I Just Want To Eat! 10/12/18 I Just Want To Eat! 10/12/18

Vietnamese lunch at Cyclo in Long Island City

As Jodi has her art studio in Long Island City, we thought it would be a good idea to explore the neighborhood a bit to see what it has to offer and I have to say that there are quite a lot of places there that are worth trying. The latest? Cyclo, a casual Vietnamese restaurant.

Dining room at Cyclo in Long Island City

We went as they opened on a Saturday, the first one to arrived and witnessing the place getting full half an hour later. Here is what we tried:

To start, I ordered their Iced Vietnamese espresso that is coffee drip with condensed milk. I believe, after looking at the shelves, that the coffee if from Café du Monde, the famous New Orleans eatery that is known for their addictive beignets. I patiently waited for the coffee to drip on top of the condensed milk before putting it in the glass, waiting a bit longer for the ice to make its magic. Alright, I made a bit of a mess at that point...Anyway, it was quite good, just a tad sweet as I like it.

Vietnamese espresso at Cyclo in Long Island City

As an appetizer, we went for the fried quail egg wonton, served with a sweet chili sauce. Crunchy, it was quite good, my only regret being that I wished the yolk was runny.

Fried quail egg wonton at Cyclo in Long Island City

At Cyclo, they have a bunch of vegetarian dishes, so it was not a problem for Jodi. She first wanted a banh mi, but finally settled for their Clay pot tofu that had quite a lot of shiitake mushrooms.

Tofu clay pot at Cyclo in Long Island City

On my side I went for the traditional banh mi, made with a crunchy but soft french baguette, Vietnamese ham, ground pork, pâté and lots of cilantro. It was very good, full of flavors and tasted fresh. I added a bit of their chili sauce that was definitely hot!

Traditional banh mi at Cyclo in Long Island City

Last was dessert. I could not resist ordering their banana and sticky rice, that was good but not as expected. There was red bean sauce in it and I thought it did not have enough banana taste.

Banana sticky rice at Cyclo in Long Island City

Despite that, we had a great meal at Cyclo and I would definitely go back there, especially in the winter to try their Pho.

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Cyclo - 551 47Th Avenue, NY 11101

I Just Want To Eat! 10/10/18 I Just Want To Eat! 10/10/18

Celebrating the 100 years of Kaukauna Cheese at Fedora

Last week, I was invited at Fedora, a restaurant in the West Village to celebrate the 100 years of Kaukauna cheese, a company making spreadable cheese. Kaukauna is a city in Wisconsin, approximately 100 miles North of Milwaukee, where the founder, Hubert Fassbender, created a distributing company, which soon became known as South Kaukauna Dairy and eventually Kaukauna Cheese.

Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!

“Fassbender, who also distributed beer, created the iconic spreadable cheese after numerous tavern owners requested something to serve at their bars. Sold in a ceramic crock, Kaukauna Spreadable Cheese was served in fine hotels and supper clubs across Wisconsin and acquired the nickname "Club Cheese." The Kaukauna Klub brand was introduced and copyrighted in 1933.”

It is apparently the number 1 spreadable cheese brand in America, with more than 4,500 tons of Kaukauna Spreadable Cheese sold annually in 3,400+ American retail outlets.

Today, Kaukauna is launching a new product line with no artificial flavors: these cheese balls are proposed in the two most popular flavors, Sharp Cheddar and Port Wine.

Then we got to try some food from Fedora, but just a little as we had to go. Here is what we had:

As a cocktail, I tried their Black Squirrel Old Fashioned that is a recipe inspired by The Voyageur Hotel’s bar in Reedsburg, WI. It was concocted with bourbon, cherry heering, maple and pecan bitters:

Black Squirrel Old Fashioned at Fedora in NYC, NY

West Coast Oysters:

Meat board with quince gelée:

Endive “wedge” salad, made with blue cheese, bacon and ranch dressing:

Tempura cheese curd topped with romesco:

Tempura cheese curd at Fedora in NYC, NY

Deviled eggs with horseradish, trout roe and dill:

Tuna tartare crostini with beets and quinoa:

Tuna tartare crostini at Fedora in NYC, NY

It was a nice evening: I was glad to learn a bit from Kaukauna cheese as well as try Fedora that served us some of the items from their supper menu.

