Mi Lindo Report (long)
Mi Lindo it was, thank you.
We ordered the Platillo Mi Lindo (Polcanes, Empanadas, Panuchos, Salbutes, Tamales, Flautas and Chilindritas.), the Poc-Chuc, the Relleno Negro and the Escabeche de Pavo.
I wanted the Platillo because it had a tasting sample of a lot of the items on the menu. The small tamales made with spinach in the dough and chopped eggs in the center (according to Syre: Brazo de Reina (Ka Xu Nan) one of the few meatless items on the menu. It was described as Hard boiled egg, pumpkin seeds and tomato wrapped in special dough with spinach.) were more interesting to look at than the taste. But they were still good, mild in flavor, nice masa texture, with a kind of creamy egg mixture inside. Didnt notice tomato or pumpkin seed, but that doesnt mean they werent there. I'd like to order the larger plate with all the fixins next time.
Empanadas were nice, plump, well browned, with a filling of shredded something (maybe beef). The flautas were ok, made more special though with a topping of crema and perhaps cotija cheese. There were two smallish deep fried things that were filled with lima beans and 4 mini-tostadas with handmade tortillas, shredded chicken and cabbage, fresh tomato and a slice of avocado. The tostadas were delish, and the stars of the Platillo, especially with the smoky table salsa (the milder).
Then there were a couple of flattish tamale-looking things that were also good, but not great. Truthfully, save for subtle differences (and the outstanding tostadas), they all tasted about the same. However! they were all good toothsome, interesting to look at, unusual ingredients, fresh flavors and a great value. The Platillo is a meal in itself and would be perfect for sampling a variety of tastes and textures, at a good price ($10), for a quick, not too filling meal.
My partner had the Relleno Negro, which was a good amount of shredded turkey, a pile of dark, chopped turkey (might have been organ meat), two thick slices of black ground turkey sausage with an egg in the center, all floating in a rather brothy, black mole. They served more mole on the side.
The mole was nice, subtle, smoky and quite spicy. I was expecting a chile relleno, to be honest, and a mole that was much thicker. But, it was full of fresh turkey flavor and the sausage was deep, earthy, and yummy.
Our birthday guest ordered the Escabeche de Pavo. Another large plate with what was called white sauce, which actually was another brothy, brownish soup with the same set up as the mole - shredded turkey, chopped organ (?) meat, and (lighter colored) sausage slices. Delicious. Not as spicy.
We each had Melon. The chips were fresh. The dark table salsa was wonderful. The habanero salsa was VERY hot. The hot, fresh, handmade tortillas were superb and we got LOTS of them.
The service was polite, attentive (though at times hovering) and patient (pretty strong language barrier).
All in all a definite keeper. If youve never explored Yucateco food, please go. A worthy hound adventure, to be sure.
Mi Lindo Yucatan
401 Valencia (at 15th)
Oh, and we topped this culinary exploration with a trip to Mitchells (embarrassingly my first time ever!) for fabulous ice cream. Flavors we tried: Buco (young coconut incredible!!); Mexican Chocolate (dark, rich, cinnamony, sinful); Dulce de Leche (a new flavor, apparently, and completely fabulous); and I had to order the Halo Halo which had five or six flavors in it, including jackfruit, Ube (purple yam), and sweet bean. What a treasure that place is.
re: jen maiser
Thanks. Well, shoot. I won't be able to make it for Sunday. The two of us are stealing away for a romantic V-Day weekend in Pt. Reyes. If it were me, my chowself would make the extra trip down and back again. Alas, I've married a wonderful person whose passions lie with things other than food. And one of MY passions is supporting his passions.
Have a great time. I will be returning to Mi Lindo very soon.