Well, she really needed to get some sustenance, and luckily
there's La Antigua, a quick two blocks from the hotel, and
what could happen in two blocks. She made it there and up the
30 or so steps (with which I had a harder time), and we were
seated almost right away in a small room with four tables,
two of which had a nice view (not as nice as from our balcony)
out over the plaza and to the cathedral. Ours did not, sharing
the wealth, fine.

I ordered a bottle of XA Cabernet-Grenache from Pedro Domecq
(BC), which was very smooth, lots of dried blueberry and a
little spice, fairly nice for the $10 tag. It was served warm,
though, which was the one flaw of this meal.

Lilli had the Antigua salad followed by an order of flautas.
The salad had craisins, pecans, greens, tomato, canned peaches,
and these weird little goat cheese marbles that looked sort of
like white Raisinets, in a sweetish dressing. It was pretty good,
what I had of it, but does a good tourist order a salad in Mexico?
The flautas, listed under appetizers, were three medium tortillas
filled with carne asada and deep fried, then ahogadas in a chunky
cold tomato salsa, an interesting contrast of hot and cool, crispy
and soft, meaty and vegetable. but that had to be eaten quickly lest
the shells get unbearably soggy (apparently in these parts soggy
tortillas are appreciated). She liked this entire meal, because
basically it tasted like the Mexican food she gets in California.

I went with two soft tacos, one of huitlacoche, one of flor de
cabeza. The waiter opined that that would not be enough, so I
added enchiladas en mole.

The huitlacoche were quite funky in a way I hadn't had before -
it's a peculiar fungus that starts by dehydrating the corn kernels,
rendering them extremely sweet, rather like what Botrytis does
to grapes; then, the organism feasts on the sugars and turns the
host into a disgusting-looking black mess. Previously, except at
Xochi, I've had the tumorous but candylike early stage of the
rot; and at Xochi they turned the fully developed smut into a
rather suave and delicate soup. Here, the fungitude was in full
bloom, with a smell reminding one of old books, blue cheese, and
the kind of unspeakableness that you find in long-abandoned
basements. It wasn't my favorite.

They must have known that I hate zucchini, because the taco had a
modest amount of squash flower, chopped so the juice ran off and
became a slimy sauce, plus a lot of salsa and a bunch of ground-up
ham done in the same way that Coppa Osteria had done to salami a
few days before in Texas.

Both tacos were okay, their cheese being a grainy substance that
looked like a mix of cotija and mozzarella.

The enchiladas de mole were filled with white meat chicken, this
kind of weird, as it was Good Friday. I'd expected more if not all
cheese and had the pills at the ready. I ate some of the tortillas
with the sauce and left the chicken, which as usual was your standard dehydrated stringy protein. The mole was less complex than what I'd
had homemade but better than from a jar. It was heavily chocolaty and cinnamoned. Some clove, some herbs. Lots of unidentifiable hot pepper,
I suspect cayenne from the bottle. Also, something I've not
encountered often, a vast overplus of pureed onion. It wasn't bad,
but with its sweetness and caloric overkill, postres were out of the
question. Also, I was sort of holding it against the waiter for the
gross upsell. Dinner for two with a bottle of wine - $28.
--- Platinum Xpress/Win/WINServer v3.0pr5
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On 04-25-19 10:02, Michael Loo <=-
spoke to All about 281 Guadalajara food <=-

I went with two soft tacos, one of huitlacoche, one of flor de
cabeza. The waiter opined that that would not be enough, so I
added enchiladas en mole.

I'm not sure that either of us have had soft tacos.

rather suave and delicate soup. Here, the fungitude was in full
bloom, with a smell reminding one of old books, blue cheese, and
the kind of unspeakableness that you find in long-abandoned
basements.

It wasn't my favorite.

Why am I not surprised. What I am surprised at is that you ordered it
at all, given the description.

The enchiladas de mole were filled with white meat chicken, this

<<SNIP>>

dehydrated stringy protein. The mole was less complex than what I'd
had homemade but better than from a jar. It was heavily chocolaty and cinnamoned. Some clove, some herbs. Lots of unidentifiable hot pepper,

I have had a mole dish once at a Mexican restaurant near us. They claim
to be more than Tex-Mex. It was pork chop with mole sauce and I thought
it was pretty good. Gail has said that she does not like mole sauce.
Perhaps that goes back to when we bought a jar of mole sauce. Had one
spoon full and decided it tasted like dirt -- tossed the rest of the
jar.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Stewed Eggplant
Categories: Indian, Vegetable, Side dish
Yield: 4 servings

1/4 c Vegetable oil
1 md Onion, chopped
4 Bay leaves crumbled
1 lg Eggplant
1/2 ts Chili powder
1/2 ts Salt
1 3/4 c Canned tomatoes
2 tb Red wine vinegar
1/2 ts Caraway seeds, bruised
1/4 c Lemon juice

Heat oil in a skillet, add onion & bay leaves & cook 4 to 5 minutes,
stirring occasionally. Meanwhile, peel the eggplant, slice it then
dice. Add pieces to skillet. Add rest of the ingredients. Raise
heat till mixture begins to simmer then cover, reduce heat & simmer
20 minutes til the eggplant is very tender.

Ismail Merchant, "Indian Cuisine"
... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:13:51, 26 Apr 2019
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