These were center cut tenderloin medallions served on top of Veracruz white rice (which was slightly sticky rice with fresh corn kernels in it). The beef medallions had been glazed with tamarind, and the dish was served on a chile de arbol crema sauce that was savory, spicy, and creamy. The meat, which was cooked to a perfect medium rare, was garnished with what the menu called mango relish; I would call it mango slaw with thinly sliced red onion and green bell pepper. The chef came out to talk with me, and I asked him where the sugar cane came in. The answer I got was that the meat was cooked on sugar cane and/or the sugar cane had been used in the sauce; either way, it was not in the dish itself. I didn't mind the absence of the sugar cane because the dish was so delicious. The three medallions on rice made for a full lunch for me, but since it was on the appetizer menu, I can easily see it as a wonderful appetizer for three.
Location: Sol Agave, 262 S Palm Canyon Drive, Palm Springs, California. Date: June 22, 2023.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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