Tag Archives: guacamole

California Pizza Kitchen, South Shore Plaza, Braintree

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After a productive evening of shopping and gift hunting, it was time for a break. It has been some time since we last dined at CPK, but fondly remember enjoying California Pizza Kitchen’s honey wheat pizza crusts. The menu has since evolved including more salad variations and global tapas or individual serving plates.

We started with a glass of mango limeade ($3.00), which was tangy, sweet and very refreshing. We definitely indulged in the complimentary refills.

Upon our request, we noshed on some fluffy bread and packaged butter.

My friend seemed to really enjoy the Korean BBQ steak tacos with marinated steak, crunchy napa cabbage and romaine. The onions, scallions, cilantro, spicy chili sauce and sesame seeds provided an additional layer of flavor to the corn tortilla tacos ($5.50).

She also tried the Mediterranean plate which was a individual portion of creamy Tuscan white bean hummus, feta topped with extra virgin olive oil and a Greek salad, served with traditional pizza-pita bread ($4.75). Half way through the hummus and salad, we ran out of pita and upon our request our server brought out more pita.

One of our favorites of the evening was CPK’s classic mac and cheese fried with panko and served on creamy cheese sauce ($4.00).

According to our server, the Original chopped salad is very popular and was served with salami, turkey breast, basil, tomatoes and mozzarella topped with scallions and served with mustard-parmesan vinaigrette for $9.75.

The other favorite salad at the restaurant, the Original BBQ chicken chopped salad with sweet corn, black beans, jicama, cilantro, basil, tortilla strips and monterey jack tossed in homemade herb ranch dressing. The tender bbq chicken was topped with chopped tomatoes scallions and the generous half size portion was $10.

Our other favorite of the evening as white corn guacamole and chips. The guacamole was really special and was filled with creamy avocado, sweet white corn, black beans, jicama, scallions, bell pepper, cilantro and serrano peppers ($4.00). We would have been happy ordering another portion.

Throughout the evening we had extra wait time to ask for refills and ask questions of our server. CPK seemed understaffed because there were several times in which the kitchen staff, dressed in their whites brought out our plates versus our own server.

Overall, we were pleasantly surprised by the new menu and if we were shopping at the SSP Braintree again, we would stop by.

California Pizza Kitchen on Urbanspoon

Rosa Mexicano, Seaport, Boston

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The first Rosa Mexicano was open in 1984 and restaurant fifteen recently opened in Boston’s Seaport area. The Mexican chain franchise are mostly based in New York, D.C., Miami and LA and entrees are priced at $15 to $30.  We are surprised there is another new Mexican restaurant at the waterfront, given the fairly new introductions of Temazcal (BMH’s review of Temazcal Tequila Cantina) and Papagayo.

Featured at the front of the restaurant entrance were Rosa Mexicano products including salsa and a cookbook.

We enjoyed the funky tiled art which was featured throughout the dining room.

The dining room was spacious and we felt the restaurant was a well oiled machine. There were several servers ready and on hand, constantly checking in and refilling water.

We particularly liked the blue titled back splash.

We shared an order of the Guacamole en Molcajete which was prepared table side. The guacamole was served with two salsas and tortillas and served 2-3 people for a $14 per order. We really enjoyed the two salsas, especially the green tomatillo salsa and wish we had more. The guacamole itself was fresh, however missed a bit of acidity.

Our elote order came with three grilled  corn “on” the cob smothered in crema, chile and cheese, presented on a banana leaf for $ 5. The corn was fresh, however again, the corn was missing some acidity. The corn was covered in chile and cheese, however there was a missing layer of flavor. We prefer Toro’s elote to all the Mexican corn we have sampled in Boston.

If we were in the Seaport area and wanted to try Rosa Mexicano for a proper meal, we would try the Pescado de Baja Line-caught crispy local fish, jalapeño tartar sauce ($16.50), Queso Fundido Melted Chihuahua cheese served in a cast iron skillet ($9.75), and for dessert sample the Churros en Bolsa Traditional Mexican doughnuts served with three dipping sauces: chocolate, caramel and raspberry guajillo ($7.50).

Rosa Mexicano on Urbanspoon

Cocktails: Zocalo Mexican Grill, Back Bay, Boston

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Zocalo’s food is always tasty and satisfying, but it also has a fantastic bar. As a result, we had to have a quick drink before our dinner plans. I have been to Zocolo a multitude of times. BMH review of Zocalo Cucina, Revisited, Revisited Again. As well as Ole Mexican Grill, BMH reviews of Ole Mexican Grill, Revisited. It never disappoints.

