There are a few different programs taking classes at the university and we Nutrition students were treated to lunch at Los Adobes because the administrators realized it was very inconvenient for our host families to pick us up and then bring us back to school for our afternoon walking tour of the city.
Both of these salsas were fabulous. The salsa verde was mucho picante while the salsa rojo had an ahumado (smoky) flavor profile.
Ensalada Tropical
I drizzled my salad with both of the salsas and lime juice. The salad was a bit skimpy on the melon for boasting the title of "tropical."
Mi segundo plato: Pollo con Verduras. The chicken was very tender and the flavors were clean and simple.
El segundo plato de Maria: Costillas con salsa, queso, y frijoles negros. The ribs were very tender in a delicious sauce. This entrée wins the prize for best presentation!
El segundo plato de Leighza: Enchiladas con papas y mole amarillo.
Enchiladas in Oaxaca are tortillas that are folded into quarters and left as-is or stuffed with something, and then briefly simmered in mole. Enchiladas filled with meat, rolled, and placed side-by-side in a casserole dish, covered in spicy sauce and cheese, and baked is North-Mexican style. There is a dish in Oaxaca called enchiladas suisa, which is similar to the North-Mexican style, but the enchiladas are enrobed in a non-spicy salsa verde and topped with queso Manchego.
The vegetarians in our group were happy that these were only filled with potatoes, since most Mexican main dishes are centered around meat.
Enchiladas in Oaxaca are tortillas that are folded into quarters and left as-is or stuffed with something, and then briefly simmered in mole. Enchiladas filled with meat, rolled, and placed side-by-side in a casserole dish, covered in spicy sauce and cheese, and baked is North-Mexican style. There is a dish in Oaxaca called enchiladas suisa, which is similar to the North-Mexican style, but the enchiladas are enrobed in a non-spicy salsa verde and topped with queso Manchego.
The vegetarians in our group were happy that these were only filled with potatoes, since most Mexican main dishes are centered around meat.
Plátanos machos fritos con amaranto
Despite being fried, these plantains weren't greasy at all. I loved the textural dimension provided by the popped amaranth. Amaranth is a plant native to Oaxaca and is a "pseudo-grain" because its nutritional profile is similar to other whole grains, though it's not botanically a true cereal grain.
Our group took over the second floor of this restaurant.
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