When I take members of San Diego Foodies & Carlsbad Foodies to do a Restaurant Review, all I want to know is what their recommendations are. (I want you to know what’s your order when you go). This time, it’s Quixote at The Lafayette Hotel, San Diego.
Special thanks to Stacy. My phone was almost dead and she stepped up with pix!
With this particular review, I want you to know this is an experience. It’s not just eating. The ambience is unbelievably good. Dark, mysterious, religious yet romantic.
We decide on a variety of appetizers. Lucky for us, 3 of the 6 people (Rich, Garrett, Stacy) are experienced Oaxacan eaters that are either from Mexico or have spent time there eating.
The items we order and present here are in the order of which people really enjoyed 4 specific items.
Ensalada Exotica, Squash Blossom, Memelita – (duck carnitas) and the Hitlacoche Tamal
Garrett explains Hitlacoche is a corn fungus. Eater (online) says: Also known as “corn smut” or “Mexican truffle.” Stacy says: “The Tamal is amazing”!
“My absolute favorite is the duck” Rich says. Hiroe adds:”I would never guess this is duck”. Good Mole” Hiroe adds.
All time favorite … Squash Blossoms ~ Elizabeth says: “It’s delicious”. Garret says: “The mushrooms make the dish. It’s unexpected”. Hiroe adds: “The mushrooms make it meaty”.
Garret says we should eat the sweet potato on top of the blossom and contrast the the flavor of the earthy vegetables”. He continues: “I’ve had squash blossoms in Mexico and this is the best I’ve had”.
Elizabeth loves the Tamarind Sauce on the Ensalada Exoctica. “That’s my favorite of the night”. Rich adds: “The salad is like a tropical salad. I really like it”.
Lentil Spread, Tuna Tostada, Pulpo Octopus Mole and Corn Nuts
Rich says:”After just one bite the Tuna Tostada is my favorite. The food here is authentic”. Garrett says: “The pumpkin seeds goes really well with the octopus”. Hiroe adds: “This is nice and spicy”.
The Flan is like a creme brûlée with a topping.. It certainly is a mouthful! “Delightful” says Rich.
“I love the seeds”. Elizabeth adds: “I like the it’s hard, but at the same time soft”. “It’s savory & sweet” adds Hiroe.
Garrett says I’m a traditionalist but this tastes pretty good to me too”.
“I’m stuffed”, I add, as I take another bite.
This certainly is an experience you should try!
With garlic, gusto & gratitude,
Chef Marian🥂
📧 ChefMarianKitchenConfident@gmail.com
Your membership helps feed those in need through No Face Goes Unfed, bringing hope to San Diego and then nationwide.
