Tamayo is located across the street from the University of Colorado Denver campus, which makes it an ideal place for a meeting-and-a-meal. Cathy and I started off with the regular guacamole, which had a great creamy texture and buttery richness.
Cathy ordered the special tacos, which happened to be pork carnitas.
I ordered the straight pork carnitas, which was served with a little avocado, ricotta, and black bean. The meat was perfectly tender and moist. The effect of the layers of the presentation was like unwrapping a gift.
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)
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