[CH] Boston: Mexican Cuisine -- again!
The Old Bear (oldbear@arctos.com)
Tue, 19 May 1998 23:04:28 -0400
In Chile-Heads Digest, v.4 #423, I wrote:
>Date: Sun, 17 May 1998 17:52:59 -0400
>From: The Old Bear <oldbear@arctos.com>
>Subject: [CH] Boston: Mexican Cuisine at the Forest Cafe
>
>Well, I've mentioned this little neighborhood bar several times and
>decided it was worth passing along the menu. Keep in mind that
>this place is in an urban store-front, about twenty-five feet wide
>and is split down the middle between the "cafe" and a bar. . .
Well, I have been duly chastised by other aficionados of Cambridge's
Forest Cafe for presenting only the basic menu and not the more
exotic speciaties which are featured regularly. A quick trip to
my archives produced the following supplemental menu from one
weekend a while back:
LOS EXPECIALES
------------------
SOUP
----
Sopa Princesa $2.95
Cream of black bean and chipotle chile over tortilla
rajas and Mexican cheese.
Sopa Tarasca $2.95
Traditional tortilla soup from Michoacan with thickened
cream, chicharon, aged cheese and fried chile garnish.
APPETIZERS
----------
Botana De Longaniza $4.95
Smoked mountain-style sausage served with red and green
sauces, Mexican cream and guacamole.
Ejotes $4.95
Fresh green beans pan-cooked with garlic, lime and
coarse ground salt.
Ensalada Cesar $4.25
Traditional Romaine lettuce and garlic crouton salad
with homemade dressing and shaved parmesan.
ENCHILADAS
----------
Enfrijoladas $10.95
Mexican cheese enchiladas baked with a vegetarian
black bean, chipotle chile and hoja santa sauce.
Enchiladas Trotsky $10.95
Blue corn and smoked cheese enchiladas with a Michoacan
tomato sauce, crema Mexicana, fresh and dried cheeses.
Enchiladas Xochitle $11.95
Mexican cheese, fresh and wild mushrooms and fresh
spinach filled corn tortillas, baked with a chile
serrano and fresh cilantro sauce.
ENTREES
-------
Atun Tamulipas $13.95
Pan cooked yellow fin tuna with fresh chile, bacon,
mushrooms, garlic, onion and the most Mexican of
herbs "epazote".
Pescado Con Pipian Verde De Acuyo $13.95
Tonight's catch with a sauce of tomatillo, chile
serrano, roasted pumpkin seeds and the anise-like herb
"Acuyo" known throughout the cooking of Tabasco,
Veracruz and Oaxaca.
Cabrito Enchileno $11.95
Tender goatmeat cooked on the bone in a richly seasoned
chile ancho sauce with northern spices. Served with
fresh pico de gallo, hot tortillas, white rice and a
bowl of our special drunken pinto beans.
Salpicon De Pollo Teracita $11.95
Poached and shredded chicken breast pan-seasonsed with
garlic, onions, black and gold olives, tomatoes,
raisins, almonds, fresh jalapeno, mushrooms, and Mexican
aromatics. Served with fresh guacamole, hot tortillas,
salad garnish, stewed black beans and white rice. From
Puebla.
Tinga Poblana $11.95
From Pueblo with a Oaxacan touch: Poached and pulled
chicken breast pan-sauteed with garlic, onion, chorizo
sausage and smokey chipotle chiles in a light herby
tomato sauce. Served with black beans, white rice, and
salad garnish.
Camarones Con Tequila Y Mango $13.95
Pan-cooked shrimp with fresh jalapeno, mango, papaya
in a gold tequila orange parsley sauce.
Camarones Con La Lola $13.95
Pan-cooked large shrimp with garlic, onion, fresh
chiles, Mexican aromatics, white wine, cracked pepper
and toasted bread crumbs. Served with black beans,
white rice and salad garnish.
Pescado Encacahuatado de Otzimba $13.95
Tonight's catch with a smokey hot peanut sauce
seasoned with clove, cinnamon, and cumin.
And for those who would like a second opinion, see the newspaper
review from the Boston Phoenix on the web at:
<http://www.bostonphoenix.com/alt1/archive/food/reviews/02-22-96/MEXICAN_CUI
SINE.html>
Cheers,
The Old Bear