Hey kids, I figure you have noticed I have been slooooooow at posting. I guess the more you write about the food the harder it is to keep up the blog. The good news is, there are tons of reviews for you to read! I have also started writing for Edible Brooklyn, which is pretty exciting. Anyway, all these restaurants are Mexican themed, my favorite. Click the link to read full review.
“With drinks in hand, we got down to the task of choosing from the vast menu, which featured first course options like tacos, sides, sliders, soups, salads, ceviches and entrées.We started with the crab quesadilla ($12); the lightly fried tortilla came in four wedges stuffed with hearty crabmeat structured around a mound of cool jicama slaw.What made this dish truly stand out was the addition of a rich black bean sauce swirled with a tangy ginger lime cream, which I slathered on each bite. All the food on the menu gets its inspiration from chef and owner David Sharp’s Texas upbringing and love for Southwestern and Mexican food. Piquant is the ex-Mustang Grill chef’s first solo venture, and he plans to focus on the spicy (piquant) flavors of this cuisine.”
“The menu at Cascabel says, “Eat, Drink, Love Tacos.” And this is exactly what you will do at this new taqueria. With the sudden boom in places dishing up Mexican street food, it’s easy to get overwhelmed by new-fangled taco combinations and attention-grabbing slogans. Cascabel is also a bit gimmicky, as it’s completely decked out in lucha libre (the stylish Mexican wrestlers) icons. From the figurines behind the counter to wood block prints by Brooklyn designer Ulla Florholmen and two large wrestlers painted on the wall, there is no lack of kitsch in this small laid-back café. But don’t get too distracted. The real star here is the food.”
“Fonda, translated into English, means “inn,” but Roberto Santibañez’s Mexican restaurant in Park Slope has nothing inn-like about it. It does, however, sport a chic Brooklyn charm with exposed brick walls, small wooden tables and a candle-lit backyard fenced in with thick logs. As we took our seats one recent night, a young man from Mexico dashed over to us with menus and a smile, marking the beginning of a beautiful waiter-ship; throughout the evening, he was courteous, sharp, available and just plain nice.We immediately ordered gigantic glasses of sangria, one each of the red and white ($7).The single cup filled with the cool mixture of wine, brandy and fruit stayed with us through the meal, not a small feat for someone who enjoys this drink almost to a fault.”
“Adding to the décor, the laid-back approach of the staff gives this taco and tequila joint a sense of establishment—more than we can say for the scattershot Spitzer’s Corner, owned by the same folks. More important than the dining room, though, is the kitchen, which utilizes the culinary skills of Mexican chef Julieta Ballesteros, whose team has created an eccentric menu of tacos, salads, quesadillas and ceviches. Since they are the new bahn mi, I decided to focus on tacos. From carefully seared scallops to braised pork or fried chicken, the nine combinations offered steer far away from the classic Mexican street food the restaurant attempts to emulate.The food is just too complicated without the necessary punch of flavor a taco calls for. Served in disposable paper bowls like boardwalk snacks, the tiny tacos come two per order and are paired with a chipotle tomato salsa and mild tomatillo sauce, neither one packs any heat.”