New Mexican Restaurant on Washington

the brunch looks heavy on poached egg variations. and I kinda hate poached eggs. no migas. or machacado. GRRRR.

well, I like my poached eggs. but. um. they're done through. I don't believe in runny eggs. so like 3 or 4 dishes on a 7 to 8 dish menu involving poached eggs doesn't leave AFN with many choices. I mean, I guess i could be like "can you fuckin' fry the thing?" but the assumption that so many people want poached eggs kinda makes me want to vomit.

CRISPY EGGS.

Like i said in my long post of why Mexican food in The Slope, PH and FG sucks, no one fucking marinates or even thinks about putting some pepper or salt on their fucking meats, everything at every single place around has bland food! Man i might have to open my own place!!

Pisses me off!

Iceberg lettuce, sour cream and bland bkack beans and shit loads of yellow rice does not appeal too much to me. Just try to ordering anything from all of the places that i mentioned in my post and that is what you will get.

No MAs Queso Fresco Porfavor!!!

Where does this place stand (better, worse same as...)

taqueria (7th ave)
yummy taco (flatbush)

I just ate a deluxe chicken burrito here (sour cream, pico de gallo, guacamole) and was very satisfied with it. The ingredients tasted fresh, the burrito was large and filling, and the workers were friendly. Two thumbs up. I'm really psyched about this place now.

Yeah, I had a chili colorado deluxe burrito for lunch - it was satisfying, in terms of both taste and portion size. I look forward to trying more of their food.

Have to admit that i had a burrito from Los Muertos, last time i had one was probably 10 years ago. It was good, ingredients were fine, i could taste the chicken and it had a nice flavor to it, they did mess up my order, i hate Guacamole so asked for Pico de Gallo instead, but ended up getting Guacamole anyhow, the ex Mrs Sneaky traded her with mine. It was ok, will go back again even though it gave me the worst case of Gas! My farts last night after that burrito were weapons of mass stench, last time that happened me and the recent ex ordered from Bombay Masala and it was bad, thank god i fell asleep right away but next morning the recent ex said it was just terrible.
But will go back to los muertos, for sure.

Another good place, similar to Matamoros, is Castro on Mrytle and Hall St. in Clinton hill. Its a great little place thats been ther for years. Their chorizo tacos are amazing, and only $2.00 each. They also have nopales, and the best salsa. I'm not sure, but I almost think that they might use bit of lard when they make thier salsa, because it has such rich almost creamy flavor.

Just returned from a Los Muertos dinner. I had turkey mole tacos (I'm sorry, I can't remember what that filling was called). I thought that the food was very good. The ingredients tasted fresh, and nothing was smothered in cheese or sour cream. It was not the most amazing Mexican I've ever eaten, but a very decent offering nevertheless. I'll definitely return.

Their service still has a few kinks to work out. It does not seem like the counter help has a routine going yet. They forgot our drinks and my guac. Perhaps they were a bit distracted, because just after I walked in, it seemed like half of PH walked through the door.

Maybe after they settle in a bit more they'll start offering specials. Mmmm, can't wait to see what those would be.

I had lunch at the Taqueria of Death a few days ago. I like it alot. The owner knows how to season meat and make a decent smoked pepper, and green sauce without killing the taste with salt. The cheese isn't great but I don't consoider that a deal killer.

sneakyonstmarks wrote: Like i said in my long post of why Mexican food in The Slope, PH and FG sucks, no one fucking marinates or even thinks about putting some pepper or salt on their fucking meats, everything at every single place around has bland food! Man i might have to open my own place!!

Pisses me off!

NYT mag this week

Raul Cisneros, the manager of El Parian, explained to me that while the right cut of meat is essential, so, too, is resisting marinades and other chicanery. “We only put powdered garlic and salt and pepper, and that is it,” he said. “Most people put too many spices or marinate it. You just need very fresh meat and a very hot grill, and that’s it.”

sneakyonstmarks wrote: True , in a sense same as Parrillada in Buenos Aires nothing on the meat other than the side of Chimichurry but i suppose the quality of the meat is not top quality.And the tacos get overtly dressed by the lettuce, tomato and creama leaving the taco to be completely overwhelmed and not tasty!

yeah, I was thinking about good parrillada after watching bourdain's paraguay episode and how basically the meat is basically seasoned and then you just get a yummy chimichurri to top it off. perfect.

sorta like getting real fajitas in mexico - they are essentially just steaks, with a side of good salsa, guac if you want it, and tortillas. maybe some grilled onions and peppers. not that sliced up mess you get here with piles of crap on the side.

yeah. my mom grew up in rosario so we visited when I was like 13. I swear to god I ate filet mignon, gnocci or empanadas every day. is el palacio de las papas fritas still in BA? that place rocked the house. even when we hit salta, jujuy and iguazu the food was out of control good. but yeah, it was like moving in to one of those brazillian meat joints.