Ceviche – Wong Eats

Chi’Bal

There is something new in my town, Laurel, MD. This area has constantly surprised me with some pretty good eats, as well as within the township to its south, Beltsville. So when I noticed that a new restaurant had taken over a seedy bar in the middle of the commercial center, I initially was not so convinced to enter its doors until my BFF told me about his pleasant experience there. With my curiosity peaked, we both paid Chi’Bal a visit recently, followed by a couple of trips with a couple of friends.

Walking into the space, one notices that the place went through some serious renovation with a fresh coat of colorful paint, comfortable furniture, and a bar with appealing lights and decor. Taking our seat at one of the booths, I perused the menu and found it easily navigable despite the dishes’ names in Spanish. Touted as a “Mexican Tapas and Tequila Bar”, one side was dedicated to the light bites, and the other to complete dishes. After placing our orders, my friends decided to start their meal with a Guava Margarita and a Mojito, which these aficionados attested to their well-made quality.

Guacamole and Salsa are de rigueur in any Mexican establishment, and without fail, an order was placed. The tortilla chips were the thicker kind, nearly greaseless and lightly covered with some spice seasoning, perhaps some dried chili powder. The salsa was the blended kind which was a bit liquid but not lacking in flavor and freshness. But it was the guacamole that impressed me with its slight chunky consistency punctuated with some salt, lime juice, onions, tomato and cilantro – this kept me coming back to it throughout my meal. The other opener was the Jicama Salad. Batons of the crunchy root was paired with slices of sweet orange and crisp baby spinach leaves, all brought together by a citrusy creamy peppery vinaigrette that complemented all the different flavors, making it the perfect foil and relief with the other heartier dishes. However, an order of Avocado Ceasar Salad was devoid of the anchovy briny funk and lemon bite which resulted in something unmemorable and rather disappointing.

A couple of breaded items were next up. A proper Chile Relleno is the litmus test of a good Mexican kitchen and I had to give it try. Mine was made with Poblano Pepper, grilled until fork tender, stuffed with a creamy but mild Mexican cheese, coated in a beaten egg batter (the authentic way), placed on some smokey red chili sauce and a tangy tomatillo sauce, and topped with some Mexican parmesan-like grated cheese. The gestalt of all the flavors made this very satisfying knowing that it was authentically made and properly cooked. The other was a twist of a popular dish – Crab Croquetas. The balls of flaked crabmeat were properly seasoned (fortunately not Bay Spice) and coated by the light Panko breadcrumbs, fried properly without tasting oil-laden. Even though the bites were quite small, they made it up with their flavors as well as the sauces that went with the seafood – small bites but very satisfying.

My waitress recommended Camarones y Chorizo as high on the order list. The pieces of shrimp were plump and cooked and seasoned perfectly, sitting on pieces of meaty spicy chorizo and sautéed fresh spinach, nappéd with a sauce that was flavorful as it added an unctuousness to the whole combination, and all these wonderful flavors confirmed its high recommendation as it got a nod from everyone at the table. The other shrimp dish was Pinchos de Camarón. Skewers of the seafood were well-seasoned and perfectly grilled to produce a non-rubbery bite with a smoky char flavor, which I thoroughly enjoyed when paired the creamy sauce on the side. This kitchen really knows how to cook seafood with a masterful skill, and both these dishes exemplified talented and knowledgeable hands that produced them.

On to the meat tapas. The first was Tacos de Res. Soft tacos came with braised beef wrapped in the traditional double-tortilla fashion. The shredded short rib was moist and tender, and it tasted well seasoned with what looked like some achiote judging from the reddish jus running out of it. The corn tortilla had its distinctive flavor which added to its authenticity as well as the large slice of creamy avocado. The small meaty bites made for some veritable fulfilling eating that made for some quick disposal. Pinchos de Pollo are Chicken skewers that looked a bit nondescript upon the plate’s arrival. But one bite into it took me by surprise. The meat was well-seasoned and not in a superficial manner, pointing to some maceration before its grilling. The pieces of meat were still moist especially for breast meat, which is not my choice cut. But I was enjoying these bites for all the above qualities.

