September 23, 2014 Lunch Pasión Latin Fusion Restaurant Dinner PPI Blue Corn Pork Confit Enchiladas

We had shared errands to perform around lunch time, such as dropping off Suzette's car at the auto repair shop, so we went together and stopped on the way at Pasión Latin Fusion Restaurant for lunch.

We were not hungry for a full meal so we ordered from the Appetizer or Bocaditos section of the menu.

I ordered Albondigas: Mexican Meat Balls | Chipotle Tomato Marinara for 8.00.  Suzette ordered Duck Taquitos: Green and Yellow Chile | Pickled Vegetables | Mexican Cotija Cheese 8.00

My meatballs seemed to me to be a combination of pork and beef and were large, covered with marinara sauce made by reducing Sofrito and adding chipolte chili sauce to it. The meat balls were garnished with grated dried cojita cheese instead of parmesan and a slice of pickled jalapeno.  Sort of a Latin take on meatballs, which I guess is exactly what was intended in the term Latin Fusion . The marinara sauce was flavorful, with a bit of a spicy picante kick at the end of each bite, perhaps from the chipolte.  I particularly liked the pickled carrots which garnished the dish.

Albondigas or meat balls and pickled carrot

Suzette’s duck taquitos were also very interesting; stewed duck meat wrapped in a corn tortilla and deep fried and sprinkled with dried grated cojita cheese and garnished with pickled yellow chilis and red onions.  Again I really liked the pickled red onions.  This dish is conceptually a lot like the duck filled egg rolls made by Zinc, minus the dipping sauce, so again another example of a fusion dish.

Duck taquitos

Suzette had a long day, not arriving home until well after 6:00.  At lunch we had decided to not cook dinner, but to eat the enchiladas we had made on Sunday.   Suzette fetched the ceramic baking dish with the PPI Blue corn pork confit enchiladas and 2 Modelo Especial beers and I fetched the PPI guacamole, the Los Altos crema and the PPI green chili sauce.

Suzette placed a large spoonful of enchiladas on each plate and heated each  plate in the microwave.  We then garnished our separate plate with guacamole, crema and green chili sauce and heated them again.  Suzette mixed crema with guacamole for her enchilada garnish.

Enchiladas before garnish

Enchiladas with green chili sauce, guacamole and crema garnish

For dessert Suzette then ate a bowl of ice cream and I sipped a glass of limoncello mixed with Brunello Grappa as we watched the Daily Show and the Colbert Report until 9:30 when we slid into bed.

We had had a long distant telephone conversation with Willy from Dublin at 3:30 a.m. (11:30 a.m. Dublin time) and had not slept well and were rather tired.  I had taken a nap in the afternoon, but Suzette had not.

Bon Appétit