Dimitrios was in the mood for a Mexican dinner. Lindo Michoacan turned out to be the perfect choice. The restaurant is nationally known for its outstanding food. The atmosphere is casual and family-friendly; the service is very welcoming.
We started with this guacamole made at our table. The avocado was very flavorful and the spices rounded out the flavors.
The meal proper started with this light tomato soup. Its acid and hint of vinegar gave it a lively brightness.
I ordered cochinita revolcada, a stewed pork dish with a very different flavor than what I typically find in Mexican restaurants. The sauce contains chunks of pineapple that provides a great bite. The result complements both the pork and the spices in the sauce. I really enjoyed my pork, not to mention the handmade tortillas that came with it.
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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