Suenos still delivers flavorful, assertively spiced food using the full array of herbs and spices found in Mexican cuisine. Delicious appetizers, recently sampled, include a Tequila Flamed Shrimp Stack with Avocado-Black Bean Salad, each stack served on a small, house-made tortilla, the shrimp perfectly cooked; and Rajas and Cheese Tamal topped with matchstick radishes plated with Mole Verde and Crema. The "Winter" Entrees sampled were a delicious Tamarind Glazed Hanger Steack served with what tasted like mashed potatoes with a hint of chipotle smokiness; and a Plaintain crusted local Cod, served with a Salsa Verde Cruda and crisply grilled Chayote slices. Was the fish also served with mashed plaintains or sweet potatoes, I could not tell? Two of the desserts offered were crispy, greaseless Churros with two sauces on the side--Dulce de Leche and melted Bittersweet chocolate; a mountain-shaped Tres Leches cake with a Cherry-Anise Compote.
Am not a Margarita expert, but if you like lime, try Suzy's Smokin' Margarita which includes plenty of lime juice, Grand Marnier and, of course, Tequila.
Service is usually very attentive without being rushed or intrusive. However, when there are more than one or two large parties, things slow down a bit; and you may have to reach out for service.
Suenos is always worth a visit. Year after year, Sue Torres keeps the food interesting and delicious.
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