Dos Caminos is a hip Mexican restaurant with locations in Las Vegas, Florida, and New York. This ultra stylish and modern restaurant has a full brunch, lunch, and dinner menu (also a special menu for restaurant week).
Advantages: Every table gets unlimited tortilla chips, guacamole, and 3 types of dipping sauces.
Disadvantages: Brunch ends at 4, so if you want the lunch menu you have to wait :(
Best Bang for your Buck
-Dos Enchiladas $18
~Featured in the picture above. Get anything on the menu and its bound to taste heavenly and most dishes come with a side order of rice (amazingly good).
Author's cocktail: Frozen Traditional Marguirita
Food for thought* Go for brunch and receive one free cold beverage (including alcohol) and one free hot beverage. Most places that offer free alcoholic beverages water down the drinks but not Dos Caminos!
Guacamole Recipe (Courtesy of Dos Caminos)
This recipe may be doubled as many times as you like.
2 tablespoons finely chopped cilantro leaves
2 teaspoons finely chopped white onion
2 teaspoons minced jalapeño or Serrano chilies, seeds and membranes removed, if desired
1/2 teaspoon Kosher salt
2 large ripe avocados, preferably California Haas, peeled and seeded
2 tablespoons cored, seeded, and finely chopped plum tomatoes (1 small tomato)
2 teaspoons freshly squeezed lime juice
In a medium size bowl, use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion, 1 teaspoon of minced chile, and 1/2 teaspoon salt together against the bottom of the bowl.
Add the avocados and gently mash them with a fork until chunky-smooth. Fold the remaining cilantro, onion, and chile into the mixture. Stir in tomatoes and lime juice, taste to adjust the seasonings, and serve with a basket of warm corn tortilla chips.
Add some “add-ons”
SIDEBAR: DRESSING UP YOUR GUACAMOLE
Lobster Guacamole
1lb whole lobster or 4 oz lobster meat
(steam, cool and pick meat from lobster and rough chop)
Japanese pickled ginger works well for a garnish.
Chipotle-goat cheese guacamole
4 ounces crumbled goat cheese
2 tablespoons chopped canned chipotle chilies
Mango Guacamole
1 large ripe mango peeled seeded and diced
(any fruit will work, fresh berries, seedless grapes, papaya for example)
Artichoke guacamole with toasted pinenuts
1 cup marinated artichoke hearts chopped
1/4 cup toasted pine nuts
No comments:
Post a Comment