On previous visits to Santa Fe, lunch or dinner at Cafe Pasqual ‘s has been on the food docket. I always enjoy this cheery eatery a couple of short blocks from The Plaza. The breakfast items are unusual, with flavorful versions of popular New Mexican favorites plus items I’ve never seen before.
Small plates shine at happy hour at Boulder’s Zolo.
Late yesterday afternoon, my husband and I went to Changes in Latitude to shop for maps and books for an upcoming trip. While we were at The Village shopping center, we heeded the siren call of Zolo Grill‘s happy hour. By the time we left around 6, it seems that every table and every barstool has been taken.
Price check: At happy hour, drinks, $3-$5 plus $8 for a beer and a shot. “Eats,” $2-$5.
Zolo Grill is on the Araphoe Avenue side (that is, the south side) of The Village, whose street address is 2525 Arapahoe Avenue, Boulder.
When we travel, we like to check out the occasional Mexican restaurant to see what other countries’ notion of Mexican food might be. Based on one Sydney experience at the Baja Cantina on multi-ethnic Glebe Point Road, it’s pretty close to US versions.
Baja Cantina echoes California-style Mexican dishes and does it quite well — better, in fact, than the Mexican food we have tried in London and Bavaria
Baja Cantina is at 43-45 Glebe Point Road, Glebe, NSW. The local phone number is 9571 1199.
When I tasted the green chili — both pork and veggie/vegan — at Lucky’s Market over the weekend, my palate rewound to Casa Alvarez, which for two decades was arguably Boulder’s most popular Mexican restaurant. Their green chili was the stuff of local legend. Customers used to pick it up by the pint or quart.
Even though Ernesto Alvarez and Betty Artes shuttered the restaurant in the Willow Gardens shopping center, their fabled chili is back. Casa Alvarez Foods is up and running, making these great chilies for retail sale, and Lucky’s is among the first (if not the first) to carry it. Frozen versions are to make their appearance soon as well, and salsas are probably in their future too.
The company’s website is not functioning yet, but news and recipes are posted on its Facebook page.
Taqueria Los Comales in a strip shopping center on the fringes of central Loveland has all the earmarks of a real Mexican spot — a salsa bar with eight salsas and four other items, an absence of combination plates and menudo on the menu. The space seems to have been repurposed from something that wasn’t always Mexican. The black Styrofoam take-out boxes are labeled Church’s Fried Chicken.
I didn’t grab a plasticized menu, and there were no paper take-out ones, so I went on-line and was surprised that Taqueria Los Comales was born in Chicago and still has restaurants there, as well as in northern Colorado and elsewhere. The graphics and menus are identical, but there is no obvious ownership or franchise link between the Midwestern taquerias and the outliers.
Price check: Tacos, $1.75 or 3 for $7.99; tortas, $5.25; burritos, $5.85; dinners, $11.99.
When Mezcal opened in late 2003, it brought Mexican sizzle to East Colfax, a stretch that was not, to put it kindly, oversupplied with appealing restaurants where gifted chefs prepared interesting, seasonal food. Mezcal was bright and colorful, with appealing décor that was something of a play on south-of-the-border cantina kitsch. It was fun, it was popular and it served good food. Over the years, as ownership and chefs changed, and the kitchen saw a lot of hard use, it was time for a makeover.
After several years living the expat life in Buenos Aires, owners Chris Swank and his wife, Loris Inez Venegas, are back running Mezcal — this time without additional partners. The restaurant was closed for three months while the dining room was refreshed, the bar expanded and most important, the kitchen was renewed. The couple also brought in the well-credentialed Chris Douglas as consulting chef to update the menu and chef Juan Ramirez to continue executing the dishes after Douglas’s gig is up. They’ve been tinkering with some dishes and bringing back some old standbys that they thought were history. Things have settled down sufficiently for Mezcal to invite some media for an early evening tasting. Here’s what we tried — in my case, along with delicious and potent margaritas:
Olathe Sweet Corn (capitalized because it is a trademarked brand name) was a little late this year due to all the spring rain. Now it is finally back in a slightly delayed season, and Jeff Bolton, the Kachina Southwestern Grill’s executive chef, is featuring it in several dishes, including the Quinoa Corn Pudding that accompanies the Smoked Bison Meatloaf and in the Corn Salsa, served with both the Chipotle Shrimp + Waffles (blue corn, last time I looked) and the Ruby Red Trout.
But the most distinctive part of the corn season at Kachina Grill, located immediately adjacent to the Westin Westminster, is the restaurant’s “Corn on the Cart.” A waitperson pilots the cart throughout the restaurant to deliver delicious grilled cornto each table.
Claire Walter's Colorado-oriented but not Colorado-exclusive blog about restaurants, food and wine events, recipes and related news. For address of any restaurant, click on the Zomato icon at the end of the post.