My BFF decided to order a main dish – Pan-seared Salmon. I was quite surprised by its small size and I refrained from taking a bite of it. According to him, he was satisfied by his piece of fish seasoned with some house spices (I suspect some red chili powder), and slathered with an avocado aiole. But I did try the black beans that came with some rice as the sides, and I was impressed with the bean flavors that had a proper salting and a hint of herbs that added interest to this starch – such attention to detail in the supporting actors was also evident in the pickled chilies and pickled onions whose flavors were not overwhelming. The other fish dish was Ceviche which peaked my interest on the second trip. The dish was made with only fish (unfortunately), and paired with pickled onions, toasted choclo (Peruvian corn), and, in proper fashion, a piece of sweet potato to balance the tartness of the dish. But there was a major flaw in the dish – the use of Tilapia which exuded a muddiness to the whole mix that could not be masked by all the acids and flavors. However, the dish pointed to a rather skillful kitchen that was making a fair attempt at the dish despite this major setback.

My final dishes were some meat ones from my last trip there. The first was Chicken Huarache. In true form, the dish arrived with a flat grilled cornmeal patty (huarache meaning “slipper”) slathered with some refried beans and topped with some moist shredded chicken, citrusy tomato, Mexican parmesan and a chefy touch of arugula leaves. The initial cut into the end was a firm and dry piece of cornmeal patty, but it got softer as I progressed into the middle. I enjoyed all the seasoned elements that had the fresh elements as a counterpoint to the cooked flavors, making this a veritable tasty Huarache. The last dish was Bistec Asado. The piece of flank steak was very seasoned (more a marination due to the permeated flavors) and, it came well-grilled. It was a tad too salty and it was unfortunately well-done, which was overcooked for my taste (the waitress should have asked me my preferred meat temperature). But I was thoroughly enjoying the unadulterated strong beef flavors in this cut, as well as the citrusy sauce on the side. For its reasonable price, this is worth an order when in a mood for something on the lines of beef.

Chi’Bal is an exciting place that shows some creative and masterful cooking while maintaining a respect for the culinary traditions. The level of kitchen skill can be evident in the treatment of the seafood in which the shrimp are perfectly cooked, which takes some real know-how and acute attention. Furthermore, more evidences are found in the sides of black beans, as well as the pickled onions and chiles, which tasted house-made and were not overwhelming. But it is the full flavors found in every bite that impressed me constantly throughout each dish (except the bland Caesar Salad) in the meats found in the taco, the huarache, the grilled flank steak, and the chicken bites. Even the simple guacamole and jicama salad showed some skill level and thoughtfulness. The owner told me that he has bought the building and that the business was here to stay – I’m holding his word to it especially when food is this impressive here.

La Canela

Food, Restaurants

A couple of years back, a college friend invited me to dinner at the newly opened Rockville Town Center in Maryland at a new Thai restaurant (read blog). On my way out, we stumbled across another new establishment serving Peruvian cuisine that peaked my curiosity since I knew of only one locale serving such fare located in DC which has been a regular haunt of mine and my dinner group (read blog). After perusing its menu displayed by its door, I have been meaning to stop by to try out its appealing menu. Well, more than two years has passed by and last Sunday was the opportunity for me to stop by with an online coupon in hand.

Entering the doors of La Canela, you are enveloped by a space that exudes an ambience of Spanish Colonial with wrought iron in its windows and banisters, further weighted down by heavy and chunky wood furniture. I chose a table by the window in order to get some good light for the food photos. Perusing the menu, a half-portion of Fish Ceviche stood out due to the smaller plate size and its must-order aura due to its reputation within this South American cuisine. The bowl arrived neatly dressed with the various elements showing a rather careful hand putting the dish together. One bite into the dish spoke its language: the star ingredient here was the pieces of mild-tasting and very fresh mahi-mahi that was slightly milky from being “cooked” from the tart lemon juice while still retaining the slightly raw sashimi-like texture and flavor, as if it were a form of Peruvian Sushi. The other notes in the sea-sweet fish pieces were some slight heat from fresh red aji (chilies) and fragrance from cilantro. To balance out the acid, a piece of boiled sweet potato and some imported Peruvian corn kernels (choclo) provided the necessary sweet relief. But I was blown away by the super-size of the corn and its thick skin that reminded me of hominy, which immediately whisked me away to the Motherland of corn in the Andes. The pickled red onions added a note of more acid and some pungency that dressed these mild flavors. This was an excellent rendition and great-tasting Ceviche, making it the perfect opener from this cuisine.

