I can’t rave about Rosa Mexicano‘s guacamole nearly enough. Made fresh in front of you this is unlike any you’ll have eaten before.
They have kindly put their recipe online and I make use of it a lot- it’s so quick to make and tastes amazing- try it and see.
Chop white onions…
Pound to a paste with coriander, jalapeno (optional) and salt…
Until you have a paste…
Fresh and flavourful tomatoes…
are chopped…
Avocados are diced…
All are mixed into the paste… and then devoured
There are many reason I could recommend Rosa Mexicano– their decor and drinks being just two.
Some of Rosa Mexicano’s decor
But the main one, and the one that it was sold to us on is their guacamole.
The guacamole!
Made fresh in front of you, and with a choice as to its spiciness, it is incredible. Fresh, tasty, salty, creamy and moreish if you ever get there I heartily recommend it. We always seem to go at least twice when in New York and it’s not unknown for us to just order two bowls of this.
If you aren’t lucky enough to get to the restaurant then they have kindly put their recipe online and fortunately it’s just as good- I and numerous guests I’ve fed it to over the years can attest to this.
On this trip to New York we’re staying right by Bar Virage and the smells and popularity of the restaurant have swayed us (not hard!) to try them.
Today the sun is shining and we sit outside and feast on Squid salad, arancini and lobster Mac & cheese.
Squid salad, arancini and lobster Mac & cheese
The food was fabulous and were just sad we waited to long to try it as we’d soon become regulars if we were staying longer.
Having enjoyed ourselves so much last night at Sanctuary T we were pleased when our teacher, Ben Pare, told us he could run a Molecular Cocktails class… so 24 hours later we’re back and ready to learn.
The evening began with a delicious Chai latte and crostino with homemade burrata.
Then we moved onto the serious business of cocktail making. The theme of the evening was beginning with a basic cocktail and then playing with the formula and techniques to alter it.
The drink we began with was a variation of an Il Sorpasso and contained:
Over the course of the evening we lenghtened the drink, turned it into a dessert by setting it with agar agar and then turned it back into a drink again with the addition of a pressurized egg-white and alcohol foam and bitters.
We’re still in New York and I thought I’d look into any cocktail events and found out about Mixology: Learn to make tea infused cocktails at Sanctuary T so we headed there this evening.
Over the course of the evening Ben Pare taught us 4 different cocktails (a mix of gin, whiskey and tequila based) using different teas and tea powders and at the end we made our own concoction inspired by what we’d learnt.
Saxon + Parole is a restaurant I just can’t seem to stay away from. Since first discovering it nearly 4 years ago we’ve made sure to visit it at least twice on each trip back to New York.
Tonight we popped in for dinner and dined on pea soup, brussel sprouts, a burger and a salad- all washed down with plenty of gin & tonics- heaven!
Salad & burger
Soup & sprouts
Gin & tonic
There is something about this place that makes it seem able to perform magic with whatever ingredients they’re given. In their hands food and drink become more flavourful no matter how pared back the recipe- I can’t recomment it enough.
We discovered Pinche Taqueria on our trip to New York last year as we walked by it on a day out and soon returned the next day to feast on their freshly cooked Mexican food. So a return visit this year was definitely on the cards and today we managed it.
Their menu encompasses a wide range of freshly made dishes and many specials for lunch etc.
This year we dined on fish tacos, yucca fries, quesadillas and tamales all washed down with Negra Modelo.
Our Pinche Taqueria feast
I am eternally in search of somewhere in London that produces fresh, flavourful Mexican food such as this with it being so anglicised and carb-laiden beyond all recognition. I can only dream.
Whilst in New York I’m having some medical treatment that’s painful and exhausting so in the importance of pain relief and protein for healing brunch today was at Rare Bar & Grill.
The meal began with an old-fashioned ( which I admit in a moment of feeling sorry for myself I chose mainly for the cherry) and continued with a steak, chive mashed potato and mushroom sauce.
The food and drink were great and the cutlery ridiculous- it was just the cure I needed to set me up for the rest of the day.
Since first discovering Saxon + Parole nearly 4 years ago we just can’t seem to stay away from here.
Tonight we vere on our way back when we popped in for a drink and a snack and bam- some of the best food and drink we’ve ever had.
Give me a place that makes a celery gimlet and specially flavoured butter to match the bread, then serves it alongside specially chosen salt, and that’s a place that has my heart.
Killer bread, butter and salt plus a celery gimlet
bitter with a twist 