My friend and I had tickets to see Hugh Jackman in the Broadway show, The River. We stopped at this cute little Mexican place, Toloache, right in front of the theater to get a little guac and a glass of virgin mojito before the show. It was a happening place and we barely squeezed ourselves through the crowds to get to the bar. #TheaterDinningNYC
Toloache is a plant or “a psychoactive, hallucinogenic preparation made from the plant.” Let’s see if their food has the same psychoactive impact on us.
Tradicional, Mild Guacamole: Avocado, tomato, onion, cilantro, serrano. This guacamole was almost divine. It is as good as the one from Salvation Tacos. It was chunky, smooth, and creamy.
Sopa de Tortilla: Tomato & guajillo soup, crispy tortilla Chihuahua cheese, crema, avocado. The tomato-based soup used lots of guajillo chili to give it a kick. The tortilla added the crunchy texture and the avocado added the smooth. I was very happy to have this soup during such a cold February night. Nicely balanced.
Here is the virgin mojito. 🙂 Now I won’t fall asleep in the theater.
Hugh Jackman commanded in The River. The show was existentialist in nature and discussed love in a futile and depressing manner. It is not a show one sees with a date or a significant other. Glad I went with a girlfriend instead. As it turned out, the food at Toloache, not Hugh Jackman, was the highlight of my evening. I would recommend this little place for NYC theater dining.
This experience took place at
251 W 50th St
New York, NY 10019
On November 10th, 2014, I went into the City to have dinner with a friend. My friend introduced me to Salvation Taco which is located inside the POD 39 Hotel and is run by the Michelin starred chef April Bloomfield and her partner Ken Friedman. This is an interesting restaurant and my experience that night was extremely memorable. Salvation Taco features a menu with international influences where the worlds collide in the form of tacos! Can you say #KimchiAndTaco?
We walked in without a reservation and were immediately seated at a high table. What a nice surprise for a busy restaurant on a Monday night. The atmosphere was vibrant and easy-going. The guacamole and chips came soon after we ordered drinks. The guacamole was fresh; it tasted like the inside of an avocado mushed-up. 🙂 You can see the mush in the photo, can’t you?
We ordered Korean BBQ with pickled daikon, marinated kimchi & furikake. This really knocked the ball out of the park. This is the Korean BBQ in a cast iron pan. The meat is done exactly how it should be done. It was perfect.
These are the side dishes to go with the BBQ. First vertical column on right from bottom to the top are kimchi, daikon, and scallions. Second column are seaweed/furikake and Korean spicy sauce. All are great additions to making the Taco.
Now we wrapped up all the goodies inside these small pieces of tacos. Really yummy and fulfilling. Tacos were warm and soft. Lots of love went into making the tacos. I felt loved.
In full disclosure, I had never liked Mexican food and Salvation Taco converted a non-believer that night. This is my very first post on the Mexican cuisine. Because of how everything was so well put together and how easily Korean BBQ and Asian ingredients worked into the Mexican tacos, it was impossible to not love it. This is where the worlds collided for me and felt like a perfect dance at the end of the night. I think this is the beginning of something very nice.
This experience took place at
145 E 39th Street
between 3rd Avenue and Lexington,
inside the POD 39 Hotel.
New York, NY