3,400,000 Margaritas and Still Going Strong!

Tuesday, June 23, 2009

Everyone has a Mama, but not everyone has a "Mama" like Fernando's Tequila Bar and Restaurant. That's because Executive Chef Carmen Gonzalez is the matriarch of the twenty-five year old Mexican joint and has been in the industry for forty-five years. Carmen, affectionately known as "Mama" by the regulars and her kitchen staff, is married to husband Fernando and together have made their restaurant a mainstay for authentic Mexican regional cuisine.

Like most Mexican restaurants, Fernando's menu consists of traditional items such as burritos, tacos, quesadillas, enchiladas and fajitas. Two dishes that are special to Fernando's are the Chicken Oaxaca (a boneless chicken breast cooked in a paper bag) and Grilled Rainbow Trout (topped with garlic and cucumber). The ceviche ixtapa appetizer stood out, but the queso fundido needs some work. What really makes Fernando's hop are their signature hand-blended margaritas specially prepared by Fernando himself. Fresh fruits and their secret family recipe may have contributed to Fernando's selling more than 3,400,000 margaritas over the past twenty-five years. The atmosphere definitely feels like a friendly neighborhood spot and is great for families.

Fernando's, located at 3450 N. Lincoln Ave in the Lakeview area, will celebrate 25 years on July 22nd. Food samplings, a mariachi band, and tequlia samplings will highlight some of the festivities. For more information call (773) 477-6930. Also check out www.efete.net for more dining options and watch Fete Select TV to get an inside look at the newest and hottes restaurants in Chicago.

Labels: authentic cuisine, chicago dining, chicago restaurants, dc crenshaw, Fernando's, fete select tv, lakeview, mexican cuisine, tequila bar

"About Last Night..." Gia finds Beaches & Margaritas

Tuesday, May 26, 2009

FRESH and TASTY was all that came to mind after my first sip of the Adobo Margarita made with 100% Blue Agave tequila, and the guacamole prepared tableside at Adobo Grill on Wells. Still sporting the sun and sand from crushing the volleyball at North Ave Beach all day, it was time to sit back and take that first, and perhaps most dangerous sip of this famous Margarita. Not much of a tequila fan (unless done in shots...much later in the evening) I was hesitant, but curious about the taste of this potent concoction.  My lips were smacking after the first sip. Our waiter had me at "Blue, as in Agave"...not sure how the evening would go I simply motioned "keep em coming".   

Adobo Grill was hopping.  The red and orange walls were vibrating and the artwork and lighting were brilliant and inviting.  An avid art fan, I especially appreciated the Frida Kahlo portrait hung at the bar.  But I digress....

The guacamole was bursting with fresh lime and cilantro, and the chips were served with four different salsas, each with distinct flavors.  An entree with both a unique and robust flavor was Arrachera Adobada, which is grilled flank steak in a tomato based sauce with refried beans, grilled tomatoes and onions.  All dishes come with homemade tortillas so anything can be wrapped and devoured.  The entire meal had a common theme of lime, cilantro and the juiciest of tomatoes and smoky flavors.  Another smart choice was Cochinita Pibil, which was marinated pork roast in a banana leaf, with black beans and a Mexican BBQ sauce...mmmmm tangy.

Indeed those Margaritas kept coming and though I was still dusting off sand, it was time to put that Blue Agave to good use and get a little Salsa going....sans the date if he couldn't keep up!

Adobo Grill is located at 1610 N. Wells St. 312.266.7999 or 2005 W. Division St. 773.252.1834

Labels: blue agave tequila, dating and dining, mexican cuisine

The Real Mole Deal in Logan Square

Wednesday, December 24, 2008

Let's face it, there are a lot of restaurants in Chicago that feature Mexican cuisine, but there are only a handful that really, really stand out.

You can place the new Logan Square eatery Real Tenochtitlan (2451 N. Milwaukee Ave.) in the standout category. Let's say it together: Re-AHL-teh-NOCH-tee-tlahn.

Executive Chef Geno Bahena's specialty is mole sauce. Mole literally means "concoction" and describes a whole genre of sauces. Mole is complex to make and also represents the tradition of Mexican cooking. There are seven classic moles from a southern Mexico region called Oaxaca by which all moles are categorized.

Bahena features a different mole each night of the week, and they include, Amarillo, Manchamanteles, Verde, Chichilo, Rojo Coloradito, and Negro.

The menu is filled with a combination of traditional and specialty dishes that will make your meal memorable. Real Tenochtitlan credits the quality and authenticity of their dishes to the use of harvested fresh local organic ingredients.

Appetizers such as the Sopes Surtidos -- corn masa boats with a sampler of fillings like chicken, plantains, and black beans with chorizo, are a great way to get your meal started.

Memorable specialty entrees include a Natural Black Angus trater steak, a Chilean sea bass dish and a Sugar River Farm baby rack of lamb. I had the Negro specialty mole, which is considered the king of moles. Spicy and sweet the Negro mole contains over 28 ingredients that gives it a nice thickness and an intense flavor.

Skipping dessert here is not an option. The 10 desserts range from Mexican bread pudding and key lime pie, to buttered crepes and a warm individual pumpkin cake.

The restaurant is BYOB, which is another great reason to enjoy this restaurant during this challenging economy. The environment compliments the more upscale Mexican cuisine, and they have a separate dining room for private parties.

Take my word for it: Real Tenochtitlan is the real deal.

Labels: byob, chef geno bahena, chicago dining, chicago restaurants, dc crenshaw, fete chicago, fete select tv, logan square, mexican cuisine, mole sauce, real tenochtitlan