A friend was visiting recently from her worldly travels and we thought what a great excuse to go for some Margarita’s and Tortillas. You might have noticed that I have blogged about El Burro before but that was just after they opened. Although I enjoyed myself then I didn’t get to experience the whole Mexican vibe as I was detoxing at the time, so no Tequila. Hence why I decided to go back and have lots of Margarita’s. J
I have been following El Burro on twitter for a while now so every day I see their updates about their nice winter specials and in particular the goat stew. I have never had goat’s meat before so I really wanted to try it.
Needless to say I had the Cabrito (Spanish for young goat) Taco: Tender pieces of kid slow braised for 6 hours in a toasted almond, walnut, coriander seed, cinnamon and tomatilla sauce. Served with a fresh cabbage and carrot cold slaw, refritos, red rice and your choice of flour or corn tortillas, and of course salsas. I opted for the soft flour tortilla version. I gave some other people at our table a taste and a lot of them thought it tasted like lamb. I suppose only a trained palette will be able to distinguish the two as most people don’t eat goat regularly. It does however taste way richer than lamb. I am not sure if that was just the way in which they cooked this goat and the sauce they used or if goat generally is a rich meat. Unfortunately though I was so hungry by the time we got to El Burro that I munching down on too many of the complimentary nachos and chucked down tons of frozen Margarita’s (made with Olmeca Blanco), so by the time the food came I was already kind of full.
Regardless I am glad I ordered the goat as I really enjoyed its full flavour. The coriander comes thru quite strongly in the taste. I took the rest home and had it for lunch the next day. I was going to assembly the tortilla there but figured it would be soggy by the next day so asked to get all the bits taken away instead. The tin foil duckies are cute but tinfoil is not exactly that practical when you want to take away a few smaller ingredients. The only bad habit I find with Mexican food is that you still taste it hours after you have eaten it.
One of my friends had the Chicken Enchilada (also available in pork): Filled flour tortillas covered in mild roast tomato and chilli sauce, topped with queso fresco and baked, served with a side salad. He thoroughly enjoyed this meal.
I remember last time when I was at El Burro the toilets weren’t to clean but this time I see that it was much better.
They also have half price lunch specials during the week for these cold winter months.
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