Zocalo’s colorful and intriguing artwork

Our friends enjoyed a full pitcher of the red mango sangria ($21.95), complimentary salsa and prepared fresh to order guacamole ($9.95). They said the sangria was really delicious and some of the best salsa in Boston.

I enjoyed a frozen raspberry Zocalo margarita with El Jimador Silver Tequila, Fresh Lime Juice and Citronge by Patron $9.95. I thought it was a mighty good one, smooth, icy and lightly sweet.

Zocalo Cocina Mexicana, Back Bay, Boston

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Zocalo has become one of my standard go to for Mexican fare. As a result, this will be my third review, second visit in a group, but fifth time patroning. The service is consistently attentive, the manager/owner is always present and the restaurant seems to be full every evening I have been there. The menu features tortilla soup and ensaladas, corn masa items including tamales and flautas.

The dining space has artwork, dangling lights, silver orbs and sleek, wooden planks on the ceiling. The atmosphere is very colorful, eye-catching and I especially like the Latin music.

Zocalo Margarita and the neon green lit bar

On the brick walls rest several colorful little pigs. For the holidays, red santa hats adorn their heads.A grapefruit juice with a twist of lime and a Zocalo Margarita El Jimador Silver Tequila, Fresh Lime Juice and Citronge by Patron for $9.25.The fresh made guacamole with avocado, lime, tomato, onion, cilantro and spices are served with crispy corn tortillas and is a must get for $9.90. It definitely is made with love. I spotted one of the preparers dancing with passion to the music as he was mixing the guacamole. The complimentary salsa is also pretty tasty. I couldn’t stop eating it and I’m pretty sure our group asked for several refills. The guacamole is smooth, lightly spiced and flavorful.I had the Baja-style tacos with beer-battered fish or shrimp tacos, with pickled cabbage, cilantro pesto, chipotle mayonnaise, toasted black sesame seeds on handmade corn tortillas for $9.95. I liked the lightly sweet green salsa dipping sauce and the mayo and pesto on top of the tacos. I would get these again.I tried the Quesadillas Mexicana at Ole Mexican Grill, Somerville and could not help but get the Mexico City-style corn masa turnovers, stuffed with chile poblano, pickled jalapenos, and Oaxaca cheese. The quesadillas were served with refried beans and chile pasilla for $9.95. The pocket of crispy masa is filled with a great warm chili cheese f illing and the Oaxaca cheese and jalapeno is just to addictive. This is my favorite dish by far at Ole and Zocalo.I also enjoy Zocalo’s chile rellenos, roasted poblano chiles: one stuffed with mixed Mexican cheeses, spinach, raisins and toasted almonds; the other with braised pork. The chiles are served on a roasted tomato sauce with plantains and Mexican rice for $19.95. The plantains were caramelized and creamy, I loved them.

The cheese and spinach oozed out with every bite.

Two guys in our party enjoyed the Chicken Tacos al carbon, ‘fajita style’ tacos. Soft flour or corn tortillas, cheese stuffed poblano peppers, two salsas, frijoles charros, guacamole and sour cream, chicken breast with chile guajillo adobo marinade and grilled onions for $22.95.

Finally for dessert, we all tried the tres leches. The milk soaked cake with lightly sweetened whip cream and fruit was tasty, but something seemed missing, maybe more liqueur?

Overall, a great dining experience.  I definitely would like to try the three queso fundido, enchiladas and I’ll have to come back for the Mexican style quesadilla turnovers.Zocalo Cocina Mexicana on Urbanspoon

Roasted Acorn Squash with Lime Vinaigrette

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For sometime I brainstormed how I can use two acorn squashes from Riverland Farm. After sifting through some recipes I resolved to make a soup and tasty with lime. Inspired by Gourmet and Smitten Kitchen, I made a roasted slices of acorn squash with a nice lime dressing. It was as if I substituted out the avocado flavor in guacamole and added squash instead. I really like the crispy edges of the squash so next time I’ll make the slices thinner and roast them longer.


Adapted from Smitten Kitchen and Gourmet, October 2006

Makes 4 servings

  • 1 acorn squash
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons olive oil
  • 1 garlic clove
  • 1 1/2 tablespoons fresh lime juice, or to taste
  • 2 tablespoons chopped fresh cilantro

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.

While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, cilantro, and remaining 1/8 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.