Skip to main content

MANZANILLA : BAJA CALIFORNIA NORTE RESTAURANT MAKES PELLEGRINO'S TOP 50 IN LATIN AMERICA














Manzanilla: Enjoying Straightforward Seafood Near a Baja Bay



By Joshua Lurie | August 16, 2011








Manzanilla
Teniete Azueta 139
Ensenada, B.C., Mexico
011 52 646 175 7073














Date of Visit: June 16, 2011








After a long day of experiencing intensive back-to-back-to-back-to-back-to-back cooking demos at Congreso Ensenada Gastronómica, it was obvious where the after party would be, at Manzanilla, a funky restaurant from Benito Molina and chef-wife Solange that celebrates local seafood on a side street near the harbor.






Street Gourmet LA founder Bill Esparza once again led us down that path, as he did in 2009, during an epic introduction to Baja.







The Molinas are some of the best-known chefs in Baja. He previously worked at the Four Seasons in Mexico City and she attended culinary school in Charlotte before they became restaurateurs and TV stars in Mexico.



 The couple currently owns two restaurants: Manzanilla in Ensenada, and Silvestre, a campestre in Valle Del Guadalupe. 



Unfortunately, Muelle Tres recently changed hands, so it will no longer be possible to enjoy their renditions of seafood dishes and ceviche.






Unfortunately, the two dishes that the couple prepared at Congreso Ensenada Gastronomia weren’t on the menu: shelled clams with black beans and Iberico pork fat – which Benito Molina described as a “Combinacion de mar y tierra increible” (incredible combination of sea and land); or the sardines with rigatoni and chile-rich tomato sauce. 



Still, we found plenty of hearty, relatively straightforward and flavorful dishes. So did a number of Mexico’s top chefs, many of whom presented at Congreso Ensenada Gastronómica, filled a table near the bar during our visit, including Tabasco’s Aquiles Chavez and Oaxaca’s Alejandro Ruiz.







We sat the wood bar, surrounded by plenty of art, pink lamp chandeliers, banquettes and mirrors. 


Out back, Manzanilla hosts a fenced-in patio with a tree and chairs.






We received an Amuse Bouche of estofado de lengua de res estilo Oaxaca (Oaxaca-style beef tongue stewed) with chile colorado and black beans and garnished with fragrant avocado leaves.







Ostiones (90 pesos ~ $7.50) a las brasas con mantequilla de estragon con chiles consisted of plump, sweet grilled oysters served on the half shell, bathed in tarragon butter, with the shells firmly planted in a bed of dark roasted salt.






Abulon (100 pesos) frito con perejil salsa de soja y gengibre read better on the page than it tasted on my tongue. They lightly breaded and fried strips of local abalone, but they were fairly dry. Still, the dish did find some redemption with crispy fried parsley leaves and gingered soy sauce.







Tiradito (140 pesos) de pescado con jengibre, chile serrano y salsa de soya worked out even better, featuring firm pink rocote (rockfish) with big flavor thanks to a dressing of soy sauce, Serrano chile, minced ginger and chives.








Pescado (160 pesos) del dia con pure de garbanzos, chayotea y acelgas turned out to be the showstopper, juicy sheets of pink-fleshed rocote with well-seasoned, crisped skin, salted chard, firm squash cubes and rustic “hummus” minus the tahini.






Desserts were simple but enjoyable. My pick was fluffy pumpkin mousse (50 pesos) drizzled with piloncillo (brown sugar syrup) and crumbled gingersnap cookies, which disappeared in an instant.




Cascada (70 pesos) was less exciting, but still a good version of molten chocolate cake served on a jagged marble slab, dusted with powdered sugar and featuring cascading dark chocolate, as predicted by the name, which translates from Spanish as waterfall.




On my previous visit to Manzanilla in 2009, we only managed to try a couple dishes, and when a restaurant serves such high-quality seafood, that’s clearly unacceptable. 



Now if we can only get our hands on some more sardines next time.






http://foodgps.com/manzanilla-ensenada-mexico-2011/


Popular posts from this blog

MEET MELANIA TRUMP: The 5'11" supermodel married to Donald Trump

Aly Weisman, INSIDER

Sep. 2, 2015, 3:28 PM 











Chip Somodevilla/Getty Images







While Donald Trump loves to be the center of media attention, his third and current wife, Melania Trump, is a bit more camera shy.










The Slovenian-born model keeps a lower profile than her husband, doing philanthropy work, raising their son, working on a jewelry collection with QVC, and creating a $150-an-ounce caviar moisturizer.




With Trump on the campaign trail, Melania has stoically stood by his side.




But who exactly is Melania and where did she come from? Learn about Trump's other half here ...





Melania Knauss was born April 26, 1970, in Slovenia.




Wikimedia/Getty







The 5'11" brunette began her modeling career at 16, and signed with a modeling agency in Milan at 18.



Chris Hondros/Newsmakers via Getty









She took a break from modeling to get her degree in design and architecture at the University of Ljubljana in Slovenia.








Wikimedia/Getty

Source: MelaniaTrump.com









But after graduating, her modeling career took off and Me…

THE MOST SOUGHT AFTER MANGOES IN THE WORLD ....

While "Flavor" is very subjective, and each country that grows mangoes is very nationalistic, these are the mango varieties that are the most sought after around the world because of sweetnesss (Brix) and demand.

The Chaunsa has a Brix rating in the 22 degree level which is unheard of!
Carabao claims to be the sweetest mango in the world and was able to register this in the Guiness book of world records.
Perhaps it is time for a GLOBAL taste test ???





In alphabetical order by Country....










India




Alphonso





Alphonso (mango)
From Wikipedia, the free encyclopedia








Alphonso (हापुस Haapoos in Marathi, હાફુસ in Gujarati, ಆಪೂಸ್ Aapoos in Kannada) is a mango cultivar that is considered by many[who?] to be one of the best in terms of sweetness, richness and flavor. 


It has considerable shelf life of a week after it is ripe making it exportable. 

It is also one of the most expensive kinds of mango and is grown mainly in Kokan region of western India.

 It is in season April through May and the fruit wei…

INDIA 2016 : Mango production in state likely to take a hit this year

TNN | May 22, 2016, 12.32 PM IST






Mangaluru: Vagaries of nature is expected to take a toll on the production of King of Fruits - Mango - in Karnataka this year. A combination of failure of pre-monsoon showers at the flowering and growth stage and spike in temperature in mango growing belt of the state is expected to limit the total production of mango to an estimated 12 lakh tonnes in the current season as against 14 lakh tonnes in the last calendar year.



However, the good news for fruit lovers is that this could see price of mangoes across varieties decrease marginally by 2-3%. This is mainly on account of 'import' of the fruit from other mango-growing states in India, said M Kamalakshi Rajanna, chairperson, Karnataka State Mango Development and Marketing Corporation Ltd.




Karnataka is the third largest mango-growing state in India after Uttar Pradesh and Maharashtra.



Inaugurating a two-day Vasanthotsava organized by Shivarama Karantha Pilikula Nisargadhama and the Corporation at P…