🌶️ ソースについてすべて…（メキシコ版）
As I ate through my tableside feast at Toro Cantina, I spotted on the menu that they had a mole pablano, which I don’t think I’ve seen there in years. So, I asked for some. She brought me some of that and also some of their green mole, which was rich and tasty, but really not my thing. The brown mole, though, was perfect. Lots of chile, little cinnamon, little chocolate, some nutty flavors in there. I can’t wait to go back and get this on some enchiladas. So good.
Hidden away in Upstate NY is Toro Cantina, an upscale Mexican Restaurant with table side service as well as other interesting menu items.
#derryx #mexicanfood #foodreview
Big Can of Nachos: beef barbacoa, queso fundido, oaxaca, chihuahua & asadero cheeses, pickled jalapeños & onions, guacamole, pico de gallo,
black beans, cilantro, sour cream
Coconut Margarita: blanco tequila, clemente coconut liqueur, cream of coconut, fresh lime, organic agave, sugar rim
Table Side classic Guacamole Cart: tomato, onion, cilantro, jalapeño, garlic, lime
Trompito Pastor: pork marinated in orange, pineapple and adobo seasoning, cooked “Al Pastor” style, charred in our mini trompo tableside and sliced to order served with morita salsa, pineapple pico de gallo, cilantro rice, black beans and 50/50 tortillas
About Mole Poblano from Google Gemini:
Dive into the luscious depths of mole poblano, a profoundly complex, umami-rich elixir hailing from Puebla. This storied sauce boasts a velvety, almost unctuous texture, a testament to the meticulous grinding of myriad ingredients. Savory notes of deeply roasted chiles – ancho, pasilla, and often mulato – intertwine with the subtle sweetness of Mexican chocolate and the earthy whispers of toasted nuts and seeds. Aromatic spices like cinnamon and clove add intrigue, while a nuanced fruitiness provides a captivating counterpoint. Each spoonful is a revelation, a harmonious yet deeply layered culinary experience