In the mood for a final dose of Mexican food on my trip, I headed for the Rio Grande Cafe for an enjoyable meal.
The restaurant is located in the classic Denver and Rio Grande Western train station. The beautiful decor is mostly original.
The meal started, of course with chips and salsa. The salsa featured large chunks of nicely firm, rich tomato that gave little bursts of tomato sweet/tart as well as a nice texture.
For my main course, I ordered carnitas. The meat was tender, moist, and flavorful. I would have enjoyed just a few crunchy bits, though. The refried beans were rich and comforting. Overall, a very nice meal.
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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