Hot Dish Review

Few things are as exciting as the first flip flop day of Spring! Margaritas on a patio wearing said flip flops are the next logical step. Although Spring officially began a couple of weeks ago, Monday really felt like it, so LC and I got off work early and headed to East Atlanta’s Holy Taco.

It’s easy to fill up on their housemade chips cut from fresh corn tortillas. When fried, the layers separate, creating pillowy puffs that are perfect for scooping up their guacamole and unique salsas, like the Ecuadorian style that we ordered. But the first order of business was a couple of skinny margaritas with salt. Tastes like Summer!

Enjoying the warmth of the afternoon sun, we decided on a few tacos but I also wanted to try something new. Chef Phalen, who also owns One Eared Stag in Inman Park, makes use of unusual ingredients, especially for a tacqueria. In a particularly risky move, we decided on a side dish made with a vegetable I don’t really like….cauliflower. The florets were roasted, accented with green olives and dried dates, then liberally sprinkled with fresh rosemary, a heady combination of salty, sweet, and herbaceous. It sounds crazy and it is….crazy good!

LC ordered two tacos, the brisket and the 12 hour roasted pork shoulder, both of which we’d had before but I couldn’t remember which I preferred so I tried something more adventurous, the young goat, all three on corn tortillas. It’s toppings of sweet onion, guindilla peppers, and mustard salad (you mean mustard greens?) were scarce but luckily I saved some of the guacamole to scoop on top. I still haven’t had the balls (or perhaps enough tequila) to order the taco with fried chicken hearts.

Yes folks, Spring is here, although Mother Nature continues to tease us with cold snaps. But soon, it will be flip flops and margaritas full time!

1314 Glenwood Avenue 404-230-6177

Christmas returns and exchanges can be fun, especially when you are anticipating the cocktail and meal to follow. Me and LC recently accompanied Little T to Phipps and landed in a fun shop with puzzles, games, and hilarious calendars. She chose a couple as gifts, then we headed to The Tavern at Phipps for dinner.

Known for their lively patio staffed by scantily clad chicks in the warmer months, The Tavern is just as busy this time of year, minus the hot pants, of course. After waiting a few moments for a table to open up, we were seated in the relatively dark dining room (hense no photos of it).

Little T had already mentally placed her order for a chicken Caesar salad before we arrived, leaving me and LC flipping through the menu, debating the multitude of options, from sharable chips with toppings (a.k.a. nachos) to sandwiches and entrees.

But first, we had to decide on cocktails, finally settling on skinny margaritas. I was debating about ordering the lettuce wraps, somewhat wary of “Asian” food in a non-Asian establishment. LC was eyeing the spicy gumbo. We ended up ordering both. The tart margarita with an extra splash of tequila hit the spot, almost making me forget that a tree smashed into the Hot Dish mobile earlier that day.

Our server arrived with Little T’s salad, the lettuce wraps, and two bowls of white rice over which she poured the gumbo, full of shrimp, oysters, and andouille sausage. There was a delayed kick, but the gumbo was milder than we had hoped. While Little T was quietly enjoying her salad, I was spooning minced chicken tossed with crunchy Chinese veggies and crispy rice noodles into a big leaf of iceburg lettuce. Drizzled with a ubiquitous sweet “Asian” sauce, the wraps were tasty in a junkfood sort of way.

Altogether, a decent dinner.

3500 Peachtree Road 404-814-9640

Our recent visit to El Porton in Alpharetta was the first time I had dined on their patio, with its furnishings made of huge, heavy barrels. The weather was ideal, plus their menu had undergone an update to include more a la carte tacos and creative appetizers. However, the menu is still the kind with photos of the dishes inserted in heavy plastic binders….appropriately kitschy.

We started with guacamole made tableside and LC blurted out an order of ceviche before there was any discussion. His folks got their usual pitcher of frozen margaritas while LC and I stuck with our usual skinny variety with lime juice and agave nectar.

The serving of citrus-y shrimp ceviche was generous, chopped with tomato, onion, and cilantro, garnished with a big slice of avocado. Tortilla chips were thick and unappealing, keeping my nibbling to a minimum, although I do enjoy their smoky salsa.

The kids split fajitas and me and LC ordered a selection of tacos in corn tortillas. I stuffed mine with cheese, lettuce, cilantro and guacamole….gringo style. They were light and fresh.

We cleaned our plates then worked off the extra chips at the nearby putt putt course.

4902 Atlanta Highway, Alpharetta 678-393-8888

Our weekend trip to Smith Lake in Alabama was relaxing. There was no TV or computer at the lakehouse, a bare-bones trailer perched atop a hill overlooking one of the cleanest lakes in the U.S. Normally, this would cause me some angst but I honestly didn’t even notice until it was brought to my attention.

After a night on comfy foam cots, and a day of floating and boating, we drove back into town where our hosts have a lovely house with a pool. We stopped by a Mexican restaurant called Lupe’ on the way. LC and I started with their lime margaritas with Patron, an $2 upgrade to the regular $7.99 price. Our little Mexican server promised they contained no sour mix. When he brought them out they were enormous! Not only that, but very strong and made with fresh lime juice.

We ordered cheese dip and guacamole to start, delivered swiftly with thin hot tortilla chips. The cheese dip was very watery and it was questioned whether or not the guacamole was pre-packaged or made in-house, but I forgave those minor inadequacies after a few sips of my colossal margarita.

I had an unusual craving for enchiladas oozing with cheese. After disecting the lengthy menu, I found they made enchiladas suiza, three for only $6.49. Stuffed with chicken and topped with salsa verde and a smattering of cheese, they simply weren’t as cheesy as I had envisioned. The rice and beans filled the plate, but not my belly.

LC and I also ordered a variety of tacos in corn tortillas, gringo style with cheese. My steak taco was very tasty, topped with lettuce, tomato, and guacamole. LC also requested their hottest sauce, the kind they would serve to their relatives. It was chili-based, and with the pickled jalapenos, added the spice that is often lacking in Mexican restaurants this side of the border.

A couple of orders of fajitas were enough for everyone else at the table to share, with extra to take home. So, if you find yourself hankerin’ for Mexican in Cullman, Alabama, head to Lupe’!

After a six hour drive, we were ready for drinks! But much to our chagrin, Mammoth Cave is located in a dry county in Kentucky, so we stocked up on Corona Lights before our arrival, not expecting any establishment to serve alcohol. Luckily, the Mexican restaurant across the street from our motel serves liquor.

El Patron is obviously not accustomed to handling large groups as our crew of thirteen seemed to have them flustered. Once seated at the three tables covered with plastic, we immediately ordered a round of margaritas on the rocks. Their signature margarita, deceptively called The Patron, sounded like the kind LC and I always order, made without sour mix….and without Patron.

Although the name El Patron implies Mexican food, the menu also offers a variety of American entrees, including duck. Our group stuck with Mexican. LC was ravenous and ordered a shrimp cocktail and an order of chicken flautas for us to split, as well as the achiote marinated roast pork entree. Several people ordered fajitas. There was a lengthy wait for our drinks, however, when they arrived we agreed they were the best margaritas we had ever had! A couple of baskets of mediocre chips finally showed up with what tasted like marinara instead of salsa. And it was warm….weird.

Suddenly, LC’s drink flew across the table onto his sister’s lap, causing additional confusion for the harried staff. Shortly after, three orders of fajitas arrived. Other entrees came out but LC and I still had not received our appetizers. Another round of potent margaritas made us feel better while we waited.

Finally, our flautas were delivered, four tortillas filled with shredded chicken and covered with melted cheese. Served with lettuce, sour cream, and a big pile of mushy rice, it was the size of a full entree. Although everyone’s meal came with guacamole, there was none, so I found our server and requested it for the table. The flautas were pleasantly crisp and tasty but lacked spice. My version with green chilis is better.

By the time our pork arrived, those that had fajitas were finished. It wasn’t a pretty plate, filled with shredded pork, more rice and some watery beans. We ordered corn tortillas on the side to make tacos. Again, tasty but no hint of heat. I was stuffed. That’s when the shrimp cocktail arrived, a margarita glass with at least eight big shrimp and chunks of avocado swimming in that same horrific “salsa”. It was passed around the table and eventually disappeared.

After dinner we walked to the nearby ice cream shop. Just opened by a family that relocated from Waycross, Georgia, it was like hillbilly heaven, complete with a gift shop cluttered with thrift store finds including an irridescent unicorn and teddy bears made of wax. We each got a cone and watched the kids race go-carts next door. As we were leaving the teenage girl, a self-proclaimed hoola hoop champion, came out to demonstrate her talent. Very scary stuff.

822 Mammoth Cave Street 270-773-2278

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