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La Quebradita offers a low-key ambiance that practically reeks of being in Mexico. The homespun space has an especially authentic feel during the daytime, when sunlight streams through wooden blinds onto vividly colored tablecloths; there's also a little outdoor dining patio in front. The restaurant is owned by Ecuadorian native Luis Aguirre, but his cooks are from Mexico, and they fling out fearless taco fillings such as terrific chicharrones (pork rinds) in hot sauce -- hot and crunchy. All the familiar Mexican comestibles are plated here, all at south-of-the-border prices. Don't miss the gordito, a fried tortilla bun stuffed with pork, refried pinto beans, lettuce, tomatoes, and sour cream. The mole sauce is also notable, and on weekends the staff serves an exemplary menudo (beef tripe and hominy stew).
Fergus Henderson's last meal would consist of sea urchins, goat cheese, and dark butter chocolate ice cream (with Muscadet). Nobu Matsuhisa's not-surprising pick for a final feast includes a number of sushi selections capped by a cucumber roll. Daniel Boulud says he'd eat whatever Alain Ducasse would cook for him, and Gordon Ramsay would preface his eternity in Hell with a traditional English roast beef dinner with Yorkshire pudding and gravy. Evidently these well-regarded, well-heeled chefs... More »
One of the things I like about Mexico is that the Eiffel Tower isn't there. Nor is the Colosseum, Big Ben, or any other "must-see" attraction that might distract from a more immediate bonding with the country's present-day culture by which, of... More »
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