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Fedora - 239 West 4th Street, New York, NY 10014

I Just Want To Eat! 10/8/18 I Just Want To Eat! 10/8/18

The surprising location of Empire Steakhouse

Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!

Last week, I was invited by the Sinanaj Brothers to their outpost of Empire Steakhouse Midtown East, attached to the Kimberly Hotel. That place is impressive: it used to be an Opera house before becoming a club called Versaillles where Edith Piaf, represented in a large painting in the main dining room, performed. Smartly, they kept the spirit of it, setting this place apart from the traditional wood, leather and low light steakhouses. It is a huge place that can accommodate 500 patrons, with a bar dominated by a large selection of domestic and international whiskey, the main dining room with its plush banquettes and large chandelier hanging from a very high dome ceiling, and the back wine room, used for private parties, with its fireplace...displayed on a flat screen. They also have another room upstairs that you can access via the ornate winding staircase, but, unfortunately, I could not see it as there was a party going on there.

Dining room at Empire Steakhouse in NYC, NY

I should also mention the noise level: minimum! For the first time in New York I do not need to scream to be heard. For sure they benefit from the acoustic of the opera house, but still, it is like an incredible thing these days!

Food wise I was there for a treat and regretted not wearing stretch pants. See for yourself:

I started of with a whiskey. I love whiskey and seeing their large selection of close to a 100 different ones, I could not resist. I tried the Oban 14 year, a scotch from the West Highland, that was pretty good, with a nice sweetness.

Scotch Oban 14 y/o at Empire Steakhouse in NYC, NY

Then, came the appetizers. The first one was the crab cake that is always my go to when going to a Steakhouse. It was good, but I wish they use jumbo lump crab, elevating a bit the dish.

Crab cake at Empire Steakhouse in NYC, NY

The second appetizer was the Empire’s hot platter. It was composed of a shrimp scampi, stuffed mushrooms, stuffed clams and crab meat. Good, but might not be the best appetizer to share if you get only one.

Hot platter at Empire Steakhouse in NYC, NY

The last appetizer was what I always expect in a Steakhouse: a slab of bacon. Sold by the slice, it was delicious with their steak sauce, quite decadent.

Then came the steak: the emperors steak for two that is a bit larger than the porterhouse for two, the fillet mignon being replaced by a chateaubriand that is not to be confused with the dish made with a sirloin topped with a reduced sauce. No, in this case, the chateaubriand is a thicker cut from the tenderloin. It came on a hot plate, sizzling and perfectly cooked medium rare. They dry age them on premises for 28 days, making the meat tender, tastier and juicier. All the juice from the plate came straight from the steak: they do not add oil or butter. Jack Sinanaj explained that they reach such perfection by cooking the meat in the broiler for 5 minutes at 900 degrees, slice it, and put it back for a very short period of time in the broiler to heat the plate. I am telling you: that first bite was heaven and I admit that I went mainly for the chateaubriand that was superb.

Emperors steak at Empire Steakhouse in NYC, NY

To accompany the steak, I tried a Pinot Noir from France, a Gerard Bertrand 2016, that was quite smooth and perfect with the meat.

Pinot Noir Gerard Bertrand 2016 at Empire Steakhouse in NYC, NY

The sides were fried onions and a very creamy truffle Mac and cheese, two of my go to dishes when I have steak. I should also mention that, on top of the steak sauce, they have béarnaise sauce, that is not on the menu.

Truffle Mac and cheese at Empire Steakhouse in NYC, NY

Onion rings at Empire Steakhouse in NYC, NY

Last was dessert. They kindly offered a dessert sampler composed of 4 of their house made specialties: the chocolate mousse cake, the tiramisu, the carrot cake and the cheesecake. They were good, but the best was for me the chocolate mousse cake that had a nice Oreo crust.

Dessert sampler at Empire Steakhouse in NYC, NY

Carrot cake at Empire Steakhouse in NYC, NY

Chocolate mousse cake at Empire Steakhouse in NYC, NY

Cheesecake at Empire Steakhouse in NYC, NY

Tiramisu at Empire Steakhouse in NYC, NY

With it, i got a decaf espresso and a sambucca.

Decaf espresso at Empire Steakhouse in NYC, NY

Sambucca at Empire Steakhouse in NYC, NY

I had a good time at Empire Steakhouse: the setting was beautiful, the noise level perfect and the steak amazing. I truly appreciated that I did not have to yell to have a conversation and would point out the service that was courteous, not like some steakhouses where being rude seems to be a custom.

