Continuation of my Mexican Food Binge

Back in December, I met with the CEO and founder of a site called Tasted Menu. The concept is simple: eat a dish, post a picture, give it a rating. Unlike Yelp and other review sites, this site helps consumers narrow down the best dishes at a restaurant or in a city. You can also search for “best dish” or “best pizza” (Seared Petit Strip Loin at O Ya and Brussel Sprout Pizza at Posto, respectively). Currently, Tasted Menu is for just the Boston area, though plans of expansion are in the near future. A mobile app is also about to be launched. I think this site will provide some very valuable data to restaurants, perhaps even more so than just a general rating of a dining experience. I’m asking you to take a peek at Tasted Menu because, even if you don’t live in Boston, it will certainly whet your appetite. One of my more recent reviews on Tasted Menu is about Tu Y Yo in Somerville, which was an eye-opening and delicious meal.

Part two of my Mexican food binge, which, as stated before, began when I decided to travel to Mexico over my spring break. My boyfriend’s last night in town before heading off to school was honored with a meal at Tu Y Yo. This, once again, is not a “TexMex” place but instead serves dishes based on family recipes that have been passed down through generations. In fact, the menu states which family member created the dish, and the year they were created. A unique menu, I would say.

We started out with the vegetable tamales. These corn husk wrapped appetizers were interesting to open, particularly as each held a different filling. Some had corn, others spinach, and some unidentifiable. They were all good, though it was the sauce and the excitement over opening each tamale that made this dish worthwhile.

My carnivorous friends enjoyed these chicken-taquito like appetizers:

I ordered the Salmón Criolla, which looked unassuming, but was delicious. The fish was a little dry but the sauce was fantastic. The best part? The shrimp and potato cakes. Dense, flavorful, and chicken-nugget-looking, they made the dish special.

The finale of my meal was perhaps the best part. The Avocado Cheesecake sounded different, so I gave it a shot. It might have a graham cracker crust and a very subtle taste of avocado, but I thought this was delicious. Avocado has such a great consistency, so I’m not surprised to find that it makes a good cheesecake filling. I wish I could have an entire avocado cheesecake–I would certainly eat the whole thing.

On my trip to Mexico, I will be on a search for avocado cheesecake and at the very least, true Mexican cuisine.

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