Mod Mex Momocho

I consider myself very fortunate to live in the city that Momocho calls home.  The fact that I live just a couple blocks away makes it an even better fortune for me.  Still, sometimes when one is so near a place like Momocho, it is easy to take it for granted.  A recent Slow Food event there reminded me  not to fall into that complacent attitude.

Chef Eric Williams is serving food at Momocho that is unlike anywhere else in the city--and he serves it in a hip yet welcoming setting with good service, excellent beverages, and consistently inventive and delicious food.

My recent dinner there featured a starter of two kinds of guacamole (I have never had better in a restaurant than I consistently have at Momocho), one goat cheese and the other garlic and blue cheese.  Both were their usual excellent selves.  I always try to be careful not to eat too much of these lest I have no room for the rest of my dinner.  I rarely succeed in my attempts at self-constraint.

My beverage choices were also two standbys in my usual Momocho order.  I started with the classic margarita and then moved to the wonderfully refreshing, taste-of-summer in a glass, cucumber margarita with a tingly chili salt on the rim.  They go down way too easy, again challenging the self-restraint genes that are weak in my family's pool.

For my main course I went with the new pork and rice blood sausage taquito, which was very tasty if perhaps just a bit too much cheesed-over.  Mrs. Epicure scored the big winner with the new calamari taquito--absolutely stellar.  Balanced, tender and light enough to enjoy the whole serving without feeling weighed down.

As the weather warms, Momocho will get even harder to get into.  It is advisable to make reservations, especially if you want to sit on the patio.  With the sun beaming down or the warm evening air surrounding you, Momocho is a place to be thankful for.

Comments

[Plays With Food]

We were also there Monday and enjoyed a fabulous dinner. I agree with everything you wrote - and now I have to get back there and try the Calamari Taquito (I had the pork chop mole with tamale dumplings - oh my goodness good!). Bravo Chef Williams and crew!

[Cleveland Epicure]

Thanks for reading and the comments. Your photo collage of the evenings offerings captured the visuals very nicely--I can almost smell and taste everything all over again! http://funplayingwithfood.blogspot.com/