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Empire Steakhouse- 151 East 50th street, New York, NY 10022

I Just Want To Eat! 10/5/18 I Just Want To Eat! 10/5/18

The Musket Room in NYC

I heard for so long about The Musket Room that, in my quest of going to each and every Michelin Star restaurants in the city, I recently stopped by this place that celebrates New Zealand’s cuisine, a cuisine that Chef Matt Lambert, a native of New Zealand, masters perfectly, crafting a menu that is an incredible experience for the eyes and for the taste buds. The place itself has a rustic feel and warmth that can only be disturbed by loud diners who can make the experience painful...

We started the meal with ordering cocktails. Jodi went for one of their non-alcoholic beverages and I admit that I do not recall what it was...Just that she liked it...

Non alcoholic beverage at The Musket Room in NYC

On my side, I could not resist ordering the smoked old fashioned that was very good, the presentation being superb. Your nose, palate and...fingers will definitely remember the smokiness of this wonderful drink.

Smoked old fashioned at The Musket Room in NYC

Menu wise, if you can afford it, go for the tasting that is $95: you will not regret it. And if you are vegetarian, they will accommodate, serving dishes that are definitely not an afterthought. Here is what we had:

First I should talk about their bread that is really good, especially their cheese bread that was very addictive. If they do not give you this one, ask them if they have it! IT is worth trying.

Sourdough bread at The Musket Room in NYC

Powhiri or welcome in Maori. It was composed of three different dishes: the garden herb tart (bottom right), an heirloom tomato gazpacho (top) and a pork rillette with huckleberry jam and a sage short bread. As Jodi is vegetarian, she got a larger portion of the gazpacho that also had herbs, micro greens and cherry tomatoes in it. Everything was very good: the gazpacho was smooth and refreshing, the pork rillette flavorful and the garden herb tart had this nice earthy taste.

Appetizer trio at The Musket Room in NYC

Garden herb tart at The Musket Room in NYC

Kaimoana or seafood in Maori: it was a smoked king salmon with pear, cucumber and peas. This is one of the best salmon I ever had: flakey, it was perfectly cooked.

For Jodi, they prepared a plate of greens:

Papatūānuku, that in Maori tradition is the land. For me, it was a quail with raspberry, bread sauce and roasted onion. It was small, but sublime: cooking quail is tough as slightly overdone and you get a dry piece of bird. This was superbly cooked, the meat being moist.

Jodi got the asparagus with ricotta, flowers and leaves.

The second meat entree was the 50 days dry aged beef that was smothered by a smoked jus (I realized that the table next to us got the same amount of sauce for 2 plates) and served with their ratatouille that was like a deconstructed version of that classic dish. The meat was tender and juicy and definitely did not need that sauce as it could stand on its own. I liked also the ratatouille that was definitely not traditional, but a good addition.

Jodi's dish was the smoked ricotta dumplings with artichokes, mushrooms and truffle: a sublime dish that proves that vegetarian food can be more than an option on a menu.

Smoked ricotta dumplings at The Musket Room in NYC

Ranginui or the sky father in Maori mythology: it was a pre-dessert, made of a compressed watermelon, sheep milk yogurt and a strawberry yuzu. It was a good palate cleanser, the watermelon being less airy than it should as compressed, but still full of water. It was perfect with the acidity of the strawberry yuzu.

Compressed watermelon at The Musket Room in NYC

Then was the dessert: it was a cake made with chocolate, raspberry and black sesame. It was good, but I thought it was not at the same level as the other dishes, although it had a beautiful presentation.

Chocolate cake at The Musket Room in NYC

But it was not the end: they brought us some treat as part of their Ka Kite or see you / god bless. It was composed of mandarin fruit paté, lemon thyme meringue pie, lavender caramel and coconut chocolate. At that point I was really full but could not resist trying each of them that were a nice way to end the meal, my favorite being the mandarin fruit paté that we call in French pate de fruit.

Lemon meringue pie at The Musket Room in NYC

Lavender caramel at The Musket Room in NYC

Coconut chocolate at The Musket Room in NYC

This was a very good meal and we for sure needed a walk after that. The Musket Room is definitely a place to know and I would go back as their menu changes often, hoping that time that it will not be too loud...

