Saturday, April 09, 2005

Creative Mexican food at Suenos

Originally uploaded by lools.

An authentic Mexican ambience and high quality, innovative Mexican cuisine are hard to come by in Manhattan. Suenos, located in the heart of Chelsea, serves up both with oodles of charm and style.

Bright orange and pink brick walls, french doors that overlook a rock and cacti garden and the saltiest, tangiest margaritas in town are some of the ingredients that make the Suenos experience an unforgettable one.

I had dinner last night at Suenos with a bunch of close friends. We were incredibly lucky to be seated at a homely dining table in a private part of the restaurant overlooking the garden. Passion fruit margarita flowed freely while we munched on chips and spicy salsa.

Appetizers, main course and dessert options included regular Mexican fare but with a special touch of Chef Sue Torres. The guacamole came with chile de arbol corn tortillas. The spicy black bean dip had a lovely, smokey flavour of ancho chiles. The empanada was filled with fava beas and drunken goat cheese. Even an order of organic greens surprised us with the inclusion of pickled vegetables like carrot and cauliflower tossed in a light, lemony vinaigrette and topped with toasted almond slivers. My favourite dessert was the lemon lime crepes with caramelized bananas. The abundance of flavours and textures in one meal was truly exciting.

Suenos also serves a five course chili tastng menu that is supposed to be excellent.

311 West 17th
Between 8th and 9th Avenues


Blogger mrsmogul said...

I miss good Mexican Food. I used to live near Rosa Mexicano on First Ave. I am NY girl but currently live in London. I think I found your site on NYC bloggers..

9:06 AM  
Blogger Lulu said...

hi mrs. mogul,
just checked out your blog - it's so cool. i LOVED listening to your audio posts. you have a very professional voice. look forward to continue reading about your adventures in engalnd!

9:28 AM  
Anonymous Justin said...

"chile de arbol corn tortillas"

Can you describe these further? Were the chiles ground up in masa used to make the corn tortillas?

11:50 AM  
Blogger Lulu said...

hi justin,
the tortillas that were served along with the guacamole were red in colour. going from the description of the guacamole dish we ordered, i suspect that the suenos' chef added some chile de arbol powder to the dough to add some colour and kick. i don't remember them being spicy though.

6:41 PM  

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