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NY Bite Club: A Trip to Mexico

February 17, 2014

Mexican is what is for dinner at NY Bite Club one chilly Saturday night in January along with some delicious tequila and mezcal based cocktails mixed by Philip Ward of Mayahuel.

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I came prepared in the mood for some south of the borders that night to warm up and we started off on a fabulous note with fresh guacamole, black bean dip and fiery salsa.

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There was plenty for the table so of course we weren’t shy about digging into the trio of dips for the crisp tortilla chips.  There is really nothing better than fresh guacamole and spicy salsa, is there?

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First course was a wonderfully homey posole, a Mexican pork and hominy soup.  The toppings were beautifully arranged on the edge of the bowl, waiting for the diner to add and mix to their liking.

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I am a sucker for all things spicy so I immediately put the entire spoonful of the jalapeno and red onions in.  Next, a little bit of creamy avocado, crunchy tortilla strips and a squeeze of lime.  I kept the pork cracklings to nibble on, savoring the intense taste.

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Next, we were presented with a little package of pork tamale.  To accompany this little packet of corn goodness was a sweet pineapple sauce.  I unwrapped the corn husks and generously poured the pineapple sauce on top, making sure that I grabbed every single pineapple chunks.

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At this point, our stomachs were already happily satiated but mine always has room for goat.  Our next dish was a small bite of taco filled with braised young goat.  One bite and I was in heaven.  The goat was so tender that it melted in my mouth and the flavor was earthy and spiced but not spicy.

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The final savory dish of the night was a beauty.  Two hand rolled enchiladas were filled with shredded meat and topped with a dark mole sauce and a creamy tangy queso sauce.  I hate leaving things on my plate but the portions of this entire feast has been even out of the realm of my reality.

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Lastly, a soft light flan for  little sweet bite to end the meal.  Again, another fabulous meal from start to finish thanks to Daniel and Alicia!

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