Who Cooks the Best Quail
Looking to devour some quail with a good red wine. Any recommendations? Preferably Valley but I will travel over the hill to the westside.
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The Oaxacan Ancestran Black Mole (quail topped with traditional black mole) at Moles La Tia deserves serious consideration. The quail itself, having deep roots in Oaxacan cuisine, was deftly prepared - flavorful, tender and yet pleasantly chewy. The rich black mole added an element of depth and complexity resulting in a dish that was at once substantial and commendable. Solid in all respects.
You will have to BYOB since Moles La Tia serves no alcohol whatsoever. The libation lover in me was indeed well pacified by a tall glass of their delicious jugo de cucumber. In addition, the horchata is among the best I’ve ever had.
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Osteria Mozza has a very good quail in pancetta with radicchio and sage honey--though I prefer the guinea hen there if I am in a fowl mood. The quail fry at Animal is outrageous but might be more of a white wine version. Josie also has a delicious grilled quail appetizer that is wrapped in bacon.
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