Even so, I tasted The Fruteria's offering with a tequila-cured salmon and carne seca by chef Zach Garza, and Luis Segovia's take at The Monterey with a a helping of savory chorizo pork belly.
Follow me on Instagram for more food bits: @JessElizarraras.
The Manzanita salad via @thefruteria with shrimp. #whatiate #safoodpics
Getting an early start to #charcweek at @thefruteria. Tequila-cured salmon, carne seca, prensado chicharrón and head cheese with pickled apricots, radishes, cherries, and house escabeche. Delicious mouthful.
Lunch at Luxury. Weeping tiger turned into a rooster. #whatiate
Organic green salad, mandarins, cranberries, avocado oil. #dorcol #cocinaheritage
Salsa Yucataneca, cochinita pibil, Mex-style ropa vieja vía #cocinaheritage #dorcol
I'm "helping" set up for #cocktail2014, promise. @sacurrent @twangbeersalt
Bit of a food evening. Started out at Starfish. #whatidrank a Perfect Storm with Herradura Reposado, ancho Reyes, lime juice and Fresca
Scallops. Under the foam there, promise. #entree #whatiate
More foam! Cucumber, with Marinated ahi tuna, crushed Brazilian nuts and seaweed. #whatiate
And then we were off to an old fave, where I ordered a Miss Darcy. Delicioso.
And then we closed out #charcweek with this plate that had all the meats. #whatiate
Bits and grits & watermelon agua Fresca from @locavoresa and a barbecue empanada from @yapaartisanempanadas #whatiate
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