For starters you get the obligatory chips and salsa. Los Laureles kicks it up and gives you three different salsas to sample. All three have a very smooth, watery consistency.
The salsa verde is tomatillo-based, with fresh, tart, citrusy flavors, but has little discernible heat. Cilantro is a little overwhelmed.
The tomato-based salsa roja boasts a good cilantro flavor. Light on the heat as well, this would be a good salsa for the average American palate and the most kid-friendly of the trio.
My favorite, the avocado-tomatillo salsa, packs a good solid heat, likely from jalapeños, that builds slow and leaves a great tingling afterglow. The avocado gives this thin salsa some creaminess.
For the meal, I ordered the Huevos a la Mexicana: scrambled eggs with chopped tomato, onion and green bell pepper, each veggie representing a color of the Mexican flag. Jalapeños would have been a more welcome alternative to green bells, but as a whole it was a fairly average, acceptable order of scrambled eggs.
Served with frijoles refritos, arroz Mexicana, shredded lettuce, tomato slice and your choice of flour or corn tortillas, it made for a satisfying breakfast. The pinto beans were creamy and had a nice clean, beany flavor. I'm almost positive the beans were cooked with lard, but I would inquire if you visit to be certain.
The rice was fluffy, lightly flavorful, and peppered with bits of carrot and the occasional kernel of corn.
On a lark I finished with a couple of chorizo tacos. Mild savory chorizo, wrapped in a double corn tortilla, topped with chopped onion and cilantro, with lime wedge and radish. Very enjoyable with each bite.
|Photos from the Picasa Web Album: Salsa, eggs and tacos at Los Laureles|