Pata Salada

Met my friend Bernadette for dinner at Pata Salada a few nights ago. It's always an exciting experience to eat together. Mainly because I try to force her to have a drink or two (or 5) with me.

Pata Salada prides in their seafood creations and dishes from the region Jalisco. With heavy emphasis on the region the food came from, they also have a big focus on the Tequila as well. Their tequila comes from 100% blue agave made in and around Tequila, Jalisco, Mexico. They not just carry 10 different tequilas, which is considerably a lot for a restaurant, but have over 70. Over 70 Tequilas to drink from. You can't tell me you can walk into a place that carry that many let alone 20. We were very pleased to taste a few of their starred dishes, tequilas, as well as a few new items they launched this week.

Our super sweet server being extremely patient as we snapped a few.

The tequila flight comes with 3 - 1oz pours.

I was relieved to taste different flavors in a crudo. This one in particular had their fish in a "Leche de tigre" or tiger's milk, which is a Peruvian term for the citrus-based marinade that cures the seafood in a ceviche. The crudo is dressed with avocados, sweet cherry tomatoes, avocado and basil.

The ceviche was packed in a cocktail glass mix with onions, tomatoes, cilantro, chili and lime. The ceviche was served with a side of blue corn chips.

Generous portions of guacamole mixed with pepitas, cherry tomatoes and ques fresco.

There is nothing I love more than the flavors of charred shellfish. These mussels are served LuLu style with chile lime butter. Mussels are served table top on a hot skillet so be careful.

Fried quesadilla stuffed with oaxaca cheese, mushrooms and huitlacoche.

2 sizeable drinks to have while we snack on our appetizers before the entrees. The blood orange one is their El Picante de Mango. Made with El Tesoro Reposado, Mango, chipotle and lime. Extremely delicious and I would even order this virgin for a nice sunny brunch. The lighter one, I believe, is their El Relajado. El Jimador Blanco with combier, agave and lime. Both super refreshing to have.

This pork shank was brined for 2 days before they slow cooked, then fried. Served on top of a chile morita orange salsa with rice and beans, and blue corn tortilla. This $59.95 handsome hunk will feed 2 or more. Depending on how many other dishes you order, I recommend ordering this with a bigger group of 4+ so you can try other items.

Their whole seabass was cooked with huacho salt, garlic chili lime butter with more garlic on top. Grilled lemons are served for a smokier citrus flavor. Rice, beans and blue corn tortillas are served.

Kahlua and Coffee Raspado is what we needed to pick us up from a night of feasting. Frozen coffee shaved like granita then topped with some creamy parfait. No complaints there.

Must come back for more tequila.