Skip to main content

For My 38th Birthday Dinner: “Calexico”


I wasn’t sure what I wanted to do to celebrate my birthday. I knew I wanted a good meal and a low key celebration that also felt special. By the time my actual birthday rolled around I knew I would be going on a mini vacay to Philadelphia with some family members, so on my actual birthday I just needed a good birthday dinner. After a few Google searches I found what I was looking for: Calexico.

I had never heard about this restaurant before but once I did and did some research, I knew this was a place I had to try. Mexican food has long been a favorite of mine, so much that I spent my 34th birthday at Javelina in NYC.  

I am always on the hunt for a good burrito which is how Dos Toros ended up on my annual to do list.  

Calexico’s menu had all the ingredients for a happy birthday: margaritas, guacamole, and burritos. I was sold. 

Though I had never heard of it, clearly it was a popular place.



Named for a small town on the border of California and Mexico where the family behind it are from, the restaurant first got its start as a mobile operation via a street cart in Downtown Manhattan. Now there are nine locations including a street cart in Soho. There are also locations as typical as the East Village and surprising as Bahrain. I visited their Park Slope restaurant.


By the time I sat down I already knew what I was ordering but I still took time to read the menu. Don’t ask me why.


I immediately ordered a strawberry margarita and promptly made it vanish. Soon another one was on its way. This is my way of telling you that this it is by far the best margarita I have EVER had. There were chunks of fresh fruit at the bottom and it was the perfect balance of sweet and salty without being too strong. 




As for the appetizers I went traditional with an order of guacamole and chips while my father decided to try the Brussel sprouts. I have never seen them on any other Mexican restaurant menu and while they were good I wasn’t really in the mood to eat more than one or two. My father on the other hand devoured them. My focus was on trying to get as much of the guacamole down my throat without actually licking the bowl. Once again the best I ever had.



For an entree I ordered the chicken burrito. My mother orderer the steak tacos and my father ordered the fried chicken tacos. Both really enjoyed their meals. I took only a few bites of my meal because after those two drinks and a full basket of chips and guac I was beyond full. Later on that night I ate one half of my burrito and finished the second half the next day. 



The burrito was large and in charge and very enjoyable. While I have to be honest, it was not the best I ever had, it was quite good and I would happily order it again. Although if I had the chance I am feeling like I would be happy with a drink and trying the smoked queso dip. Or maybe the steak tacos, they are lingering in my mind’s eye and the portion was a bit smaller - allows more room for dip!

Overall I had a great night and I was pleased with my selection. I really loved how charming the decor was and how friendly the staff was. Despite not being able to make reservations I only waited a few moments for a table. It was the perfect amount of turn over AKA checked all of my boxes.

There is no celebration that a perfectly crafted margarita and delicious bowl of guac shouldn’t be a part of.

For More Information:





Comments

  1. Wonderful article, which you have shared here about the lunch cafe. Your article is very interesting and I am impressed by the details that you have shared in this post. Thank you so much. lunch cafe Maumee

    ReplyDelete

Post a Comment

Popular posts from this blog

For Find Out Friday - Why Do Emery Boards Make My Skin Crawl?

You know that sound a fingernail makes when it scratches against a chalkboard?  You know that feeling the sound of that action gives you? I, like most people, hate that sound.  I instantly feel like scrunching my shoulders up to my neck and closing my eyes.  I feel the exact same way when I am using an emery board to file my nails. This annoying sensation has a name: “grima” which is Spanish for disgust or uneasiness. This term basically describes any feeling of being displeased, annoyed, or dissatisfied someone or something.  It is a feeling that psychologists are starting to pay more attention to as it relates to our other emotions.  Emery boards are traditionally made with cardboard that has small grains of sand adhered to them. It is the sandpaper that I believe makes me filled with grima.  According to studies that are being done around the world, it is not just the feeling that we associate with certain things like nails on a chalkboard or by using emery boards

For the Perfect Appetizer Dinner: “Morgan’s Brooklyn Barbecue”

Have you ever gone out to eat and wished that you just ordered a bunch of appetizers?  I have.  It is actually my preferred way to eat. I like to get a taste of a bunch of different things rather than one big plate. I am much more interested in the kinds of foods we eat as appetizers versus lunch or dinner. Desserts hardly ever register on my radar. At the beginning of this year, right before I was set to release my annual to do list , I stumbled upon a photo of the most beautiful plate of brisket nachos I have ever seen. I instantly wanted them. Naturally the establishment behind said nachos, Morgans Brooklyn Barbecue, earned a spot on my list. The week leading up to my visit all I could think about was “would those nachos be my entire meal or just my appetizer”? Sure I love all kinds of barbecue food: the ribs, the brisket, pulled pork, and don’t even get me started on those sides!! Any restaurant that serves mac and cheese, corn bread, and creamed spinach us

For Find Out Friday - How Do You Milk An Almond?

Despite my affinity for cheese and other dairy products, occasionally (actually a few times a week) I like to go dairy-free.  During those times I rely heavily on my favorite brand of almond milk, as seen in the picture above.  Though I know there is no dairy in this product, I constantly wonder: “how does one milk an almond”? Logically I am aware that no actually “milking” is taking place.  I also know that almond milk can be made at home, although I have zero interest in attempting to make it despite my love of spending time in my kitchen. So, what is the actual process?  How long does it take?  When / where / who was the first to successful develop this product? When talking about this kind of “milk” what we are really talking about is plant juices that resemble and can be used in the same ways as dairy milk. Plant like juice has been described as milk since about 1200 A.D. The first mentions can be found in a Baghdadi cookbook in the thirteenth