of sticking to what works is Nava’s green chile lobster taco. It was a Kevin Rathbun original and remains on the menu to this day. A simple combination of succulent lobster meat and a little cheese wrapped in a soft spinach tortilla, accented with cascabel cream, salsa fresca, then drizzled with tequila sour cream. I would have one for dinner, but first let’s start with the ceviche our group of four shared.

LC and I met our company’s marketing genius CF and business associate JH at Nava’s intimate bar inside. We considered checking out the patio bar but it was simply too hot. Instead we cooled off with margaritas, then headed to a sunny table by the window.

We chose two ceviches, one made with mahi mahi and jicama and the other with shrimp and jalapenos. Both were light and fresh. CF is from Mexico, and therefore a ceviche expert. Both of us loved the crunchy cubes of jicama combined with the citrusy fish. The guys made sure not a sliver remained in the dishes.

As LC tried to decide on an entree, the others had determined they would share a few things, including another ceviche and some tacos. Remaining true to form, I ordered the lobster taco. However, wanting to experience a little diversity, I also ordered the alligator taco with smoked bacon, candied jalapenos, and killer crema. It sounded fun, creative, and delicious, but unfortunately they had sold out. So, I got the smoked chicken taco, which I thought was the same as the one that used to be on the appetizer menu. When it came out I took a bite and realized that beneath the tender shredded chicken was a good bit of green chile grits. A drizzle of annato sour cream finished the taco, and despite my lack of love for grits, so did I.

Meanwhile, I had effectively coerced LC into ordering the only entree I had ever tried, the spicy jumbo shrimp. I remembered it was a rich dish composed of two small black bean and goat cheese enchiladas topped with big juicy shrimp. A pineapple scotch bonnet glaze provided heat. My fork kept finding his plate!

While CF and JH munched on their tacos and ceviche, I could hardly take my eyes off my lobster taco. I shared with LC, already feeling the heavy burden of cheese, tortillas, and the unfortunately awesome bread that our server delivered prior to our meal.

Nava is not authentic Mexican, but I think it’s safe to say that it is an authentic representation of new Southwestern cuisine. CF agrees, and she should know. Speaking of authentic, I have accepted her challenge to a guacamole making contest….aye carumba!

Another margarita for dessert and we were off in our shiny black limo for a night on the town.

3060 Peachtree Road 404-240-1984

What to do…laugh or cry? LC and I had planned a little beach getaway for his birthday. We were ready to deal with the Labor Day crowds, the heat, the traffic. Yes, we were prepared for just about anything….except a tropical storm.

The cloudy skies and brisk winds were pleasant the first afternoon. We walked across the street from the condo to Sharky’s, a somewhat famous (or infamous) beach bar and restaurant, and ordered margaritas to start off our vacation. Despite LC’s request for no sour mix, it is pretty unlikely that fresh limes were squeezed to make our drinks since they came in enormous plastic souvenir mugs complete with lids and straws. Good for the beach, not so good if you just want a decent drink. It’s hard to put salt around the rim, then put a lid on it…duh.

The majority of the menu was fried, catering to the low-brow crowd that frequents the area. Wings, quesadillas, burgers, fried seafood, fried pickles, onion rings….it would become the standard selection for the next few days. If the weather had been beautiful I’m sure we would have met our annual quota for men with mullets wearing tight denim shorts. But with the storm approaching, the few we saw were forelorn, just trying to hold on to their hats in the 60 mile an hour sustained winds.

Once we made peace with our sub-standard drinks, we ordered an appetizer of crab stuffed oysters, baked with cheese. A trendy salad of field greens, blue cheese, candied walnuts, dried cranberries, grape tomatoes, and a raspberry vinaigrette caught my eye, but it was $14.99, exhorbitantly high for a dish with no protein. So I inquired why it was so expensive. Our belligerent server responded by saying “the manager said so”. Brilliant.

