This afternoon a friend and I decided to try out a new locally owned restaurant in town called Molé. It is located at SPID and Airline; in the Gulfway shopping center and resides at what was formerly known as Bubbas icehouse.
The outside of the building is very clean, with tinted windows facing SPID. I was immediately greeted as soon as I walked in the door by a waitress who offered me several areas that I might like to sit at.
Before I sat down, I paid a visit to the restroom to not only wash my hands, but also take a look at the cleanliness of the bathrooms. I've always felt that the upkeep on the cleanliness of the bathroom, is also an indicator of how clean the kitchen will be. If they don't care how their bathroom looks, you can pretty
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We discussed the quality of the food, our likes & dislikes (just the rice, preference but nothing to avoid), and complimented him on the delicious food. The owner thanked us. He also mentioned that he felt the menu was a bit too much; one page for soups and appetizers, two for breakfast & entrees, and two pages of soft drinks, beer & wine, and that he might eventually consolidate it at some point. I eventually asked him about the freshness & quality of his ingredients. He informed me that aside from chicken stock that is only used in one dish, everything else is as fresh as can be. He offered to show me around in the back to see for myself and I took him up on …show more content…
My friend and I had not tried their Molé Verde. So, without asking, he gave us a small plate of it to try. I must admit, the idea of eating rice, sauce & chicken rolled up in a leaf of lettuce wasn't as odd as it may seem, since I have done so in the past with other nationality foods. There are so many regions of Mexico with their own style of cooking; that to simply call a restaurant “Mexican” could be missing many of the subtle differences each has to offer that make their own cuisine unique. At Molé, the food is definitely central Mexican with focus paid to cheeses, (specifically Oaxaca & Queso Fresco; which they order in from the valley) various sauces, and meats like pork & chicken; instead of the seafood-oriented coastal of the country. Being that it is central Mexico, land animals are easier to come by versus fish &
Dave Thomas an American restaurateur and a philanthropist once said, “It all comes back to the basic. Serve customers the best-tasting food at a good value in a clean, comfortable restaurant, and they'll keep coming back.” (thomas). Everyone can agree on Dave Thomas, but I have a couple more criteria to add to his idea of a great successful restaurant. If I go out to eat I might as well pick a place that, though may be expensive, has scrumptious food because why bother going to spend money on food you can make yourself? A great restaurant has to meet three of my criteria’s: the Décor and atmosphere, impeccable service and cleanliness, and most importantly the food.
Coming from a mexican culture, I am blessed to have a rich variety of traditional delicious home made recipes. Most people my age always salivate to the idea of their grandmothers making that amazing dinner. Mostly all americans can agree on the superb taste of the mexican food, and one of my favorites and most traditional of them all is the famous “Mole sauce”. It is made on special occasions such as birthdays, christmas, new years, and teenagers first communion at the church. This complex dark red spicy/sweet sauce has a legend behind its creation. It is believed in the mexican culture that it was made for the first time at the Convent of Santa Rosa in Puebla early in the colonial period. The convent nuns went into panic one day as they found out the archbishop was paying them a visit and they had nothing to prepare for him due to lack of wealth. The nuns prayed and put together the scraps of ingredients that they had left including chilli peppers, day old bread, nuts, some chocolate and spices. After they killed a turkey, cooked it and served it with the sauce on top, the archbishop fell in love with the dish. They asked the nuns about the dish and they responded truthfully with “I made a Mole” which is the anctient word for mix in spanish. There is also a few variations of this sauce within the mexican community, but the one I will be instructing you how to make is the traditional recipe that my grandmother learned from her grandmother; Mole poblano.
The meat has a great fresh taste and beats out their fast food competition. The waiters were so friendly and knowledgeable. They were also patient and very respectful when taking down orders. The restaurant has a good atmosphere and the happy hour is one of the best worldwide. The food was also wonderful, from preparation to presentation, very pleasing. I especially enjoyed the milkshakes, I would consider those irresistible. The best thing about the restaurants’ service, is the great value for such a low price. I highly recommend this restaurant, because you will have such a great time while enjoying your delicious meal at such a reasonable price. This is a family oriented restaurant. They actually give the kids some type of electronic device to operate on while they are waiting for their
Firstly, one aspect that is both Mexican and American is the cuisine. The original food for Mexico is very spicy and most of the time very colorful as well. Mexicans use spices, peppers, tomatoes, and cheese in many of the native dishes. They use an assortment of meat: pork, beef, lamb, and chicken. When Mexican restaurants spring up in the United States the food is toned down to appeal to Americans. The Mexican Americans use less spices to make the dishes milder rather than the hot, spicy native food. The food, still Mexican, takes on the likeness of American food. This is shown in the United States by all of the Mexican American restaurants such as Taco Bell. Therefore Mexicans have Americanized their food. “For Hispanics live on this side of the border, where Kraft manufactures Mexican-style Velveeta, and where Jack in the Box serves Fajita Pita.” (Rodriguez 131). Americans complement the Mexican style and the inverse.
Mexican food is influenced by the ancient civilization. For examples the Mayans ate corn tortilla with a bean paste that covered the tortilla. The Aztec found out that mixing and squishing different types of vegetables makes a savory appetizer they call salsa. They also learned how to make what are now called tamales. When the Spaniards came they brought over milk, rice and other products that were new to Mexico. But have now remained in the cuisine.
