This restaurant was located in a smaller venue just South of here. They made the move in February this year and I have wanted to go here since then. I didn’t want to go alone but since I couldn’t find anyone to go with me I decided that I may as well indulge myself. Their menu has a Southeast Asian flair to it with a touch of the Philippines. I am adding a link so you can see the menu.
This is their second menu. Gone are the dumplings and the Pig Faced Hash. Their dumplings were very good. They will be missed.
As you can see the chef definitely has an affection for the Noble Pig. Actually I think I finally overdosed on pork. My entire lunch was ordered from the Appetizer section of the menu. I started with a Pig Face Taco for $5.
The meat from the head actually is the most tender on the pig so when they say it is from the face that is what they mean. The meat was rich with just the slightest hint of fat. It was garnished with small bits of cracklings and cured egg yolk. The mix of salty and savory was balanced out with a slightly sweet and sour Ponzu Mayo. It was a definite hit with me. However I was not a big fan of the corn tortilla they chose. I have had better in town.
My second “course” was a Pork Belly steamed Bun also $5
This was probably my favorite. A nice tender piece of pork in a soft bun with pickled cucumbers, hoisin sauce and peanuts. It just was simply great. It had all of my taste buds involved and after lunch my mouth and belly thanked me.
The last dish I ordered was Crispy Pig Ears with a 63 degree egg and Guacamole for $8.
As you can see the ears are sliced thin and then treated like potatoes. Fried and seasoned like a French Fry. The egg and Guacamole were to serve as a dipping sauces for the “fries”. For the most part that worked out really well. I love eggs prepared that way and to place one on a bed of chiles and avocado is great. However the whites of a sous vide egg are not really appetizing looking. Usually when I have had them they are placed in a bowl of stew, soup or noodles and the egg is mixed in. So it could just be my own peculiarity.
So I definitely recommend this place. I also highly recommend all the dishes I have had. Especially the pig ears; as a sharable appetizer. As a first course not a last one for a solo diner. They have a whole lot to offer, not just pig.
Well Javier is back in the kitchen. For many years he ran the best Mexican kitchen in the city. El Sol. A couple of years ago Javier left, and then unexpectedly the joint closed. Well now he’s back. In the same building but with a different name.
A few years back he redid the entire dining room. Using hand-made chairs and tables from Mexico he made the whole joint resemble an open air plaza. Complete with a fountain.
The salsa is fresh and the chips are warm, but the guacamole is a show stopper. He offers it three ways. Traditional with tomatoes etc., a personalized version with Mexican oregano and the 1800. This recipe is more than 200 years old. Avocado, garlic, fire roasted Serrano chiles and salt. Hand ground in a stone mortar and pestle. It is more than good.
Their web site is still under construction so I scanned their menu. This I will add to Urban Spoon. Their lunch menu shows up on their Face page. I urge you to check out the menu. For folks who want authentic. Here it is.
Pat’s Cochinta Pibil was $8.95 with black beans, and sweet plantains. And of course flour tortillas.
Having never tried Javier’s tamales before that is what I ordered, from the lunch menu. Three tamales, chicken or beef and black beans and salad. Again $8.95. I opted for the pig. Three good-sized tamales, robust and savory with nice strands of meat. The beans were really good, and the rice was tasty and colorful just a mite dry. I really enjoy the salad they add. Spring mix with a light vinaigrette and pickled onions.
I am surprised that this post is as short as it is, considering my natural tendency to ramble. Well here it is. I am sure it doesn’t come as a surprise to folks that remember El Sol. Javier is back and he is as good as always. If nothing else you owe it to yourself to try the 1800 guacamole. It is that good.