With lots of value on the deal, I decided to try another appetizer that caught my attention due to its unique description – Yuquitas de Cangrejo. Two plump croquettes arrived with a bowl of pinkish side sauce. Breaking into them, the stuffing of crab meat in a reddish sauce revealed itself. One bite into it, I was perplexed by the flavors and textures. The outer casing was soft and quite sweet, reminding me of sweet potato rather than the more mealy and bland Yuca root listed in the menu – my waiter confirmed that the later was the tuber used, which I beg to differ. The stuffing was quite generous with the crab meat, listed as “jumbo lump” on the menu, mixed with a “Sarza Criolla” sauce that tasted a bit spicy and tomato-based. However, due to the sweetness of the “yuca” and the slightly sweet and spicy stuffing sauce, the mild seafood was nearly lost in the whole mix, and pretty much did not stand a chance with the other flavors, this being a common flaw found in many restaurants dealing with this delicate ingredient. The side spicy mayo-based sauce, “Recoto Emulsion”, was tasty but yet another foe to the poor pieces of crab.

Arroz con Pato was the first dish listed in the Entree section, which sounded very appealing to me. The impeccably dressed plate arrived with the different elements carefully arranged – photos never lie. But the proof is in the pudding, or in the tasting. The main star, listed as Mallard duck on the menu, had its skin cooked crispy but the fat underneath was not completely rendered as I would have liked it, but that was easily solved with some gentle scraping to salvage the luscious crackling. The meat underneath was rich, well-seasoned, still quite moist, and falling off the bone, a la confit, which I was enjoying every morsel despite being a bit greasy. The side of rice was interesting and quite tasty, listed as cooked with green aji, cilantro and dark beer, which lent some fragrant vegetal, a mild chili bite, and slightly bitter hop flavors to each grain, studded with sweet red peppers, green peas, and that-so-intriguing Andean corn – my only quibble was that the rice could have been cooked with a bit more moisture. The side sauces were intriguing and matched formidably with the strong dark meat: the yellow one was made with mustard, cream and parmigiano; the green was a combination of mustard, green aji, and olive oil that exuded some of its fruity notes. The side “salad” of pickled onions and tomato bits seems de rigeur with each dish served here, providing some acidic pungency to clear the palate from the rich duck flavor. Despite some minor flaws, this is a very tasty duck dish and it was worth ordering.

With a bit of value left on the online deal, I decided to order some dessert, and I chose a Latin American favorite – Torta Tres Leches, since the Pastry Chef was on vacation and my initial choice, Chirimoya Panna Cotta, was not available. The cake arrived looking pretty with a Creme Anglaise and Raspberry Coulis pattern sitting on top, accompanied by some fresh blackberries and some whipped cream. One bite into it revealed a rich light cake made moist by a soaking of the “three milks”, a mixture of regular, condensed, and evaporated milk. It was a relief that this dessert was not too sweet, but the cake was a bit too rich for me, since the raspberry coulis was not fruity enough to maintain my interest, and the lack of some vanilla notes in the cake mix was no help either. This dessert was not bad (I’ve had better) but I think that Panna Cotta amiss from the days’ offering would have been the ideal finale. The Peruvian Doughnuts sounded very appealing with its unique description, but alas, I’m on a diet, supposedly.

La Canela takes Peruvian cuisine to a higher refined level judging by the well-prepared and beautifully presented dishes. The opening half-portion Ceviche was the perfect appetizer with the so-fresh fish barely cooked by the acidic lemon juice, and matched by the intriguing Andean super-corn and sweet potato. The Crab Croquette was a mismatch of ingredients in my mind, but the cooking was nearly flawless. The Duck with Rice dish was quite a masterpiece with the piece of leg and the interesting rice cooked to near perfection; fortunately their minor flaws were compensated by their satisfying flavors. Although the Tres Leches cake was not bad and didn’t keep my interest for long, I sense that the other desserts listed would have gone well with me if only they were available if the Dessert Chef were not playing hooky. Yes, waiting two years was a bit too long to come back to pay this restaurant my first visit, but better late than never.

Café Citron

Restaurants

In a modern hectic world that lacks enough hours, or so it appears, we seem unable to escape from a retail market that has nearly everything that caters to all our whims and wishes, from the mega-markets of Costco and Wegman’s to eating establishments that offer a fare encompassing a wide variety of cuisines, whether it is Global Fusion (I ate at such a place but it was not worth writing about), Pan-Asian (see blogs on Café Asia and Hee Been Bistro), Pan-European, or the many variations out there. But one cuisine that has resisted such grouping has been the cuisines of Latin America. Why? Try calling any Latino a Mexican, Puerto Rican, Dominican, or Salvadorian without first ascertaining his/her background; the usual acerbic response (“Excuse me, I AM …..) is a good indicator of the nationalistic sentiment that is proudly worn with a certain tinge of defensiveness. With a huge Latino population in the DC area arriving from different nations and subsequent generations being born locally, this subtle yet well-demarcated border is slowly evaporating away with one group incorporating cultural traits and habits from those once viewed with suspect – look at the current popularity of Dominican Bachata music among all Latino groups.