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

The Musket Room - 265 Elizabeth Street, New York, NY10012

I Just Want To Eat! 10/3/18 I Just Want To Eat! 10/3/18

American Hall Beer and Arcade

Habanero Blues is no more and has been replaced two weeks ago by American Hall, a beer and arcade joint that can fit up to 600 guests. With the same owners and Chef, American Hall is all about comfort food, beer and fun with its large play room downstairs where people can play darts, pool, foosball or other arcade games for a low price while enjoying some drinks.

Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!

American Hall Beer and Arcade in NYC, NY

Co-owner Willy Reichenbach and Chef Angel at Habanero Blues in NYC,NY

What is great about the arcade room, besides the various games is the art on the wall that they left and that gives a certain atmosphere.

Rules at American Hall Beer and Arcade in NYC, NY

Arcade at American Hall Beer and Arcade in NYC, NY

Pool table at American Hall Beer and Arcade in NYC, NY

Foosball at American Hall Beer and Arcade in NYC, NY

Food wise, American Hall represents very well Americana, offering what you would expect in this type of restaurant: burgers, wings, meatloaf, ribs, etc. But with a good selection of dishes for vegetarians. Here is what we tried:

Beer, Bourbon, and BBQ, a cocktail made with Maker's Mark Bourbon, Jack Honey, Shock-top Citrus Ale, BBQ sauce:

Beer, Bourbon and BBQ cocktail at American Hall Beer and Arcade in NYC, NY

Guacamole and chips: it might not be American, but Americans love it. Funny enough, I know lots of French people who never had guacamole before coming to this country and it might have been here that I also tried it. Not that I never had avocado before, but my mom used to use it in salads or with…sugar! The guac at American Hall was freshly made, with little chunks of avocado, as I like it, and well seasoned.

Guacamole at American Hall Beer and Arcade in NYC, NY

Tortilla chips at American Hall Beer and Arcade in NYC, NY

Cali Cauliflower or fried cauliflower served with a chipotle remoulade. Slightly crispy, this was delicious. When I think that when I was a kid I did not really like cauliflower when cooked…

Fried cauliflower at American Hall Beer and Arcade in NYC, NY

Chicken wings: so they propose several kinds of them and I was lucky enough to get a sampler. There was:

Buffalo wings,
Garlic Parmesan (one of my favorites),
Mango habanero (more sweet than spicy),
Dry rubbed (a bit too much rub on it),
Peanut Butter and Jelly: served with a spicy grape jelly, this was a great fusion of two classic American dishes. And I found it successful, although I wished the peanut butter sauce was thicker.

Chicken wings at American Hall Beer and Arcade in NYC, NY

Dry rubbed wings at American Hall Beer and Arcade in NYC, NY

Garlic and parmesan wings at American Hall Beer and Arcade in NYC, NY

Peanut butter and jelly wings at American Hall Beer and Arcade in NYC, NY

Buffalo wings at American Hall Beer and Arcade in NYC, NY

Mango habanero wings at American Hall Beer and Arcade in NYC, NY

Veggie burger: the Impossible Burger. Yes, the patty is from Impossible Foods and would satisfy any vegetarian who misses the taste of meat. It was good but slightly overcooked and Jodi regretted not having asked for cheese on top, and the ratio bread / patty was in favor of the bread. Still, a very good alternative if you do not eat meat.

Impossible burger at American Hall Beer and Arcade in NYC, NY

On my side, I chose the Mac and cheese burger that was decadent and sublime: the meat was perfectly cooked, juicy and the Mac and Cheese was delicious, creamy with a nice smokiness from the bacon.

Mac and cheese burger at American Hall Beer and Arcade in NYC, NY

Wild Willy’s Chili, Willy Reichenbach’s own recipe, mainly made of ground pork and beef chuck (i.e. very few beans) and topped with cheddar cheese, sour cream and scallion. They accompany the chili with saltines that are in fact pretty good with it.

Chili at American Hall Beer and Arcade in NYC, NY

Of course, we could not leave without trying their desserts and got two that are classic American desserts: a vanilla milk shake, and a cookie. The vanilla milk shake was perfectly made, not too thick, served with a large straw, so you do not have to make too much effort to drink it.

Milkshake at American Hall Beer and Arcade in NYC, NY

The cookie, called the Toll House Cookie, was served in a skillet with vanilla ice cream. Gooey and chewy, it was really decadent.

