The San Francisco
Chronicle named it one of the Top 10 New Restaurants of 2011 and it was a
deserving honor for Mateos Cocina Latina. At first glance this looks like a
casual Healdsburg Mexican restaurant, but it offers so much more.
The menu at Mateos Cocina Latina is specifically inspired by
the Yucatan roots of Chef Mateo Granadas. The food from this area takes on the
Mayan culture as much as the Mexican, with a wider use of vegetables. In this
case, Chef Granadas is using local Sonoma produce to bring his menu alive.
First up here is the Olive Oil Guacamole, an incredible
blend served with pumpkin seed crackers. If you are looking for another
appetizer, the Trio de Calabazas Fritas is a great mix of slow-cooked
caramelized squash with raw milk feta, also served with the same delicious
crackers. Or, try the Empanada, made with lamb and potato inside a corn
tortilla turnover.
The Vegetable Tamale tasted as good as it looked, with more
of a lighter feel than the traditional Mexican ones. It was served with a tomato-habanero
sauce, a bit spicy, but almost having the feel of a marinara. It’s also topped
with just a sprinkling of cheese. Tamales are also available in suckling pig
and chicken.
Other menu choices include pork, lamb, fish and chicken
tacos, and main dishes such as Bistec Yucateco, thin slow-cooked beef with
potatoes, onions and fijol colado, served with sea salt tortillas.
You will definitely not go thirsty at Mateos Cocina Latino. The
drink menu (referred to as the “Tequila Bar”) contains an assortment of bottled
and tap beers and wines; cocktails (the Kiwi Pomegranate Margarita is
fantastic); approximately 70 tequilas; and a selection of mezcal. You can also
take out from the restaurant – the tamales, tortillas and sauces, not the
tequila.
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