It's this philosophy that sets us apart from other Mexican Restaurants time and time again. Our Mexican Restaurant stands out because of the extreme measures we take to ensure freshness -our restaurants don't even have can openers, microwaves, or freezers!īaja Fresh believes in real food made with passion, for real people. Open Wednesday – Monday 1:30 – 11 p.m.At Baja Fresh Vancouver Washington, we make Mexican food favorites with handmade, farm fresh ingredients every day.Īt Baja Fresh Mexican Grill Vancouver Washington we're famous for our fire-grilled taste, freshly prepared quality meats, hand chopped produce, and flavorful salsas. And people from Mexicali.Īlvaro Obregón 264, corner of Cacahuamilpa, Condesa ( see map) This is not a “Chinese for Chinese” restaurant but will please fans of Asian flavors which is most of us. Carne Mexicali, fragrant crisp-fried sliced beef, was on two occasions carelessly cut so that some pieces became, in a matter of seconds no doubt, overcooked and tough, though the flavor was pleasant.Ī partner in the venture with whom I chatted explains that this is a collaborative effort and a work in progress the menu will morph with time, and most likely expand. Bravo!Ĭhop suey, however, which might have brought a tear to those, like this writer, susceptible to nostalgia, comes out flat - eyes stay dry. The dish is light, bright, infused with “wok hey” - the breath of a wok. This warhorse, so often heavy and goopy, is here lightened and refined: chunks of rice wine-marinated thigh (kudos to the chefs, Asians never use breast meat in a stir-fry) are quick-fried with peppers, cashews and peanuts. Of the two chicken dishes, Kung Pao wins the prize. Dan dan noodles, another Sichuan classic, is re-worked here its sauce, usually oily and infused with hot chili and Sichuan pepper is creamier and mellower. Wedges of Persian cucumbers are marinated in a dressing of soy, lemon, garlic, chili oil and dill.įried rice, the time-honored test for any Chinese/American kitchen, is here given a Mexican touch - a chili-infused sauce gives the pleasantly al dente grains. A refreshing accompaniment is the ensalada de pepinos, also a common Szechuan starter. The menu is judiciously compact, currently offering a handful of appetizers, eight meat dishes, several rice and noodle concoctions and one dessert.Ī standout from the ‘botanas’ section is the pork wontons, more Szechuan in style than Cantonese: smallish, pleasantly chewy wrappers house ground pork fragrant with ginger and bathed in salsas of charred chiles and infused chili/sesame oil. Though named “Canton” the menu encompasses recipes derived from other regions, namely Szechuan. Certain dishes common to the American/Chinese lexicon are given a remodel, to greater or lesser success. It’s more of a creative take on old standards with a tropical touch-chilis, both dried and fresh, appear throughout even though the food isn’t highly picante. The menu is more of an homage to the under-appreciated Mexican/Chinese than an attempt to reproduce a specific regional cuisine that’s because there isn’t much of one, at least one specific to Mexicali. Music is a fun, camp mix that seems lifted from a John Waters soundtrack, though it can be obtrusively loud. The warm, softly lit room seems to have retained the ‘50’s era furniture, lighting and decorations of the previous ersatz-Chinese restaurant, missed by nobody, housed for decades at this location. At Cantón Mexicali, retro-style pervades, from the decor and music to the food.
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