The service was outstanding, friendly and fast. The mescal pours in the specialty wood cups are plentiful and you definitely end the evening with a pleasant warm buzz Two of the three flights of mescal which let you sample 3 of the mescals. The restaurant also offers an outstanding selection of the area’s best tequilas and mescals. The taco meat options include wonderful variations of beef, pork, chicken, and fish. Over two meals my brother and I were able to try almost every different taco, the ceviche, the tortilla soup and the fried oysters. The side dishes are also Very flavorful, well prepared, and outright delicious. The food and service was so good that I passed on the special cuisine nights at my resort hotel in order to enjoy La Lusitania two dinners in a row. This restaurant offers by far the best food, the best mescal and the most fun in the Los Cabos area Each and every taco is specially formulated with perfectly prepared meats and the best garnishments and spices to create a wonderful taste sensation with every bite. There are a few farm to table experiences in the area, also with more reasonable prices, so I would recommend trying more than just one! Overall we weren’t overwhelming impressed but we did enjoy some of the dishes and being there at sunset was beautiful! They were also burning herbs nearby to help ward off the bugs. The staff was really friendly and gave us bug spray because we were being eaten alive by mosquitoes. The pasta with veggies + shrimp was delicious ($31 USD). The fish we ordered, sea bass, was unfortunately over cooked ($29 USD). Our octopus appetizer was great and the caprese salad was very good, maybe a little heavy on the basil dressing/sauce. There are no prices on the menu, so we didn’t know the high costs until the bill came. We had red wine and it was $20 USD per glass. We spent three weeks in Mexico and had a bunch of incredible meals and this meal at Tamarindo was by far our most expensive meal of the entire trip, and we didn’t feel that the food warranted the high prices. Sprinkle a little pico de gallo onto each tortilla.We were really excited to visit this farm but we didn’t quite have the experience we were hoping for.Drizzle a little lime sour cream onto each tortilla.Drizzle a little chipotle aioli onto each tortilla.Top the fish with a little of the mixed Asian Slaw.Lay the hot corn tortillas on a cutting clean cutting board and place 2 oz.In a large, clean sauté pan, heat the tortillas up on both sides.Turn the heat down to very low and hold hot.Flip the fish with a spatula and cook on the other side until the fish is completely cooked. Sprinkle the blackening spice evenly on the fish and let sit over high heat for 2 minutes.Drain the marinated white fish and gently place into the melted butter and spread the fish out evenly.To Prepare Taco Filling: Preheat a large sauté pan and melt the unsalted butter in the pan.To prepare the Asian Slaw: In a small clean mixing bowl, mix all ingredients together.Keep at room temperature for up to four hours. Next add the salt, lime juice and black pepper add mix everything together well.Wash cilantro and chop fine, then add to the bowl.To prepare the Pico De Gallo: About one hour before dinner dice onion, tomato and jalepeño and place in a small clean mixing bowl.Transfer to a squeeze bottle with a small tip and refrigerate. To make Chipotle Aioli: Place all ingredients in a clean blender and puree until everything is incorporated and the aioli is smooth in consistency.Transfer to a small squeeze bottle with a small tip and refrigerate.To make Lime Sour Cream: Place ingredients into a small clean mixing and blend together well.Hold refrigerated for at least 12 hours.Cut the white fish into 1 oz pieces and place into the marinade mixing everything up together.To prepare marinade: In a clean mixing bowl, combine all ingredients and mix well.Ounces red onions, peeled and sliced paper thin Tablespoons fresh cilantro, roughly chopped fresh coarse ground black pepper (to taste).Tablespoon cilantro, washed and rough chopped Tablespoons cajun blackening seasoning (any brand) Tablespoons pico de gallo (see recipe below) Tablespoons chipotle aioli (see recipe below) Tablespoons lime sour cream (see recipe below) Ounces fish taco marinade (see recipe below)
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |