Xena Posted June 21, 2018 Report Share Posted June 21, 2018 2 hours ago, Ian Greenwood said: There was no attempt to troll , sow discord or “diss “ ...I just stated that a series of events, in my opinion resulted in an unethical business decision . It’s an opinion that’s all.. As to the various “ newbie “ comments , coincidentally it’s ten years ago today we began building our house . Yes, there was an attempt to troll or sow discord. Had you left out “... but l probably wouldn’t have posted...however unfortunately it seems it will be me against “the group “ again. But that’s never really been an issue for me , and it is another rainy day” and “Of course that’s just me.. So please go ahead and enjoy...... slings and arrows....no big deal” I would have bought your disclaimer of not trolling or sowing discord. You place a chip on your shoulder and invite others to please knock it off thus proving there is a group against poor, lone you. And, of course you are such an outlier that “the group”will fling slings and arrows at you because it is so threatened by your opinion. Link to comment Share on other sites More sharing options...
kam Posted June 21, 2018 Report Share Posted June 21, 2018 Thank you, Xena. To some - attention is attention - negative, positive, it is all the same. Best for all of us to not feed the "hungry ghost" among us. Link to comment Share on other sites More sharing options...
Lexy Posted June 21, 2018 Report Share Posted June 21, 2018 Xena--Could there be an up side here? We haven't had such an entertainingly obnoxious, highly pleased with himself expert-in-his-field in a long time, who cleverly uses our responses to let us know Who He Is/was, on either side of the border. We should enjoy this special person as fun, fun, fun. Not before a meal, of course. That wouldn't work digestion-wise. Lexy w Link to comment Share on other sites More sharing options...
rafterbr Posted June 21, 2018 Report Share Posted June 21, 2018 Speaking of Mexican dishes. Many years ago on my first trip to Mexico,, I saw chili and cheese on the menu at a restaurant. Coming from Oklahoma I like chili carne with cheese and onion on top. When I got my order it was chili peppers in a cheese sauce. I decided in the future I had better make sure I knew what I was ordering. Link to comment Share on other sites More sharing options...
Bisbee Gal Posted June 21, 2018 Report Share Posted June 21, 2018 13 hours ago, gringal said: Have either you or Bisbee Gal seen the rest of the menu? Much more interesting choices than what I had. Frankly, I was going for one of the cheaper lunch items on this exploratory visit. Since another poster appointed me as the official defender of "all things Bobby", I'll describe the burger as shown on the actual menu, which I have a copy of: "Mexican Burger: Ground beef, bacon, lettuce, tomato, avocado, grilled onions and sweet peppers, Monterey Jack cheese, salsa, and served with a black bean salad". Doesn't sound like anyone else's burger to me. As far as calling the menu "Mexican Modern", I suspect this is a victory of imagination over reality, but I really don't care as long as the food is good. It's worthwhile to note that in designing any menu for a local, mostly expat customer base, no restaurant owner in his right mind would go for the authentic super hot and spicy part of Mexican cuisine. There are exceptions to all things, but these potential diners are a bunch of gringos who mostly aren't up to the really hot stuff.😋 His menu is on his FB page. Before he opened his early posts at FB were all about serving Modern Mexican food....he even cited references to what he sought to achieve for those unfamiliar with Modern Mexican cuisine. MM is a sophisticated take on traditional foods and there are many restaurants serving it in CDMX (Pujol set the standard) and in SMA (Jacinto 1930, Aperi, Nomada)....we have been to quite a few of them. We were looking forward to having one here. However as Bobby's menu evolved, he stopped talking about MM and his FB page abandoned its focus to MM. His food may be perfectly fine but it is not the cuisine he originally said he would serve. Link to comment Share on other sites More sharing options...
gringal Posted June 21, 2018 Author Report Share Posted June 21, 2018 Bisbee Gal, I Googled "Mexican Modern cuisine" and drew a blank. Could you please explain how it differs from regular Mexican cuisine a bit beyond "MM is a sophisticated take on traditional foods". Maybe give an example? I'm puzzled, curious and doubt that I'll have the opportunity to try those restaurants you named. Since I'm not a Facebooker, I didn't see the build up to the opening or the menu before going to the place. Link to comment Share on other sites More sharing options...
Bisbee Gal Posted June 21, 2018 Report Share Posted June 21, 2018 https://www.nytimes.com/2017/05/16/dining/modern-mexican-food-steps-into-the-spotlight.html https://la.eater.com/2017/4/13/15133710/restaurant-critics-modern-mexican-cuisine-los-angeles http://www.laweekly.com/restaurants/our-favorite-modern-mexican-restaurants-in-la-8406987 https://www.independent.co.uk/life-style/food-and-drink/modern-mexican-steps-into-the-spotlight-a7755306.html https://edition.cnn.com/travel/article/enrique-olvera-mexico-city/index.html Link to comment Share on other sites More sharing options...
gringal Posted June 21, 2018 Author Report Share Posted June 21, 2018 Thank you for the references. I am wondering why my Google search didn't find any of them. I read all of them and gathered that "Modern Mexican" is using non-traditional ingredients in regional specialties, with the emphasis on freshness and artistic presentation. Having spent most of my life enjoying California's version of Mexican cuisine, I was quite disappointed in the "Mexican food" available in Mexico, but see hope in the innovations. Looking at Bobby's menu, I see a somewhat scaled back version of the Modern Mexican trend, such as: "Fresh artichoke stuffed with jumbo shrimp and deviled crab, topped with a Mexican tarragon mustard sauce with a side of drawn butter". In other words, fresh from the cook's imagination.😉 Sounds interesting, especially if he can use Salinas valley artichokes, which are far better than any Mexican sourced ones I've found. Whether this type of dish qualifies as "Modern Mexican" is perhaps in the mind of the diner. But as usual, my judgment will be based on my taste buds' response.😋 Link to comment Share on other sites More sharing options...
ComputerGuy Posted June 21, 2018 Report Share Posted June 21, 2018 Just as importantly, "modern Mexican" uses typical regional ingredients in unusual ways. If you can get it, NETFLIX has a series called Somebody Feed Phil. Episode 6 is Mexico City, and is a wonderful journey through Mexican food, from street tacos to the revival of hand-made corn tortillas at upscale restaurants by young entrepeneurs, to some dazzling ideas of Mexican plates kicked up several notches. Also can be found on the torrent sites. In fact, it's great to watch this unassuming TV producer get his mind blown in locations all over the world. He also had a series called I'll Have What Phil's Having. (With the fed cutbacks in entertainment funding, PBS had to give up the show, and it too moved to Netflix.) What we are discussing as "modern Mexico" will be easily discernable by its presentation and uniqueness. The artichoke dish mentioned may indeed be unique and delicious, but it (to me) is not an upscale twist on anything Mexican I have seen. Perhaps his inclusion of Mexican tarragon, which I've never heard of. However, that being said, it sounds delicious, and if Bobby can present these kinds of dishes at a consistent level of quality, then let's go for it. Link to comment Share on other sites More sharing options...
Tiny Posted June 21, 2018 Report Share Posted June 21, 2018 To me, "freshness" is a couple pieces of greens on top and some fruit on the plate. I guess traditional cooking uses old stale ingredients. "Presentation" is small portions and sauce on the plate, instead of on the food. That will be an extra $20.00 USD for the meal. Link to comment Share on other sites More sharing options...
ComputerGuy Posted June 21, 2018 Report Share Posted June 21, 2018 I recall an upscale restaurant in a tourist town on Lake Ontario near Brockville. Four servers per table. White china; silver flatware. SIX peas came on the plate with my miniature portion of lamb: nouvelle cuisine in those days. Link to comment Share on other sites More sharing options...
Mainecoons Posted June 21, 2018 Report Share Posted June 21, 2018 I'll bet the check wasn't miniature however. Link to comment Share on other sites More sharing options...
AngusMactavish Posted June 21, 2018 Report Share Posted June 21, 2018 4 hours ago, ComputerGuy said: The artichoke dish mentioned may indeed be unique and delicious, but it (to me) is not an upscale twist on anything Mexican I have seen. Mexican chorizo and rice-stuffed artichokes © Karen Hursh Graber, 2015 http://www.mexconnect.com/articles/4234-artichoke-season-a-mexican-springtime-treat Link to comment Share on other sites More sharing options...
gringal Posted June 21, 2018 Author Report Share Posted June 21, 2018 9 minutes ago, AngusMactavish said: Mexican chorizo and rice-stuffed artichokes © Karen Hursh Graber, 2015 http://www.mexconnect.com/articles/4234-artichoke-season-a-mexican-springtime-treat Guess that's the WORD! Link to comment Share on other sites More sharing options...
AngusMactavish Posted June 21, 2018 Report Share Posted June 21, 2018 2 minutes ago, gringal said: Guess that's the WORD! Link to comment Share on other sites More sharing options...
ComputerGuy Posted June 21, 2018 Report Share Posted June 21, 2018 Beautiful. Filled with chorizo, decidely a Mexican thing. Artichokes? Not considered uniquely Mexican. Link to comment Share on other sites More sharing options...
ComputerGuy Posted June 21, 2018 Report Share Posted June 21, 2018 El Sope with octopus. Cancun. Cutting edge. Definitely mexico modern. Link to comment Share on other sites More sharing options...
gringal Posted June 21, 2018 Author Report Share Posted June 21, 2018 The artful octopus shown definitely doesn't get my glands salivating like the artichoke did, but in any case, this is getting beyond my foodie credentials. On a practical level, a restaurant owner that wants to survive in the competitive environment this area is becoming needs to feature dishes that will win friends and influence the locals. Appealing to the foodiest of foodies would put it into a rarefied category where there are not likely enough people to keep the doors open for long. On that note, I must point out that one of the most long term popular restaurants in town is Tango. The parking situation is terrible; the food offerings are pedestrian and the atmosphere noisy. Ordinary or not, the food is good and the customers come back for more. So, draw your own conclusions about what level of sophistication makes peso sense.😉 IMHO, Bobby's menu offerings are just about right to attract the locals who would like something a little different, but nothing on the bleeding edge. Authentic Mexican Modern? Does it really matter? Link to comment Share on other sites More sharing options...
ComputerGuy Posted June 21, 2018 Report Share Posted June 21, 2018 Only because he said it does. Link to comment Share on other sites More sharing options...
gringal Posted June 21, 2018 Author Report Share Posted June 21, 2018 8 minutes ago, ComputerGuy said: Only because he said it does. I think you're holding this man up to a more demanding standard than is warranted by the reality of the case. I see it as "Mexican Modern Lite" to please a local audience. Why so harsh? . Link to comment Share on other sites More sharing options...
Bisbee Gal Posted June 21, 2018 Report Share Posted June 21, 2018 This is what he promises at his FB page. This is Page One of Menu.....what is Mexico Modern, Contemporary, Evolutionary (his words) about any of these items?? It's false advertising. He is claiming a cuisine that is as he says, one of the "hottest culinary trends in both Mexico and the US." But he is not delivering on it....he is not doing the heavy lifting that is required to produce what he claims his restaurant is all about. Link to comment Share on other sites More sharing options...
gringal Posted June 21, 2018 Author Report Share Posted June 21, 2018 Ultimately, you will all be voting with your feet and patronizing this restaurant....or not. IMO, this topic is collapsing of its own weight, so adios, all.🖖 Link to comment Share on other sites More sharing options...
Bisbee Gal Posted June 21, 2018 Report Share Posted June 21, 2018 If you can't stand the heat...... Link to comment Share on other sites More sharing options...
Tiny Posted June 21, 2018 Report Share Posted June 21, 2018 4 hours ago, AngusMactavish said: Mexican chorizo and rice-stuffed artichokes © Karen Hursh Graber, 2015 http://www.mexconnect.com/articles/4234-artichoke-season-a-mexican-springtime-treat That looks like home cooking. Link to comment Share on other sites More sharing options...
gringal Posted June 21, 2018 Author Report Share Posted June 21, 2018 51 minutes ago, Bisbee Gal said: If you can't stand the heat...... The heat is not the problem. It's the mind sets. Link to comment Share on other sites More sharing options...
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