So I ordered it anyway, to share. LC added a chicken quesadilla onto our order….an obvious accompaniment with our margaritas. Soon, the oysters arrived, drowned in melted cheese, with Saltines (in their wrappers) laying on top. Too much cheese. That’s OK, I don’t care much for oysters anyway and the crabmeat stuffing was pretty tasty.

Our salad arrived with grilled chicken. Checking out the menu online, it was clear that the regular price was $9.99, with an extra charge of $5 for chicken. And the kitchen was generous, topping the salad with handfuls of expensive ingredients, which explained the price with more tact than our idiot server. Worth every penny.

The quesadilla came out too, with salsa and jalapenos in to-go containers and a squeeze packet of sour cream…classy. It was surprisingly not greasy, and not surprisingly, lackluster. Chicken, cheese, tortilla, repeat. Is there a spice shortage?

Our subsequent visit for dinner, in the midst of the storm, found us seated at the bar, listening to the cover band’s solid renditions of rock classics from Led Zeppelin to Journey. We decided to get our hands dirty with a half pound of Old Bay steamed shrimp and a full pound of steamed snow crab legs. We couldn’t resist throwing in a basket of onion rings.

Twenty napkins later, we had cracked and peeled our way through the huge plates of shellfish, washing the sweet crab and plump shrimp down with ice cold Corona Lights.

Walking back to the condo was a chore, our bellies full, the wind blasting our faces with sand. Gotta love beach vacations!

15201 Front Beach Road, PCB 850-235-2420

Dear HotDish readers, I have been a slacker with the blog! I have a new job at Cooper Global Transportation (like us on Facebook!) and have been travelling a lot, too. So please forgive me as I re-post a few old favorites as B and I are headed to the Hangout!
Hospitality. That is the word LC used to describe Goin’ Coastal. Sure, the watermelon jalapeno margaritas and cornbread pudding are winners, but it’s the sincere warmth of the staff that keeps us goin’ back.

After our disappointing experience at Pure, we headed back towards the Virginia Highlands. Where to go? Aha! We simultaneously said “Goin’ Coastal!” for their watermelon jalapeno margaritas and a snack since we only had an appetizer before fleeing Pure.

Even though it was after 9pm, practically every table was occupied. We chose seats at the bar, closer to the tequila! The bartender introduced himself, Webster I believe, and proceeded to make us doubles, with salt.

Made with fresh watermelon juice, lime juice, and jalapeno infused simple syrup, these margaritas are sweet, salty, and spicy all at once. However, we found this batch to be more sweet, less spicy, probably due to the variation in heat of the jalapenos. No worries, Webster added some fresh jalapenos which corrected the imbalance.

Zach Kell, one of the owners, was at the pass expediting orders, laughing and chatting with the cooks. Everyone was relaxed, things were running smoothly. We waved. He came over to say hello, remembering us from our visits and having just run into him at Aqua Vino the week before.

On to some food, LC suggested crab legs. Great idea! They came with two sides so I ordered the jalapeno cornbread pudding, of course. We chose corn on the cob for our second side.

Zach placed a huge platter on the bar, full of steamed crab legs with drawn butter and our sides. I dug into the creamy cornbread pudding as LC started crackin’ some legs. Few things can beat the satisfaction of pulling out the luscious crab meat all in one piece. Corn on the cob was buttery sweet.

Just then a server came up to the bar. It was April who waited on us on our first visit months ago. Best part? She remembered us, and even more shocking, I remembered her name!

As we continued to enjoy our meal and margaritas, Zach brought over a taste of the low country bouillabaisse, an updated version from my first tasting. I had ordered it despite its tomato-based broth, but it turned out the bigger problem was the smallish overcooked shrimp. The new version had a more intense tomato flavor but the shrimp were definitely better, plump and perfectly cooked.

Webster topped off our giant margaritas and we wiped off our hands with their nifty just-add-water towelettes. Once again, Goin’ Coastal was the perfect neighborhood spot….it’s all about the hospitality!

