Description
At the second Anepalco’s dinner is served. And it’s then that Danny Godinez starts to really crack his knuckles and show you that Mexi-French cuisine isn’t monopolized by Richard Sandoval’s Raya at The Ritz. Baguettes are served with guajillo chile butter and dessert is from a roster of crepes that, of course, includes one with Nutella and banana. The single best dish has to be a pan-sautéed tilapia where Godinez turns a bargain fish into something as delicate as seabass. Everything you require from a French restaurant fish dish is present, from the coveted crispy sear of the flesh, to a silken potato puree, to a lick-the-plate good serrano beurre blanc an accomplished saucier would sell his soul to produce.
