We began the evening with Guacomole prepared fresh at our table side and served with home made chips. The Guacamole was miles better than the ersatz dip one usually finds in other so-called authentic Mexican restaurants.
David and I followed this with homemade soups, Chicken Noodle & Vegetable Soup for me and Black Bean Soup for him. They were fresh and delicious. With these dishes we drank a superb German Riesling from the Mosel-Sarr that David brought along, 2011 Selbach-Oster - Zeltinger Schlossberg Riesling Kabinett. Kabinett designated wines usually contain the least amount of sugar and therefore are preferred by those, like myself, who prefer a drier wine as opposed to a sweeter one. This bottle drank with finesse and elegance and had a monster finish. It is available for $22 (ridiculous bargain) at 56º Wine, Bernardsville, NJ.
The other was 2008 Olivier Horiot Rosé Des Riceys “En Valingrain” a superb Rosé wine from the town of Les Riceys, in the southern-most part of the Champagne region of France, the Côte des Bar in the Aube department. This is an incredible single-vineyard (Valingrain) Rosé made from 100% Pinot Noir that possessed terrific acidity, balance and complexity on the palate. A bit pricey for a Rosé at $42 a bottle, it is well worth it. Crush Wine & Spirits, NYC.
For entrées our wives both ordered one of the evening's specials, Camarones (Shrimp) with Mangoes and Plantains. Both nodded in agreement that the dish was a beautifully prepared and a wonderful combination of ingredients and flavors.
David and I opted for Chile Rellenos. Mine was the more traditional type, a Polbano Pepper stuffed with Ground Beef, and served with rice, beans, lettuce and guacamole. It was simply delicious. The pepper was perfectly cooked and the filling was moist and full of flavor.
David selected the Chili Relleno Special, Chile Relleno Ne Nogada, which on this night was a Poblano pepper, stuffed with pork, nuts and fruits and topped with pomegranate seeds and served with black beans and rice. He was as enthusiastic with his dish as I was with mine.