1021 Virginia Avenue 404-941-9117

This is my Summer for roadtrips. From Orlando to Louisville to Pigeon Forge, we’ve put some serious miles on the Hotdishmobile, making several interesting stops along the way. One such stop was in Knoxville, driving back from Dollywood.

LC had lived there briefly and was familiar with the city, especially the area around the University of Tennessee, who’s campus is near the river. Although he had not been there in years, he still recalled a great restaurant along the boardwalk called Calhoun’s, so we exited the highway and made our way toward the water.

Finding the restaurant on the Tennessee River only took about 15 minutes. We made our way to the spacious patio and ordered margaritas made with fresh lime (no sour), and a few appetizers to share. Time was tight since we had to get back on the road to Atlanta. Luckily, service was swift so we had a smorgasbord of snacks lickity split. And I do mean lickity. Calhoun’s specialty is ribs, so LC ordered their hickory smoked “ribatizer” with crispy fries, all finger-lickin’ good.

Our weird combo also included a skewer of decent char-grilled shrimp, a gooey side of mac ‘n’ cheese, a rich dish called spinach Maria, and a bowl of Calhoun’s signature white chili made with chicken, white beans, cilantro, and topped with crispy tortilla strips. The chili was good but I would have loved it if it had some heat.

We cleaned our plates and hit the road for a few more hours of driving bliss.

400 Neyland Drive, Knoxville 865-673-3355

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

A Memorial Day weekend repost, in honor of my first return visit to the boat!
Day three of LC’s birthday/Labor Day weekend bash found us at Sunset Cove at Lake Lanier. Our group was supposed to dock there the night before but there were no spots big enough for the Cooper boat.

So after a day and night on the water me and LC planted our feet back on dry land and headed for the manmade beach at Lake Lanier Islands for a drink. Which turned into five or six, of course.

Frozen pina coladas with Myers rum floaters made for low-brow deliciousness as we celebrated the gorgeous weather on his birthday.

Drinkin’ makes us hungry! Burgers are required eatin’ on Labor Day weekend but first we were craving something spicy. LC wanted the firecracker shrimp. A plate full, butterflied and fried with a coconut breading then drizzled with a cloyingly sweet sauce with a little kick. Decadent for all the wrong reasons, these shrimp contained the trifecta of food addiction: fat, salt, and sugar. Served with celery and blue cheese, we cleaned the plate.

Sunset Cove is relatively new, just up the beach from the masses of houseboats full of bikini-clad chicks, dudes with mullets, and the professional partiers keeping their boats afloat in a lake of liquor, luring all the unsuspecting barely-legal dudettes with the promise of free shots. Sorta reminds me of guys with shag carpet and panelling in their vans. I can just hear ‘em now….”I got a cooler full of cold beer in the back!” Indeed.

As we walked to the restaurant we noticed several stands with drinks and one that offered burgers and brats. Once seated at Sunset Cove I figured we’d get a burger off the menu. But LC couldn’t resist a second appetizer and bought a brat on his way back from the long trek to the restroom.

This is all before the burger, which thankfully we split. Covered in cheese and caramelized onions (not shown in photo due to their late arrival), it was juicy, messy goodness. Onion rings were awesome, just not plentiful enough.

There is a huge bucket that slowly fills with water suspended menacingly above the waterslide next to Sunset Cove. If you wait long enough it’ll tip over, splashing (or drenching) everyone below. The path to the car went around the waterslide’s bucket but LC and I went under it, of course. Then to the car to throw on my swimsuit. How dare I put on a bikini after the meal I just described? Insanity perhaps.

We took a stroll down to the sand, got our feet wet, and made some new friends before making our way back for round two. Not remembering how we ended up at a table with some pretty cool people isn’t too surprising. I think they bought us margaritas. A stage was set up in the water and the band began to play as the sun set on a fun, spontaneous day at Sunset Cove.