Cookie at American Hall Beer and Arcade in NYC, NY

We left American Hall with a well deserved walk after all of that food. I like the concept that is more about an all American comfort food hall than a political statement. It is fun and good, so what more to ask?

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

American Hall - 29 W 36th St New York, NY 10018

I Just Want To Eat! 10/2/18 I Just Want To Eat! 10/2/18

Recipe: Vegetarian Chili

A while back, I published a recipe of vegetarian chili, made with tofu. Since then, I discovered a meatless product at Trader Joe’s (I am not paid for this nor was I asked by this company to promote their product!) that really looks like ground beef and has the same texture, but is made with soy.

Here is my recipe that was inspired from childhood memories:

Time: 5 minutes preparation and 1 hour cooking

Ingredients for 5 servings

2 package of meat-less beef
2 cans of tomato sauce (I use unsalted tomato sauce - cans of 15 oz)
2 (15 oz) cans of red beans
1/2 cup olive oil
1 table spoon minced garlic or 3 garlic cloves minced
1 table spoon chili powder
1/2 table spoon of Ancho chili powder
1/4 table spoon of cayenne pepper powder

Preparation:

In a cooking pot, put the olive oil and garlic on medium heat. Cook the garlic for two minutes after sizzling. Then, add the meatless beef and stir with a spoon to break it as it comes compact, like a brick. Although the meatless beef is pre-cooked, cook it for 5 minutes with the garlic. Then, add the beans, tomato sauce and spices. Do not add salt: the meatless beef has already enough sodium in it. Know that, to neutralize some of the tomato sauce acidity, some people add a small cube of sugar.

Step 1: cook meatless chili with the garlic

Step 2: add the tomato sauce, beans and spices

Cooking:

Cook for 1 hour on low heat.

Et voila! Serve with cheese (I often use a Mexican blend), sour cream and guacamole.

Bon appétit!

If you like this post, the photos or the blog, please feel free to share it or post a comment! Merci!

I Just Want To Eat! 10/1/18 I Just Want To Eat! 10/1/18

Burger competition at Saxon+Parole

It’s been a while since we wanted to go to Saxon+Parole to try their burgers. Especially their vegetarian burger that is called the “impossible burger”, a plant based patty supposed to taste like meat. Are we there in the future? I do not know but I have seen more and more places proposing the beef like patty from Impossible Foods. The secret? Well still a secret but they provide some clues on how they can come close to meat, per their website:

Protein: wheat protein and potato protein deliver that meaty chew and essential nutrition.
Flavor: turns out the key to craveable flavor is the same molecule that makes meat a great source of iron: heme (I looked up for what it is but sorry, I do not have a PhD).
Fat: coconut oil and a dash of soy. It’s what’s give the impossible burger that fatty juicy sizzle.
Binders: to bring it all together we use konjac and xanthan, common ingredients in Chefs’kitchens.

So here we are, Jodi with the impossible burger, served with a mushroom purée, roasted oyster mushrooms, sherry onions and truffle cream.

Impossible burger at Saxon+Parole in NYC, NY

On my side, the Saxon burger, made with dry aged beef, Pennsylvania Harvati cheese, maple bacon and a fried egg or what I would call “a heart attack on a plate).

Signature burger at Saxon+Parole in NYC, NY

I started with the beef burger that was really good: juicy, tasting like meat (I always mention this because some restaurants put too much seasoning that overpowers the whole thing), with the egg yolk adding some smoothness to it. Definitely a good burger. Then, I tried the Impossible burger. Was it good? Yes. Dis it taste like meat? Very slightly. The texture was there, it was moist and not juicy like a good patty would be. Considering you have toppings with it as well as the bread you could be fooled to think it is meat though.

Creamy corn gratin at Saxon+Parole in NYC, NY

The cheeseburger was served with french fries that were pretty good and we also ordered some superb creamy corn gratin topped by an arugula pesto. I washed all of this down with their Manhattan on tap that is a cocktail made with their own whisky distilled in Kentucky (well I guess I should call it bourbon then).

Housemade whiskey at Saxon+Parole in NYC, NY

For dessert, we had S’mores, made à la Saxon+Parole with a warm chocolate pudding, Graham cracker, marshmallows and a whisky barrel smoke to keep the whisky theme alive. Delicious, it was a good way to end a fantastic and surprising meal.

