(BTW don’t look up a picture of Mexican truffles… also known as “corn smut.”) I would not think gray ice cream would be appetizing, but it was a perfect accompaniment to the cornbread, which earned a “ Wow” from our table. Our server explained huitlacoche is a Mexican truffle. We almost passed on dessert, but we quickly came to our collective senses and tried the Corn Cake topped with huitlacoche ice cream and corn sauce that tasted like caramelized popcorn. I would try it again on my own at medium rare or even rare, which I think would enhance the dish’s flavor.īurt and Paula also shared the Fish of the Day, which on this evening was local white sea bass with salsa macha, cauliflower puree and tortilla dust ($22). To be fair, however, Burt and Paula do not like their meat rare, so it was ordered medium (I put my hands over my ears when meat is ordered less than medium rare). The puree was good, but the steak was fairly dry and surprisingly not very flavorful. This was the only disappointment of the evening. We also ordered the Asada adobo skirt steak, poblano puree and fingerling potatoes ($26). The serving was large enough to slice into four pieces for our table (although next time I will order one just for myself). It was fork tender, as short ribs should be, and delicious ( “Wow”). Next up, I absolutely loved the Short Ribs served with a sweet potato puree with demi-glaze mole ($20). I actually liked the addition, but I’m a bread addict. Although the duck was delicious, Tracy, Burt, and Paula thought the pairing of the bread was odd. This was a larger dish accompanied by two thick slices of grilled bread. Live and learn.įor dinner, we ordered Duck Carnitas roasted tomatillo, cauliflower, escabeche ($18). I, of course, tried one and had to spit it out quickly before the tip of my tongue lit on fire. This very delicious calamari was tossed with dried chile de árbol, which we were told we probably would not want to eat as they are very hot. We also tried the calamari on roasted bell pepper puree ($15). We started with two orders of the Tacos Ahogado free-range chicken, natural broth, cream, queso fresco, which were three chicken flautas “drowned” in broth ($12). Next time I’ll change to a margarita (or I might just have a martini). Paula ordered the “Maestro,” a refreshing, festive, bright red margarita ($12).īurt and I both opted for the Big Bang Bourbon ($12), which was very tart. Abraham explained that theirs is a menu better shared (another reoccurring theme), and he recommended two plates per person. Our server, Abraham, was friendly, and all the staff was well-versed in the menu items. We elected to take the quieter route and dine outside. Luckily, Maestro added patio dining alongside the adjacent Big Bang Theory Way (an alley named in the TV show’s honor by the city of Pasadena in 2016). The restaurant space is lovely with exposed brick walls and high ceilings, but unfortunately a tad loud (a reoccurring theme). Our friends Burt and Paula joined us on a crowded Thursday evening (it was nearly full inside at 6:45). We’re not following recipes, we’re creating them.” That’s why I call my restaurants ‘cocinas de barrio’. Weekly Godinez said, “I want to create things that people have never tried before while still using Mexican flavors. He decided to enlarge his mini-empire to Pasadena, incorporating and expanding upon ideas from his two OC restaurants. Maestro comes from the creative mind of chef Danny Godinez, who was born in Acapulco and has opened a few restaurants in Orange County. Maestro opened earlier this year in what was the former Azeen’s Afghani Restaurant (loved that place), located about a block from one of our favorite Italian (can’t escape them) restaurants, Union. Tracy and I realized we had been on an Italian restaurant kick lately, so it was time to head south of the border (well, it is south of our house in Pasadena) and investigate a relatively new establishment that touts its inventive Mexican cuisine.
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