My fondest memories growing up are standing right next to my grandmother and her maid of 30+ years (who's like my second grandmother) making quesadillas de huitlacoche and flor de calabaza. I'm telling you, this woman's hands are blessed.
So you can imagine my reaction when I saw the Huarache de Huitlacoche on the menu at La Condesa.
The original La Condesa is an exclusive neighborhood in Mexico City filled with culinary geniuses. If you live there, you're automatically 'cool' among the Chilangos (Mexico City residents...aka the worst drivers in the country).
True to its name La Condesa is clean, modern, with touches of rugged Mexico (the bar, the bull, the tree trunk table), trendy, and just plain beautiful. You'll love the atmosphere.
Their extensive cocktail menu and gigantic bar, consisting mostly of Tequila, will blow your mind. My fave is El Cubico ---Get this...Tobacco infused tequila. Yeah, they actually put the leaf in there and let it chill until you get this incredible aroma in your drink. That is, if you're into tobacco..Navan vanilla liqueur, lemon, grilled pineapple juice, mezcal essence (a little spritz on top), with volcanic-saffron-infused salt rim. How's that for intense?
If you want to skip the tobacco and want something a little sweeter--- I'm also a huge fan of the Alma Blanca and the Guillermo. Here's the whole list.
I absolutely love their ceviche. Be adventurous, skip the Acapulco, go for the kampachi or the trout. It's like eating sushi with a Mexican touch (hoja santa).
Their amazing chef, Renee Ortiz, kept a few classics on the menu, including the very crunchy chapulines. Yes, they're grasshoppers, but don't freak out, they're perfectly seasoned protein. They come with three tiny corn tortillas and a side of guac that is to die for.
For a nostalgic bite, try the duck mole. It takes Chef Ortiz four days, and very hard work, to make his mole but it all boils down to one word--- HEAVEN. The duck will melt in your mouth.
Tacos de cochinita pibil is another classic (native of the Yucatan peninsula) and one that may be the end of me. The mix of the axiote (key spice in this) and the purple onions have a kung fu fight in your mouth...it's so good.
If you really like pork, try the carnitas de panza. They come with a side of roasted jícama with bacon,and avocado-chicharron salad. But if you REALLY REALLY love pork, grab a few of your friends (10 or 12), call 72 hours ahead of time, and have a whole suckling pig. Talk about a feast!
Sweets? Oh you betcha... Boca negra for the chocolate lovers, crema cocida for those looking for sweet, but light, and flan de hoja santa for those who want to try something traditional with a great twist. Don't limit yourself---TRY THEM ALL!
Make sure to check out the specials. Last week I had the BEST venison ribs with a hibiscus glaze. I nearly licked the plate.
One of my favorite things about this place is that they took your everyday snacks, you know the kind you grab on the street anywhere in Mexico, and made them fine cuisine. I love getting the corn on the cob. It has cotija and ancho chile powder on it...It's just like I had it after elementary school while I waited for my mom to pick me up...aawww...
Oh yeah...on the weekends they have brunch and they have one huuuuge table covered in pan dulce. No diet on weekends,k?
Mind you, huitlacoche is nothing more than fungus on corn... gross, right? WRONG. It is delicious, but definitely an acquired taste. Kudos to La Condesa for bringing it and chapulines into the menu and allowing Austinites' palates to be mesmerized by them.
This place was responsible for the most kick-ass 5 de Mayo block party... even though in Mexico is not nearly as celebrated...complete with "puestitos de comida" and live music. Can't wait to see what they have planned for 16 de Septiembre!
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