Skip to main content

Alpharetta: Adoba Taqueria

Adobo is one of those sorts of places you take the family to in the evening to unwind.  The decor is what seems to be the default for mid-range restaurants in Alpharetta, namely brick.  As I was leaving, the musician was setting up, which is a nice activity for a Friday evening.

The taqueria tag in the name is somewhat misleading.  This isn't a casual, fast food place, but a full restaurant with plated meals.  They also have more than just Mexican food, so there should be choices to satisfy a variety of tastes.

The salsa was pretty good.  It had some bits of pepper in it that had real bite, but was mild enough overall to satisfy most people.  I ordered one of my standard Mexican dishes, the chicken mole, for my main course.  The chicken itself arrived in fairly small, relatively artless pieces.  The sauce didn't have much of an identity.  Overall, I think this is a good place to take it easy some evening but that's primarily due to the atmosphere.

Adobo Taqueria on Urbanspoon

Comments

Post a Comment

Popular posts from this blog

Eating Around Georgia Tech: Ecco

Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...

DCA: Cava Mezze Grill

Cava is a DC area chain with light Mediterranean food. Saibal encouraged me to try lunch at their airport location and I was very happy with the experience. I ordered falafel on SuperSalad with assorted other toppings. The falafel was tasty. The SuperSalad was light, flavorful, and very easy to eat. Overall, a healthy and enjoyable lunch, something you can't always say about airport eating.

Pressure Cooker Candied Ginger

I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...