So, when an online coupon offer popped up for a Pan-Latino restaurant, I knew I had to click BUY and explore this unique establishment. Café Citron is located a few doors away from Kababji, a recently reviewed Lebanese restaurant, just south of the busy and pedestrian-heavy Dupont Circle, a neighborhood that has been become chic among the young professionals who have homogenized this once gay ghetto – a large Anne Klein store popping up and the demise of a much beloved gay-oriented bookstore pretty much sealed this deal. From the outside, the restaurant is hardly conspicuous that it is easy to overlook its narrow entrance that seems to be overshadowed by nearby encroaching establishments. But once pass its entryway, you step into a long room filled with banquets on one side and a long bar on the other. I chose to plop myself down at a table upstairs that overlooked the main floor, hoping that I would get some sufficient decent light for this review.

Since I arrived during their Happy Hour (4:00-7:30 p.m.) and the place was already packed with young early diners, I decided to make my selections from the Starters/Tapas menu. I placed my order of 3 meat dishes from the “Qué Rico” (How Tasty) section and an equal amount from the “El Mar” (The Sea) side. For the first meat dish, I chose a house favorite of Venezuelan Empanadas, of which one was stuffed with beef and the other with chicken. Taking my first bite, I marveled at the cornflour dough that was crispy on the outside but moist and slightly spongy under its exterior. Both fillings had moist pieces of meat that were both slightly sweet and savory at the same time, with a hint of cumin to tie in the opposite flavors, much like a Bastilla dish found in Moroccan cuisine (cinnamon is used in this case). The side of spicy and garlicky cilantro sauce added the necessary acidity and spice kick to these small morsels. No surprise that these tasty bites are a house favorite judging by how quickly I devoured them.

Bolivian Sonso with Beef came as the next meat selection. Cubes of beef have been marinated in “exotic spices” and sautéed; they were tender and had the dark spice notes, but initially seemed a bit under salted until I got accustomed to the flavors. The patties of yucca mash and cheese were very delectable and these discs more or less stole the beef’s limelight. The outer part was crisp from the breading and frying, but rich and fluffy in the middle, providing a certain comfort-food quality. The use of yucca here points to the dish’s origins, most likely from the eastern lowlands bordering Brazil since this tropical root does not grow in the interior highlands. The side of the same cilantro sauce above added the necessary notes that lightened the rather filling patties.

Another Bolivian starter was the next choice: Bolivian Potato Cake. A thick pancake made of mashed potato was stuffed with seasoned ground beef and pan-fried, looking much like a Johnny Cake. It was rather fluffy with bits of seasoned beef in the middle. I felt transported to this landlocked nation with the potato cake knowing that the tuber is an indigenous staple of the Andean highlands. Being potato, it was a little stodgy and greasy from the frying. However, the side of spicy salsa and fresh Pico de Gallo added the necessary relief to the heaviness of the dish; an interesting dish though.

OK, enough meat for me, which seems to be staple of Latin-American cuisine. Seafood makes the other mainstay in most Latin-American diet due to the many nations that are surrounded by large bodies of water. My first order was Calamari a la Plancha. This type of seafood cooking is typical at seaside resorts found in Spain and South America. Most of the time, I’m quite leery of the way that most restaurants cook this mollusk, which results in a rubbery toughness. But in this case, it was tender, near fork tender. The large quantity of these seafood rings exuded smokiness from the high-heat searing on the flat griddle. The squeeze of lemon juice was all it needed to make this simple clean tasting dish soar. All this seafood for just $8 during Happy Hour makes it a must-order.

