The wide range of ratings for this small, family run, restaurant may reflect the unique recipes for some dishes. When most people use the word "authentic" to describe a restaurant, they often mean it holds no surprises. That is not true for La Cocina de la Abuela/Grandma's Kitchen. Many of the recipes are ones grandma learned from her grandma and are not the usual. Everything we had was very pleasing and we felt like we were in the dining room of the best cook in her pueblo. I gave 5 stars because that seems like exactly what they were trying for. It would not get 5 Michelin stars.
The room is about 30' x 40' and uncrowded with 2 tables each for 6, 4, and 2 seats and a long counter running the length of the front with 5 stools. Decor is simple but spotless with hand stitched tablecloths under plastic covers just like my grandma had on her furniture. The back 10'x10' is a prep area. Tortillas are grilled to order and, with slow cooked meats prepared off site, are combined with fresh vegetables. There is no design school presentation going on but very obvious pride of preparation.
We started with 8 oz. pours of sangria which our server said changes depending on the fruits in season and was half mixed fresh fruit juice, half red wine. It was 8 oz. and refreshing but very light compared to the brandy laced versions now popular.
We were given a plate of thick corn chips and two 1oz. bowls of thin liquid, hand ground, jalapeño/tomatillo salsa and a mild red pepper salsa. Both were very pleasant accents for the chips and refilled as needed but much thinner than the thick pico de gallo type salsas now popular.
We started with a medium guacamole which was 6 oz. of freshly prepared, hand ground avocado, lime pulp, minced cilantro and finely chopped tomato. The lime pulp and ample cilantro changed the texture from creamy to pulpy but, after I got over the surprise, was an idea I will adopt.
We followed that with an Elote salad which is served in what at first looks like a typical tortilla salad shell but is crispy fried cheese, another unique idea. It was 2 cups of sliced iceberg lettuce mixed with corn, black beans, diced tomato and onion with a light chipotle chile dressing and sprinkled with crumbled queso fresco.
We next had a chili Nogales, stuffed with a slightly sweet walnut filling, covered in a savory cream sauce and accented with whole cilantro leaves and pomegranate pips to give it the red, white and green of the Mexican flag. It is a traditional dish they serve on Mexican Independence Day.
For the main meal, you first choose a style of tortilla preparation from a list of burrito (grilled, round, flour tortilla), taco (soft, round, corn tortilla), tostada (crisp, round, corn tortilla), huarache ( long oval, soft, corn tortilla), sope (round, thick, soft, corn tortilla) and torta (telera bread). Then you choose a filling from a list of seasoned, slow cooked, beef, pork, chicken, cactus, elote ( corn, black beans, tomato, and onion), chicken salad, and tilapia. We had pork taco which was a fresh 6" corn tortilla with 2 oz citrus seasoned, pulled pork with a diced red onion/habenero salsa and pork burrito which was 1 cup of a mixture of 4 oz pulled pork, rice, beans and diced onion with a citrus marinade.
We finished with a 1/2 cup of fresh mango pudding dressed with fresh mint leaves, chopped walnuts, and strawberry slices.
Service was informed, although some of the recipes are secrets, attentive, friendly and welcoming. Prices seemed very reasonable in this market. Our meal with 2 beers was $54 before tax. read more