Frida’s Mexican and Latin Cuisine [CLOSED]

28 01 2008

frida kahloIf you are familiar at all with Mexican art, then you might guess that Frida’s is inspired by the art and love story of Frida Kahlo. A quote attributed to Frida says “I paint self portraits because I am the person the I know best.” If the restaurant is based on Frida’s inspiration for her art, then the menu says everything about the chef. It has been a long time since I have visited a new restaurant and really enjoyed the food, mainly because most restaurants lack innovation and render out the same standard fare that everyone else in town produces. I applaud Frida’s for taking traditional Mexican and Latin dishes and making them unique and original.

The restaurant is located in the midst of a highly populated residential area in North San Antonio. One of the owners, Cathy, told us during our visit that they decided to stay away from the commercial explosion happening along the Loop 1604 corridor on the North because they wanted to promote themselves as a “neighborhood” restaurant. I will make an effort here to get the word out that Frida’s is a place that locals and visitors alike should make the trip for.

The interior of the restaurant is attractive, with table linens, comfortable seating, earth-toned hues, hand blown light pendants, and a rotating display of local artists’ works. My wife and I went during a slow period and the waitstaff was attentive and friendly. We were there for lunch and were really just looking for a light meal, so we didn’t eat much. But the quality of the food and the interesting menu will bring me back again for sure. Read the rest of this entry »

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Tostones – Fried Green Plantains

16 01 2008

Its amazing how few people are familiar with the plantain. You know, the large green “bananas” you see in the produce section?

“Yeah, I’ve seen those before,” say most of my guests when they stare oddly at my plantain concoctions, “But I thought that they were just unripe bananas.”

plantain.jpgFor the uninitiated, the plantain is a fruit like the banana, but it has a much lower sugar content. I know of no one that eats these things raw, as they are always cooked. As the plantain ripens it takes on a yellow color with mottled brown spots and tastes sweeter. In fact, it will look just like a banana, except more firm in texture. The plantain is a staple in Latin cuisine and is used in various ways. In this post, I will focus on only one treatment.

Tostones are eaten throughout the Latin Americas and are prepared essentially the same way (in South America they are more commonly knows as patacones). First of all, the plantain needs to be peeled. Believe it or not, this is a fairly difficult task. Read the rest of this entry »