After having recently sampled another restaurant’s rendition of Ceviche and coming out dissatisfied, I decided to give this establishment a try. It arrived in a beautiful scallop-shaped bowl brimming with pieces of shrimp, fish, and chunks of fresh avocado, surrounded by a pile of fresh nacho chips. I must say that I was delighted that I ordered this dish since the shrimp and trout pieces (thank goodness it wasn’t the muddy Tilapia used in the last place) carried a clean tasting citrus flavor without being too acidic. The use of cilantro, fresh tomatoes, sweet red onions, and jalapeño peppers added the extra notes to the seafood, while the nacho scoopers provided the textural contrast to the moist and tender morsels. My only criticism is the slight iodine flavor in the shrimp which was the result of the use of table salt – sea salt would impart a cleaner taste. This wonderful version brought my taste buds to the seaside villages of Peru and Chile, renowned for their renditions of this pickled seafood dish. For $9 during Happy Hour, this would fill your mouth with some seafood joy.

The last dish originates from Mexico, namely Baja California. Shrimp Corn Tortilla Tacos is a regional specialty that takes advantage of the abundance of seafood in the northwestern coast of that country. I quite enjoyed this dish with the homemade corn tortillas that had a faint scent of corn and lime, the rather firm but well-seasoned pieces of grilled shrimp, and the pieces of ripe avocado that lent a richness to these wraps. As with tradition, the tortillas were the soft kind and they came in doubles to be able to support all the bits of seafood goodness. The cilantro leaves and red onions added some pungency, herbal fragrance, and sweetness to the shrimp, while a squeeze of lemon juice, also customary, gave the tacos the citrus hit that made them even more delectable.

Pan-Latino is here to stay, and I am thrilled that Café Citron is the trailblazer in an over-saturated market of Latino restaurants, especially in the Washington DC area, offering a wide variety of tasty offerings from the myriad of Latin-American cuisines that reflect their unique history and their regional and topographical differences. Looking through the menu, I am tempted to pay this establishment another visit soon to try their other dishes that are Cuban, Peruvian, Mexican, or Bolivian-inspired that seem to evoke unique flavors and combinations. Maybe I will end up getting up and shuffling my feet during the free Salsa lessons (offered twice a week) or clapping my hands while the Brazilian Samba dancers were showing off their incredible sensual dexterity during a mid-week visit that livened up the place – as if the delicious food needed a strong supporting actor at all. Entertainment aside, I will be returning for the great bites, the variety of dishes, and the low prices especially during Happy Hour. ¡Bienvenido Pan-Latino!

El Nopalito Grill

Restaurants

One cuisine that has received its fair share of bad rap in this country is the one south of our border – Mexican. Most of it can be attributed to the mediocre and uninspiring fare served in Tex-Mex restaurant that most of us have eaten as a foray to our experience with this cuisine. However, my introduction to its true authenticity began when I was teaching in a Catholic girls school in Bladensburg, MD. At the bottom of the hill was a fast-growing pocket of Mexican immigrants. Not being too shy to find a good eat anywhere, I asked the locals and they pointed me to a small hole-in-a-wall. It was in this dive that I discovered true Mexican dishes – Mole Poblano, Shrimp Cocktail, Mexican Ceviche, Quesadillas, Enchiladas, Tamales, and exotic drinks like Horchata, Tamarindo, Fruit Shakes and Mexican Sodas (made with real sugar). This experience provided me the opening door to a rich culinary tradition, and I knew that this was a vast territory that I had to explore.

Having received an online offer to El Nopalito Grill, I was excited to try another Modern Mexican restaurant after having discovered Casa Oaxaca (see blog) a couple of months back. It is located at the corner of a rather busy intersection, nestled between several businesses in a strip mall located in the upper reaches of Silver Spring – this MD suburb city is so extensive hence it is easily confused with neighboring cities at the same time. Looking at the restaurant’s online site, I was impressed by the owner/chef’s resumé which reads as a pedigreed culinary training: stints at Le Pavilion, Red Sage, Coyote Cafe, Bistro Provence, Four Seasons Hotel and Filomena, all restaurants that ring a familiar bell to the DC cognoscenti. With a new Spanish teacher colleague in tow, I stepped into El Nopalito Grill with some anticipation and a hungry stomach.

A good indicator of the quality of cooking in an establishment is usually found in the simple things, like chips and salsa. The Nacho Chips were light and almost greaseless, and my dining partner remarked that the Salsa was freshly made judging by the lack of a canned metallic taste or high acidity. It was indeed fresh and filled with small chopped tomato pieces swimming in a slightly sweet tomato sauce spiked with some pungent onions, fragrant cilantro, and searing chiles. Another simple yet telling dip is the Fresh Guacamole. It came prepared a la minute with large chunks of ripe and creamy smooth avocado with bits of sweet onion and seasoned with just salt, very much like how guacamole is simply made in Mexico (the US version tends to come with tomato, cilantro, and lime juice). These dips were very tasty and refreshing, good enough to build up more anticipation for what was to come.