Mexican food has crema which is sort of like sour cream except its less sour and more thin while on the other hand Tex-Mex use sour cream quite often. Also traditional Mexican food is very fresh and raw while it’s not so much in Tex-Mex.Although Tex-Mex and Mexican food are different they do have some similarities too. For an example they serve the same type of foods like fajitas and nachos. They also use some of the same vegetables too. They also both use beef in their tacos. They both serve delicious food.It is believed that mexican food is from the mayan indians who were hunter-gatherers, they would eat a lot of corn tortillas and bean paste but the also ate fish and tropical fruits too. In the mid 1300’s the aztec empire was growing and although the mayan foods were still in use turkeys and ducks were now domesticated. In 1521 spain invaded mexico and that's how mexican food spread around the worldwide. Later there was many different mexican cuisines all over the earth like the Carribean, south American, french and even west african. As the mexican food spread out around the world each region changed it up a bit and that's why ‘mexican’ food all over the food is probably not authentic mexican food.Most people think of Tex Mex as a copy of mexican food but that
It won a local award, the Golden Foodie, for best Asian cuisine in 2016. The restaurant menu pricing is moderate, and they also have a full bar. The owner's’ concern
The warming atmosphere is one of a kind. Behind the counter are the caring faces of not just a worker, but a friend. Regular guests are called by name, sharing stories of families and the past week with the welcoming employees. Sitting all around in tables and booths are patrons from every category. Beside the window on a high table to the left is a lawyer, to the right is a mother and her two kids. In a booth in the back is a construction worker still covered slightly in concrete from a road job he had been working on back on 19th Street. All of these, enjoying a delicious meal of their special combination.
Many of the customers are regulars who have been coming to the restaurant ever since it first opened, which is why the owners make it a priority to provide a consistent menu with the customer’s favorite entrees. The restaurant strictly serves dinner options, as it opens its doors at 4pm. The menu consists of seafood, pasta, steak, and sandwiches, as well as a daily entrée and soup specials, allowing every customer to find something that appeals to them on the menu. Although the menu features a wide variety of food, many of the options, especially the seafood, can be quite pricey for many customers. This results in many customers only being able to come in for special occasions, as the food is too expensive to pay for on a regular basis. Some of the restaurants most popular items, such as the prime rib, are only available on the weekend, resulting in customers who come into the restaurant specifically for thos...
Mexican cuisine is a fusion of indigenous Mesoamerican cooking with European, principally SpanisH elements. The basic predominant native foods such as corn, beans and chili peppers, but the Europeans introduced a large number of different foods,such as beef, pork, chicken, goat and sheep, farm products especially cheese and various herbs and lots of spices. Mexican cuisine is as complex as any of the great cuisines in the world, such as China, France, Italy and Turkey. It is crea...
Editorial. Nations Restaurant News 11 Nov. 2005: n. pag. MasterFILE Premier. Web. 5 Mar. 2013.
The most significant job that I have held in the past was being a waitress in an Chinese restaurant. In the middle of June, I saw they were looking for bus waitress, since I was looking for a job so I asked Ms Ling - the gaffer of the waiters and waitress - to hold the position for me until after my graduation. And a week later as expected I became a?waitress?in the A Hong Hong kong & Vietnamese restaurant.
Each staff member of the restaurant should have nice and clean hygiene along with good manners. Having good hygiene is very important whether an employee is waiting tables, washing dishes, or cooking. If an employee does not shower friction will start to grow between the staff and no one would like to work or even be around that employee. Working in the food service industry with overgrown nails or dirty nails is against the health code and could contaminate the food being prepared by the employee. Being around a customer with bad hygiene could possibly hinder the customer from having a memorable time at the restaurant. Having good manners is also mandatory for every staff member so that no problems can surface between the staff and customers. Steve Marchetti explained that each employee are to meet the minimal standards set forth in the employee handbook and also deliver on the company?s commitment to their customers (Marchetti). A restaurants commitment...
Once upon a time, I saw the world like I thought everyone should see it, the way I thought the world should be. I saw a place where there were endless trials, where you could try again and again, to do the things that you really meant to do. But it was Jeffy that changed all of that for me. If you break a pencil in half, no matter how much tape you try to put on it, it'll never be the same pencil again. Second chances were always second chances. No matter what you did the next time, the first time would always be there, and you could never erase that. There were so many pencils that I never meant to break, so many things I wish I had never said, wish I had never done. Most of them were small, little things, things that you could try to glue back together, and that would be good enough. Some of them were different though, when you broke the pencil, the lead inside it fell out, and broke too, so that no matter which way you tried to arrange it, they would never fit together and become whole again. Jeff would have thought so too. For he was the one that made me see what the world really was. He made the world into a fairy tale, but only where your happy endings were what you had to make, what you had to become to write the words, happily ever after. But ever since I was three, I remember wishing I knew what the real story was.
It was a very nice waterfront restaurant featuring both indoor and outdoor seating. I read Yelp reviews before going and wasn’t sure exactly what to expect as some reviews were great whereas others were absolutely awful. I chose to sit outdoors due to the amazing weather and view the restaurant had to offer, along with live music. I went around noon and had to wait about five minutes for a table which wasn’t an issue but it took approximately ten minutes for a waiter to even come over to my table to offer me a drink, which in my opinion, is not great guest service. The service was overall very slow they were not very well organized and seemed very understaffed. My waiter was a very nice, young gentleman but was very uneducated when I proceeded to ask him a few questions about the menu and what he recommended to eat since it was my first time dining here. I ended up ordering the blackened salmon salad and it was pretty tasty but nothing really exceptional. I asked for a side of dressing and the waiter completely forgot about it and by the time he was reminded, I was already done and ready to get out of there. He apologized and offered me a free desert due to the poor service I was receiving and I decided to decline the offer and told him I’ll just take my check. There were many guests around me who have been waiting for