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😒 3/5 - Imagine a cooking competition, but judged by regular people
By 👻 @Mark T., 01/10/2023 3:00 am
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Imagine a cooking competition, but judged by regular people who may eliminate a dish because of a disdain for sour cream (or something). I try to avoid deducting stars for personal preference, which makes writing balanced reviews tricky. This was the case with the Al Pastor Tacos. I tried the Jalapeño Calamari, Tacos Al Pastor, and a virgin Margarita (requested as not too sweet). Chips and salsa were also served to start. The chips were nothing to write home about, and they seemed like they were out of a bag and lacked even salt. The salsa offered some redemption. While it wasn't chunky as I prefer, I will give them points for the salsa being delightfully peppery! The Jalapeño Calamari was excellent! It was cooked to perfection, and the squid wasn't rubbery! The breading was very crisp and had a pleasant level of heat. The Chipotle aioli was enjoyable and added a lovely creaminess and additional savoriness. It did take a little of the edge off the heat, interestingly. Meanwhile, while I liked the jicama as an ingredient, its use as a garnish in this dish felt out of place. Calamari is finger food, and julienned jicama is not; do I grab a ton of matchsticks and devour them that way? I'm on a first date here! I want to seem like a gentleman, not a barbarian. Finally, there's the question of the fried jalapeños the menu claimed would make an appearance, and they did not. There were instead three slices of fresh (uncooked) pepper, and that's it. With this dish, word of advice (and I make no claim this originates in the mind of greatness). Combine the jicama, jalapeño, and maybe another ingredient (or two) into a side salad or slaw. The Tacos Al Pastor is where this review starts to get hairy for me. Before I break out the stocks and pillory the poor chef, let me share some positives. First, they do not skimp on meat. The amount of pork is just right, not so much they overflow, not so little it seems like a condiment. Second, points for authenticity with the tacos being topped with just onion and cilantro. Third, I enjoyed the rice and beans. The rice was cooked perfectly, and the beans though mashed, had terrific flavor and texture. However, here comes leading the chef to the stocks. This is where I try to be lenient as it applies to stars: If I were to condense my issue with the tacos into a sentence: they lack 'oomph.' The pork seemed more braised (together with pineapple). This could be a 'me' thing as I am not a fan of braised meat. However, braised or not, the flavors of both protein and pineapple seemed muted. As for texture, it was somewhere between tender and tough. Same thing with moisture, not dry, but not what I call moist either. Now, I realize pork is not inherently a tender or moist meat, yet this preparation still left some to be desired. If I can suggest one change (without redoing the pork), it is to add a crema or other sauce, preferably with a touch of heat). When it comes to the [not too sweet] virgin margaritas, these were, as the server described them, "Fancy lemonade." While these were enjoyable, they landed on the bill at $10. Mocktails are in a grey area in terms of price... I get why they wouldn't cost as much as coke, and they should be cheaper than their alcoholic cousins. However, whereas most margaritas are $12, ten bucks for "fancy lemonade" seems excessive. Finally, there is the service. Our server was kind, knowledgeable, and had a cheerful demeanor. However, I found the overall service slow, and I could have been more attentive. While the Jalapeño Calamari was excellent, the rest of the meal and the service left some to be desired. It might be a good place for a bevy and some apps, but I don't feel a draw to return for a sit-down dinner.
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