We decided to try out a couple of salads. The first was the Mango and Jicama Salad. Slices of julienned mango and jicama along with thin slices of red onions were sitting on a bed of fresh greens. I enjoyed the combination of the sweet soft ripe mango paired with the rather bland crunchy pieces of Jicama, akin to the texture of pear sans the sweetness. The red onions slices added some sweet pungency to the dish, and the avocado salad dressing was good but not discernible in any special way; perhaps it was overwhelmed by the onion and mango. But it was refreshing indeed and not your typical salad fare. An order of Palmito Salad came with heart of palm rings along with slices of orange on a bed of salad. The elements on the salad felt disparate and even the cilantro dressing could not serve as the liaison between the non-binding ingredients. It was not bad, just ho-hum.

As for our main courses, we made our selections from the Tapas menu. Since my new colleague is a pescatarian, we zoned in on the Ceviche. It came with pieces of marinated fish and shrimp sitting on a bed of lettuce and pickled onions, and topped with thin fried tortilla strips. Although the menu states that the dish comes with jalapeño peppers, I could not see any or taste the spice heat. This flavor profile would have made a difference since the dish carried a one-note acidity which did not elevate the seafood pieces. Furthermore, the use of fish, I suspect Tilapia, was unfortunate as it had a muddy flavor that overwhelmed the whole dish. The pieces of shrimp were plump and sweet and they were pretty much the saving grace in the dish. Realizing that these small missteps in the Ceviche could be overlooked, I knew there were some dishes on the menu that would definitely get my attention.

Another dish suitable for any pescatarian is the Chile Relleno. Traditionally, this dish is filled with a meat or cheese stuffing. However, this restaurant’s rendition takes this humble concoction to another level. The roasted poblano pepper was stuffed with a melange of shredded crabmeat, bits of shrimp and a mild cheese, sitting on a pool of tomato and tomatillo sauce. The slightly piquant and smoky pepper made the perfect partner to the mild, seafood-sweet and rich stuffing that made the dish irresistible to this diner. The well-made sauces provided a slightly sweet and acidic element to each bite, which brought more interesting notes to the whole dish. A definite order in my books.

I ordered the Duck Tamale which is a novel dish for me and an interesting spin on this regular Mexican fare. However, I was later told that the kitchen had run out of it, and I settled for the Chicken version with a certain sense of disappointment. However, the first bite proved to be quite the opposite of a let-down. The steamed white cornmeal was light and fluffy, packed with flavor and studded with bits of crushed fresh corn which brought a slight sweetness and earthiness to the simple dough. The chicken stuffing was shredded pieces that were still moist and well-seasoned. The banana leaf that wrapped the tamale during its steaming had imparted a fragrant vegetal note to the whole dish, and it provided a beautiful design element to the plate. Here, we see another example of the Chef’s ability to take a simple humble dish to a sophisticated level. If this is the Chicken Tamale, I cannot wait to taste the duck version on my next visit.

One dish that called my attention while perusing the menu, and to also satisfy the meat-lover reader, was Beef Carnitas. A thin piece of flank steak came grilled and paired with a trio of yellow, green and poblano mole sauces. The steak was tender, smoky from proper grilling, and rich tasting from some ageing before its visit on the hot grill. The different mole sauces added notes of acidity, salty, sweet, and smoke (dried chile exudes this note) to the already rich-tasting dish. What I appreciate about this dish was the level of care in the cooking of the meat and the delicacy of the different sauces that did not overwhelm the beef. This dish will definitely satisfy the beef lover, despite the small portion which was enough for me, for its wonderful cooking and flavors.

El Nopalito Grill serves authentic Mexican fare that reflects a rich culinary tradition that does not resemble what most Americans are used to or familiar with. Despite a few small missteps in a couple of dishes that we savored, the successful ones point towards a knowledgeable and skillful kitchen that delivers delectable dishes that are well-made and quite sophisticated at times. Here, one senses this ethnic cuisine heading in a new direction that would entice the novice. This restaurant may tempt you to hike up into the suburbs to savor the Mango and Jicama Salad, Tamale, Chile Relleno or the Beef Carnitas. I see another visit for me soon to sample the rest of the menu in the near future.