Wednesday, September 16, 2015

Hasta luego, Malo.

A quartet of tacos at Malo, from left: Chile-marinated Portobello with queso fresco, guacamole, salsa roja offers a mature meaty flavor; Chile Relleno, a battered, fried poblano stuffed with cheese, with shredded cabbage, and salsa roja is a vegetal festival; Carne Molida with grilled ground beef, shredded cheddar, and salsa roja is a homey as it gets, gringo style; Chorizo featuring spicy ground pork with tomatillo salsa is savory but not overly seasoned.

Drunken Nachos: Tortilla chips, pico de gallo, pickled jalapeños, Malo queso, black beans, guacamole, shredded cheddar, and chipotle crema, plus an optional choice of meats: carne molida, chorizo, grilled chicken breast, and skirt steak. On left with carne molida, chorizo on the right.

Left, enjoying a Surly Hell. The Salsa Chile Árbol, center, is the heat I seek, with an unexpected sweetness to boot. Right, Guacamole the way I like it: naked.

An epic-sized Quesadilla with shredded cheese blend, sautéed bell peppers, and caramelized onion, served with corn salsa, guacamole, and sour cream. The corn salsa is good enough to be a side dish.

Left, Chorizo Y Corn Queso with sweet corn, tomato, chorizo, and roasted cotija cheese. Makes tortilla chips happy! On right, Tot'chos with Malo's housemade tater tots, with queso, carne molida, cheddar, pico de gallo, pickled jalapenos, and chipotle crema. An impressive and unique appetizer.

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