Now you may wonder if the Impossible Burger convinced me. Yes, a bit: this is a good alternative to meat if you dine in a vegetarian restaurant and want something as comforting as a burger, but the taste is not as delicious as a good meat patty as far as I am concerned. It can also be a good substitute for converted vegetarians who miss the taste of meat they had before though...It is worth trying in all cases!

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Saxon+Parole - 316 Bowery, New York, NY 10012

I Just Want To Eat! 9/25/18 I Just Want To Eat! 9/25/18

Recipe: Ratatouille

Ratatouille is a Provencal dish that originated in Nice, in the South of France. Needless to say that this dish became popular after the Disney movie of the same name and it is now not uncommon to see it on menus in New York. Comforting, this is the kind of dish where every family has its own recipe. Some cook the vegetables separately. others together. Even the way the vegetables are cut can differ, some preferring them grossly cut and others, like myself, small. Know that it has to cook for a long time and you will surely get a fantastic smell in your apartment.

You can eat it as a side with chicken for instance, the ratatouille being just warm, or with a nice bread, like you would it a paté.

Here is my recipe that was inspired from childhood memories:

Time: 30 minutes preparation and 3 hours cooking

Ingredients for 6 servings

4 zucchini
1 eggplant
3 peppers (I use yellow peppers for their sweetness)
1/2 cup olive oil
1 table spoon minced garlic or 3 garlic cloves minced
1 table spoon thyme
2 bay leaves
1 tea spoon of salt

Preparation of the vegetables:

Cut the peppers, eggplant and zucchini in small pieces. Note that I always remove the skin from the eggplant when making ratatouille.

Cooking:

In a large pan, put the olive oil, garlic and vegetables: do not worry if the vegetables overflow a bit the pan as they will reduce during the cooking process. Start cooking at medium heat and when you hear it sizzling, lower to low heat.

After an hour, put the thyme, bay leaves and salt. Continue cooking for 2 more hours on low heat.

Ratatouille - after an hour, add the herbs

Bon appétit!

If you like this post, the photos or the blog, please feel free to share it or post a comment! Merci!

I Just Want To Eat! 9/24/18 I Just Want To Eat! 9/24/18

Sexy Tacos Dirty Cash in Harlem

We were in Harlem for an event when we saw Sexy Taco Dirty Cash. Those who think that it is a Mexican version of Hooters, you will be disappointed. No, it is just a restaurant with an interesting menu. Corails for instance have creative names that fit the theme: Thai me up (with Thai tea - my first choice, but unfortunately they ran out of Thai tea), Dirty Ole’Man (my second choice, but again, they did not have one of the ingredients) or the Victors Secret. As I was set finally on having a drink with Scotch, I settled for the Penicilin #3. Quite good, it was made with lemon and yuzu that gave a refreshing citrusy taste.

Penicillin cocktail at Sexy Tacos Dirty Cash in Harlem

We then started with the guacamole. Homemade, it was just ok: I prefer when there are chunks of avocado and I found it a bit watery, probably because they put it on top of salsa...

Guacamole and chips at Sexy Tacos Dirty Cash in Harlem

Then, we hesitated between the tacos and the burritos. Their burritos are not your classic ones. For instance, they have one with Butter chicken (Indian) and another one with gochujang salsa roja (Korean). They also offer pressed burritos (Zapatos). Finally, Jodi chose their mushroom tacos, made with Mexican cream, tarragon, truffle oil, croutons and goat cheese. It was pretty good and tasty even if the color of the dish was not so appealing.

Mushroom tacos at Sexy Tacos Dirty Cash in Harlem

I decided to try their fish tacos made with with fried codfish, Chipotle remoulade and a cabbage slaw. Simple, i truly appreciated that it was not filled with ton of iceberg lettuce. it looked appetizing and I loved the purple color of the slaw. I loved that taco: the fish was crispy, perfectly cooked and not soggy.

Fish tacos at Sexy Tacos Dirty Cash in Harlem

Last was dessert. They had chocolate mousse and tres leches. We ordered the latter. Funny enough, the waiter looked at me as if I was nuts when I asked him if they made it there...They do not. It was good but a bit too dense. Still a good way to end the meal.

Tres leches at Sexy Tacos Dirty Cash in Harlem

Overall the food was good, but I was not wowed by the place. Still, if you are in Harlem and want to eat Mexican food, it is a fun spot.

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Sexy Taco Dirty Cash - 161 Malcolm X Blvd, New York, NY 10026